Long before Chicago deep-dish, Italy was famous for its Neapolitan pies. The "Vera Pizza Napoletana" sign at Spacca Napoli's door proclaims that this is the real deal, Naples-certified pizza, thanks to its authentic pizzaiolo, Jonathan Goldsmith. That glass-tiled custom Bisazza wood-burning oven in the center of the open kitchen is a tip-off, too. The casual menu features a dozen varieties of red or white pizzas, along with antipasti and desserts for those who need more than a pie. Juice glasses filled with wine and served alongside crispy squash blossoms stuffed with ricotta and sweet peppers whet appetites. Pizzas arrive uncut, blistered, and charred, with just enough chewy bite to let the fresh mozzarella-cow's milk or bufala-and toppings shine.
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