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Le Cesarine

Layers of flavour in Abruzzo

Bucchianico / Abruzzo

La Cesarina

Anna welcomes us into her home in the hills of Bucchianico, in the province of Chieti. It looks out over a breathtaking panorama which stretches from the waters of the Adriatic Sea to the highest peaks of the Appenines.

Our Cesarina is originally from the nearby town of Pineto, and her cooking strongly represents the identity of the area. Even today, it holds echoes from the past, such as farming practices and longstanding culinary habits. Her dishes stand out for their authenticity, keeping to their roots in the rich traditions of the Abbruzzo region's local produce, particularly legumes, vegetables, salami, cheese, desserts, and countless varieties of honey and liquor.

The secret of the Cesarina
My secret is the organic olive oil that I produce myself, which enriches everything I cook. I also grow fruit and vegetables in my garden, whose flavour nurtures your very soul, and always bring a smile to my guests' faces


  • Egg and cheese balls in a tomato sauce
  • Pear and cheese 'saltimbocca'
  • Toasted bread 'crostini' topped with marinated green cherry tomatoes
  • Local Pecorino cheese on a bed of wild roquette leaves
  • Olives
  • Ravioli pasta parcels with a filling of sheep's cheese ricotta infused with marjoram
  • Rolled chicken fillet with sage, with wild asparagus cream
  • Mix of wild baby vegetables
  • Grandma's crumble with ricotta and chocolate chips
  • Coffee Tiramisù
  • Ratafia liquor (also known as 'the Elixir of Abruzzo)

Refined selection of local wines


The inviting scent of Abruzzese delicacies fills the room, as Anna brings her rich and varied starter to the table. There are irresistible toasted casarecchio bread ‘crostini’ topped with cherry tomatoes in oil, as well as a ‘saltimbocca’ of pear and cheese. You will also enjoy a plate of pallotte cac’e, which are melt-in-the-mouth balls of egg and cheese. This is all accompanied by some classic Abbruzzese products; olive ndoss’, preserved in salt over a long period, and a local Pecorino cheese on a bed of wild roquette.

The Taste Experience continues with ‘ravioli’, pasta parcels filled with sheeps’ cheese ricotta infused with marjoram. This is a typical local dish, and the intense cheese is the perfect match for the marjoram’s delicate flavour. For the second course, our Cesarina opts for rolled chicken, flavoured with sage and served on wild asparagus cream.

We come to a sweet conclusion with a double dessert; grandma’s crumble, made with ricotta and chocolate chips, and a tempting tiramisu. This is all accompanied by Ratafia, a black cherry liqueur from Montepulciano. It is locally known as “the Elixir of Abruzzo”.


  • 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