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Le Cesarine

Enjoy authentic Puglian cuisine in the town of Corato

Corato / Puglia

La Cesarina

Maria invites us into her elegant villa in Corato, Puglia, a town in the province of Bari near the Murge plateau. It’s full of historic buildings and beautiful churches and is just ten miles from the coast, within easy reach of Castel del Monte, a famous UNESCO heritage site.

Maria has had a lifelong career as a chef in a famous local osteria. Now that she’s retired, she has time to dedicate herself to perfecting her favourite dishes, shaping her passion for cooking through a range of culinary activities. She loves organising buffets, banquets, and - of course - being a Cesarina!

The secret of the Cesarina
I always steam locally sourced vegetables, because it is the best way to preserve their vitamin and mineral content and lock in nutrients. I love taking their fresh taste to the next level with spices, aromatic herbs and my local cold-pressed, extra-virgin olive oil.


  • Orange, fennel and puntarelle salad, origano crostini breads 
  • Bite-sized wholegrain focaccia breads with canestrato cheese, fennel-infused olives and homemade ricotta
  • Battered garden produce and fried lampascioni bulbs
  • Chicory and cream of broad beans on a bed of finely sliced Altamura bread
  • Toasted wheatflour Ferricelli pasta with cardoons, cardoncelli mushrooms, cherry tomatoes and Puglian canestrato cheese
  • Slow-cooked lamb chops, cooked in a wood-fired oven
  • Boiled cime di rape leaves 
  • Ricotta mouse with 'vin cotto' or with a coffee and sugar dusting

Refined selection of local wines


To get this Taste Experience started, Maria serves an incredible variety of antipasti: fresh salad made with orange, fennel, puntarelle and origano croutons, a classic summer dish that was traditionally enjoyed by country folk. Next, we have bite-sized wholegrain focaccia breads served with homemade ricotta, olives in fennel brine and Puglian Canestrato cheese, a sheeps’ milk cheese with a touch of spice.

To bring the starter to a close, she serves battered garden vegetables, which depend strictly upon the season. We also have fried ‘rose di lampascioni’, a delicious local delicacy made with red onion. Our Cesarina then serves a delicate broad bean cream with chicory on a bed of local Altamura bread.

For the first course, we have ‘ferricelli’, a long pasta that is rolled back on itself, made with a special tool called ‘verricello’. Maria serves this with cardoons, mushrooms and Canestrato cheese with sliced tomatoes.

The second course is a slow-cooked rack of lamb, cooked in a wood-fired oven and accompanied with stewed cima di rapa leaves with garlic, bay leaves and locally-sourced olive oil.

Finally, for dessert, Maria serves delicate ricotta mouse either ‘al vin cotto’, or with a sprinkle of coffee and sugar.


  • Participate in dishes preparation

  • Vegetarian option

  • Wheelchair-accessible

  • 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