Le Cesarine


  • Salami and cheese tasting board
  • Sautéed potatoes and chard
  • Frittelle pasta with cauliflower
  • Cauliflower with olive oil and lemon 
  • Traditional cilentana vegetables preserved in vinegar and oil 
  • Homemade fusilli pasta with cilentana ragù 
  • Rolled veal
  • Arragnate potatoes (sautéed with olive oil and origano)
  • Catastagnacci (chestnut cream-filled pastry puffs)

Refined selection of local wines


To start off this Taste Experience, Cristina serves a variety of antipasti; first, a board of local salami and cheese, ‘foglie e patate’ (a chard and potato dish), battered and fried cauliflower with olive oil and lemon, and a delightful selection of vegetables preserved in oil and vinegar.

For the first course, we have home-made fusilli pasta in a Cilentana ragù – a beef and tomato sauce enriched with pancetta and sausage pieces. Next, for the second course, a ‘braciola cilentana’, a rolled joint of veal stuffed with pecorino cheese, pepper, garlic and parsley, which is cooked in a rich tomato sauce and served in slices. This is accompanied by sautéed potatoes flavoured with origano (o “reano” in local dialect).

To finish, Cristina serves ‘castagnacci’, star-shaped pastries filled with cream and glazed with honey and colourful candy confetti, which are traditionally enjoyed at Christmas time.


  • Participate in meal preparation

  • Vegetarian option

  • Pet-friendly home

Cristina lives in Piano Vetrale, a little town near Salerno, right in the centre of the national park, Cilento. The beauty of the place has attacted artists from far and wide for over 40 years to paint the walls of the houses, and now there are over 100 murals of varying themes – from everyday life to fantasy, which make this little town feel like an open-air museum.

As a life-long food lover, this Cesarina delights in every moment of cooking. She loves to learn new recipes, but will always remain faithful to her cherished family favourites from her childhood. Out of three sisters, Cristina was always the keenest cook, and would delight in preparing time-consuming delicacies such as ‘bancharelli’. She’s proud to keep these traditions alive, and sees it as an art form, which keeps the colours, scents and flavours of Cilento’s history alive – it’s important to her to preserve the specialties of this Mediterranian cuisine alive.

The secret of the Cesarina
Art, colours and nature, for me, are the three most important sources of inspiration both in life and in cooking.

Cesarine at home

This Cesarina is also available to organize a taste Experience at your accomodation

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