PIZZERIA SPACCA NAPOLI CELEBRATES 10 YEARS AS CANADA'S ONLY 3 SPICCHI PIZZERIA
- Hatch Comms
- Apr 7
- 4 min read
For Immediate Release
April 7, 2026
PIZZERIA SPACCA NAPOLI CELEBRATES 10 YEARS AS CANADA'S ONLY 3 SPICCHI PIZZERIA
Port Moody's Award-Winning Neapolitan Pizzeria Marks a Decade of Craft & Community
Port Moody, B.C. Ten years ago, two lifelong friends opened a pizzeria in Port Moody with a single ambition: to make the best Neapolitan pizza in Canada. This April, Pizzeria Spacca Napoli celebrates that anniversary as the only pizzeria in the country ever to hold the Gambero Rosso 3 Spicchi distinction - placing it among the top 1% of pizzerias worldwide.
The recognition is not a coincidence. It is the result of a decade of deliberate, uncompromising craft. Ten years is a long time in the restaurant industry. That Spacca Napoli has spent them getting better speaks to its commitment to craft and hospitality.
Two Friends, One Dream
The pizzeria takes its name from the ancient street that cuts through the heart of Naples - a city that doesn't apologize for what it is, and neither does this restaurant.
Founders Danny Pero and Davide Di Giovanni built Spacca Napoli on a shared belief: that the best pizza in the world is Neapolitan, and that Port Moody deserved to experience it.
They opened with a wood-burning forno, 00 farina, San Marzano tomatoes, and fior di latte - the non-negotiables of true Neapolitan pizza. They didn't compromise then. They don't compromise now.
“This recognition is a testament to the amazing people we've worked with over the past 10 years,” shares Danny Pero. “It's built on traditions passed down from our families and the many Italian Canadians who have honoured the gastronomy of Napoli.”
The Pizzaioli: Born of Tradition
What sets Spacca Napoli apart isn't just the ingredients - it’s the people making the pizza.
The pizzaioli - Stefano Speranza, Antonio Lanzetta, Giuseppe ‘Peppe’ De Grande, and Hassan Nikfallah - hail from Italy and the broader Italian culinary tradition, where Neapolitan pizza is a discipline rooted in tradition, with its own language, rituals, and hierarchy. Together they bring a rare depth of experience shaped in Italy and refined at Spacca Napoli.
Among them is an exciting new addition to the kitchen, Salvatore Russo, who joins the restaurant from Naples with more than 25 years of experience in Neapolitan pizzerias, including overseeing multiple kitchens. His approach reflects a lifetime devoted to the craft.
They work with purpose. Starting with slow-fermented dough, managing every stage by hand - from fermentation and proofing to stretching (never rolling!) and firing in a 900-degree wood-fired oven with no dial, no timer, and no margin for error. Their craft is built on instinct, experience and precision.
Each pizzaiolo reads the dough differently. Each understands the flame differently. Together, they create something deceptively simple but technically demanding: a blistered, leopard-spotted crust with the right chew, the right char and the right balance in every bite. This is more than a recipe. It is a discipline practiced every single service.
The Gambero Rosso - 3 Spicchi Defined
The Gambero Rosso is to Italian food what the Michelin Guide is to fine dining - the authoritative, impartial, internationally respected voice on quality. Known throughout Italy and beyond for its expert insights into saper vivere, the art of Italian living, Gambero Rosso evaluates pizzerias worldwide on the rigour of their technique, the provenance of their ingredients, and the authenticity of their product.
Spacca Napoli has been recognized by Gambero Rosso for two consecutive years, an important distinction that places the restaurant among a select group of pizzerias in Canada acknowledged for their dedication to authentic Italian pizza and craftsmanship. This is a gold standard, applied globally, by the people who wrote the book on Italian pizza.
Our 10-Year Anniversary Celebrations Feature Reservations!
Friday Nights in April - “See Why We Won” - 9pm to Close
Every Friday in April - with extended midnight hours on April 10, 17, and 24 - Spacca Napoli invites guests to experience the full menu at 25% off after 9pm.
Reservations for Friday night happy hour available here.
This is not a discount. It's an anniversary gift and an open invitation to discover what sets Spacca Napoli apart. From the premium ‘Alla Facciazza’ and ‘the Pino’ pizzas, to the classic Margherita DOP, pistachio tiramisù and every bottle of wine in the cellar. Our Friday late-night menu showcases what has earned this small Port Moody pizzeria its international recognition.
Tuesday & Wednesday - Buy A Bottle of Wine, Get a Free Pizza - 4pm to 6pm
Starting today and tomorrow (April 8 and 9), Spacca Napoli introduces a wine and pizza offer that highlights one of Italy’s most natural pairings on Tuesdays and Wednesday.
Guests who order any bottle of wine will receive a complimentary Margherita pizza, or can upgrade to a Nostrano for $5. The promotion shines a spotlight on Spacca Napoli’s diverse Italian-forward and BC wine list, offering guests a wide variety of styles and regions to explore. Reservations for weekday happy hour available here.
The Next 10
Ten years in, Spacca Napoli isn’t slowing down. With a team grounded in transition and a continued commitment to craft, the restaurant that put Port Moody on the international pizza map is still asking what else is possible. And with the support of the community that has been there from the beginning, the next chapter is about to begin.
About Pizzeria Spacca Napoli
Located at 2801 St. Johns Street in Port Moody, BC, Pizzeria Spacca Napoli has been serving authentic Neapolitan wood-fired pizza since 2016. The only pizzeria in Canada to hold the 3 Spicchi ranking, Spacca Napoli is committed to traditional techniques, imported Italian ingredients, and the conviction that great pizza is an act of craft, not convenience. Open Tuesday through Sunday.
Visit www.pizzeriaspaccanapoli.com or connect on Facebook and Instagram.
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Media Contact: Restaurant Contact:
Kate Colley Vita Di Giovanni
Hatch Hospitality General Manager
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