Spiga Cucina Italiana | Our Story
At the base of Pinnacle Peak
Spiga sits where the Sonoran Desert meets the Italian table — built on handcrafted pasta, a wood-fired oven that never rests, and the belief that every guest deserves to feel like a regular.
The craft behind every plate
Every pasta is made by hand, daily — from pappardelle Bolognese with black pepper-crusted ricotta to ravioli stuffed with braised short rib and roasted garlic herb goat cheese. San Marzano DOP tomatoes, bufala mozzarella, and provimi veal are the baseline.
The room that keeps people coming back
Brick walls, warm wood, and low amber light create a room where a Tuesday dinner can feel like a special occasion. Guests who come for an anniversary tend to return for a quiet weeknight — and then again after that.
Wine, music, and the midweek ritual
Live music every Thursday, Wine Wednesdays, and daily happy hour from 3–6 pm — Spiga has woven itself into the rhythm of North Scottsdale. The wine list runs deep, from Brunellos and Super Tuscans to Amarones.
A place built for celebration
Four private dining spaces — from the intimate Florence room to a combined configuration seating 60 — make Spiga a natural home for the moments that matter most. Customized menus, the same warmth as the main room.