Mario Antonio hails from a small town in the province of Lecce, and now, after years of living and working in Bologna, it is safe to say that he is completely Bolognese. Our Cesarino initially gained experience in the kitchens of Reggio Emilia while studying at the Academy of Fine Arts, working in renowned restaurants in Bologna. Since childhood, he has always had a real love for cooking, and unlike his brothers, he was the only one willing to wake up at dawn to knead the bread dough with his grandmother.
Perhaps, due to the valuable culinary traditions that the family has passed down over the years, his love of art has given way to that for the kitchen. At his home in the center of Bologna, Mario has set up a kitchen of medieval flavor, with stone dishes and hand-carved clay bowls. His kitchen is rich in details, such as the magnificent collection of glasses, some very old, inherited from many restaurateur friends and family.
The secret of the Cesarina
As a child, I liked to get up at dawn to help my grandmother knead the bread dough