Tradition, family, quality and artisanship.
Only ancient regional recipes
in the name of the most authentic cuisine
Over 50 years of experience
Only the best raw materials
The true Emilian tradition in Rome
Historic Roman refuge of the “Dolce Vita”.
In the 1960s we had the pleasure of hosting Fellini, Antonioni, Mastroianni, Fabrizi and many others.
Selected raw materials and fresh pasta
rolled with a rolling pin.
STARTERS
Antipasto delle colline emiliane
Assorted appetizers for 2 people.
€29
Culatello di zibello
Ham in red wine from Zibello.
€18
Prosciutto di Langhirano
Cured ham from Langhirano.€14
Coppa di Piacenza
Coppa from Piacenza.€12
Salame di Felino
Salame from Felino.€12
Mortadella di Bologna
Mortadella from Bologna.
€9
Spalla di S. Secondo
Prized cooked salami made with pork shoulder, marinated in a brine of pepper spices for a month, then air dried.
€14
Squacquerone
Soft, fresh cow's milk.€9
Parmigiano Reggiano oltre 24 mesi
Produced from Reggiana cow's milk, it is processed exclusively in the area of origin according to ancient artisan and traditional methods.€12
Erbazzone
Pie with spinach, pancetta and parmesan cheese.
€10
FIRST COURSES
Tortellini in brodo
Meat dumplings in broth.
€16
Tortelli di zucca
Pasta fresca ripiena di zucca
€15
Lasagne verdi
Green lasagne, made by adding spinach to the dough, layered with meat ragout, Béchamel and parmesan cheese.
€15
Passatelli in brodo
Small oblong strands made by forcing an egg, cheese, breadcrumb mixture through a speciale sieve with large holes. Served in broth.
€15
Tortelloni ricotta e spinaci
Homemade ravioli stuffed with ricotta and spinach with butter and sage.
€15
Tagliatelle alla bolognese
Homemade tagliatelle in a ragout sauce.
€15
Gnocchi di zucca con crema di parmigiano e tartufo nero
Parmigiano Reggiano oltre 24 mesi
€23
MAIN COURSES
Giambonetto di vitella con purea
Milk-braised veal with mashed potatoes.
€19
Polpette di manzo fritte
Fried meatballs with mashed potatoes.
€17
Manzo bollito con salsa verde
Boiled beef with homemade green sauce.
€15
Roast-Beef con purea
Roast-Beef with mashed potatoes.
€18
Fegato alla veneta con purea
Sliced veal liver with onions and mashed potatoes.
€18
DESSERTS
Mousse di zabaione
Zabaione mousse.
€8
Torta di pere caramellate
Caramelized pear cake.
€9
Torta meringata al limone
Lemon meringue pie.
€9
Torta di noci e caramello
Walnut and caramel cake.
€9
Torta tenerina al cioccolato
Chocolate cake.
€9
Each of our dishes has a unique story that we want to share with you
Emilian tradition in Rome
Tradition, family, quality and artisanship.
These are the four words that best encapsulate the story of our restaurant. “Tradition”bring us back to 1931, when Le Colline Emiliane firts opened, with a commitment to the culinary culture of the Emilia region lasting to this day. It also evokes the golden era of the '60s, when the restaurant was a regular hideout for the famous protagonist of “La Dolce Vita”. “Family”is a nod to the many members of the Latini clan who have been involved with Le Colline Emiliane since 1967.
Owners Anna and Paola Latini personally uphold the values of "Quality" and "Artisanship", handcrafting all our pasta in the laboratory, sourcing the best ingredients and creating our daily selection of desserts.
The Laboratory
Anna, Paola and Marina follow the family tradition by rolling the dough every morning and devote the utmost attention to the quality of the raw materials.
You can buy the pasta from the laboratory by picking it up directly at the restaurant in Via degli Avignonesi 22, 00187 Rome. Contact us at 064817538 to place an order or write us on whatsapp at 3271398300.
Reviews...
Il Punto di Vista della Guida MICHELIN
Colline emiliane, un presidio della tradizione a Roma: tagliatelle, tortellini e tanto calore
In via degli Avignonesi un ristorante aperto dal 1931 e specializzato in cucina regionale. La pasta è fatta a mano e, dai salumi al bollito di manzo, i sapori sono quelli antichi.
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