Celebrating 13 years of Emilia-Romagna in Seattle
Since 1998, when La Spiga opened its doors at its previous location, our commitment to quality has always been our philosophy. All menu items are prepared from scratch using whole foods and house made stocks. You will find no artificial or chemical
… food enhancers in our kitchen, ever. We use, whenever possible, local and sustainable flour, eggs (organic), and produce (organic when possible). Our meats are hormone and antibiotic free, humanely raised and local when possible. We use quality Italian extra virgin olive oil in all our food preparation and rice oil for frying. We use only authentic Parmigiano Reggiano. Our homemade flat bread, Piadina, is Vegan. We compost and separate our recycling. Our building was built under strict green guidelines and recycled materials were used in its design. We hope you can appreciate our on-going efforts to offer our customers the best possible dining experience in all aspects.
Thank you!Continued