Story
SPIGA; Italian [Feminine Noun]
Ear of wheat, Botanical.
The part of the cereal which contains the seed.
Fabrizio Napolitano
Fabrizio has an innate knack for bringing Italian food culture into the 21 st century.
He spent his early years with his grandmothers – gentle Margherita from the north of Italy (Piedmont), and Martinet-Nunzia from the south (Campania). Both had a talent for cooking, and they passed their love of food onto their grandson. Each had a different style of teaching, and the flavours they used differed, too; but both instilled in him a knack for finding quality produce and an understanding of the value that comes from forming a rapport with trusted vendors.
With his grandmothers, Fabrizio made many a youthful trip to the markets, carefully choosing the best ingredients. And like that, his passion for food was ignited.
Fabrizio later trained under Chef Walter Eynard, whose restaurant in Italy has two Michelin stars. This significant chapter in his career cemented for him the importance of ingredients, along with a respect for the history of culture and the land. This infused his creativity with a vital respect for Italian traditions.
After working under Eynard, Fabrizio made his way to Hong Kong, where he opened his first restaurant, NOM, serving contemporary Italian fare. It was here that he met his wife, Taryne.
Taryne Napolitano
After training as a Chef, Taryne started her career in Auckland, learning the ins and outs of the hospitality industry under her mentor, Dah Lee. Then travelling the world experiencing “the University of Life”, she settled in Hong Kong and opened the renowned catering company, Relish Kitchen.
In Hong Kong, Taryne also put her resources and talents to use working on many philanthropic projects such as A Plastic Ocean and Operation Smile. She also published a book for Hong Kong Cancer Fund.
After 15 years of catering to Hong Kong high society, she sold the business to move back to New Zealand, so that she and Fabrizio could give their children the Kiwi childhood she had experienced.
Before settling in New Zealand, Fabrizio went back to his motherland and spent a month travelling around Italy visiting producers with his sister, Serena. Fabrizio was searching for not only the best produce, but he also wanted to dig out those people who have dedicated their lives to making what Italy is known for: quality, artisanal products that are steeped in history and respect.
On this incredible trip, Fabrizio saw Italy in all its diversity. He got up close with the daily procedures and hard work that have honed Italian produce for generation upon generation. He touched the raw materials used to make products full of passion, love, knowledge and tradition.
“I feel proud to be an Italian. We have a long history, with every generation adding new knowledge, yet maintaining so much respect for their elders and for traditions. It’s pleasant to see how technology facilitates the process – but more than that, 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.” - Fabrizio Napolitano