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Le Cesarine

A stone’s throw away from the Cinque Terre

Arcola / Liguria

La Cesarina

Antonella lives in Arcola, a little town near La Spezia. All around you can see hills and mountains, but the Tyrrhenian sea is close and you can still sense the smell of sea breeze. This is where the lovely landscapes of the Cinque Terre (Five Lands, a rugged portion of coast in the Italian region of Liguria) end and where our Cesarina welcomes us, ready to guide us in a voyage of discovery of the Ligurian traditions.

To Antonella cooking is all about love, a passion that she has nurtured over time also thanks to her husband’s encouragement. Her itinerary in the art of taste takes us through books, magazines, grandmother’s recipes. A dive into the traditions of a land that knows how to combine sea freshness with produce from nearby fields and mountains. A tasty and extravagant twist, typical of Ligurian cuisine all year round.

The secret of the Cesarina
It’s in my grandmother’s recipes that I find my inspiration: every time is like a journey through my land’s traditions.


  • Agliata salted codfish fritters
  • Stew of small squids with peppers
  • Delicious hrimp and bean soup
  • Mussels à la Portovenerina
  • Seasonal vegetables
  • Fruit tart with cream

Refined selection of local wines


Antonella plunges us into Ligurian tradition starts with salted codfish fritters in 'agliata', a typical garlic sauce. This dish which has roots in the area’s medieval history. The sauce, along with pesto, is one of the symbols of this region: its unmistakable flavour, a blend of garlic and vinegar, takes you back to the feasts of the maritime Republic and works wonderfully with fish. The starters continue with 'calamaretti in guazzetto', a stew of small squids and peppers that is a much-loved Summer favourite in Liguria. 

Fresh sea flavours also feature in the first course, with a delicious shrimp and bean soup. In this intriguing combination, the shrimps give a refreshing touch of flavour to the rustic beans. Next are mussels 'à la Portovenerina', traditionally prepared in the nearby town of Porto Venere, served with fresh and local seasonal vegetables. 

Last but not least, dessert. Antonella serves a fruit tart, a fragrant and light dessert served with an indulgent dollop of cream. 


  • Participate in dishes preparation

  • Vegetarian option

  • Wheelchair-accessible


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