“You wanna learn to make da pasta?” Asked our waiter at Colline Emiliane, a tiny, family run restaurant serving cuisine from Emilia Romanga. To those interested in Italian cuisine, Emilia Romagna is sometimes referred to as “Italy’s food basket” and is home to many speciality foods (such as Prosciutto di Parma, Parmigiano Reggiano, and balsamic vinegar) that makes Italy, well… Italy.
For me, the crowning glory of cuisine from the region has to be the fresh pasta in the Emilia Romanga style.
So, I shamelessly asked for a quick 101 on pasta making. “Le-mee ask da chef.” A minute or two later the waiter is back to take me on a quick tour around the kitchen. “Ees beesee tonight bat I will take you on a tour.”
“Dees ees da pasta drawer”, he said, where they store the pasta that is made daily.
I also managed to meet Guilio, and Rocco who were part of the kitchen crew (and Fonz from the front of the house). Guilio’s speciality of the night was a leg of veal in a creamy sauce. Apparently the secret was that the veal was slow cooked in milk until the veal was meltingly tender and the milk had curdled into a rich creamy sauce.
The pasta however is what everyone comes back for. It is exquisite and heavenly and for me, another masterpiece in Rome that is not to be missed!
Tagliatelle alla Bolognese
Tortelli di Zucca (Pasta stuffed with Pumpkin)
Tortellini in a Cream Sauce
If you have room for dessert and they have it that day, try the Tiramisu.
It is a great ending to a great meal.
Trissalicious 
Are you back from ROme? Im planning where to eat and this is one of them. I’ll only be in Rome 2 days so where else can you recommend??
We had smoked salmon, 24 hour salad, sticky garlic potatoes, bbqued lamb, prawns thermidor, tiramisu, and meringue roulade with strawberries. No pasta! I ate your share! love and kisses, Jenni