Cuisine:

• Italian
• French
• Others

Osteria La Spiga Description:
Freshly-made pasta and a convivial ambience have long made this family-owned restaurant a Capitol Hill favorite. Serving specialties from Italy's Northeast Emilia-Romagna region, owners Pietro Borghesi and his wife, Sabrina Tinsley, and her sister, Sachia, use local ingredients to capture old-country quality in seasonal dishes. House specialties include spinach pasta---hand-rolled daily on the ceramic tile-and-marble counter---and piadina, a traditional, round, cracker-like flatbread filled with prosciutto, salami, Fontina, tomatoes and greens, or even pumpkin or potato purées in savory cold sandwiches. The fillings can also be sealed inside dough pockets grilled to make crescione. We always order homemade soup with our sandwich: passatelli, a clear, bracing meat broth with short strands of breadcrumb-enriched pasta seasoned with Parmesan and nutmeg, or robust, verdant spinach soup drizzled with fruity olive oil. Homemade pastas include gnocchi, tagliatelle, and squash-filled ravioli gleaming with butter and sage. Even diners weary of tiramisu may go for La Spiga's light version.


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