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Le Cesarine

An explosion of flavour in Reggio Calabria

Reggio Calabria / Calabria

La Cesarina

Anna Carmela welcomes us into her home on the coast of Messina. A beautiful panorama stretches out before us, with a breathtaking view of the Ionian sea, as well as a glimpse of Sicily. Reggio Calabria boasts a stunning coastline and swathes of mountains, and is home to the Bronzi di Riace, the famous Ancient Greek sculptures which are kept around the Museo Nazionale della Magna Grecia. This area of Italy’s coast has been named as Italy’s most beautiful.

Although she is an dentist by trade, Anna Carmela has always been a passionate cook, and loves preparing traditional dishes from Reggio. She loves to show off her cooking to friends and family, with whom she loves spending her free time. Her kitchen is full of delectable local meat and fish, as well as vegetables carefully preserved in oil. Anna Carmela has all the ingredients for the finest dishes, from sweet treats to spicy delights.

The secret of the Cesarina
I marinate my mimosa courgettes in an emulsion of olive oil, balsamic vinegar and mint, straight after frying them.

Menu

  • Aubergine polpette, stuffed peppers and tomatoes or fried courgette flowers 
  • Rice terrine with courgette and shrimps (served cold) or linguine 'ca muddica', linguine topped with breadcrumbs
  • Calabrese-style stockfish with potatoes, olives and capers or roast vegetables and seabass with salmoriglio sauce
  • Mimosa courgettes or aubergines 'in agrodolce'
  • Chocolate and cream roulade or strawberries and cream 
  • Amaro, limoncello and grappa digestifs


Refined selection of local wines

Description

Anna Carmela begins this Taste Experience with a series of typical antipasti; from fried aubergine balls, to peppers and tomatoes stuffed with pecorino cheese, breadcrumbs and anchovies.

For the first course, we have linguine pasta ‘ca muddica, which means ‘with crumbs’ – this pasta, similar to spaghetti, is served in an anchovy, chili pepper and garlic sauce sprinkled with toasted breadcrumbs. Anna Carmela then serves a second course of Calabrese-style stockfish. Pieces of fish are accompanied by potatoes, olives and capers for a truly aromatic dish. This is accompanied by delicious fried mimosa courgettes, which are delicately flavoured in a marinade of balsamic vinegar, oil and mint, garnished with boiled eggs.

For dessert, we have an indulgent sponge cake roulade filled with cocoa cream, with either white chocolate or strawberries depending on the season. This is accompanied by a selection of ‘amari’ digestifs, limoncello, and local grappa. What a treat!

Services

  • Vegetarian option

  • Cesarina speaks English

  • Wheelchair-accessible

QUI MAPPA

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