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Napoli's
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Napoli Restaurant and Pizzeria
Whoa! Hold everything! Someone find Popeye and tell him he’s got that spinach thing all wrong. While he’s sliding cold spinach down his throat straight from the can, (yechch!) we can be over at Napoli ’s enjoying the Pasta Primavera Rotolo. Heavy on the prima, as this dish is a treat for even the most stalwart of spinach antagonists.
Out of the kitchen it comes enveloped in a cloud of savory aromas. As the plate comes into site, you suddenly understand Italian, for rotolo describes circle upon concentric circle of perfect al dente pasta. Ah, but here’s the unexpected! Which will it be: red or white? You needn’t choose this time, as swirled among the pasta roll and overflowing onto the generous platter is a perfect combination of both red and white sauces. The red’s traditional hearty tomato evident not only by site, but the flavor of last summer’s crop of romas, speaks volumes of the long, warm days in “la Sicilia”. Oh, but the white sauce, that creamy concoction wherein gently aged cheeses bring to mind peaceful, rolling meadows. Remember though, that this is only the wrapping! Cut into the rotolo and discover the filling of ricotta, ham and, yes, spinach, dressed in its Sunday best.
“House specialty”, the menu says after a description of the Chicken Cacciatore. . . but perhaps the word special is too bland to describe this slow-roasted chicken, accompanied by tasty strips of bell peppers and chunks of sweet onions smothered in a richly seasoned red sauce. And? Is that roasted pepperoni you detect in that sauce, just enough to spice things up and complement the mildly-flavored mix of dark and light poultry? In a word: yum.
Order the ravioli – either meat or cheese – and you’ll discover that Napoli ’s is the place that invented the word “smothered”. These tender pillows of pasta are liberally sauced in deep red. And, you know, it looks good on them, too. Don’t worry about whether to order meat or cheese, as you’ll be served half and half with the usual smile. Enjoy.
“Best on the planet” is what we’ve heard about Napoli ’s pizza. Although they might be out there, Extra Terrestrials have never tasted pizza like this, so you’d better make that best in the universe. Oh, decisions, decisions. . . your authentic Italian crust comes pan- style or stuffed, as well as regular. And, speaking of decisions, or lack thereof, if you can’t decide among Italian sausage, pepperoni, bacon, ham or Canadian bacon, order up a Meatza Pizza and enjoy them all! Well, then there’s ham, pineapple, shrimp, jalapeno peppers and -- did you get hold of Popeye yet? – even spinach. Really, you can have your Napoli ’s pizza with everything but the oven! And that’s a direct quote.
Let’s do lunch! Next time you’re in the mood for something different, try the calzone. There’s broccoli and cheese, Italian sausage, pepperoni and mozzarella, or how about a mix of mushrooms, onions, tomatoes, broccoli and mozzarella cheese. You can even invent your own! All are topped with the infamous Napoli red sauce. Ah, but who could resist a Chicken BLT -- char-grilled chicken, tomato, bacon and lettuce tossed with parmesan ranch peppercorn dressing, wrapped in an herb tortilla. Or try a Shrimp or Chicken Caesar wrap – tossed with Caesar dressing. Sure beats the burger blues!
You’ll find Napoli Restaurant and Pizzeria in Burlington at 132 North Pine Street . Look for the colors of the Italian flag on their brightly-painted building. And if you see Popeye, send him over so he can have a little variety in his spinach diet. He’s sure to toss that old tin can of his.
 Napoli ’s waitress Angela Zamitalo sets up tables in preparation for the lunch hour. Stop in for an out-of-the-ordinary meal! Napoli ’s is open for lunch on Wednesday, Thursday and Friday.
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