Italia Trattoria

A charred octopus with spicy tomato, oil, lemon, parsley and salad dish is photographed at Italia Trattoria, in Spokane, Wash., on Thursday, September 30, 2010. (Young Kwak Special to the Pacific Northwest Inlander)

Spokane’s Italia Trattoria serves up classic Italian food

written by Cara Strickland

Anna Vogel and Bethe Bowman met while working for star chef Tom Douglas in Seattle before choosing Spokane’s historic Browne’s Addition for their own venture—a regionally inspired Italian restaurant with a focus on homemade pasta, fresh fish and produce and high-quality meats—now in its seventh year. Vogel is originally from Switzerland, very near the Italian and French borders. She came to Seattle by way of the NYC food scene. Her childhood home and penchant for world travel makes its way into her food—it’s not surprising to see an Asian twist on her ever-changing menu, along with Italian classics. Bowman’s warm demeanor ensures every guest feels at home at dinner or brunch in this cozy oasis just blocks from downtown. If you come in more than once, don’t be surprised if she already knows your name and beverage of choice.

144 South Cannon Street

Chef & Owner Anna Vogel
Sous Chefs Philip Stanton and Jeff Tremaine

Italia Trattoria Dinner


Prosciutto di parma I house made mozzarella, basil, red wine fig jam +gf 13

Charred octopus I spicy tomato oil, potatoes, lemon parsley salad +gf 14

Beef sirloin carpaccio I shaved parmesan, basil oil, arugula, capers +gf 13

Italian ricotta and spinach dumplings I crispy sage, brown butter, parmesan reggiano 14

Bruschetta I balsamic onions, gorgonzola, prosciutto, fresh mozzarella 12


Panzanella salad I grilled ciabatta bread, organic cherry tomatoes, house made mozzarella, fresh basil, arugula, frisee, oil cured olives, parmesan 9

Italia caesar I romaine leaf, lemon caesar dressing, garlic crouton 8


Our pastas are handmade in house

Fresh fish of the day I sustainable catch inspired market price

Kurobuta pork rib chop I crispy smashed parmesan fingerling potatoes, lacinato kale, chanterelle mushroom marsala sauce, roasted cippolini onions +gf 31
Squid ink fettucine and spicy wild shrimp I tomato sauce, jalapeno, garlic,
chili flakes, lemon gremolata, basil 28

Roasted quail I sausage stuffed, red wine risotto, haricots verts, vino cotta and fresh grape sauce +gf 31

Goat cheese raviolis I chanterelle mushrooms, zucchini, roasted tomato butter, parmesan, arugula, cherry tomatoes 25

Coulotte steak I rosemary butter fingerling potatoes, ratatouille, french green beans, chimichurri sauce +gf 31

Wild boar I red wine tomato braised boar, cavatelli pasta,
cherry pepper and parsley salad, parmesan 27

Grilled triple lamb chops I crispy goat cheese gnocchi, grilled broccoli, salsa verde 30

Potato gnocchi I roasted roma tomato sauce, basil, fresh mozzarella, parmesan 25

Polenta lasagna I cremini mushrooms, spinach, caramelized onions, fontina cheese,
tomato basil butter sauce +gf 24

Pappardelle lamb ragu I red wine braised lamb, pecorino cheese, fresh mint 24

Spaghetti and meatballs I red sauce, (eggless noodle is not made in house) 21

Italia burger I american kobe beef, gorgonzola aioli or cheddar, pepperonata, lettuce, tomato, dijonnaise, house made milk and butter bun, fries or caesar 16
add kansas city bacon 1.50 add a fried egg 2.50


Grilled broccoli I toasted garlic butter, parmesan +gf 8

Spaghetti I olive oil, parmesan 8

Menu subject to daily changes

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