Pizzeria Spacca Napoli in Port Moody is celebrating 10 years of serving Neapolitan wood-fired pizza and continues to be recognized as Canada’s only pizzeria with the Tre Spicchi distinction from Gambero Rosso.
The milestone marks a decade for the restaurant, which opened in 2016 on St. Johns Street. Founded by longtime friends Danny Pero and Davide Di Giovanni, Pizzeria Spacca Napoli was created around traditional Neapolitan pizza, with a wood-burning forno, 00 flour, San Marzano tomatoes, and fior di latte at the centre of the menu.
The restaurant takes their name from Spaccanapoli, the historic street that runs through the heart of Naples. That connection to Naples continues to shape the kitchen, where pizza is made by hand using slow-fermented dough, traditional stretching methods, and a wood-fired oven that reaches high heat.
Pizzeria Spacca Napoli’s kitchen team includes pizzaioli with experience rooted in Italian culinary tradition. The process remains highly hands-on, from fermentation and proofing to stretching and firing. The result is a Neapolitan-style pizza with a soft, blistered crust, charred edges, and a centre designed to be eaten fresh from the oven.
The restaurant’s Tre Spicchi recognition from Gambero Rosso places it within a select group of pizzerias recognized for technique, ingredient quality, and authenticity. According to Pizzeria Spacca Napoli, the Port Moody restaurant became the first and only Canadian pizzeria to receive the top three-spicchi rating in 2024. Gambero Rosso’s international guide uses one, two, and three spicchi to identify good, very good, and excellent pizzerias.
The anniversary also comes as Pizzeria Spacca Napoli continues to build on their role in Port Moody’s dining scene. What began as a neighbourhood pizzeria has become an internationally recognized restaurant for Neapolitan pizza, while keeping their focus on craft, hospitality, and community.
Pizzeria Spacca Napoli is located at 2801 St. Johns Street, Port Moody, BC.