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Le Cesarine

Natural flavors and family recipes

Forlì / Emilia Romagna

La Cesarina

Born in Romagna, Mara safeguards a culinary tradition that was perpetuated among the women in her family from generation to generation; her knowledge grew when Mara met the mother of her husband Alfredo, like her an authentic “Romagnola”, who left her recipe notebooks and the customs of the Forlì tradition to her.

Mara and her husband Alfredo are a harmonious couple that loves to share their love for good cuisine. Within the family, the tasks are shared equally in their two homes in Forlì, one of which is the old Lepora farm, both tied to the nobile ancestry of the family. While Mara is busy at the burners, “there where the passion is always alive”, Alfredo receives the guests, and her daughter Anna and her fiancé Enzo set the table exquisitely.

The secret of the Cesarina
My husband’s mother wrote all her recipes in a notebook that was passed on to me


  • Bruschetta with tomatoes
  • Grandma’s crostini with aubergine
  • Spianata flatbread
  • Tortelli pasta filled with home-made ricotta, topped with seasonal herbs and tomatoes
  • Fried chicken legs served on a bed of salad or radicchio
  • Oven-roasted potatoes with pancetta and rosemary
  • Tartaro cake
  • Homemade jams (accompanied by fresh ricotta prepared on the spot)

Refined selection of local wines


The most important part of Mara's Taste Experience is the use of local ingredients, straight from earth to plate. She carefully selects the produce that she uses with her husband Alfredo. 

The menu is made up of recipes handed down from generation to generation, beginning with the antipasto: bruschetta with tomatoes and the crostini toasts that her grandmother used to make, topped with aubergine, tuna, and mayonnaise. Alongside, we have baked 'spianata' flatbread, whose dough contains lard, coarse salt and rosemary.

As a first course: tortelli pasta with seasonal herbs and tomatoes. The tortelli are filled with delicious homemade ricotta, parmigiano and wild herbs. 

Next, the second course dishes: fried chicken legs served on a bed of salad or radicchio with fried chicken pieces accompanied by roast potatoes scattered with pancetta and rosemary. 

To finish, a Tartaro cake, made from a dough made with flour, eggs, almonds, whipped butter and egg whites. However, Mara's home-made jam from her own orchard is the star ingredient - every year she makes huge batches of jam with her figs, apricots, strawberries and peaches. What a treat! 


  • Participate in dishes preparation

  • 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