Le Cesarine


  • Mixed entrèe
  • Sautéed chicory
  • Maccarruni ccu firr alla paisana
  • Kid goat alla Sallorenzana
  • Pitta ccu ‘i nuci
  • “Delicious”

Refined selection of local wines


Annunziata begind her Taste Experience dedicated to the flavours of the Calabrese tradition with a rich appetiser made with local products. A plate of delicate artichokes dressed in olive oil, aubergines and roast peppers is brought to the table, along with a selection of cold-cuts and local cheeses. These delicacies are accompanied by traditional sautéed chicory. Once a farmer’s dish, 'Cicoria in padella' is to this day one of the classics among Cosentine dishes. 

We know have “Maccarruni ccu firr alla paisana”. These small cylinders of home made pasta are dressed with a sauce made of tomatoes, olives, pecorino cheese and strips of capocollo meat. As a second course, our Cesarina decides to make us a tasty kid goat 'alla Sallorenzana', a meat dish with sweet yet intense flavour, seasoned with spices, tomatoes and potatoes.

To finish, we find a typical Calabrese dessert waiting for us: “Pitta ccu ‘i nuci”, pizza with nuts, which is served together with the famous “deliziosi”, “delicious”, round-shaped cookies filled with jam or custard cream, a much loved dessert in Annunziata’s family.


  • Participate in meal preparation

  • Wheelchair-accessible

  • Vegetarian option

Castrovillari is a mountain town located in the Cosenza province and completely immersed in the splendid setting of Pollino National Park. It is in this particularly florid, pure and incontaminate area that we find all the necessary ingredients to prepare the typical dishes of the Calabrese tradition. Annunziata’s culinary itinerary is in fact guaranteed in its deliciousness and authenticity through local products, most of which she actually makes herself.

For instance, her special wholewheat bread made with local wheat and baked in her wood oven. Or her natural extra virgin olive oil, born from the olives picked in the fields around Castrovillari, or the cold-cuts (like prosciutto, soppressata and capocollo) or the cheeses which are created in the masserie, manor farms in the Calabrese Apennines. A selection of typical products of exquisite flavour, which our Cesarina re-elaborates in her recipes, a result of the teachings she received from her mother Angela as a young girl.

The secret of the Cesarina
My land is generous, it offers me all the ingredients I need.

Cesarine at home

This Cesarina is also available to organize a taste Experience at your accomodation

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