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Le Cesarine

At the foot of the Vomero hills, in the heart of Neapolitan cuisine

Napoli / Campania

La Cesarina

Anna’s house rises up on the sloping hillside of Vomero, one of the most beautiful and luxurious areas of Naples. This is where our Cesarina welcomes her guests and takes them on a voyage of discovery through the secrets of typical Neapolitan cuisine.

“It became my passion little by little, over the course of many years,” she recalls, “I believe that food is one of the best tools we have to taste and deeply understand the culture of a place.” This is particularly true of Naples; this huge city boasts a rich and varied heritage of traditional recipes, which goes far beyond pizza and pasta.

The secret of the Cesarina
Just like a musician that builds a song out of only seven notes, I try to strike a chord by only making traditional dishes using the huge range of ingredients that nature provides me with.


  • Neapolitan Caponatina
  • Spaghetti with taralli napoletani (with almonds and black pepper) or aubergine timbale
  • Campani cheese trio: buffalo mozzarella, provola from Agerola and Fior di latte from Vico Equense, or hand-cut Agerola sausage
  • Aubergine and mushrooms
  • Sorrento tomato salad
  • “Sfogliatella frolla” small shortcrust pastry pie with ricotta filling
  • Iced “sospeso” coffee

Refined selection of local wines


Our Cesarina’s Summer menu is scented with basil, an ingredient that is is a staple in her cooking. Anna kicks off the taste experience with a classic Caponatina Napoletana.

For the first course, she offers us an tempting choice: on one side, spaghetti with Neapolitan ‘taralli’ (savoury breadstick shapes). This is a very original recipe made all the more delicious by the combination of almond and pepper flavours. As an alternative, she can also serve up an eggplant timbale.

The first course is followed by a trio of Campani cheeses: a fresh buffalo mozzarella, provola from Agerola, and fior di latte from Vico Equense. For those of you who don’t do dairy, Anna has an alternative; delicious handmade “a punta di coltello” Agerola sausage. On the side, traditional eggplant and mushroom with fresh and tomatoes from Sorrento that are bursting with flavour.

To finish this culinary journey in style, Anna couldn’t leave out this Neapolitan classic. She serves up a delicious ‘sfogliatella frolla’ pastry, accompanied by caffè sospeso (a ‘pay it forward’ coffee that, traditionally in Naples, another customer will take up).


  • Participate in dishes preparation

  • Vegetarian option

  • Cesarina speaks English


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