Colline Emiliane
Italian restaurant · Trevi ·
Homemade pasta, regional specialties, and classic Italian desserts await
Homemade pasta, regional specialties, and classic Italian desserts await
"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
"A tasty foray into the world of sfogline—extremely fine fresh pasta—delivering comforting Emilia-Romagna flavors." - The MICHELIN Guide
"A taste of the Emilia region in Rome. Ever since the 1960s, this friendly restaurant has been serving typical Emilian specialities such as delicious salumi, fresh homemade pasta made in the small kitchen visible near the entrance (tagliatelle with ragù, tagliolini with culatello ham, sometimes a superb green lasagne), and superbly cooked meat dishes, while the desserts are displayed in a large fridge to the rear. An extraordinary gastronomic voyage to a different Italian region while remaining in the country’s beautiful capital city." - 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
