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Le Cesarine

Bagnacauda - the star of the show

Caselle Torinese / Piemonte

La Cesarina

We meet Luisa the Cesarina in Caselle, a little municipality not far from Turin, situated on the left shore of the Stura di Lanzo river; Luisa welcomes us to illustrate the excellences and the typical dishes of her land, such as the excellent cheeses made in little cheese factories and in mountain communities in the Lanzo Valleys.

Our Cesarina guards the authentic secrets of one of the most various and cherished cuisine of our country: the Piedmontese wine and food tradition offers in fact sturdy plates, with strong flavors, which comes from the ancient farming customs but, at the same time, can be rich in elegance and refinement.

The secret of the Cesarina
A proper "rubatà" needs to be prepared just with water, flour and a pinch of yeast.


  • Toma
  • Salami of Turgia
  • Rubatà breadsticks of Chieri
  • Zucchini in carpione
  • Green frittata
  • Bagna cauda
  • Meat broth
  • Bonèt
  • Gianduja liqueur

Refined selection of local wines


Luisa serves up the rich flavors of the Piedmontese cuisine. We start off with toma, a savory cheese made in small cheese factories in the Lanzo Valleys, served with salami from Turgia, a typical product made from beef and lard. Alongside are 'Rubatà' breadsticks from Chieri, perhaps the most famous Piedmontese product. Luisa reveals that the real breadstick of Turin in dialect is called “rubatà”, meaning “rolled”, as they are made by rolling pieces of dough out long and thin with the palms of the hand. There are also zucchini in 'carpione' and a frittata of seasonal vegetables.

As a main course, a classic plate Piedmontese dish: the bagnacauda, a garlic and anchovy sauce with fresh vegetables and boiled potatoes. Next, a rich and steaming mixed 'bollito misto', made up of different cuts of beef, veal, pork and chicken. This is served with a either 'green' or 'red' sauce, with a base of anchovies, parsley and tomato sauce. The dish is served with bread soaked in milk, and is followed by a traditional broth to aid digestion.

The Taste Experience ends on a sweet note, with 'bonèt', a pudding made with eggs, milk, amaretto biscuits and cocoa, served with a gianduja liqueur.


  • Participate in dishes preparation

  • Vegetarian option

  • 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