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Le Cesarine

Cooking to be tasted also through your eyes

Napoli / Campania

La Cesarina

Assunta and Rosanna have known each other for years and years. They are both teachers at a local middle school, where they got to know each-other and became the best of friends, finding out they had a strong passion in common: cooking. Together they offer some of the foundations of the Neapolitan tradition: on the one side the passion for past and present great cooking, on the other the attention to an always warm and welcoming reception, a trait of Naples and its people.

Our Cesarine welcome us into a beautiful house in the historic Santa Lucia district, just a few steps away from Caracciolo seafront, which opens onto the splendid Neapolitan gulf. In this lovely location Assunta and Rosanna guide us through the discovery of Campania’s culinary culture, which is a mix of rich local traditions and international influences.

The secret of the Cesarina
Our philosophy is all about eating well, even with your eyes.


  • Shortcut pastry boats with aubergines and peas 
  • Zucchini and sheep ricotta vermicelli pasta with cherry tomatoes and and basil
  • Stuffed meatloaf with “friarielli”, potatoes and pappacella peppers
  • Rum and whipped cream babà

Refined selection of local wines


To begin this journey into Neapolitan tradition, Assunta and Rossana make us delicious little shortcut pastry boats, a dish which has some French influences but can be considered fully Neapolitan.  The flavour of the butter pastry is tied together with a filling of local aubergines, eggs and peas, and the result is very tasty. All this is accompanied by an aperitif of sparkling wine and in season fruit.

As a first dish, our Cesarine serve zucchini vermicelli (long, spaghetti-like pasta), a familiar version of the more famous vermicielle che cucuzielle. In this version, sheep ricotta is used to dress the pasta instead of parmesan cheese, giving it a particular and genuine flavour. To follow, a friarielli stuffed meatlof with potatoes. Friarielli, a typical product of the Campania region, are small rapini broccoli pan-cooked with garlic, oil, salt and pepper. As a side dish, other than the potatoes, tasty papacella peppers are served: a quality of peppers known for its sweet pulp and strong aroma. Assunta and Rosanna stuff them with a tasty filling made of bread, capers, black olives,  anchovies and a few secret ingredients.

To finish, the choice of dessert could be no other but babà. As per tradition this dessert, also of French origin but typical of Neapolitan pastry-making, is enriched with the flavour of rum and whipped cream. Neapolitans swear that once you taste them you will never be able to forget such a flavour. And if you can do so while looking at the Caracciolo seafront…


  • Participate in dishes preparation

  • Vegetarian option

  • Wheelchair-accessible


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