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😍 5/5 - Tradition, Family, Quality and ArtisanshipFour words that
By 👻 @Dina M., 09/27/2022 3:00 am
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Tradition, Family, Quality and ArtisanshipFour words that best describe the essence of Le Colline Emiliane. - book in advance, by phoneColline Emiliane is not a person, Emilia-Romagna, it's a type of cuisine, otherwise known as traditional Emilian regional Bologna cuisine in Rome. A short walk from the Trevi Fountain, this friendly trattoria was established in 1931. The the parents of current owners, sisters Paola & Anna took over in 1967. For more than fifty years hand making one by one each delicate pasta treasure perfectly and precisely wrapped for us to devour. You'd never know their hands and wrists ache because they are laughing, and smiling as they work, a true labour of love. Nearly ten years ago the family realized how much we would enjoy watching the ladies make fresh pasta and moved the "pasta laboratory" to the entrance of the restaurant. You can easily see the love the ladies put into each and every ravioli by the constant smile on their faces.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, perfectly thin, egg-based pasta dressed with a rich perfectly balance meat sauce).My Favorites* TORTELLI di ZUCCAHomemade ravioli stuffed with pumpkin in a butter sauce * Tortelloni ricotta e spinaciHomemade ravioli stuffed with ricotta and spinach with butter and sage* Vitello Tonnato A Piedmontese (Northwestern Italian) dish of cold, sliced veal w/ a creamy, mayonnaise-like sauce flavored with tuna and anchovies. It is served chilled or at room temp, generally in the summertime, as the main course of an Italian meal or as an exceedingly elegant antipasto for an elaborate dinner.* Tagliatelle alla bologneseHomemade tagliatelle in a ragu sauce.*Manzo bollito con salsa verdeBoiled beef with homemade green sauce. (Try this with the candied fruit!!!!)
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