The servers passed around some appetizers, while we waited for people to arrive. There were plates of Gnocco Fritto, mini gnocco fritto with lardo, and Misto di Formaggi- a selection of artisan cheeses with house made preserves. They were running a bit behind schedule and we couldn't stay the whole event so unfortunately we did miss out on several plates. There were thirteen different dishes, including the appetizers, and we only were able to try eight.
For the Primi, the pastas, we were able to try the Tortelli, the Tagliolini Neri ai Ricci di Mare, and the Tagliatelle. The Tortelli was filled with porchini mushrooms and fresh ricotta, and tossed with truffle butter and wild mushrooms. It seemed like the Tortelli was hand made and the mushrooms blended perfectly with the pasta. The Tagiolini was Cuttlefish ink with sea urchin roe and bottarga carbonara. It was very interesting and unique with a very fishy flavor. I liked it but most of us were happy for the small portion were took because of the strong flavor. The Tagliatelle had fresh spinach with traditional ragu alla Bolognese. I like pasta that's different and not something I would make at home so I did enjoy all three. I sipped some red wine with my dinner, a glass of Sagrantino di Montefalco, an Italian red from Umbria.
I had to take my dessert to go and by the time we arrived home it was smashed. So sadly, I didn't get a photo but I did get eat it! It was vanilla bean panna cotta with fresh citrus and chocolate hazelnut cake with roasted pear crema. Both desserts were amazing and even tasted good smashed up together from the box. I would have loved to enjoy it on the plate with the perfect presentation, but I'll live. La Spiga is a beautiful, large space that would be perfect for a date night, too. I wouldn't mind visiting again and trying more dishes.
|I started with a glass of Champagne when we arrived.|
|Then we all tried the Gnocco Fritto and some Italian artisan cheeses.|
|The three pastas we were able to eat before we left- the Tortelli, the Tagliolini, and the Tagliatelle.|
|The view from the private banquet area upstairs, overlooking the large bar and dining room.|