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