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Le Cesarine

  • 4min
    6max

Enjoy Sorrento’s cuisine with a stunning sea view

Sorrento / Campania

€ 41,00 per person

€ 41,00

per person

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Menu

  • Antipasto cup with ricotta, meatballs, San Marzano tomato sauce and tarallo biscuit crumbs
  • “Sugna e pepe”
  • Fried aubergine “a scarpone”
  • Linguine with sarda fish, sea urchins or swordfish (depending on the catch of the day)
  • Totani (squid) with potatoes “alla praianese”
  • Bucchinotto pastry with a cream of lemon and black cherries from the hills of San Pietro



Refined selection of local wines

Description

Our Taste Experience begins with a delicate ‘cup’ of ricotta with meatballs and a San Marzano tomato sauce. It is sprinkled with ‘tarelli’ crumbs, a savoury pretzel-like biscuit common in the Southern regions of Italy. They are made with a local lard, black pepper and almonds. To round off the starter, we have fried aubergine ‘a scarpone’ (meaning ‘shoe’) where the vegetable is hollowed out, and the insides are cut into cubes. The hollow aubergine is fried and then filled with a sauce made out of the cubes, together with tomato, capers, olives and melted cheese. .

For the first course, Rosa serves linguine with a flavoursome sauce of sarda fish, sea urchins or swordfish depending on what the catch of the day is at the market. The fish is cooked in a sauce made from Sant’Agata tomatoes, green peppers and basil. Next, we have squid with potatoes sautéed in oil, garlic, wine, tomatoes, a pinch of chili and a generous handful of chopped parsley.

We finish on a sweet note with bucchinotto, which is a typical pastry filled with lemon and black cherry cream, fruits which grow abundantly in the region’s fertile soil.

Services

  • Participate in dishes preparation (+€8 per person)

  • Vegetarian option

  • Wheelchair-accessible

Rosa gives us a warm welcome in Sorrento, in her traditional Mediterranian-style home, furnished with a perfect meeting of antique and modern. Sorrento has a rich treasure trove of culinary delights such as pasta di Gragnano and Provolone del Monaco DOP cheese. It is also home to the world-famous Sorrento lemon, thanks to its ideal terrain and weather, and is therefore a powerhouse of limoncello production. The city boasts an enchanting view over the gulf which stretches from the nearby islands of Capri and Ischia to the silhouette of Vesuvius.

After several years of being a member of the Slow Food organisation, she became its secretary, which is a demanding role requiring a great deal of diligence and passion. Her passion for her work comes hand in hand with her passion for cooking: Rosa has always loved learning kitchen secrets, which all started under the expert guidance of her grandmother. She studied at the University of Gastonomic Science in Pollenzo, where she took two courses.

The secret of the Cesarina

Cesarine at home

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

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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