Lo Spagnolo (The Spanish) is filled with Chorizo Iberico de Bellota and marinated piquillo peppers (Photo: La Spiga d’Oro)
You’d have to be a foodie — or neighbourhood resident — to know about La Spiga d’Oro. Tucked away within the Pantai Panorama condominium complex in Bangsar South-Kerinchi, KL, and occupying a shaded, breezy spot a stone’s throw from the communal swimming pool, the simple sandwich shop and micro deli owned and operated by Italian native Andrea Briglia and his Malaysian wife Hui Wong has been drawing those who find both comfort and pleasure in luscious slices of meat and cheese crammed between herbs, spreads and freshly-baked bread (courtesy of Bidayuh Baker’s Molly Dacco, whose artisanal wholesale bakery is conveniently next door). The eatery takes its name from the ear of the cereal plant, which contains the seed and, of course, it is further gilded for extra oomph.
The speciality of La Spiga d’Oro, of course, is its schiacciata, a flatbread made with generous amounts of olive oil and salt. Although Andrea hails from Rome, his choice of the Tuscan schiacciata is good one as it is broader and flatter, soft and chewy, and yet crisp on the outside; in short, the perfect sandwich bread. If you have travelled to Florence (Firenze to regulars), Italy, you might have been blessed to sample those by cult purveyor All’Antico Vinaio. But if you wish to be transported without having to leave town, you’d be equally pleased with just what you can find in Bangsar South.
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And not unlike the Tuscan legend that is fast spreading its tasty tentacles all over the world (well, both the East and West Coasts of the US of A, for now), La Spiga d’Oro offers panini combinations that sound wholesome and sinful at the same time. The L’Andrea 36, for example, is packed with Milanese salami, Swiss emmental cheese, homemade mayo and truffle sauce. Il Re, on the other hand, has mortadella di Bologna, toasted crushed pistachios and a whole fresh cow’s burrata! If creamy cheese floats your boat but you, being Malaysian, need a hit of spice, then go for the calabrese, which comes thickly spread with spicy ‘nduja. You could also try asking very nicely if you can have it with an extra smear of homemade habanero jam. That’ll pack a pretty punch.
There are plenty more schiacciata options to peruse and it really is the sort of meal (or snack, depending on one’s appetite) you can enjoy constantly — and without taking up too much time. However, due to a sudden surge in popularity, the couple — sadly — have discontinued dining in for now and are limiting production to 150 schiacciate a day, with orders limited to four per customer. On the bright side, swinging by to collect your sarnies gives you a chance to stock up on cured meats and cheeses while you’re at it. There’s everything from bresaola to guanciale (seriously the best for carbonara) and even three types of pecorino, among a whole range of other delicious cheeses.
This article first appeared on Aug 19, 2024 in The Edge Malaysia.
