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Le Cesarine

Immerse yourself in the peaceful marchigiani hills

Orciano di Pesaro / Marche

La Cesarina

Roberta welcomes us into her beautiful old farmhouse in Orciano di Pesaro, an enchanting little town surrounded by the undulating green hills of the Marchigian countryside, half way between the Appeninni mountains and the Adriatic sea. She tells us that her town was built by a group of wandering Carthaginians, who had managed to escape the Roman defeat of 207 BC, and who eventually decided to settle near the Metauro river.

Tired of the hubbub of city, and yearning for a simpler way of life, Roberta and her husband have been living in the area for many years, and have become truly attached to the cultural heritage of the area. They treasure their family cooking secrets handed down from Roberta’s mother and grandmother, and have become experts in marchgiano cuisine. Today, they are here to take us on a deeply personal journey through their local flavours.


  • Toasted breads with olive oil and Casciotta di Urbino
  • Tacconi alla contadina, fresh durum wheat and dried broad beand wheat pasta
  • Rabbit ‘in porchetta’
  • Roast potatoes and fresh garden vegetables
  • Spumini and sciroppati biscuits

Refined selection of local wines


To start off this Taste Experience, we begin with delicate ‘crostini’, toasted breads with a generous drizzle of olive oil, served with Casciotta di Urbino, a typical sheep’s milk cheese. For the first course, we have ‘tacconi alla contadina’, fresh durum wheat and ‘farina di fava’ pasta, which is a flour derived from dried broad beans. The Fratte Rosa broad bean is the key ingredient of the dish, which is produced in the neighboring Valle del Cesano, whose clay-rich soil is particularly suited to cultivating legumes.

Next, we have a delicious rabbit ‘in porchetta’, which is inflused with crushed garlic, wild fennel and marjoram before being roasted in a wood-fired oven. This is accompanied by crispy roast potatoes and fresh garden vegetables. This dish, in the past, was traditionally prepared during the wheat threshing period. Today, in honour of this tradition, it is prepared in the summer months by families who have a farming history.

We come to a sweet close with a plate of exquisite almond ‘spumini’ and ‘sciroppati’ biscuits, which are the most popular desserts in the region.


  • Participate in dishes preparation

  • Wheelchair-accessible


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

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