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Le Cesarine

I prepare bread, pizzas, and pastas with flour and water

Sannicandro di Bari / Puglia

La Cesarina

"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.


  • 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


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.


  • Participate in dishes preparation

  • Vegetarian option

  • Wheelchair-accessible

  • Pet-friendly home


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