Le Cesarine


  • 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 meal preparation

  • Wheelchair-accessible

  • Vegetarian option

  • Pet-friendly home

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.

Cesarine at home

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

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