Le Cesarine

Menu

  • Lightly fried artichokes with capicollo ham, crushed olives and locally-sourced cheeses
  • Homemade maccarruni pasta with pork ragù 
  • Broccoli 'affogati'  
  • Pan di spagna sponge cake with almonds and ricotta cream 
  • Amaro, limoncello and grappa digestifs 

Refined selection of local wines

Description

To begin the Taste Experience we have an antipasto of artichokes ‘ndorati, meaning ‘made golden’ – they are cut into slices and panfried, and are served accompanied by flavoursome cuts of capicollo, crushed olives, and a selection of local cheeses.

Next, we have maccarruni i casa with pork ragù sauce. This is a pasta similar to strozzapreti, handmade with a special pasta tool which gives the pasta a hollow middle – perfect for holding that delicious sauce! For the second course, Anna Carmela serves succulent roast pork, which is cooked with oranges for a distinctive zingy flavour. On the side, we have broccoli cooked in oil, garlic and chili pepper.

For dessert, we have a delicious Pan di Spagna sponge cake made with almond flour, with layers of cream and locally-sourced ricotta cheese – a truly indulgent treat. To round off the delightful meal, we have a selection of liquors; amaro, limoncello and grappa.

Services

  • Wheelchair-accessible

  • Vegetarian option

  • Cesarina speaks English

Anna Carmela welcomes us into her home on the coast of Messina. A beautiful panorama stretches out before us, with a breathtaking view of the Ionian sea, as well as a glimpse of Sicily. Reggio Calabria boasts a stunning coastline and swathes of mountains, and is home to the Bronzi di Riace, the famous Ancient Greek sculptures which are kept around the Museo Nazionale della Magna Grecia. This area of Italy’s coast has been named as Italy’s most beautiful.

Although she is an dentist by trade, Anna Carmela has always been a passionate cook, and loves preparing traditional dishes from Reggio. She loves to show off her cooking to friends and family, with whom she loves spending her free time. Her kitchen is full of delectable local meat and fish, as well as vegetables carefully preserved in oil. Anna Carmela has all the ingredients for the finest dishes, from sweet treats to spicy delights.

The secret of the Cesarina
I marinate my mimosa courgettes in an emulsion of olive oil, balsamic vinegar and mint, straight after frying them.

Cesarine at home

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

Request information
QUI MAPPA