Photo: Ken Downie
What makes it special?
Neapolitan food is full of the warm south: rich in flavour and wonderfully satisfying to eat. And at Spacca, it’s their passion.
Behind the scenes
Here’s how to make the most of Spacca (it rhymes with blacker): allow maestro-manager Gaetano Spinosa to seat you and tell you what to eat. He might ask if you prefer meat or fish, but he knows what’s good in the kitchen today and he backs his judgment on what his customers will like. In
our experience, he’s very good at it. Ask him questions if you like, but don’t, you know, get into an argument. Tomatoes, capsicums and zucchini, dried meats, a lot of seafood, pasta and rich dark sauces, more tomatoes. “I want to eat this food every day,” said one of our judges, and the rest of us found it hard to disagree.
A favourite dish
Ragù Napoletano: pasta served with a traditional six-hour meat sauce.
What it offers
Good for vegetarians / Free-range chicken and/or pork / Good for kids
Chef: Flavia Nascimento
The finalists of the New Zealand Craft Awards have been announced and here is the complete list.Read more
It sounds alarmingly like foot and mouth disease, but all they have in common is they are viral.Read more
After living in Auckland for almost 25 years, Pamela Wade decides to reacquaint herself with the city where she still feels like a stranger.Read more
A three-course meal inside prison walls proves a rewarding experience for food columnist Lauraine Jacobs.Read more
A court reporter who's covered both of Mark Lundy's High Court trials looks at how the case has evolved, as the Court of Appeal deliberates his fate.Read more
In 25 years of law practice, Mai Chen has helped many women – very often senior employees – who have suffered from sexual harassment.Read more