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Le Cesarine

Culinary delights in the heart of Veneto

Crocetta Del Montello / Veneto

La Cesarina

Monica invites us into her house in Crocetta del Montello, which is in the beautiful Marca Trevigiana area. It is a bountiful land which sees a harvest of Chiodini mushrooms in August, radicchio di Treviso in the winter months, and in the spring, asparagus. There are beautiful wild forests, known as the “Marca gioiosa” which has many wonderful surprises in store for food and wine lovers. The nearby Valdobbiadene, with its perfectly positioned hills, is famous for its wine.

Our Cesarine is a spokesperson for this region’s produce, although she is originally from Milan. Her love of cooking was passed down by her father, uncle and grandfather, who she loved preparing meatballs and traditional dishes with on festival days.  Her exemplary cooking technique played a part when she met her husband, who was blown away by her food. Together, they love travelling and tasting new food wherever they go.

The secret of the Cesarina
My husband and I are passionate cooks, and we always make sure to get our olive oil from Sicily and Puglia directly from their producers. The oil’s taste is absolutely unrivalled.


  • Zucca ‘in saor’
  • Radicchio di Treviso risotto
  • Guinea fowl in red wine sauce
  • Artichoke hearts in the Veneta style
  • Apple tart

Refined selection of local wines


We begin this Taste Experience with a typically autumnal vegetable, a melt-in-the-mouth pumpkin ‘in saor’, which is served layered with an onion, pine nut and grape sauce. The saor is a popular marinade in Venice, and derives from an ancient preservation technique originally used by fishermen for its sweet flavour and health benefits.

Next, Monica serves a refined risotto made with radicchio di Treviso, which is one of the region’s staple winter vegetables. For the second course, guinea fowl in a local red wine, mushroom and lunganega sausage sauce. On the side, we have delicate artichoke hearts in garlic and parsley.

Finally, we have a delicious dessert to round off the Taste Experience, an inviting apple tart, known as ‘torta de pom’ in local dialect.


  • Participate in dishes preparation

  • Vegetarian option

  • 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