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Le Cesarine

Culinary magic of Zuccarello

Zuccarello / Liguria

La Cesarina

Anna welcomes us in Zuccarello, little medieval hamlet in province of Savona. Situated in the Ligurian hinterland, not far from the Albenga harbor, the little village winds in two rows of arcades, giving particular typical glimpses. Our Cesarine was born and grown up in Genoa, but she moved here a long time ago. In Zuccarello she also met her husband, an olive grower from Imperia. Together with him, she started a little olive and jelly production.

«I love this hamlet – she explains – and I always try to take care of it». Alessandra is a true promoter regarding traditions and recipes from her land: «I use genuine raw materials from little producers of the area, hoping to re-find and let people know savors, scents and atmospheres that belong to the culture of these lands».   

The secret of the Cesarina
What’s my secret? I choose only genuine raw materials, which comes from little producers of the area.


• Flowering zucchini pie, Genoese fillings, tris of cheeses, bruschettas and panissa
• Gnocchi with pesto or tomato sauce or walnuts sauce
• Tomaxelle (meat rolls)
• Daily vegetables (raw or sautéed in a saucepan)
• Saint Bartolomeo’s cake with fiordilatte ice-cream with caramelized fruit

Refined selection of local wines


The Taste Experience in the name of the Ligurian tradition starts with a rich appetizer. We begin with a flowering zucchini pie, and continue with a dish of Genoese stuffing, with a tris of local cheeses, bruschettas and, to finish off, 'panissa', a smooth chickpea soup very typical of Ligurian cuisine.

For the main course, a dish of gnocchi, which our Cesarine proposes in three different variations. Firstly the most classic, in which gnocchi are flavored with the typical Genoese pesto. Alternatively, Alessandra suggests a fresh tomato sauce or a delicate walnut sauce.

To follow, she serves 'tomaxelle', delicious meat rolls filled with vegetables and beet tops which are accompanied by a side dish of daily vegetables, served raw or sautéed in a saucepan.

To finish off, Saint Bartolomeo’s cake, typical sweet from the village of Zuccarello. Alessandra combines this soft dough made with crescente, raisin and pine nuts with the freshness of fiordilatte ice-cream and caramelized fruit.


  • Participate in dishes preparation

  • Vegetarian option


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