The osteria is named for la spiga di grano (a shaft of wheat), the symbol of fertility, harvest and good fortune. It’s the essential ingredient of the pasta and quintessential Romagna peasant bread made daily on the premises. The piadina flatbread is served warm and luscious: crisp on the outside and soft inside, it warrants a visit in itself.After eight successful years in a smaller space, La Spiga moved in 2006. Cool enough for a date and warm enough to bring the family, the artfully designed 6,000 square foot Capitol Hill landmark features a massive bar backed by an impressive wine collection. The space has been brought back to life by skilled craftspeople, and succeeds in being both minimalist and inviting at the same time.