I absolutely love this place. It is probably my favorite Italian restaurant in not only Seattle but also North America (by North America I am really only comparing Seattle and New York). Obviously I have a skewed sample size but of the places I've been, this is my favorite. I'd choose it over places like L'artusi, Scarpetta, Osteria Morini and Ai Fiori. My main obsession with this restaurant is really the handmade egg pasta with butter and sage. It is divine. Too bad it's located in Seattle and I don't have access to it at all time. But if you ever find yourself in Seattle, it is imperative that you try this place. I'd like to know your thoughts.
Ambiance
Cascina Spinasse has a cozy, warm and rustic vibe. The seats are spacious with wooden accents and dime lighting. The chandeliers that hang above give it a slight vintage Renaissance feel.
My favorites
1) Insalata di burro di lattuga - butter lettuce with pears, oranges, pomegranate topped with vinaigrette
2) Prosciutto di Parma - it is usually is served with apples or melons. The prosciutto is very fresh.
2) Tajarin al Ragu o Burro e Salvia
3) Any of the pastas really...
4) Mascarpone Cheesecake
5) Torrone Terrine
Food
The food is amazing as I've already raved about. Almost everything is delicious. You can't go wrong with any of the pastas. My absolute favorite is the "Tajarin al Ragu o Burro e Salvia", you can order it as a ragu or with butter and sage. I recommend the later. Sometimes they also serve it with truffles. But the butter and sage handmade egg pasta is unreal. This is the one pasta that I dream about where ever I am. The menu changes regularly so the pastas are not always the same, but the Tarajin is always available. It is a stable and a must get. The entrees are solid but I think they do pasta very well and would stick to that. The agnolotti is also very good. Better than the one's I've tried at Scarpetta, L'artusi and Osteria Morini. I find the pastas at Osteria tend to be over seasoned with too much salt. (I don't know if I should be comparing New York pastas to Seattle pastas...) You can taste the freshness of the handmade pasta. It was perfectly cooked and seasoned. The tagliatelle served with mushrooms was also very well prepared. You can taste the elasticity in the pasta.
The desserts are delectable. They change from time to time as well. The previous time that I went, I had the Mascarpone Cheesecake and Torrone Terrine - both were phenomenal. The cheesecake was very well made with nutmeg, lemon shortbread and cinnamon. It was light, fluffy and perfectly balanced. The Torrone Terrine was my favorite. It is basically a mixture of gelato and nougat. It has accents of honey, tuile and nougat. I highly recommend.
I have to say that the espresso served in the Stovetop Moka Espresso Pots is not only picturesque but quite good as well.
Prosciutto di Parma
Tajarin al Ragu o Burro e Salvia
Agnolotti dal plin
Scallops with lentils
Tagliatelle al sugo di finghi
Torta di formaggio (Cheesecake)
Quality
The quality is excellent - no doubt. You can taste the freshness with every bit. All pastas are freshly handmade.
Price
This place is considered on the more expensive end in Seattle at about $45-50 per person including tax and tip for a full meal that includes starter, pasta, entree and dessert. But it is a steal if you compare it to New York prices.
Reservation
I definitely recommend reservations for large parties. They have a lovely counter seating for walk-ins which I recommend as you can see them prepare the food right in front of you.
Torrone Semifreddo