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Le Cesarine

Flavours from the border

Treppo Carnico / Friuli Venezia Giulia

La Cesarina

The germanic influence can really be felt here with the border to Austria just few kilometers away. We are in Treppo Carnico, a small mountain town in the Udine province, smack in the middle of the area of Carnia.

Paola lives in this picture postcard setting, all around here are green fields, larch woods and typical alpine architecture cabins. Her cuisine represents the soul of this border land: on the one hand its reminds us of the most authentic flavours of the Friuli region traditions, while on the other it is influenced by the territories across the alps: strudel, fried cornmeal mush and ravioli all mix together in one menu, almost a testimony of the meeting of the different people and cultures that have characterized these territories over the centuries.

The secret of the Cesarina
I only use organic ingredients, sometimes grown directly in my vegetable garden. I really care about the genuine flavour of my dishes.


  • Appetiser of local cold-cuts
  • Cjalsons, butter and smoked ricotta ravioli stuffed with aromatic herbs and potatoes
  • Fried cornmeal mush and frico with in season vegetables
  • Strudel

Refined selection of local wines


Paola welcomes us to the splendid Carnic mountains with a starter that pulls together the flavours of these lands. The Friuli region is so rich with typical products, and what could be more representative of the area than a fabulous selection of local cold-cuts?

To follow, another classic of the regional cuisine. In fact the famous 'cjalsons', ravioli with a potato and aromatic herb filling, are brought to the table. Its roots delve into the history of this mountainous region, and are served with molten butter and smoked ricotta for a delicate yet intense flavour. As a second course, our Cesarina makes fried polenta and frico, a delicious potato and cheese tartlet, with freshly picked seasonal vegetables as a side dish.

We close with Taste Experience with strudel, the famous apple dessert which Paola prepares in the traditional way.


  • Participate in dishes preparation

  • Vegetarian option


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