Colline Emiliane
Italian restaurant · Trevi
Via degli Avignonesi, 22, 00187 Roma RM, Italy
Highlights
Homemade pasta, tortelli di zucca & tagliatelle alla bolognese
Homemade pasta, tortelli di zucca & tagliatelle alla bolognese
"A short walk from the Trevi Fountain, this friendly trattoria has been serving satisfying dishes from Emilia-Romagna, a region in northeastern Italy, since 1931; the current owners took the helm in 1967. The menu is rich in egg-based house-made pastas like tortelli di zucca (pumpkin pasta with butter and sage) and tagliatelle alla bolognese (long strands of fresh, egg-based pasta dressed with a rich meat sauce). Save room for meaty mains including bollito misto (assorted simmered meats) and fried liver. Must-try dishes: Tortellini in brodo and the bollito misto." - Katie Parla
"Just a stone’s throw from Piazza Barberini, this simple, friendly, family-run restaurant has just a few tables arranged close together. It serves typical dishes from the Emilia region, including fresh pasta stretched by hand in the traditional way." - Michelin Inspector
"The move at Colline Emiliane is to order a bottle of lambrusco and start with the house antipasto, which comes with gnocco fritto, slices of prosciutto, and chunks of parmesan. From there, choose your pasta: the tagliatelle alla bolognese, lasagne verdi, tortelli di zucca, and the hearty tortellini in brodo are all exceptional. If you can, save room for the giambonetto, a veal slow cooked in milk and served with mashed potatoes. " - Gillian Mcguire
"The move at Colline Emiliane is to order a bottle of lambrusco and start with the house antipasto, which comes with gnocco fritto, slices of prosciutto, and chunks of parmesan. From there, choose your pasta: the tagliatelle alla bolognese, lasagne verdi, tortelli di zucca, and the hearty tortellini in brodo are all exceptional. If you can, save room for the giambonetto, a veal slow cooked in milk and served with mashed potatoes." - Gillian McGuire
"Situated between the Trevi Fountain and Piazza Barberini, this restaurant specializes in Emilia-Romagna cuisine executed with care: delicate tortellini in brodo, handmade tagliatelle alla bolognese, and prized cured meats like culatello feature prominently alongside a focus on handmade pastas and regional tradition." - Regan Stephens
