Naples Street Food in Franklin Square already makes some of Long Island’s best pizza. Now owner-pizzaiolo Gianluca Chiarolanza is making a bid for the best pasta. He's brought on board a partner, Gigi Sacchetti, and the Florence-born chef is in the kitchen making more than two dozen authentic Italian pasta dishes. He's also in the restaurant’s basement, making his own busiate, corzetti, lasagna, pappardelle, pici, strozzapreti, tonnarelli, tortelloni; the list goes on.

Sacchetti, who helmed the Manhattan restaurants La Cantina Toscana and La Cippolla Rossa in the early 2000s, made a splash on Long Island in 2017 when he headlined at Da Gigi in Lynbrook, and earned three stars from Newsday. A year later he headed south to Oceanside where he upped the pasta ante at Noble Kitchen & Cocktails. (Da Gigi was recently transformed into Abbracciamento.)