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Le Cesarine

Reminiscing about Reggio Emilian flavors among the ancient terramare culture

Poviglio / Emilia Romagna

La Cesarina

Poviglio is a charming village in the province of Reggio Emilia, full of stories and old traditions which are also entrenched in the memory of recipes passed down from generation to generation, dishes of Reggio Emilia's fine cuisine, authentic, natural and deeply rooted. Using their imagination and skill, past generations of women were able to work with simple ingredients turning typical dishes into small works of art, such as cappelletti, scarpazzone or grape sauce.

Vigorous and robust, the Reggio Emilia tradition is represented by our Cesarina, Claudia. She comes from a family of bakers. Claudia's parents managed a bakery on the outskirts of Reggio Emilia. "Therefore, - recounts our Cesarina - not only the bakery, but our home on the top floor and the courtyard, were filled by a waft of aromas and scents that emanated during cooking of desserts prepared by housewives and taken to the oven to cook." Within this context, Claudia had the opportunity to learn and perfect the old family recipes.

The secret of the Cesarina
I come from a family of bakers: I remember my house being filled with the aroma of fresh baked bread


  • Salami strologhino, culatello, spalla cotta, ciccioli, "scarpazzun" (erbazzone), gnocco ingrassato, sweet and sour onions, shaved Grana Padano and Parmesan cheese made with milk from the Reggio Emilia "red cows" with apple chutney
  • Potato gnocchi with rabbit sauce
  • Roast duck
  • Roast potatoes and spinach
  • Reggio Emilia bundt cake

Refined selection of local wines


The Taste Experience offered by Claudia delights the palate with the flavors of Reggio Emilia: it starts with a hearty platter of typical cold-cuts, such as 'strologhino' salami, culatello, spalla cotta, ciccioli, scarpazzun, all with a side of gnoccho ingrassato, dumplings made with bacon and sweet and sour onions with slices of Provolone, shaved Grana Padano and Parmesan cheese made with milk from the Reggio Emilia red cows. This is all accompanied by homemade apple chutney or drizzled with balsamic vinegar.

Our Cesarina continues exploring countryside traditions with potato gnocchi and rabbit sauce. Claudia loves attention to detail; for her, cooking means researching traditions and raw materials: she buys the rabbit, chicken and duck meat used in her recipes from local farmers.

Using an elaborate recipe, Claudia will prepare roast duck accompanied by roast potatoes and sautéed spinach, enriched with sweet pine nuts. Last but not least, for dessert, the Reggio Emilia bundt cake known as "Brasadela" will be served; an classic of Reggio Emilian cuisine traditionally soaked in wine.


  • Participate in dishes preparation

  • Vegetarian option

  • Wheelchair-accessible


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