Spiga

The story

Crafted with passion, served with love

A Name Rooted in the Land

Spiga — Italian for "ear of wheat, the part of the cereal which contains the seed" — is a name that signals intent. On Remuera Road in Auckland, this Italian restaurant carries the weight of that etymology seriously, tracing everything back to the raw material, the producer, and the tradition behind it.

The People Behind the Table

Chef Fabrizio Napolitano grew up between two grandmothers: Margherita from Piedmont in the north, and Nunzia from Campania in the south. Each had a different hand in the kitchen, but both shared a conviction that quality produce, sourced with care from trusted vendors, is the foundation of good food. Those early market trips shaped Fabrizio's instincts long before his formal training began.

He later worked under Chef Walter Eynard, whose restaurant in Italy holds two Michelin stars — an experience that reinforced his respect for ingredients, history, and the land they come from. He then moved to Hong Kong, where he opened NOM, a contemporary Italian restaurant, and met his wife Taryne.

Taryne Napolitano trained as a chef in Auckland before building Relish Kitchen, one of Hong Kong's most respected boutique catering companies, over fifteen years. In 2019, the couple returned to New Zealand with their young family and opened Spiga together — Fabrizio in the kitchen, Taryne shaping the guest experience, events, and the adjoining Spiga Pantry.

Ingredients First

Before opening, Fabrizio spent a month travelling Italy with his sister Serena, visiting producers — not just to source the best goods, but to understand the people dedicating their lives to artisanal, ethical production. As he put it: "I loved touching the wheat ready for harvest. This is something instinctive — deeply human. The producers I came to know and respect focus on quality and ethics rather than mass production and profit."

That sourcing philosophy runs through everything at Spiga, from the farina and mozzarella to the pasta secca stocked in the Pantry alongside fresh pasta, lasagne, Italian cheeses, and charcuterie.

Eating and Gathering

Gambero Rosso awarded Spiga 2 Forks — a recognition that places it among the most credible Italian restaurants operating outside Italy — and it's easy to understand why. The Italian hospitality here is structural, not decorative. Sunday brings an Italian Roast lunch, where the tradition of gathering extended family around the table is taken literally. The daily Aperitivo hour from 4 to 5 PM offers Prosecco rosé, house wine, and tap beer — a straightforward, generous gesture that sets the tone for the evening ahead.

Outdoor seating, takeaway, and the Pantry extend the reach of Spiga beyond a single dining occasion, making it a genuine part of the neighbourhood rather than a destination reserved for special events.