{"id":14550,"date":"2016-07-05T12:38:13","date_gmt":"2016-07-05T19:38:13","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=14550"},"modified":"2016-07-05T12:38:13","modified_gmt":"2016-07-05T19:38:13","slug":"taste-spiga-cucina-italiana","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/restaurants-phoenix\/taste-spiga-cucina-italiana","title":{"rendered":"A Taste of Spiga Cucina Italiana"},"content":{"rendered":"

\"spiga<\/a>
\nAfter opening less than two years ago, Spiga Cucina Italiana<\/a> in North Scottsdale is making waves with its incredibly delicious cuisine, inspired by the fare of Italy, Portugal and Spain, and gorgeous, comfortable atmosphere. Upon pulling up to Spiga, the first thing guests notice is the expansive patio, with plenty of seating, surrounded by rich curtains and planters of greenery. Inside, welcoming woods, exposed brick walls, comfy booths, a glass-enclosed wine area and stunning light\u00a0fixtures make diners feel right at home. If it’s too warm to sit on the patio, try to get a seat\u00a0with a view of the wood-burning oven to watch\u00a0the flames dance during dinner.
\nWith an entree lineup of incredible pastas and hearty meat and seafood spreads, kick the meal off with light starters, include the beet “ravioli.” Golden and red beets are thinly sliced, stuffed with herbed goat cheese and formed in a ravioli shape. Topped with lemon preserve and crushed pistachio, there couldn’t be a more summer-friendly dish. The caprese three-way spread is another innovative starter that takes the ubiquitous caprese salad and serves it three different ways, with the creamy burrata with grilled Campari being a favorite.
\n\"spiga<\/a>
\nA pasta plate–or two–is a must when visiting Spiga. The tortiglioni portobello dish comprises tube-like pasta sauteed with red onion, sun-dried tomatoes and portobello cream sauce. There is a reason this is one of the most popular dishes: the sauce is slightly sweet, a bit tangy and even won over a mushroom-hater in our\u00a0dining party. And the pasta itself couldn’t have been prepared more perfectly. For another memorable pasta dish, the linguini nero features squid ink linguini toppling over with succulent seafood, including mussels, scallops, shrimp and clams. The spicy sugo adds just enough of a kick. A can’t-miss classic, the papparedelle bolognese is hearty and delicious.
\nFor a lighter entree, the jumbo tiger prawns are grilled and paired with a heap of crispy seasonal veggies. The prawns are gently flavored with olive oil and a fresh herb infusion for a flavorful, summery dish.
\n\"spiga<\/a>
\nItalian classics fill the dessert lineup at Spiga. Opt for the traditional\u00a0creme brulee or tiramisu for a sweet send-off from a memorable, decadent dining experience.<\/p>\n","protected":false},"excerpt":{"rendered":"After opening less than two years ago, Spiga Cucina Italiana in North Scottsdale is making waves with its incredibly delicious cuisine, inspired by Italy, Portugal and Spain, and gorgeous, comfortable 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