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Le Cesarine

Ancient Paduan style dining in the walls of the Castello

Veggiano / Veneto

La Cesarina

"I live in a small village in the City of Veggiano called Rambacche, a name which originally meant "between the waters," an indication of the peninsula formed by the Tesina and Bacchiglione rivers. I was born and raised on a farm, where I lived with my large family - my grandparents, my Aunt Clorinda and her brother Gino with his wife and kids, my mother, my father, and my brother. It was there that I began as a child handling the 'mix' and the rolling pin to make pasta, flour and water to make bread, and the pot to make polenta."

We go from these words to the dishes of Annalisa, who, in her beautiful house, offers us several traditional specialties of Paduan cuisine.

The secret of the Cesarina

I started as a child to handle the 'mix' to make pasta and the pot to make polenta.


  • Paduan chicken salad with pine nuts and raisins
  • Paduan bean soup
  • Roast guineafowl with pevarada sauce
  • Venetian stewed beans
  • Macafame

Refined selection of local wines


At Annalisa's table, we undertake a journey through the flavors of traditional Paduan cuisine. We start with the appetizer: Paduan chicken topped with raisins, pine nuts and extra virgin olive oil, served on a bed of salad greens. For the first course, a Paduan bean soup, a typically Venetian dish that, in the Winter, is enriched with several "pendolas" of meat or pork bone, Lamon beans, and potatoes.

For the second course, the Cesarina presents a sumptuous guineafowl roast embellished with pevarada sauce, a dish characteristic of the great celebrations and feast days of the Paduan countryside.  The guineafowl is seasoned with a garlic and rosemary pesto and is rolled with thin slices of pancetta or bacon on the outside; these slices are removed when finally cooked to make a very fine mince enriched by sopressa, a traditional cold cut, anchovies, and guineafowl cooking sauce.

The pevarada sauce is prepared this way, to be served with sliced guineafowl. Then come traditional Venetian stewed beans, flavored with the guineafowl jus.

To end on a sweet note, Annalisa serves a Macafame, a traditional countryside confection with a base of bread, raisins, honey, and slices of caramel.


  • Participate in dishes preparation

  • Vegetarian option

  • 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