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Le Cesarine

In front of Justinian and Theodora, arm in arm with Artusi

Ravenna / Emilia Romagna

La Cesarina

Antonella comes from Sant’Alberto, a little town in the Ravenna area where her paternal grandparents owned a small family-run pasta factory in the early 1900s. Having left her native town, our Guide now lives in the historic center of Ravenna, the ancient city brimming with art and culture, just a stone’s throw away from the sea.

Antonella’s cuisine is the fruit of the influences of the Emilia and Romagna regions, which she interprets according to the dictates of Pellegrino Artusi, the 19th century author of one of Italy’s pre-eminent cookbooks, which have always been held in high consideration in her family.

The secret of the Cesarina
In my family, the sprinkles were always rectangular.


  • Torta al prosciutto
  • Piadina romagnola with squacquerone
  • Tagliatelle with prosciutto
  • Stuffed zucchine
  • Seasonal vegetables au gratin
  • Latte imperiale
  • Zuccherini cookies

Refined selection of local wines


This Taste Experience opens with torta al prosciutto, a prosciutto pie which is a traditional preparation of Antonella’s family: an envelope of crunchy flaky pastry with a ham, cheese, egg and parmesan filling. To treat your tastebuds even more, we have the classic 'piadina romagnola' accompanied by a sweet squacquerone cheese pudding made by a small family-run cheese producer from the Ravenna area.

As a first course, Antonella serves homemade tagliatelle with prosciutto di Parma, one of the most prestigious typical products of her region. The second course, however, is where we really see Artusi’s tradition married with Antonella’s family recipes: stuffed zucchine, with a filling of beef, egg, parmesan, breadcrumbs and mortadella, cooked in a tomato sauce. As a side dish, seasonal vegetables au gratin.

For dessert, we have 'Latte imperiale', "Imperial milk", a pudding similar to crème caramel, and biscottini cookies which are ubiquitous on the tables of Romagna. These are traditionally dunked in wine at the end of the meal. Finally, we have zuccherini, which Antonella shapes into rectangles as is her family’s custom.


  • Participate in dishes preparation

  • Vegetarian option

  • 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