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Le Cesarine

My grandmothers' recipes, handed down with love

Parma / Emilia Romagna

La Cesarina

Parma, like all the territory that surrounds it, is remarkable in the excellent culinary tradition that it offers, boasting unique and prized traditional products. Products of world-wide fame, from the cold cuts to Parmigiano Reggiano, which become the principal ingredients in the dishes that Stefania passionately prepares.

Our Cesarina brings us to learn about this traditional cuisine that attests to the authenticity of the products and the skill and passion of the "rezdore," the true Parmesan chefs, giving us rich dishes and savory recipes that invite us to rediscover the pleasure of the table.

The secret of the Cesarina
The tortelli must remain rough enough to absorb the seasoning.


  • Potato fritter and assorted cold cuts
  • Herb tortelli with butter and parmigiano reggiano
  • Oven-cooked stuffed veal brisket and roast potatoes
  • Garden vegetables
  • Tortelli filled with Zucchella plum jam

Refined selection of local wines


Stefania serves up rich and savoury dishes of the Parmesan tradition, and invites us to rediscover the pleasure of home cooking. We begin with a starter of a potato fritter and selected cold cuts. For the first course, 'tortelli d'erbetta', stuffed pasta parcels, with butter and parmigiano reggiano cheese. The pasta's surface has a slightly rough texture in order to hold the sauce perfectly. 

For the second course, Stefania serves the traditional stuffed veal brisket (Picaia) cooked slowly in the over and accompanied by roast potatoes and a side dish of garden vegetables.
We finish with another product characteristic of the territory: the sweet tortelli, called “Tortél dóls” , widespread in the Bassa parmense, which Stefania serves filled with Zucchella plum jam.

For the second course, Stefania serves a stuffed veal brisket known as 'Picaia', which is slow-cooked in the oven, and is accompanied by roast potatoes and fresh garden vegetables. 

Another local product rounds off the evening, the sweet tortelli, known as 'Tortél dòls', a much-loved classic in the Bassa Parmenese area, which Stefania serves filled with wonderful Zucchella plum jam.


  • 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