Le Cesarine


  • Sea snails in sugheto scotadeo
  • Taiarin pasta noodles with de Peoci sugo sauce
  • Venetian style salted codfish with polenta slices
  • Baicola da tociare nel vin, Venetian thin biscuits to be dipped in sweet wine

Refined selection of local wines


Sonia begins her Taste Experience with delicious sea snails in 'sugheto scotadeo' (scotadeo tomato based sauce). In this dish the flavour of the snails is enriched with spices and white wine, making for a simple yet tasty result.

As a first course our Cesarina relies on 'tajarin' with 'de Peoci' sauce: the fresh pasta is the perfect partner for mussels. This is a typical Venetian dish which usually makes its appearance in Winter dinners. To follow, our Cesarina offers another classic with Venetian style salted codfish: the fish is slow-cooked with concentrated tomato and other flavours and is served with polenta slices. The result? An incredibly tasty dish that marries together a variety of flavours.

Last but not least, dessert. Sonia brings 'baicola da torciare nel vin', (literally baicola to be dipped in wine), typical thin Venetian biscuits served and consumed with sweet wines.


  • Wheelchair-accessible

  • Vegetarian option

  • Pet-friendly home

  • Cesarina speaks English

Ficcarolo is a small country town which lies on the River Po bank. It is a border land, where Veneto, Lombardia and Emilia Romagna regions meet. The passing of time here is very much linked with the great river, a vital resource for the town and at the same time a breathtaking scenario. You just have to climb the river bank few meters away from our Cesarina’s house to enjoy a magnificent spectacle, especially at sunset.

Sonia welcomes us to this tranquil rural setting, opening the doors to her splendid small villa. In the living room, tastefully decorated and characterized by a lovely checked floor, we can taste the dishes typical of the local tradition. We are on the Venetian bank of the River Po, under the Rovigo province, but Ficcarolo is also influences by its other close surroundings: Ferrara, Mantova, Verona and Padova. “It is easy to understand that being at the centre of all these provinces our culinary tradition is incredibly varied - our Cesarina explains - Over time we have acquired many recipes, and today our menu includes dishes which come from different yet very close territories”.

The secret of the Cesarina
I use a mix of aromatic herbs I grow in my vegetable garden to season my dishes: sage, marjoram, time, fennel, anise and rosemary

Cesarine at home

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

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