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Le Cesarine

In the walls of the Castello, ancient dining à la Paduan

Veggiano / Veneto

La Cesarina

"I live in a small village in the City of Veggiano called Rambacche, a name which originally meant "between the waters," an indication of the peninsula formed by the Tesina and Bacchiglione rivers. I was born and raised on a farm, where I lived with my large family - my grandparents, my Aunt Clorinda and her brother Gino with his wife and kids, my mother, my father, and my brother. It was there that I began as a child handling the 'mix' and the rolling pin to make pasta, flour and water to make bread, and the pot to make polenta."

We go from these words to the dishes of Annalisa, who, in her beautiful house, offers us several traditional specialties of Paduan cuisine.

The secret of the Cesarina

I started as a child to handle the 'mix' to make pasta and the pot to make polenta.


  • Fasoi in brentana (stewed à la Paduan) and yellow Marano polenta with sausage
  • 'Risi e verse' with pork loin
  • Gran bollito alla padovana
  • Fritegà herbs and cabbage sofegà (with vinegar)
  • Paduan fugassa

Refined selection of local wines


In the shadows of the marvellous Carrara castle, Annalisa offers us traditional dishes of Paduan cuisine. We start with an appetizer of folk tradition: 'fasoi' beans in Brentana, or bean stew, accompanied by a yellow Marano polenta with sausage.

This is followed by a first course of traditional Venetian cuisine: rice served served in a soup of "risi e verse", savoy cabbage and pork loin.  For the second course, Annalisa serves a fabulous Paduan gran bollito (boiled meat), accompanied by traditional 'fritegà' herbs, such as catalogna, spinach, and radicchio, which are boiled and then fried with garlic. There is also cabbage 'sofegà', a typical Venetian dish made of cabbage marinated in wine and vinegar.

Finally, our Cesarina delights us with Paduan 'fugassa', a dessert of folk tradition originally prepared for festive, religious, or familial occasions: a sweet leavened bread, similar to colomba pasquale or pandoro.


  • Participate in dishes preparation

  • Vegetarian option

  • 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