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Menu Planner for Private and Large Parties

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Menu Planner for Private and Large Parties Menu items change seasonally and will be updated as changes occur. If your event occurs on the cusp of a menu change, feel free to use this Menu Planner as a guideline. Adjustments can be made when the changes occur. The next menu change will be in July 2019. As per Italian tradition, menu selections are typically served family style or buffet, but we are available to customize your menu based on your preferences. Prices do not include tax and gratuity. Dietary indications are notated throughout the menu as follows: v - vegetarian | vv - vegan | gf - gluten free | df - dairy free EXECUTIVE CHEF: SABRINA TINSLEY OSTERIA LA SPIGA 1429 12TH AVENUE, SEATTLE • 206 323 8881 • laspiga.com PRIMO M E N U $45/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters, served with piadina romagnola, our house flat bread. Affettati df Piadina v italian meats served with our specialty balsamic mustard stuffed piadina with mozzarella, eggplant, roasted tomatoes and green sauce Prosciutto di Parma df thinly sliced, served with house balsamic mustard Insalata Mista vv house mixed greens with apple cider vinaigrette Formaggi v selection of Italian artisan cheeses served with house-made preserves PASTA COURSE – Select 2 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd Grain flour. Tagliatelle Tartufo v Tagliatelle Ragu tagliatelle noodles with white alba truffle butter and tagliatelle noodles, traditional bolognese ragu parmigiano reggiano (meat and tomato sauce) Tortelli agli Asparagi v Lasagne asparagus-filled green tortelli, lemon butter, thin spinach noodles filled with meat ragu, béchamel formaggio di fossa sheep’s milk cheese and parmigiano reggiano Gnocchi v our signature hand-curled yukon gold potato gnocchi with house tomato sauce DESSERT – Select 1 All desserts are lovingly made at la Spiga using the freshest and finest ingredients available. Il Mascarpone di Ida* v our popular tiramisu, Pietro’s mother’s coveted recipe Panna Cotta gf sweet cream panna cotta with mixed wild berries *Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness. FESTIVO MENU $65/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters, served with piadina romagnola, our house flat bread. Affettati df Verdure Grigliate vv gf italian meats served with our specialty balsamic mustard grilled zucchini, eggplant, and bell peppers with balsamic mustard, lemon and thyme Prosciutto di Parma df thinly sliced, served with house balsamic mustard Gnocco Fritto gnocco fritto with prosciutto, burrata cheese, roasted Formaggi v marinated eggplant and arugula italian artisan cheeses with house-made preserves Insalata di Carota v Piadina v shredded spring carrots, 30th anniversary balsamic stuffed piadina with mozzarella, eggplant, roasted vinegar, burrata, toasted oregon hazelnuts, wild tomatoes and green sauce arugula, balsamic onions, piadina chips Insalata Mista vv Insalata Primavera con Carciofi Croccanti v house mixed greens with apple cider vinaigrette spring salad with crispy fried artichokes, spring peas, Cavolfiori vv asparagus, fava, bibb lettuce, and pecorino fresh fried cauliflower florettes with sea salt and herbs fresco cheese PASTA COURSE – Select 2 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd Grain flour. Tagliatelle Tartufo v Gnocchetti della Fiera tagliatelle noodles with white alba truffle butter and ricotta gnocchi with house-made prosciutto sausage, parmigiano reggiano spinach, tomato and pancetta Tortelli agli Asparagi v Tagliatelle Ragu asparagus-filled green tortelli, lemon butter, tagliatelle noodles, traditional bolognese ragu formaggio di fossa sheep’s milk cheese (meat and tomato sauce) Gnocchi v Lasagne our signature hand curled yukon gold potato gnocchi, thin spinach noodles filled with meat ragu, béchamel, house tomato sauce parmigiano reggiano ENTREES – Select 1 DESSERTS – Select 1 We source our meats and fish locally and sustainably. All desserts are lovingly made at la Spiga using the freshest and finest ingredients available. Pollo Arrosto gf df rosemary roasted chicken with roasted potatoes Il Mascarpone di Ida* v our popular tiramisu, Pietro’s mother’s coveted recipe Filetto gf double R ranch signature beef tenderloin,* Panna Cotta gf sautéed foraged mushrooms, grilled asparagus sweet cream panna cotta, mixed wild berries and potato tortei Torta di Nocciola v gf Pesce del Giorno gf df flourless chocolate and hazelnut cake rotating fish special Pasticcio di Melanzane v thinly sliced eggplants layered with our house tomato sauce, béchamel and parmigiano reggiano *Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness. L U S S O M E N U $80/PERSON STARTERS – Select 3 Mix & match a balanced selection of our premium quality starters, served with piadina romagnola, our house flat bread. Affettati df Insalata Mista vv italian meats served with our specialty balsamic mustard house mixed greens with apple cider vinaigrette Prosciutto di Parma df Cavolfiori vv thinly sliced, served with house balsamic mustard fresh fried cauliflower florettes with sea salt and herbs Formaggi v Gnocco Fritto italian artisan cheeses with house-made preserves gnocco fritto with prosciutto, burrata cheese, roasted marinated eggplant and arugula Piadina v stuffed piadina with mozzarella, eggplant, roasted Crostini del Poggio Rosso* tomatoes and green sauce crostini with tuscan pate, topped with grilled beef tenderloin and truffle oil Insalata di Carota v Fritto Misto df shredded spring carrots, 30th anniversary balsamic crispy fried calamari, bay scallops and shrimp with vinegar, burrata, toasted oregon hazelnuts, wild salsa rosa dipping sauce arugula, balsamic onions, piadina chips Verdure Grigliate vv gf Insalata Primavera con Carciofi Croccanti v grilled zucchini, eggplant, and bell peppers with spring salad with crispy fried artichokes, spring peas, balsamic mustard, lemon and thyme asparagus, fava, bibb lettuce, and pecorino fresco cheese PASTA COURSE – Select 3 As always, pastas are hand made at la Spiga using local organic eggs and Shepherd Grain flour. Gnocchi v our signature hand curled yukon gold potato gnocchi, Tagliatelle Ragu house tomato sauce tagliatelle noodles, traditional bolognese ragu Gnocchetti della Fiera (meat and tomato sauce) ricotta gnocchi with house-made prosciutto sausage, Pappardelle con Ragu di Coniglio spinach, tomato and pancetta pappardelle with braised rabbit and herbs Tortelli agli Asparagi v Tagliatelle Tartufo v asparagus-filled green tortelli, lemon butter, tagliatelle noodles with white alba truffle butter and formaggio di fossa sheep’s milk cheese parmigiano reggiano Tortelli di Agnello Lasagne saffron-infused pasta filled with braised lamb in rosemary thin spinach noodles filled with meat ragu, béchamel, sweet onion sauce parmigiano reggiano ENTREES – Select 2 We source our meats and fish locally and sustainably. Pollo Arrosto gf df Straccetti alla Perugina gf rosemary roasted chicken with roasted potatoes thinly sliced veal, fegatini, prosciutto and caper sauce, and house-cured artichokes Filetto gf double R ranch signature beef tenderloin,* sautéed Pasticcio di Melanzane v foraged mushrooms, grilled asparagus and potato tortei thinly sliced eggplants layered with our house tomato sauce, béchamel and parmigiano reggiano Pesce del Giorno gf df rotating fish special *Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness. LUSSO CONT. » LUSSO M E N U $80/PERSON [CONT.] DESSERTS – Select 2 All desserts are lovingly made at la Spiga using the freshest and finest ingredients available. Il Mascarpone di Ida* v select your favorite flavor of our house-churned our popular tiramisu, Pietro’s mother’s coveted recipe ice cream or sorbet Panna Cotta gf Specialty Cake sweet cream panna cotta, mixed wild berries –2 week advance notice for product availability– select one of our specialty cakes and work with our Torta di Nocciola v gf pastry department to personalize it as you desire flourless chocolate and hazelnut cake (additional dessert with specialty cake: $2 supplement) Gelato v gf /Sorbetto vv gf –2 week advance notice for product availability– *Consuming raw or undercooked meat or eggs has been known to increase your risk of food borne illness. SPECIALTY CAKES G E L AT O FOR YOUR SPECIAL OCCASION Panna (vanilla) All of La Spiga’s specialty cakes are served in Stracciatella (vanilla with chocolate pieces) the traditional Italian fashion, unfrosted but Nocciola (hazelnut) with a simple garnish that may be a dusting of powdered sugar, nuts, fruit or cocoa powder. Pistacchio (pistachio) You may add a scoop of our homemade gelato Cioccolato (chocolate) for an additional $2/serving. Croccantino (pine nut brittle) Torta di Nocciola chocolate hazelnut cake SORBETTO Torta di Cioccolato alla Grappa Strawberry chocolate grappa cake Raspberry Torta della Zia Cilla orange pine-nut cake Pineapple Torta di Mandorla Passion Fruit almond cake, topped with sliced almonds Apricot Il Mascarpone tiramisu cake Please request your favorite gelato or Small Cake (serves 8-12) $48 sorbetto one week in advance. Large Cake (serves 30-40) $120 No additional charge if ordering the Lusso Menu package. BENVENUTO M E N U $45/PERSON COCKTAIL PARTY or STANDING RECEPTION – Select 6 Olives vv Piadina v castelvetrano and taggiasca italian olives stuffed
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  • The Geography of Italian Pasta

    The Geography of Italian Pasta

    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).