Farina

Over two decades ago, a young and ambitious Sergio Maglione arrived in New Zealand from Italy, armed with a dream and a deep-rooted love for Napoli's vibrant street food culture. "Napoli, where I grew up, is a city that lives on the streets," Maglione reminisces. He speaks of a place where each neighbourhood boasts its own specialty dishes, from freshly made pasta to pizza and fried sardines, all characterised by their simplicity, freshness, and unparalleled quality.

Maglione's professional journey in New Zealand saw him eventually co-owning the iconic Toto Restaurant. However, his aspiration to bring a slice of Napoli to New Zealand didn't stop there. The opening of Farina alongside his old friend and now business partner, Mike Ross, marks a new chapter in his illustrious career.

The interior design, with its sea-green and pearly white tile work, colourful Warhol-esque artwork of Mt. Vesuvius, and shelves adorned with house-made pickles and preserves, transports diners straight to Napoli. The centrepiece, an impressive pasta machine, sits proudly in the open kitchen, symbolising the restaurant's commitment to fresh and authentic Italian cuisine.

Guests can choose from the pastificio (fresh pasta station), the salumeria (offering cured meats and cheeses), and the pizzeria. The menu features a variety of dishes, including sardines, eggplant parmigiano, a daily ragu, and skewered meats cooked over charcoal. Each dish embodies the simplicity and quality that Maglione reminisces about from his days in Napoli.

Farina is also certified by the Associazione Verace Pizza Napoletana, a prestigious international organisation dedicated to promoting and protecting the true Neapolitan pizza. This certification is a nod to Farina's commitment to using traditional ingredients and processes, ensuring diners receive an authentic slice of Napoli with every visit.