Pizza Margherita e Marinara
The classics of Neapolitan tradition: the Margherita with tomato, fior di latte and basil, the Marinara with tomato, garlic and oregano. The foundation from which the whole offer begins.
Before you go on
This site uses only what it needs to work: the language you choose, access to the members' area, and anonymous counts that tell us whether the search is answering well. For advertising campaigns we ask your permission, and without a yes nothing starts. See the full list.
Dining · PIACENZA (PC)
Traditional Neapolitan pizza and Campanian fried specialities in the heart of Piacenza
Eccellenza Italianacertificata 2026–2027
Read on
The place
Pizzeria Spaccanapoli brings Neapolitan tradition to Piacenza, on Viale Dante Alighieri. The offer combines pizza and Campanian fried specialities, with selected raw materials such as buffalo mozzarella from Campania DOP and provola from Agerola. The menu celebrates the flavours of Campania, from pizza to mixed cuoppi, with home delivery available in the surrounding areas.
IN THE HEART OF PIACENZA, THE CALL OF NEAPOLITAN TRADITION
Spaccanapoli brings the culture of Neapolitan pizza to Piacenza: gestures, aromas and flavours belonging to one of the most deeply rooted gastronomic traditions of Southern Italy.
Why you can trust it
PIZZERIA SPACCANAPOLI is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Images
17 images · swipe
Location
PIZZERIA SPACCANAPOLI is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn pizzeria
The classics of Neapolitan tradition: the Margherita with tomato, fior di latte and basil, the Marinara with tomato, garlic and oregano. The foundation from which the whole offer begins.
Salame Napoli and bocconcini of buffalo mozzarella from Campania DOP (protected designation of origin): one of the menu's specialty pizzas, built on a pairing of Campanian cured meat and protected-designation cheese.
Topped with pomodorini del Piennolo, a tomato variety grown on the slopes of the volcano and known for its firm flesh and concentrated flavour. One of the offerings that puts the raw material centre stage.
Pistachio cream and mortadella: a sweet-and-savoury pairing that fits within the tradition of elaborate pizzas, increasingly common on contemporary Campanian menus.
Crocchè, mozzarella in carrozza, montanara and a cuoppo of fried specialities make up the starters. Dishes typical of the Neapolitan friggitoria (fry shop), served to open the meal.
A dessert symbol of Neapolitan pastry-making, featured on the menu as the close of the meal. A leavened sweet soaked in rum, its recipe rooted in Neapolitan tradition.
The figures
What visitors say
«We've tried just about every Neapolitan-style pizzeria in town by now, and in our opinion Spaccanapoli is the best. Both for the pizza and for the fried specialities.»
«The best pizzeria in Piacenza in every respect. You can even get the panuozzo and pizza made with vegetable charcoal.»
«The land cuoppo, ideal for sharing, is nothing short of fantastic, with a light fry and a crisp coating.»
«The pizza served here is simply incredible, with a very puffed, soft cornicione that makes every bite a delight.»
Reviews appear in the language each guest wrote them in.
In the making · In the kitchen
The dough is worked to achieve a pronounced cornicione and a soft texture, traits that define Neapolitan pizza in its most recognisable style.
The menu features buffalo mozzarella from Campania DOP, provola from Agerola, pomodorini del Piennolo, ricotta, basil and extra virgin olive oil: precise designations, all of Campanian origin.
Spaccanapoli's offer moves from Campanian tradition while leaving room for contemporary readings, seeking a balance between respect for technique and a margin for creativity.
