Le Cesarine


  • 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 meal preparation

  • Wheelchair-accessible

  • Vegetarian option

  • Pet-friendly home

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

Cesarine at home

This Cesarina is also available to organize a taste Experience at your accomodation

Request information