Spacca Napoli stands out from the rest of the Chicago pizza pack due to its unique take on Neapolitan-style pizza. The restaurant has garnered a laundry list of accolades, from the 2013 Michelin Bib Gourmand Award to a 95 percent "like" rating on Zagat. The pizza is consistently applauded for its authenticity, as owner Jon Goldsmith travels to and from Naples regularly to study the flavors of the region. The menu differentiates pizze rosse (made with traditional red sauce, tomatoes, and topped with olive oil) from the pizze bianche (made without red sauce and topped with olive oil). Customers can dine on the prosciutto e rucola, bianca con bufala, diavola, or salsiccia when they're looking for an expertly prepared pie, but this year’s featured pie noted as the thing to order is the Bufalina: basil, mozzarella di bufala, and olive oil. Questo è tutto ciò che serve!