Taggia is located in the Firesky Resort and Spa. My relatives and I came to Taggia's for an authentic Italian cuisine. Our table was in a semi private dining room. On the table, there was a tea light candle within a candle holder. On one of the walls in the dining room, there was cabinet with a bowl of decorative grapes and a large wall mirror behind it. Our server (Seth) was wonderful. He offered great suggestions for appetizers, entrees, and desserts.\n\nThe server brought us two baskets of bread that consisted of a white roll topped with sesame seeds and a wheat roll. It came with two dipping sauces - balsamic vinaigrette and extra virgin olive oil. \n\nFor drinks, I'd recommend a bottle of The Crossings - 2014 Sauvignon Blanc from Awatere Valley, Marlborough. The Arnold Palmer which consisted of freshly squeezed lemonade and freshly brewed ice tea and garnished with a lemon slice. \n\nFor appetizers, I'd recommend the Mista, Crudo, and Calamari. The Mista consisted of organic greens (spring mix and baby spinach), golden and red beets, and porcini soil smoked goat cheese tossed in a truffle-honey vinaigrette. The beet salad was light and refreshing. I liked how the truffle in the vinaigrette was not overpowering. The goat cheese was silky smooth. The Crudo consisted of pepper crusted ahi tuna, cooked medium rare, served over red pepper/celery salsa, and topped with black olive gremolata, radish, and lemon. The Calamari consisted of marinated chilled squid salad, topped with avocado mousse, marcona almonds, crispy pancetta, celery, carrots, red radish, and parsley. I think the Calamari was marinated in lime juice.\n\nFor entrees, I'd recommend Pesce Spada, Branzino Striato, Capesante, and Spaghetti Bolognese. The Pesce Spada consisted of grilled, tender swordfish, cut into three pieces, cooked to medium to medium well, served in sweet carrot pur\u00e9e with seasoned organic baby carrots, roasted white corn, avocado salsa (avocado, red onions, cilantro, parsley), drizzled with caper gremolata, and garnished with braised thyme leaves. The Branzino Striato consisted of pan seared striped bass, cut into two pieces, stacked one on top of the other, served in pea pur\u00e9e with braised kale and quinoa, and garnished with an artichoke vinaigrette. I liked how the artichoke vinaigrette was subtle. The Capesante consisted of three seared jumbo sea scallops served over a creamy risotto with asparagus, caper, and herbs. The Spaghetti Bolognese consisted of thin spaghetti covered in a marinara sauce with ground beef and garnished with melted Parmesan, freshly grated parsley, and roasted tomatoes. The kid at the table ordered a Hawaiano pizza but substituted the jalape\u00f1o for bacon. The pizza had tomato sauce, mozzarella cheese, smoked ham, crispy bacon, and large pickled pineapple. The pizza looked delicious but I couldn't try it due to my pork allergy. \n\nFor dessert, I'd recommend Tiramisu and Zabaglione. The Tiramisu consisted of a dark chocolate crust, mascarpone cheese, and lady fingers and topped with a warm chocolate sauce. The Zabaglione consisted of a light lavender infused Italian cream served with mixed berries (blackberries, strawberries, blueberries) and topped with cocoa nibs. The cocoa nibs gave the dish a nutty flavor. The kid at the table ordered a mixed berries sorbet which came in three scoops. \n\nFor teas, they have a variety of Mighty Leaf teas. I ordered an Earl Grey with Half and Half and Sugar. The steeped loose leaf tea came in a red Forlife teapot and a yellow mug.\n\nIt was a great dining experience. I highly recommend this place to others!!!