From the hands of our chef and team to your table, we invite you to share your dishes with loved ones. We view each of our culinary creations with nostalgia, creating traditional dishes with a modern perspective. All of our meatballs are pre-portioned and hand-crafted to be shared with loved ones. For our chef Marisa Iocco, cooking is alchemy. Cultivating a dish is more than just putting ingredien
ts together; it is a scientific, mystical transformation in which each component mixes and melds to form something spectacular. Iocco’s culinary approach has brought her many accolades and awards. She has appeared in The New York Times, Food & Wine, Bon Appetit, Esquire, Eating Well, Boston Magazine and The Boston Globe. She is the author of the book "Every Menu is a Love Story: Ecco Perché Amore". Iocco has opened and consulted for more than 25 restaurants in the Boston area. When Iocco started Spiga Ristorante in 2017, she partnered with Francesco Iacovitti, an esteemed restaurateur with a background in accounting and excellent taste. Iacovitti devotes himself to every project with passion and dedication. Since then, the pair has made Spiga Ristorante a hub for fine Italian dining in the Greater Boston Area. Polpettiamo is their latest project. Iocco and Iacovitti have shaped Polpettiamo’s menu to be a celebration of their own companionship. As you eat each meatball, let the flavors engulf your tastebuds. Revel in the fresh herbs. Feel the love in each bite.
