Guazzetto di mare, seafood cooked in broth, is a favorite dish of Marisa Iocco’s from her native Abruzzo region in Italy. Inspired by this “little stew,’’ Iocco, executive chef and co-owner of Spiga Ristorante in Needham, has created a half-dozen guazzetti (gwah-ZET-tee) using various meats, seafood, and vegetables, along with aromatic herbs and spices. The arts-trained Italian chef says she “imagines the ingredients dancing in the broth.’’

Iocco’s self-styled guazzetti include Roman artichokes with potatoes, shallots, and mint in a sunchoke broth; veal shoulder with porcini mushrooms, blueberries, and smoky coffee dust; salted cod in a seafood broth with sauteed tomatoes, red peppers, and garlic; and braised short rib with caramelized onions, tomato, and sweet and sour celery. The chef says she uses only the best ingredients to make these and the other dishes on the menu because her goal is “to have customers come back craving the food.’’

About 10 years ago Iocco helped restaurateur Carmelo Iriti open Spiga; she returned last summer to help revitalize the restaurant, both renovating the decor and creating a new, attractive menu. She added the selection of comforting little stews for guests to order as an appetizer (about $15) or meal ($19 to $22). She also likes their musical-sounding name. “Guazzetti: It’s a happy word.’’ Spiga Ristorante, 18 Highland Circle, Needham, 781-449-5600; www.spigaristorante.com

LISA ZWIRN