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

Countryside tradition at the table becomes Queen

Santo Stefano / Emilia Romagna

La Cesarina

Raffaella and her husband have renovated an old country house. They welcome us into a striking atmosphere, in the heart of Romagna, to have us savor the dishes of the local tradition. The house is located in a marvelous "middle ground" between Ravenna, historic city of art, and Forlimpopoli, a town famous for being the birthplace of Pellegrino Artusi.

Immersed in Byzantine mosaics and Artusian lands, Raffaella and her husband have rediscovered a profound relationship with nature; they cultivate an organic garden, from which some of the vegetables the Cesarina offers in its dishes come, and organize seasonal events characteristic of the countryside, from the harvest to fruit-picking. 

Despite her young age, Raffaella love to assume the role of the "Azdòra," the queen of the Romagna hearth and home. Her passion for cooking and love for tradition were inherited from her mother, who taught her, from a young age, how to move in the kitchen.

The secret of the Cesarina

My husband and I cultivate with love an organic vegetable garden from which the vegetables I choose for my dishes come.


  • Radicchi di campo and bruciatini alla Saba with piadina and squacquerone
  • White lasagnette with pioppini mushrooms and pine truffle (when in season)
  • Cabbage stew with sausage and pork ribs
  • Squacquerone mousse with caramelized figs

Refined selection of local wines


This Taste Experience pays homage to the rural tradition of Romagna: Raffaella begins with radicchi di campo and bruciatini, diced fried pancetta 'alla saba'. The saba, also known as "the honey of Romagna," is a dark syrup obtained by boiling grape must for many hours, and is used to add flavour.  To complete the appetizer, the famous Romagnol piadina with squacquerone, a traditional soft and creamy cheese.

For the first course, Raffaella serves white lasagnette with pioppini mushrooms, broccoli, and pork cheeks, topped with homemade besciamella and a sprinkle of parmigiano reggiano. If in season, this rich first course will be enriched with truffle, the prize ingredient of central Italy. For the second course, there's a savory stew of cabbage, sausage and pork ribs. To end on a sweet note, our Cesarina offers a sumptuous squacquerone cheese mousse, accompanied by succulent caramelized figs, freshly picked from her very own garden.


  • 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