Le Cesarine


  • Cecina 
  • Ribollita soup
  • Meatballs and fried artichokes
  • Castagnaccio cake 

Refined selection of local wines


To begin this Taste Experience in the heart of Siena, Elettra serves an antipasto of ‘cecina’, a bread made with chickpea flour and black pepper, topped with pine nuts, rosemary and a drizzle of olive oil.

For the next course, she serves a classic of Tuscan cuisine, ‘ribollita’. This rich first course is made from a delicate vegetable broth, which is slow-cooked into a hearty soup over several days with the addition of beans, kale and homemade bread. For the second course, Elettra opts for fried meatballs, which contain potato for added texture, with a side dish of battered and fried artichokes.

Our journey through the flavours of Tuscany comes to a close with a classic ‘castagnaccio’, a cake made with fine chestnut flour, raisins, pine nuts and walnuts.


  • Participate in meal preparation

  • Vegetarian option

  • Pet-friendly home

  • Cesarina speaks English

Elettra invites us into her home in the historical centre of Siena, a fascinating medieval town with a rich history. Here, masterpieces of gothic art rub shoulders with the secular tradition of the Contrade del Palio.

Elettra spent several years in Germany, dedicating her time to Italian cooking courses. She has always been particularly fond of her region’s traditional dishes, which help her to feel connected with her hometown wherever she is in the world. When she returned to Italy, Elettra decided to cook using only local and organic products whenever possible, to offer a Taste Experience that truly represents Siena's traditional flavours.

The secret of the Cesarina
I have a handmade garlic crusher from Cortona. It’s just what I need to prepare my ‘pici all’aglioni’, which requires finely chopped garlic cloves.

Cesarine at home

This Cesarina is also available to organize a taste Experience at your accomodation

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