Le Cesarine


  • Spelt flour focaccia with anchovies
  • Rice, potato and clam casserole
  • Meat roulades in ragù sauce
  • Aubergine ‘alla parmigiana’
  • Ricotta tart

Refined selection of local wines


Zaira’s taste experience takes us on a journey into ancient history. To begin, we have a delicious dish that is popular in Rome, spelt flour focaccia with anchovies, which is an unusual but delightful pairing. Spelt was a staple grain in Roman times, and works wonderfully with fish. To finish off the antipasto, we have broad  beans, beaten into an aromatic cream as per a famous recipe by Apicio, a Roman gourmet form the 1st century BC.

In the first course, we have another chance to sample the flavours of ancient Rome. We have a tiella of rice, vongole (clams) and potatoes, a typical dish from Bari that Zaira serves to honour her Puglian roots. For the second course, she serves delicious roulades of meat called ‘brasciole’, in a rich ragù sauce, with a side of aubergine ‘alla parmigiana’. Slices of aubergine are fried and baked in a tray layered with mozzarella, tomato and Parmigiano cheese.

We finish off with an ricotta tart, which is an absolute treat. Fragrant pastry and delicately creamy ricotta make for a truly indulgent dessert.


  • Participate in meal preparation

  • Vegetarian option

  • Pet-friendly home

"When I was little, I would use my hands to help prepare the legumes and homemade pasta, and now, as an adult I help people as a doctor with them." Despite having a demanding professional life, Zaira does not abandon her passion for cooking, a true family tradition. Her grandmother, proud of her Roman origins, and the wife of a Latin professor who translated ancient Imperial recipes, used to escape the her repetitive cooking routine by preparing a variety of dishes. Now Zaira does the same in her own corner of paradise, a villa built in the 30s with an alluring garden and citrus grove.

Our Cesarina's home is located in the Città Giardino, a historic district of Rome, not far from the Aniene River. In the dining room and garden we find dinner tables set with antique wares that retain all their splendor and whisper secrets from the past. The perfect place to dive into the culinary history of the city through Zaira's marvellous cooking.

The secret of the Cesarina
My grandmother taught me how to prepare typical dishes from the Roman empire, ancient traditional traditional recipes. She showed me secrets from Mario Gavio Apicio’s ancient cookery book.

Cesarine at home

This Cesarina is also available to organize a taste Experience at your accomodation

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