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Le Cesarine

A bit of Liguria, a bit of Piemonte

Gavi / Piemonte

La Cesarina

Sandra and her husband Ivano made a choice of live some years ago: they left the city and the region of Liguria to move to the countryside. More precisely to the little farmer town of Gavi, in the province of Alessandria, famous for the fortress which dominates the town. This is where our Cesarina has her roots, since it is the place where her grandmother, to whom she was very close, came from.

“With her I learned to cook traditional dishes and recognise the wines of these lands, which my grandfather used to bottle himself”. Today Sandra is ready for her turn to pass own all the secrets of her cuisine, inspired by simple recipes of the area between the regions of Piemonte and Liguria.

The secret of the Cesarina
“I adore sage: with its delicate flavour, it is the ideal ingredient for perfuming any dish”.


  • Mixed bread crostini
  • Local cold-cuts and cheeses
  • Mixed chickpea flour farinata cooked in a wooden oven
  • Ravioli in beer sugo sauce
  • Stuffed turkey roll in white sauce
  • Beetroots in bagnacauda sauce
  • Savoy cabbage dumplings with peas and pancetta bacon
  • Chocolate and Piemonte hazelnuts cake, baci di dama and amaretto cookies from Gavi

Refined selection of local wines


A deliciously simple starter of mixed bread crostini, local cheeses and cold-cuts is the best beginning to this Taste Experience, which lies in the middle of Ligurian and Piemontese traditions. To continue, Merlo brings 'la Farinata' to the table, a tasty Genovese dish made from chickpea flour and baby onions. The dough is baked in a wood-fired stove until a delicious golden crust is formed, guaranteeing a scrumptious result with a fabulous crust. 

The ravioli cooked in beer sauce, which Sandra serves us as a first course, is a dish typically from the area of Gavi, in Piemonte. Just like the stuffed turkey roll in white sauce that she serves next: fried with prosciutto, and infused with herbs and spices and the delicate flavour of milk. This delicacy is served with another great classic of Sandra's regional cuisine: beetroot with 'bagnacauda' sauce, a typical condiment made with salted anchovies and garlic. And let's not forget the savoy cabbage dumplings with peas and pancetta bacon, which our Cesarina makes even more delicious with lashings of béchamel sauce.

As a grand conclusion to this menu, we finish with two classic desserts of Piemontese origin which Alessandra has prepared with great expertise: chocolate and hazelnut cake and 'baci di dama' (literally “lady kisses”, a kind of biscuit) and amaretti (almond biscuits) from Gavi.


  • Participate in dishes preparation

  • Vegetarian option

  • Wheelchair-accessible

  • Pet-friendly home


Our customers says

"This was one our best experiences in Bologna. Our hosts, Gianni and Lorenza, were a well travelled and interesting couple about similar ages to ourselves. They also spoke perfect English, having lived in Canada for many years. Gianni taught us how to make tortellini from scratch which we ate with our meal. Gianni is a fine and the rest of the meal was excellent. Their place is an apartment in a medieval Palazzo which was well worth seeing on its own. We really enjoyed it."

J. Bliss

"Our dinner with Angela was the best experience of our visit to Rome. The food was delicious, and it was delightful to talk with Angela and her Mother about food, life in Rome, work, and the state of the world in general. This experience would have been impossible for us without Le Cesarine."

D. White

"We had a wonderfull lunch time with Tania (30 minutes outside from Bologna). She was an excellent host and very charming. We enjoyed her traditional courses (antipasti,strozzapretti con salsiccia, brasato al limone) very much and could highly recommend her. The atmosphere was very relaxed and it was easy to drive to her. We would come again."

J. Hüsser