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Le Cesarine

A date with Como's cuisine

Como  / Lombardia

La Cesarina

Morena gives us a taste Experience dedicated to the flavors of the Como cuisine and some typical Larian dishes; the "Larian Triangle" is the area between the two branches of Lake Como and the southern hills between Como and Lecco.

In this area, compared to many traditional foods of Northern Italy, the local cuisine is very diverse: in addition to rice, corn and potatoes, there is extensive use of coarse grains, buckwheat and chestnuts; as far as meat, white meat or venison is preferred and freshwater fish is also often used.

This cuisine is characteristically original, particularly for the choice of condiments: the favorites are butter and lard, staples in the Po area tradition, contrasted with the abundant use of locally produced olive oil, as well as linseed, walnut and rapeseed vegetable oils.

The secret of the Cesarina
La pulenta la se fa cun ùl foch, la farina e l'oil de gumbet [Local dialect: “Polenta is made with fire, flour and elbow grease"]

Menu

  • Fitascetta with Casera cheese, goat cheese, salami, seasoned bresaola, lard with jam
  • Lariana-style Gnocchi
  • Braised meat with mixed grain polenta (wheat and buckwheat) flavored with sage
  • The Paradell or Cutizza with apples and raisins
  • After-dinner Genepy liqueur from our valleys


Refined selection of local wines

Description

Let's discover typical dishes of Como's cuisine together with Cesarina Morena, starting with the appetizers; the 'Fitascetta' is a classic local recipe, a cake made from a mixture of wheat and onions, with cheese if desired. Morena serves this with Casera (a goats cheese) along with salami, and bresaola with lard and jam.

After this rich appetizer, its time for the first course: Larian-style gnocchi made of flour blended with water or milk. Braised meat will follow, browned and served with a gravy made from a herb bouquet and wine, accompanied by mixed polenta (wheat and buckwheat) flavored with sage; the polenta, according to a local saying, "is made with fire, flour and elbow grease", emphasizing the hard work involved in stirring the wooden "canela" in the polenta pot heated over an open fire.

This gastronomic Experience will end with 'Cutizza', a popular focaccia bread with several variations: the "Brusada", the "Paradell", and the "Panigada". Our Cesarina will serve the "Paradell" focaccia, which is filled with apples, raisins and pine nuts, and is accompanied by Genepy, the typical local after-dinner liqueur.

Services

  • Participate in dishes preparation

  • Vegetarian option

  • Cesarina speaks English

  • Pet-friendly home

Cesarina's Reviews

I'm writing this feedback cause I really had a good time at Morena's home. First of all the location is awesome, and that's basically the place where you want to be. Morena also speaks good English, and this is definitely a plus, and we had absolutely no problem understanding each other and talking between. Actually we had a lot of laugh together and a really really good time. I've eaten Italian food before but this time was surely the better one; for this reason I can safely say that she cooks pretty good, and her dishes were delicious. Thumbs up for Morena's cooking and her marvelous location. Reccommended.

 

Sarah K. from Oxford

Published 12/06/2017


QUI MAPPA

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