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Le Cesarine

Enjoy the culinary delights of Sorrento

Sorrento / Campania

La Cesarina

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.


  • “Per e musso” with Sorrentino lemon (pig trotters and snouts)
  • Bread and beans
  • Linguine di Gragnano with vongole clams and lupin beans
  • Stockfish with cherry tomatoes, Gaeta olives and capers
  • Rinforzo salad with papaccella
  • Shortcrust pastries with Annurca apples and pine nuts

Refined selection of local wines


We begin this Taste Experience with a typical antipasto, ‘o pèr e ‘o muss’, which translates as ‘trotters and snout’. These flavoursome cuts are served with a squeeze of fresh lemon from Sorrento. Next we have another local classic, pasta with “dente di morto” beans from nearby Acerra.

For the first course, Rosa serves linguine pasta ‘di Gragnano’, served in a delicious seafood sauce of vongole clams and lupin beans. We then have a stockfish for the second course, flavoured with Gaeta olives, capers from Pantelleria and Piennolo del Vesuvio tomatoes, which have a characteristically long oval shape. On the side, we have a salad “di rinforzo”, which is traditionally prepared at Christmas time, with neapolitan ‘papacelle’, red peppers typical of the region, and a selection of mixed green vegetables.

Finally, we have a melt-in-the-mouth shortcrust pastry ‘pasticciotto’ filled with a pine nut and apple cream.


  • 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