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Le Cesarine

Perugia, city of art and flavours

Perugia / Umbria

La Cesarina

Perugia dominates the Tiber valley from a rugged, uneven hill. Giuliana welcomes us to this city rich in art and history, right in the middle of central Italy. Our Cesarina’s home is on one of the hills that surrounds the historical centre, halfway between the residential area and the countryside. Her beautiful little villa has the advantage of being inside the city walls yet immersed in a green oasis: a combination which brings together the antique charm of Perugian urban art with the healthy air Giuliana could breathe on the family’s small farms.

Our Cesarina welcomes us into this splendid setting, ready to show us the typical dishes of the Umbrian tradition. This tradition delves its roots into this area’s history: the land was originally Etruscan, then Roman, then under Bizantine control and finally dominated by the papal state. A melting pot of civilizations which has forged a simple, but delicious food culture, which you can still find today on tables all across Umbria.

The secret of the Cesarina
I roll out dough using my family rolling pin, which is over one-hundred years old: a symbol of the Umbran culinary tradition.


  • Cannara sweet and sour baby onions and stuffed testo cake tastes
  • Castelluccio lentils
  • Pot-cooked lamb and grilled spareribs and sausages
  • Erba con i tozzi, toasted bread chunks with 'cavolo nero' cabbage
  • Chocolate baked pears
  • Torcolo di San Costanzo

Refined selection of local wines


Giuliana chooses to begin this journey through the Umbran culinary tradition with a series of typical tasty starters. Cannara 'sweet and sour' baby onions are brought to the table, which are particularly known for their sweetness and tenderness, along with a plate of testo cake tasters, typical stuffed focaccia bread which our Cesarina serves in five different varieties: prosciutto, coppa (air-cured pork meat), pecorino cheese and rocket salad, sausage and wild green vegetables.

To follow, a dish that pays homage to Giuliana’s family’s rural origins: delicate lentils from Castelluccio. This variety is actually cultivated in Umbria, on the Colfiorito uplands, noted for its ability to maintain their bite during the cooking process. The countryside tradition can also be felt in the second course, with pot-cooked lamb, and grilled spare ribs and sausage. This triumph of taste is served with the delicate 'erba con i tozzi', chunks of toasted bread with pan-fried 'cavolo nero' leaves.

Last but not least, dessert. Giuliana opts for a classic flavour combination with chocolate baked pears, which our Cesarina prepares following Mrs. Perugina's ancient recipe. 'Torcolo di San Costanzo' is also served, a typical dessert of the city, which is usually prepared on the patron saint’s day.


  • 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