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Le Cesarine

Culinary arts in the centre of Turin

Torino / Piemonte

La Cesarina

The two Gabriellas have been working together for years, constantly developing their passion for cooking. They have attended many professional cookery courses together, as well as wine and food pairing lessons.

Gabriella Gedda is an architect, and Gabriella Marega is retired. They welcome us into an elegant liberty-style home that was built at the end of the nineteenth century, right in the centre of Turin. Here, they introduce us to their rich and elaborate local cuisine, with an unforgettably personal touch.

The secret of the Cesarina
In our kitchen, we only use pure copper pans.


  • Tris of traditional Piedmontese antipasti (marinated courgettes, salad of Toma cheese, pears and nuts, Turgia salami)
  • Risotto with courgette flowers
  • Rabbit cooked in Erbaluce wine
  • Side dish of fresh seasonal vegetables
  • Fritura dusa – fried semolina squares
  • Bunet with amaretti peaches

Refined selection of local wines


To begin our journey of discovery through Piedmont’s cuisine, we have an inviting tris of antipasti typical to the region. First, we have courgettes ‘in carpione’, which are cut into strips and marinated in an emulsion of wine and vinegar before being fried and topped with red onion. Then, we enjoy a salad of finely chopped Toma cheese with pear, topped with chopped hazelnuts. To complete the starter, delicious slices of Turgia salami, a famous Piedmontese delicacy that is served raw.

For the first course, the Gabriellas serve an Arborio rice risotto with chopped pumpkin and pear, tastefully decorated with courgette flowers – a delight for both the eyes and the palate. For the second course, we have rabbit cooked in a local wine from the Canavese hills, Erbaluce. This flavours the tender meat, which is then accompanied by carrots and green beans, as well as a side dish of fresh seasonal vegetables.

Next, we have a plate of delectable ‘fritura dusa’, fried squares made from egg and semolina which are traditionally enriched with a drop of liquor and a dusting of amaretti biscuit crumbs.

To round off our Taste Experience, we have a classic bunet (or bonet), a creamy dessert made from amaretti biscuits, cocoa powder, eggs, milk, and a splash of rum. For the perfect finishing touch, this is scattered with chopped hazelnuts and a drizzle of caramel, and served with fresh peach.


  • 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