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Le Cesarine

All the flavors of an ancient dream... from the Colli Morenici of Garda

Castiglione delle Stiviere / Lombardia

La Cesarina

We are in Castiglione delle Stiviere, a little town that lays down on the green Colline Moreniche of the Garda Lake, not far from Mantua. The Cesarina hosting us today is Flora Elisa, born and raised in a typical big country house: she remembers the flavours of her childhood and the freshness of the products that came from the vegetable garden, the sounds of the animals in the nearby farm, and the scent of the bread baked in the wood-fired stove, made by expert hands every day, and recipes and dishes from her family tradition.

In this way, her passion for cooking was born, driven by the desire to recall “the scent of bread they used to bake, of the chicken that they'd boil up in a big pot while preparing the Sunday broth”. Our Cesarina takes a deep interest in her region and its traditions, and her thorough research led her to the role of manager for a cuisine column in a newspaper of Mantua, “Cucina e Sapori”. She is also member of a consortium that protects and encourages traditional cooking habits of the Colline Moreniche of Garda.

The secret of the Cesarina
I remember the scent of the bread while it was baking, of the chicken that boiled in a big pot while we were preparing the Sunday broth


  • Typical cold cuts from Mantova hills (Italian sausage, coppa, pancetta bacon)
  • Capunsei gnocchi
  • Leek frittata
  • Homemade loaves of bread
  • Paradise cake with lemon-infused custard
  • Cobblestones from the Colline Moreniche

Refined selection of local wines


Our Cesarina Flora Elisa receives us in her wonderful home to show off typical dishes from the Colli Morenici of Garda. We begin with a rich starter of typical homemade cold cuts from Mantua hills: Italian sausage, 'coppa' and bacon, all locally produced. We continue with main course that is a local classic: the Capunsei, gnocchi made of bread and cheese, which are from the popular farming tradition of Alto Mantovano.

Next, a delicate leek frittata served with exquisite homemade bread prepared with great care by Flora Elisa. Lastly, we round off with an absolute winner: Paradise cake with lemon-infused custard and 'cobblestones' from the Colline Moreniche, delicious wine and intensely nutty hazelnut cookies.


  • Participate in dishes preparation

  • Vegetarian option


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