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Le Cesarine

Discovering rich and delicious traditions in the foothills of the Lessini mountains

Soave / Veneto

La Cesarina

Soave is a small town at the feet of the Lessini mountains, halfway between Verona and Vicenza. It is a small village with a great history of over a thousand years, as shown by the town walls which surround its centre and the precious Scaligero castle, which offers an enchanted view of lake Garda and the Po valley.

Aristide welcomes us to his beautiful home not far from the centre. Cooking is a real passion for him, one developed as a young man. In fact, his love for cooking blossomed during his military service, when he guarded the barracks and had to cook for all his comrades. “On those occasions - he tells us - our Commander himself would come down from his lodgings upstairs and he would bring food back to his whole family”. Aristide still expresses this passion today, through his recipes, which embody the rich and tasty gastronomic tradition of the Veronese table.

The secret of the Cesarina
Cutlery and utensils are important in the kitchen. I have a real passion for forks and knives, and I collect them.


  • 'Tastasàl' meatloaf with polenta and wild leafy vegetables, on a bed of cheese fondue
  • Arcole asparagus risotto with aged Monte Veronese cheese
  • Rabbit in Tècia
  • Potona di reciòto with biscuits

Refined selection of local wines


Aristide’s taste Experience is opened by a delicate and intriguing starter. In fact, he serves a 'tastasàl' meatloaf with polenta and wild leafy vegetables, on a bed of cheese fondue. This is a much-loved dish that he can also adjust to be suitable for vegetarians.

Next, a risotto with asparagus from Arcole (a small town not far from Soave) or, alternatively, with radicchio from Verona. In both cases, Aristide infuses his dish with a hint of Monte Veronese, a typical local cheese known for its sweet taste. As a second course, our Cesarino serves rabbit 'in Tecia': the meat, together with potatoes, peppers and rosemary, is cooked on a low temperature. This recipe has been in his family for generations.

We end on a sweet note with Potòna di Reciòto, a dessert prepared using Soave’s traditional 'passito', a straw wine. Aristide serves this alongside a plate of delicious biscuits also made with Reciòto.


  • Participate in dishes preparation

  • Vegetarian option

  • Wheelchair-accessible


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