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Le Cesarine

Photography and cuisine: the perfect pastimes in the town of Ceriana

Ceriana / Liguria

La Cesarina

Lino welcomes us into his liberty-style home in Ceriana, which looks out over fields of greenhouses and sweeping olive groves. Ceriana is a richly historical medieval village nestled in the hills of Sanremo, surrounded by ancient walls. It has become particularly popular with foreign tourists over the last few years, partly due to the strada del Poggio, a well-known cycling ascent in the area.

Our Cesarino has worked as a fireman for over 20 years, and in his spare time is a passionate photographer and cook. Both activities allow him to make the most out of his creativity, and he often travels to the city of Bergamo to take cooking classes and hone his technical skills. His cooking style is a celebration of the scents of simple Ligurian cuisine, always staying faithful to his roots.

The secret of the Cesarina
In my version of the traditional Sacripantina cake, I sometimes use coffee instead of liquor, which is a surprisingly perfect combination with the chocolate cream.


  • Stuffed courgette flowers and onions
  • Tagliatelle pasta ribbons with pesto
  • Ligurian-style rabbit
  • Polenta
  • Sacripantina cake

Refined selection of local wines


We begin this Taste Experience with a starter of stuffed courgette flowers and onions, oven-roast and served piping hot. The rich filling of potatoes, green beans, cheese, egg, marjoram and breadcrumbs is absolutely sumptuous.

Next, we have a first course of delicious homemade tagliatelle, ribbons of pasta served in pesto ‘genovese’, made with basil, pine nuts, garlic, Parmigiano and Pecorino cheese. For the second course, Lino serves succulent rabbit, prepared in the Ligurian style; the tender meat is slow-cooked in red wine, and then flavoured with pine nuts, walnuts and olives. Lino serves this on a bed of polenta, a popular dish in northern Italy that unites perfectly with the rich sauce.

Finally, we have a Sacripantina cake, a classic Ligurian dessert made with sponge cake soaked in rum and Marsala, in a distintive dome shape. There is a layer of buttercream, and one of chocolate cream, canestrello biscuits and icing sugar. It is named after king Circasso Sacripante.


  • 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