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Le Cesarine

Piedmontese flavours at the table

Caselle Torinese / Piemonte

La Cesarina

We meet Luisa the Cesarina in Caselle, a little municipality not far from Turin, situated on the left shore of the Stura di Lanzo river; Luisa welcomes us to illustrate the excellences and the typical dishes of her land, such as the excellent cheeses made in little cheese factories and in mountain communities in the Lanzo Valleys.

Our Cesarina guards the authentic secrets of one of the most various and cherished cuisine of our country: the Piedmontese wine and food tradition offers in fact sturdy plates, with strong flavors, which comes from the ancient farming customs but, at the same time, can be rich in elegance and refinement.

The secret of the Cesarina
A proper "rubatà" needs to be prepared just with water, flour and a pinch of yeast.

Menu

  • Marinated peppers as in the ancient Piedmontese recipe, fresh tomino cheese of different tastes, fresh cheese with walnuts and pears, bruschetta of homemade bread with yeast base, salami of Turgia and zucchini in carpione
  • Agnolotti
  • Pork cheek stew
  • Salami del col
  • Mixed salad
  • Bunet pudding and Grandma’s cake with hazelnuts and almonds


Refined selection of local wines

Description

Luisa serves up the rich pleasures of the Piedmontese table for her Taste Experience. We begin with the appetizers: peppers marinated in oil, vinegar, sugar, anchovies and tuna. Luisa then brings fresh Tomino cheese to the table, accompanied by green apples, cream, tomato jam, or parsley sauce, as well as a bruschetta of homemade bread, and Turgia salami... And it's not over yet! The starter concludes with zucchini 'in carpione', gently fried in oil, vinegar and sage. 

As a main course, savory ravioli filled with wild plants, such as dandelion, nettle and wild hops, and seiras, and fresh Piedmontese ricotta cheese. Next, a tasty second course, guanciale (pork cheek) stew, followed by an ancient farming recipe, the “salami del col”, a sausage filled with veal, turkey, egg, parmesan and spinach. On the side, a wholesome mixed salad with toasted bread, chopped walnuts and hazelnuts, topped with edible field primroses, violets and mallow. We finish off with a sweet Bunet (an amaretto biscuit dessert) and a delicious "Grandma’s cake" with hazelnuts and almonds, filled with a homemade marmalade layer.


For the main, we have ravioli pasta parcels, which are filled with wild leaves such as dandelion, nettle, wild hops, serias and fresh Piedmontese ricotta cheese. Next, a hearty second course of 'guanciale' (pork cheek) stew, followed by an ancient countryside recipe called 'salami del col', a sausage of veal, turkey, egg, parmesan and spinach. There is also a side salad with toasted bread, topped with chopped nuts and edible field primroses, violets and mallow. 

Finally, Luisa serves an amaretto biscuit dessert called Bunet, followed by "Grandma's cake", which is full of hazlenuts and almonds and has a satisfying layer of homemade jam. 

Services

  • Participate in dishes preparation

  • Vegetarian option

  • Wheelchair-accessible

  • Pet-friendly home

QUI MAPPA

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