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Le Cesarine

“I left alone to find the cuisine of my mountain once more”

Guiglia / Emilia Romagna

La Cesarina

Guiglia, known as “the balcony of Emilia” lies in a stupendous panoramic position, and Marisa’s house looks out over this enchanting panorama.

Marisa was born in Belgium, where she grew up cradled by the stories that her parents, who came from Pavullo del Frignano, told her about Italy. At the age of 22, Marisa decided to leave to find her roots once again: that journey brought her to the place where she now lives, in Guiglia. Here, our Cesarina has got to know the local cuisine, which in turn helped her to appreciate the values of her mountain and of her family. Marisa’s journey is ours too: together with her, we discover its mountains and we once again find its authentic history in the simple foods of its table.

The secret of the Cesarina
In Guiglia I got to know the local cuisine and the values of my mountain


  • “Borlenghino”, Parmigiano shavings and frittata with onions and aged balsamic vinegar
  • Dadolini in broth (In summer: Tortellacci di ricotta with butter
  • Aunt Santina’s Crescentine della zia Santina with stewed pork ribs and local salami
  • Taglioline cake

Refined selection of local wines


Together with Marisa, we undertake a voyage to discover the food of her land. We start with the antipasto: an example of the simple and frugal culinary tradition of her mountains. Borlenghi are a kind of thin, crunchy crêpe that Marisa offer us topped with parmesan shavings and a frittata with onions, seasoned with aged balsamic vinegar. Next is a first course, dadolini (small cubes) in broth made by hand from a butter, flour, parmigiano and nutmeg-based dough. In the summertime, the menu changes to 'tortellacci', stuffed pasta stuffed with ricotta and cooked in butter.

The second course follows, a flourless recipe that Marisa inherited from her aunt Santina, the typical Crescentine (Chersèinte), served together with stewed pork ribs and local salami. Finally, the delicious taglioline cake whose aromatic almond dough is enriched with chocolate, Sassolino liquor from Modena and star anise.


  • 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