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Le Cesarine

From the Colli Morenici of Garda... Flavors of an ancient dream

Castiglione delle Stiviere / Lombardia

La Cesarina

We are in Castiglione delle Stiviere, a little town that lays down on the green Colline Moreniche of the Garda Lake, not far from Mantua. The Cesarina hosting us today is Flora Elisa, born and raised in a typical big country house: she remembers the flavours of her childhood and the freshness of the products that came from the vegetable garden, the sounds of the animals in the nearby farm, and the scent of the bread baked in the wood-fired stove, made by expert hands every day, and recipes and dishes from her family tradition.

In this way, her passion for cooking was born, driven by the desire to recall “the scent of bread they used to bake, of the chicken that they'd boil up in a big pot while preparing the Sunday broth”. Our Cesarina takes a deep interest in her region and its traditions, and her thorough research led her to the role of manager for a cuisine column in a newspaper of Mantua, “Cucina e Sapori”. She is also member of a consortium that protects and encourages traditional cooking habits of the Colline Moreniche of Garda.

The secret of the Cesarina
I remember the scent of the bread while it was baking, of the chicken that boiled in a big pot while we were preparing the Sunday broth


  • Baked pumpkin leaves
  • Capunsei
  • Pork loin with campanine apples
  • Homemade loafs of bread
  • Gonzaga’s ring with hot custard
  • Cobblestones of the Colline Moreniche

Refined selection of local wines


Our Cesarina proposes a taste experience dedicated to culinary traditions of the Colli Morenici of Garda. We start off with a tasteful appetizer with pumpkin as a main character: delicious baked pumpkin leaves. Next, an absolutely typical main course: the Capunsei, gnocchi made of bread and cheese, originally from popular farming tradition of Alto Mantovano. The second course recalls the traditional livestock farming in courtyard: loin served with Campanine apples, a widespread variety in the Mantovano territory, that excellently accompanies the pork. All is served with exquisite loafs of bread prepared at home with great care from our Cesarina.

Eventually, a sweet taste triumph: the Gonzaga’s ring with hot custard, a soft ring-shaped cake with a delicious fragrance, prepared with almond’s flour and covered by icing sugar. At last, the cobblestones of the Colline Moreniche, savory hazelnut cookies aromatized with wine.


  • 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