Originally published at Foodbeat NW.
Italia Trattoria is one of those places where it feels like you’ve come home for dinner. And not just to your home or your grandma’s home; it’s like coming home to Italy. You could easily be in Santorini, at a small restaurant, full of loud Italians, but with food so precise, you know you are safe as a celiac.
As I came through the door, I was greeted by several people, including one of the owners, Bethe. I had the feeling that I was about to get a hug and a thanks-for-coming-over, but instead she pointed out that the gluten free items were marked with a symbol on the menu. After making my way to the table, I was greeted by our server who asked me if I cared for tap, sparkling or bottled water. Of course Spokane tap water, it’s the best!
I started with a Caesar Salad. As my fork pierced the crispy greens I asked Bethe (who was now sitting with us at the table) how they addressed cross contamination. Her eyes lit up as she went into detail about her own allergy training, using separate containers for everything, and extensive training for the entire staff. Anna, the head chef and co-owner, was chatting with the table next to us when her ears perked up. Excitedly, and in a strong European accent, she told me that the first thing they did when they purchased the restaurant was to sell the grill and replace it with a stove. “This way everything is in its own pan.”
The Most Perfect Caesar Salad
She went on to explain that her approach to food is to minimize handling. This is apparent in the taste of the food. The Caesar Salad was light and vinegary with lemon, anchovies and pepper, and the taste of the lettuce still came through the dressing.
As our main course came out, Beth and Anna bid us buona appetito, and moved on to other tables. The presentation was eye-catching enough that the next table down asked what was ordered. The Washimi Flatiron Steak. From left to right: the meat was seared to crispy perfection on the outside while retaining its red middle. Again, the seasoning complemented rather than overwhelmed the taste of the beef. The potatoes had crispy edges with a hint of earthiness that made me wonder if they were fresh out of the ground. And the brussle sprouts were done in a way I had never seen before; they had been peeled and sautéed, resembling greens, with chewy garlic and onion with lemon.
Delicious Main Dish
With this amount of food, I was stuffed. But they had a panna cotta that we could not resist; it was worth finding that last corner of the stomach. The panna cotta had a delicate crème and orange flavor, with sweet honey drizzled over top, and was paired with fresh orange.
Delicate Dessert
One last thing: they know exactly what is in each dish. A notebook in the in the kitchen lists the exact ingredients for everything. So if you have any food allergy, just tell them. They actually enjoy accommodating your needs.
Five Stars: Good Food, GF Menu, Staff Awareness, Value for Meal, XC Awareness.
Originally published at Foodbeat NW.
