The story
Nestled in Montignano, Collina del Lago is a rustic, no-frills trattoria that has earned a 4.6-star reputation. Creator Braciamiancora calls it “a paradise for carnivores and pasta lovers alike,” noting that everything—from olive ascolane to fresh pasta—is made from scratch. The kitchen’s wood coals turn out grilled meats to perfection, with an open-fire approach that feels both humble and deliberate.
Standout dishes include the Bistecca di Vacca Grassa Romagnola and wood-fired Asado, alongside house-made pastas like Bucatini alla Forma and Gnocchi con Salsiccia, Scamorza e Tartufo. The Tiramisù and Cantucci con Visciola round out the meal with a sweet finish. It’s the kind of place where you’d happily return a thousand times.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 11 dish mentions say about the food
Collina del Lago’s asado earns rapturous praise for its smoky, tender perfection, with reviewers celebrating the rustic, convivial warmth of the entire meal.
“They started cooking this asado around 5 PM, and now it's 9:50 PM — slow, gradual cooking as it should be. The meat is so tender it falls off the bone by itself. Seasoned just right, tender and flavorful. I give it a 9.5 out of 10. The smoke from the grill is the best ingredient. This confirms that pork is man's best friend and that grill cooking beats everything else.”
What creators say
1 creator has covered Collina del Lago. Most active: Braciamiancora
- Loved
Braciamiancora
RESTAURANT where you can return 1000 times - welcome to the Marche · @ 1:28
A simple, rustic trattoria in Montignano where everything is made from scratch — from olive ascolane to fresh pasta — and grilled meats are cooked to perfection over wood coals; a genuine, no-frills paradise for carnivores and pasta lovers alike.
Dishes mentioned
Olive Ascolane
These olive ascolane are in my top three. You can really taste the lemon zest and nutmeg — they have character. I've eaten them all over the Marche, and these are special because they're made from scratch by the ladies in the kitchen, not from semi-industrial products. The breading is perfect, and the filling is a mix of pork, lean meat, chicken, mortadella, with butter, parmesan, and béchamel. Absolutely top tier.
Crescia con Ciauscolo
The crescia is made on the grill — they put the dough on the coals, turn it three or four times, and it comes out with an unmistakable smoky aroma. The ciauscolo is a spreadable salami typical of the Marche, made with pork and pancetta, ground three times so it becomes creamy. Short aging. It's fantastic on this bread. Already with this, the red wine, and the olive ascolane, you're in paradise.
Bucatini alla Forma
The bucatini are cooked al dente, very flavorful and savory. It's not the classic amatriciana, but it's very good, very rich — I'd call it luscious. They finish it inside a wheel of cheese, which is a nice touch. Challenging two Romans on amatriciana is bold, but I think they passed the exam. The pasta is perfectly cooked, which isn't easy with bucatini.
- Gnocchi con Salsiccia, Scamorza e Tartufo
Tagliatelle
These tagliatelle have the flavor of a classic Italian Sunday. We saw them being made fresh earlier — they're very good. I'd put the bucatini first and these tied with the gnocchi for second place.