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Le Cesarine

Magical Tuscan flavours

Scansano / Toscana

La Cesarina

Maria Luisa was born and raised in the splendid Tuscan countryside. Her childhood was spent in close contact with nature and following farm-life rhythms. Her grandfather teaches her to grow vegetables when she is still a little girl, and shortly after she starts helping her grandmother in the kitchen. Cooking is a real passion that our Cesarina has nurtured over the years, in a journey along her territory’s traditions that still continues today.

We can taste these intense and refined flavours in the fascinating rural setting around Maria Luisa’s house. In fact, our cook welcomes us to Scansano, a small town in the Grosseto province. In between its sweet hills we can taste the typical Tuscan cuisine recipes, full of cold-cuts and cheeses.

The secret of the Cesarina
I spent my childhood in the countryside with my grandparents and I owe them all that I have learnt: my grandmother taught me to cook, whilst my grandfather to grow a vegetable garden.


  • Bruschetta with Tuscan prosciutto and salami
  • Fried pasta
  • Gnudi (filled with vegetables and ricotta, the filling for tortelli) with in season sauce
  • Frittata trippata, triped omelette
  • Fried cauliflower or 'peperonata' 
  • Scaramiglie almond cookies with Vin Santo, dessert wine
  • Small old fashioned donuts

Refined selection of local wines


To begin this Taste Experience dedicated to Tuscan flavours, Maria Luisa begins with a simple and delicious starter of local bruschette, accompanied by prosciutto and salami. She finishes off the starter with pasta fried in flax seed oil. 

For the first course, Maria Luisa serves gnudi, which are spinach gnocchi with a vegetable filling and a seasonal sauce. To follow, a rural second course of frittata trippata, 'triped omelette', which marries the flavour of eggs, cheese, onions and tomatoes. The dish is accompanied by distinctively flavoured fried cauliflower, a perfect side dish for the omelette. 

Last but not least, dessert. Maria Luisa prepares 'scaramiglie al Vin Santo', which are small biscuits similar to Tuscan cantucci, almond biscotti, which work perfectly with the traditional dessert wine. She also serves ciambellini, soft and morish old-fashioned donuts with a hint of anise.


  • 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