Colline Emiliane
Colline Emiliane rolls egg pasta by hand for the tortellini in brodo.
Why go
This room rolls egg pasta, where Rome uses flour and water. Scatti di Gusto calls it the kingdom of hand-made egg pasta and Bolognese-school sauces
(Scatti di Gusto, 2016). That is Bolognese technique and Bolognese fat, in a Roman postcode.
Katie Parla names the two to order: tortellini in brodo and tagliatelle al ragù
(Katie Parla). She sells paid walking tours in Rome. MICHELIN carries the room in its Italy selection without attaching a distinction to it.
Order this / avoid
- Order: the tortellini in brodo, then the tagliatelle al ragù.3
- Avoid: looking for carbonara. The card is Emilian and the point is the egg pasta.
What locals & experts say
- Scatti di Gusto (2016), fifth in Rome:
You will lose yourself among pumpkin tortelli, tagliatelle alla bolognese and bollito misto.
2 - Katie Parla: the room "does amazing food from around Bologna like tortellini in brodo and tagliatelle al ragù". She sells paid walking tours in Rome.3
Good to know
- Price: Scatti di Gusto banded it at two euro signs of four in 2016.
- Booking: essential, per the MICHELIN Guide's listing.
- Where: Via degli Avignonesi 22, a few streets from Piazza Barberini.
Verdict
should-visit — An Emilian kitchen in Rome, which means egg pasta rolled by hand and Bolognese sauces. Scatti di Gusto put it fifth in Rome in 2016 and called it the kingdom of hand-made egg pasta; Katie Parla names the tortellini in brodo and the tagliatelle al ragù. MICHELIN lists it without attaching a distinction. It stops short of must-visit because nobody has published a verdict on a plate and because the strongest placing is a decade old.