Le Cesarine

Menu

  • Slow-rise, whole-grain Barese focaccia, zucchini alla poverella, roasted peppers, pickled green olives, friselle with grass peas, tomatoes, and wild arugula.
  • Cavatelli with beans and mussels
  • Stuffed zucchini flowers or eggplant with a side dish of ash-roasted potatoes
  • Almond cookies + house liquor

Refined selection of local wines

Description

Linda opens her Taste Experience with the scents and fragrances of her meticulously homemade dishes. It begins with 'Friselle', served by the Cesarina with grass peas, a local legume whose flavor marries perfectly with the tomato and bitterness of the wild arugula.

The appetizer is rounded off with a slow-risen, whole-grain barese focaccia, fried or marinated zucchini "alla poverella," and pickled roasted peppers and green olives.

We continue with a pasta that is a true local specialty, cavatelli with beans and mussels; with this dish, Linda shows us how even simple cuisine, with just a handful of ingredients, can give way to exceptional dishes.

For the second course, Linda brings stuffed zucchini flowers or eggplant to the table, accompanied by a side dish of ash-roasted potatoes.

To close, traditional almond cookies, accompanied by the house liquor.

Services

  • Participate in meal preparation

  • Wheelchair-accessible

  • Vegetarian option

  • Pet-friendly home

"The local cuisine is simple and genuine, but on holidays we cook rich recipes that, traditionally for my family, represent a reason to meet with friends, relatives, and neighbors" says Cesarina Linda, who lives in a quaint village not far from Bari, a place that satisfies her desire to be in continuous contact with nature and tradition, such as the ancient art of homemade bread and pasta.

The secret of Linda's doughs is in the flour, ground fresh in her mill, from wheat that comes from an organic farm in Altamura. To make the dough easier to digest, our Cesarina uses only sourdough. Linda, passionate about basketball, a former player and now a coach to children in the region, has learned the culinary secrets of her family. Her passion for cooking is tied to a love for her roots and the tradition of her territory.

The secret of the Cesarina
For my doughs, I use sourdough and flour, ground in my mill.

Cesarina courses

Cesarine at home

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

Request information
QUI MAPPA