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Le Cesarine

Liguria: where sea and mountains meet and become one

Camogli / Liguria

La Cesarina

Virginia was born in Santiago del Chile but her parents are Italian: her father from Friuli and her mother is from Liguria. When she was 18 she came back to Italy and has been living in Camogli ever since. From that day on our Cesarina became 100% Ligurian. “I learned the flavours of the typical local cuisine in my early childhood. My grandmother on my mother’s side, along with my mother, taught me the art of tradition. Today, I too pass it on to my daughter”.  To her cooking means creating and experimenting, yet she always remains faithful to the canons of the Liguria regional cuisine.

Her house opens on the Ligurian hinterland, but you only have to turn the corner to smell the aroma of the Tyrrhenian sea. This is where the sea and the mountains meet and melt into each other, creating beautiful landscapes made even more stunning by man: behind every inlet is a colorful town, in a picture postcard setting that has become famous all over the world.

The secret of the Cesarina
Cooking means creating and experimenting to me, but I always remain faithful to the recipes of my Liguria


  • Sailor’s caponade 
  • Mandilli de sea (lasagne with a nut sauce)
  • Fried anchovies
  • Seasonal vegetables from Virginia’s garden
  • Sciumette (egg white, milk and cream) 

Refined selection of local wines


Virginia opens our Taste Experience with a classic starter of 'capponadda dei marinai', sailor’s caponade. The base is made of bread hardtacks dipped in oil, vinegar, vegetable broth, capers, tuna, Cailletier olives, onions and aromatic herbs, a dish capable of bringing together each of the area’s flavours, from the sea’s freshness to the taste of the hinterland, in a unique and appetizing result.

The first course is 'mandilli de sea', (literally "silk handkerchiefs" in Genovese dialect) which are handmade lasagne sheets, rolled out as finely as possible, and then layered with a delicate nut sauce - an original and delicious family recipe. To follow, fried anchovies are brought to the table, along with seasonal vegetables fresh from Virginia’s garden.

Last but not least, dessert. Our Cesarina serves delicious 'sciumette', a Ligurian egg-based dessert. In this dish whipped egg white is immersed in boiling milk and then enriched by a layer of cream: it is a simply perfect conclusion to a menu dedicated to Ligurian tradition.


  • Vegetarian option

  • Cesarina speaks English

  • 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