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Le Cesarine

A thousand flavors of Matera

Matera / Basilicata

La Cesarina

Basilicata is a fascinating region that even today maintains ancient traditions and deeply rooted popular beliefs. Its territory is rich with typical products, with aromas and wild herbs that are still the basis for the recipes in her kitchen.

For Lucia, safeguarding and passing down the local habits and traditions means preserving the identity of her land. In her preparations, our Cesarina tells the story of the harmony between natural elements and the ancient presence of man, ending up with a representative image of her Basilicata.

The secret of the Cesarina
Even today, the spontaneous products of the earth decorate my table


  • Matera-style antipasto (Cialledda, crunchy fried dried peppers, fried olives)
  • Orecchiette and Lucanian calzoni with ragout
  • Sausage and broccoli rabe stew
  • Seasonal vegetables
  • Local dry pastries
  • Matera bread, typical tarallini

Refined selection of local wines


Discover the wild side of the Alta Murgia, a region closely bordering on Puglia, through its flavors.

We start with a typical Matera-style antipasto, the 'cialledda', a refreshing and light dish which uses up stale bread, tomatoes and olives, and is accompanied by peppers and fried olives.

Among the dishes proposed by Lucia, we find dark durum wheat bread in its typical round shape. With the same wheat flour, our Cesarina makes focacce flatbreads, taralli and pasta; the orecchiette pasta and Lucanian calzoni are also homemade, and served as first courses with a ragout sauce.

As a second course, Lucia proposes a traditional sausage and broccoli stew accompanied by seasonal vegetables. We end sweetly with typical desserts from the local pastry tradition, such as egg and sugar taralli, sour cherry calzoncini, almond fritters, strazzate, and stuffed dried figs.


  • Participate in dishes preparation

  • Vegetarian option

  • Cesarina speaks English

  • 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