Page 113 - Southern Oregon Magazine Fall 2021

grapes, and goat cheese tossed in a delicious
lemon dressing. You can also start with a light
soup of sauteed manila clams, black mussels,
garlic, and white wine, in a light spicy tomato
broth. Or go straight for the entrée, Zuppa
Di Pesce, a traditional cioppino made with
salmon, mussels, sea scallops, and shrimp in
a white wine with garlic, lightly spicy tomato
sauce.

You can pick your own pasta plate. Choose
a house made fresh pasta and your favorite
sauce or choose one of the pasta entrees.
Homemade lasagna is made with beef ragù,
bechamel sauce, Parmesan cheese, and fried
spinach, which tastes as amazing as it sounds.
Homemade Gnocchi is tossed with walnuts,
in a gorgonzola cheese sauce. Squid ink lin-
guini is tossed with spicy calabrese salami,
shrimp, garlic, and cherry tomatoes. Risotto
is made with imported Italian carnaroli rice
and changes daily based on chef’s choice.

The proteins are not to be missed. Chef
Davide will only use prime meats, insisting
quality never be skipped for price. The night
we dined, the menu featured pan-roasted,
smoked Alaskan king salmon, New Zealand
lamb chops, filet mignon, and free-range
chicken breast (with ham and mozzarella in a
white wine sauce).

When the runner brought perfectly prepared
lamb chops, she set down the plate with a
smile and said, “These were touched by God.”
We chuckled, but one bite in and we couldn’t
disagree.

When asked his favorite dish to create and
serve, Davide took a minute before he said
“Maialino arrosto”—roast pork shoulder he
serves with pumpkin compote and spinach.
Look for it on the menu when pumpkins are
in full season.

With the passion and talent of this team you
cannot help but feel the love—the love for
the space, the love for the guests, the love for
the food, and the love for the experience of
dining out—making any night a memorable
event!

Osteria La Briccola
18 Calle Guanajuato, Ashland
541-708-0775
www.osterialabriccola.com

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