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Le Cesarine

At the foot of the hills

Capocolle di Bertinoro / Emilia Romagna

La Cesarina

Monica welcomes us in Capocolle di Bertinoro, at the foot of the first pleating of the Appenines, in the middle of the hinterland of Romagna. Some years ago, she decided to move to this little country village together with her husband and her daughter, leaving the nearby town of Forlì.

Teacher and interpreter of the English language, she spends most of her spare time cooking. This is her way of keeping a link to her past, because cooking has always been a family tradition. Monica is particularly inspired by her grandmother, who was the first to show her the secrets of their regional cuisine. Every time she starts cooking, or opens the little notebooks carefully kept by her mother, it is like a taking a step back in time. The tastes of times gone by bring back happy memories of her adolescence, and the Cesarina is deeply commited to keeping these alive. 

The secret of the Cesarina
I cook as my Grandmother taught me: dishes that satisfy the stomach and warm the heart


  • Fried piadina with squacquerone cheese, withered sausage and candied figs
  • Poached eggs with peas
  • Tagliolini pasta with ragu sauce or with peas
  • Rabbit stew
  • Roast potatoes
  • Rice tart

Refined selection of local wines


One of the most recognizable symbols of Romagna is, without a doubt, the fried piadina. Our Cesarina proposes it as an appetizer, filled with sausage, candied figs and squacquerone, the typical cheese of the area. And, if this mixture of sweet and salty tastes was not enough, here comes another typical dish of the traditional farming cuisine: we're talking about the poached eggs with peas, a match that is as simple as it is delicious.

For the main course, Monica serves tagliolini pasta with ragù sauce or, alternatively, with peas. A variation of the classic tagliatelle pasta, these strips of puff pastry are intensely flavoured and are a staple in the region. The next course is a much-loved classic in the region too: rabbit stew, cooked with a sautéed onions enriched with wine, sage and rosemary. Roast potatoes are the perfect accompaniment.

For dessert, a rice tart with almonds and a fresh squeeze of lemon.


  • Participate in dishes preparation

  • Vegetarian option

  • Cesarina speaks English

  • Wheelchair-accessible

  • Pet-friendly home


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