Le Cesarine


  • Grilled soppressa cold-cut with seared Asiago cheese and toasted fried cornmeal mush
  • "Sopa Coada" (dish composed of layers of bread, parmesan cheese and pigeon)
  • Putana cake (dessert of stale bread soaked in milk, raisins, brandy, sugar and chocolate)

Refined selection of local wines


Gabriella has been recreating original recipes of the Veneto tradition for years, and the menu she offers us today is an authentic journey through the flavours that have marked the history of these lands. Beginning with the rich and sumptuous starter. 'Soppressa ai ferri', a typical cold-cut from the Vicentine province, is brought to the table. Our Cesarina garnishes this with Asiago cheese, a splash of vinegar, and toasted polenta.

To follow, a dish which owes its roots to the century-old Veneto region culinary traditions. According to some accounts, in fact, the recipe for “Sopa Coada” dates all the way back to 1500AD. Gabriella is particularly attached to this pigeon pie, which alternates layers of bread soaked in broth and meat and is enriched with parmesan cheese and herbs.

After this special dish we have “torta putana”, a dessert made of stale bread soaked in milk and a splash of grappa liquor, studded with raisins and covered in a delicious layer of chocolate.


  • Participate in meal preparation

  • Wheelchair-accessible

  • Vegetarian option

Gabriella is originally from Friuli, but has been living in Veneto a Tezze, a lovely town in the middle of the Vicentine countryside on the Brenta river, for over 40 years. Our Cesarina is particularly enamored with this area due to its proximity to art-filled cities such as Cittadella, Marostica, Bassano del Grappa, Possagno, Asolo and Castelfranco Veneto.

As a little girl Gabriella was already “fascinated by the aromas of the kitchen and by that great big pot hanging from a chain on top of the chimney”. As she grew up, our Cesarina began cooking for those close to her, relatives and friends, always searching for the real flavours of tradition. “My grandmother and aunts left me their recipe books filled with notes. That is where I found my authentic traditional recipes”.

The secret of the Cesarina
My grandmothers and aunts left me their recipe books filled with traditional recipes and notes.

Cesarine at home

This Cesarina is also available to organize a taste Experience at your accomodation

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