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Le Cesarine

Dal salame all’aceto alla pinza: i piatti tipici dell’entroterra friulano

Varmo / Friuli Venezia Giulia

La Cesarina

Michela welcomes us into her home in Varmo, a small town in the province of Udine, which is found at the confluence of the rivers Varmo and Tagliamento. Our Cesarina has always been very attached to where she comes from and is fascinated by her hometown’s history – so much so, that she has done a great deal into her local traditions to find out as much as she can about her roots. Her curiosity has been rewarded, as she is now an expert in the food tradition that defined her childhood.

Guests at Michela’s dinner table will take a journey back in time; her humble and authentic cooking awakens cherished memories of country life in Friuli for all to enjoy.


  • Salami in vinegar on a bed of polenta galettes
  • Brodo abbrustolito, a thick broth, with crostini (toasted bread)
  • Cotechino sausage and brovada (pickled shredded cabbage, similar to sauerkraut)
  • Pinza (traditional North Italian cake made with cornflour and dried fruit)

Refined selection of local wines


Our Friulian Taste Experience begins with an antipasto of salami cooked in oil and a little vinegar, which is laid out over polenta galettes.

Next, we have ‘brodo abbrustolito’, a thick broth, topped with crunchy toasted crostini breads. This is made using a ‘soffrito’ base of butter, egg and flour, to which broth and water are gradually added, resulting in a smooth soup, which is flavoured delicately with cumin and marjoram.

For the second course, Michela serves ‘cotechino e brovada’ (muset e brovade in dialect), which is finely sliced cabbage served with cotechino sausage. This slightly acidic cabbage is typically grown in Friuli and is pickled in vinegar, which is what gives it such a distinctive colour.

Last but not least, dessert. Our Cesarina opts for a Friulian speciality that is usually served for the Epiphany. It is called ‘pinza’, a cake made with cornflour and a variety of dried fruits.


  • 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