Osteria la Spiga

Tagliatelle al Ragù

Hand-cut ribbons of egg pasta with a long-simmered Bolognese-style meat ragù

Tortelli

Stuffed pasta — typically pumpkin or ricotta — finished with brown butter and sage

Piadina

Thin Romagnolo flatbread, traditionally served warm with cured meats and squacquerone

Gnocco Fritto with Prosciutto and Burrata

Tagliatelle with Butter Sauce

Lasagna

Tiramisu