SPIGA is an Italian restaurant at Shop 1/E/415 Remuera Road, Remuera, Auckland, taking its name from the Italian word for "ear of wheat" — the part of the cereal that contains the seed. The restaurant is led by chef Fabrizio Napolitano and his wife Taryne, who together built SPIGA around the warmth and generosity of Italian hospitality.
Fabrizio grew up cooking alongside his grandmothers — Margherita from Piedmont in the north of Italy, and Martinet-Nunzia from Campania in the south — before training under Chef Walter Eynard at his two Michelin star restaurant in Italy. He later opened his first restaurant, NOM, in Hong Kong, where he met Taryne, who had trained as a chef in Auckland and gone on to found the acclaimed Hong Kong catering company Relish Kitchen over 15 years. The couple returned to New Zealand in 2019 with their young family to open SPIGA.
SPIGA sources key ingredients from specific Italian producers, including its flour (farina), mozzarella and pasta secca, reflecting Fabrizio's research trip across Italy meeting artisan producers before the restaurant opened. The restaurant also runs a sister shop, SPIGA Pantry, and offers gift vouchers, e-vouchers and exclusive wine dinners for subscribers.
On Remuera Road, SPIGA brings genuine Italian hospitality to Auckland, led by chef Fabrizio Napolitano and his wife Taryne. The restaurant's name is Italian for "ear of wheat" — the part of the cereal that holds the seed — a fitting nod to a menu built around quality, artisan ingredients.
Fabrizio's love of food began with his grandmothers — gentle Margherita from Piedmont in the north of Italy, and Martinet-Nunzia from Campania in the south — each with her own style of teaching and her own regional flavours. Fabrizio later trained under Chef Walter Eynard at his two Michelin star restaurant in Italy, a chapter that cemented his respect for ingredients and Italian culinary tradition. From there, he opened his first restaurant, NOM, in Hong Kong, serving contemporary Italian fare — and it was there he met Taryne.
Taryne trained as a chef in Auckland before travelling extensively and settling in Hong Kong, where she founded Relish Kitchen, a catering company that became one of the city's most respected boutique operators over 15 years, serving private clients, corporate events and major occasions, while also supporting charities including Operation Smile, A Plastic Ocean and the Hong Kong Cancer Fund. In 2019, the couple returned to New Zealand with their young family to build SPIGA together — Fabrizio in the kitchen, Taryne overseeing the guest experience, events and the growth of SPIGA and its sister shop, SPIGA Pantry.
Before settling into life in New Zealand, Fabrizio travelled through Italy with his sister Serena, meeting the artisan producers behind the country's most respected ingredients. That trip shaped SPIGA's approach to sourcing — the restaurant's flour, mozzarella and dried pasta all come from specific Italian producers chosen for their quality and craft rather than mass production.
SPIGA's menu runs from handmade pasta to wood-fired pizza and grilled mains. Starters include a Daily Baked Focaccia with Corato olive oil, freshly sliced prosciutto and mortadella, and beetroot salads with goat cheese and pistachio. The pasta list is a genuine highlight — Cacio e Pepe Ravioli with New Zealand scampi, Tagliatelle Beef Cheeks with mushroom ragout, and Agnolotti filled with béchamel and bolognese — alongside pizzas like the classic Margherita, a spicy Nduja, and a truffle-topped Funghi. Mains extend to Seared Bluefin Tuna with nduja vinaigrette, Grilled Akaroa Salmon, and a 55 Day Aged Scotch served tagliata style with rocket and port jus.
SPIGA runs lunch Tuesday to Saturday, with a dedicated Sunday Italian Roast, and dinner service Tuesday to Sunday. The restaurant also offers gift vouchers — both e-vouchers for instant delivery and physical vouchers available for pick-up — and subscribers get early access to exclusive wine dinners and events at SPIGA and SPIGA Pantry.
SPIGA is located at Shop 1/E/415 Remuera Road, Remuera. Reservations can be made directly through the website, and the kitchen is happy to accommodate dietary requirements when flagged in advance — dishes are clearly marked for allergens including gluten, wheat, dairy, egg, nuts, shellfish, fish and pork.