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Le Cesarine

Good things from the earth: an unbreakable bond with good food

San Salvo / Abruzzo

La Cesarina

Maria Antoinetta is convinced that for good cuisine it is essential to have quality ingredients: it is this mindset that drives her farm business, personally cultivating and producing vegetables, fruit, wine and oil.

At her country home, no opportunity was missed to accommodate the many relatives and friends. The area where she works and lives, on the border between Abruzzo and Molise is rich in authentic products and has a long culinary tradition. Within this context, our Cesarina has cultivated her passion for cooking, along with the memory of her grandmother, that by using a few simple ingredients, was able to prepare incredibly rich and flavorful dishes.

The secret of the Cesarina
Food is an opportunity to share, a way of sitting at the table to share a meal and truly come together.

Menu

  • Ventricina, meat and liver sausage, loin, black olives and cow and sheep's milk semi-seasoned cheeses
  • Spaghetti alla chitarra with mixed meat sauce
  • Meat with potatoes under the cup
  • Vegetables marinated in oil
  • Ferratelle


Refined selection of local wines

Description

Maria Antonietta offers typical dishes and flavors of the Abruzzo tradition, starting with the appetizers: the ventricina, a typical high-quality sausage made from selected slices of pork, a meat and liver sausage called 'lonzino', black olives and a selection of semi-seasoned cow's and sheep's milk cheeses.

Next, a classic first course: spaghetti 'alla chitarra', egg pasta similar to noodles, but thicker and square, served with a mixed ragù sauce of pigeon, lamb, pork, veal, chicken and duck.

As a second course, we have a choice of lamb, rabbit or chicken cooked with potatoes "under the cup ", a tin lid placed over the hearth floor and covered with hot coals served with a side of vegetables marinated in oil .

To end the meal, a typical Abruzzo dessert: the 'ferratelle', golden wafers biscuits with a characteristic shape given by the double red-hot plate in which they are cooked. Tradition requires that the hot plate, called "lu ferre", should be given as dowry by the grandmother, with the initials of the bride carved in the centre of the plate.

Services

  • Participate in dishes preparation

  • Vegetarian option

  • Wheelchair-accessible

  • Pet-friendly home

QUI MAPPA

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