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Le Cesarine

Recipes from a border land

Cormons / Friuli Venezia Giulia

La Cesarina

The slovene border is about three kilometers away. Alessandra welcomes us to Cormòns, a small centre which lies at the feet of mount Quarin in the province of Gorizia. A town of little more than 7 thousand inhabitants but with a millenial history, which dates back to the Roman age, when a military base rose on these lands.

Cormòns is a border land, and its multi-ethnicity reflects in its cuisine with Austrian, Hungarian, Slovenian, Jewish and Venetian influences. And Alessandra’s menus, cooked with organic ingredients from her husband’s vegetable garden or with home made products, are a perfect synthesis of the meeting of these different cultural roots.

The secret of the Cesarina
My secret? I only use organic ingredients, grown in my husband’s vegetable garden. And when I have time, I make delicious jams.


  • Salami cooked in vinegar
  • Barley soup
  • “Brovada e crudighin”
  • Potatoes “in tecia”, in a pan
  • "Putizza"

Refined selection of local wines


Alessandra begins this Taste Experience dedicated to Friuli’s typical flavours with a classic of regional cuisine. A salami cooked in vinegar is brought to the table, a simple but delicious recipe enriched by the flavour of onion.

To follow, our Cesarina proposes a delicate barley soup, a first course is slow and laborious to prepare, but is well worth the wait. The sautéed lard and onion meet the delicious vegetables and the rustic texture of the beans, which makes this humble barley soup an absolute showstopper. The recipe for the second course also has a long preparation time, as Alessandra has decided to make us “brovade con il crudighin”, turnips with cotechino, a gelatinous pork sausage in a natural casing. Cropped just after the harvest, these vegetables are left to ferment for almost two months in wine vats. Only after sixty days are they ready to be cooked and served with steamed meat and potatoes in tecia, “in a pan”.

Last but not least, 'putizza', a dessert made of risen dough studded with nuts, raisins, almonds, hazelnuts and candied fruit. An intriguing combination, which gives the dessert a truly distinctive taste.


  • 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