Colline Emiliane

"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." - 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

Not only is the family behind Colline Emiliane incredibly nice and respectful of their considerable tourist clientele, they make the most delicious tortelli di zucca, pasta filled with pumpkin and dressed with butter and sage. Their meaty mains are lovely, too.