We inform you that this website uses cookies to improve your experience. By continuing to browse, you accept use of these cookies. Find out more here.

Ok, hide this message 

Le Cesarine

Calzoni, babà, and… sumptuous Campanian inland cuisine

montecorvino pugliano / Campania

La Cesarina

Before a breathtaking landscape, we savor seafood dishes and desserts prepared by Elena, swept away by the flavors and scents of Campania.

We are in a small, hilly hamlet, Santa Tecla, situated on the spine of Mount Corvino, in the province of Salerno. From the top of the hill, one enjoys a splendid view of the sunny Campania sea, the valleys and lower slopes punctuated by olive trees and grapevines, the source of the local olive oil and wine.

It is in this luminous atmosphere that we meet our Cesarina Elena, just as radiant and exquisitely comfortable. Elena's roots are in nearby Naples, the city from which our Cesarina has acquired a great passion for traditional cuisine, which has always inspired and accompanied her in the development of her dazzling preparations.

The secret of the Cesarina
My tribute to the traditional Neapolitan pastry: homemade baba, immersed in liquor


  • Calzones with mozzarella and ricotta, mozzarella di bufala in carrozza
  • Parmigiana made of pasta
  • Gattò di patate
  • Parmesan and artichoke casserole
  • Babàs and sour cherry pie

Refined selection of local wines


Let's take a seat at Elena's table and savor the traditional dishes of the Campanian inland. We start with the appetizer, traditional 'calzones' with mozzarella and ricotta: crescents of pizza dough, stuffed with two outstanding cheeses of local production.  We continue our Taste Experience with a second appetizer, a classic of Campanian tradition: mozzarella di bufala 'in carrozza', meaning that it is fried between two slices of bread. 

The first course is another wonder of the Neapolitan tradition: the rice 'sartù', a rich rice pie with cheese, meatballs, eggs, and ham. The second course is just as delicious; the gattò di patate, a pie made of potatoes, eggs, ham, and a carefully curated selection of local cheeses. The gattò is accompanied by an unforgettable parmesan and artichoke casserole, with the artichokes cut into fine strips and cooked in layers interspersed with cheese, parmesan, and tomato.

The grand finale is an encore of sweets: first we have a fragrant sour cherry pie, before a widely renowned - to say the least - dessert, the babà. Elena dedicates these pastries, a symbol of the true confectionary tradition of Naples, to her deep Neapolitan roots.


  • Participate in dishes preparation

  • Vegetarian option


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