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Le Cesarine

A taste of history

Arezzo / Toscana

La Cesarina

Arezzo is a small city immersed in the heart of the Tuscan hills. Together with Florence, Siena and Pisa, it is one of the most visited destinations in the region. To understand why, one most simply walk around its alleys: from the Basilica of Saint Francis to the gorgeous Piazza Grande, passing by the duomo and the Giostra del Saracino, there are many attractions that this graceful medieval centre can boast.

Patrizia’s cuisine will contribute to making this city even more unforgettable. Her dishes, rich in taste, are a perfect interpretation of the traditional flavors of the Tuscan cuisine, characterized by simple preparations and recipes full of history.

The secret of the Cesarina
I have always lived in Arezzo, and I have learned to love my land’s history and secrets.


  • Bread crostini (butter, anchovies, giardiniera salad, capers), colonnata lard with mushrooms
  • Finocchiona, fennel seed salami, coccino di pappa
  • Ribollita black cabbage soup
  • Duck stuffed with pancetta bacon
  • Roast potatoes, salad
  • Aretino style zuppa inglese
  • Biscuits à la Patrizia with Vin Santo dessert wine

Refined selection of local wines


Few dishes are as representative of Tuscany as crostini, which are what Patrizia serves as a starter, slathered in butter, anchovies, capers and topped with 'giardiniera', a delicious mix of vegetables boiled in water and vinegar. To complete the entrée, she includes other typical regional products such as scrumptious Colonnata lard, served with seasonal mushrooms, and finocchiona, a salami containing fennel seeds and red wine.

To follow, a recipe with roots deep in the farming history of Tuscan cuisine. For the first course, Patrizia serves red cabbage 'ribollita', a hearty soup containing beans, bread and (of course) cabbage. The second course is also faithful to the farming tradition; duck in porchetta, stuffed with pancetta, along with roast potatoes and salad.

We end on a sweet note: Aretino-style 'zuppa inglese', (literally English soup, a dessert made with sponge cake or savoiardi, Alchermes and custard cream) and biscuits à la Patrizia with Vin Santo dessert wine.


  • Vegetarian option

  • Cesarina speaks English


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