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Le Cesarine

Rome’s culinary treasures

Roma / Lazio

La Cesarina

Alessandra, a sales executive for a multinational company and a passionate food blogger, welcomes us into her bright and modern home in the EUR neigbourhood just near the city centre. Her passion for cooking was born when she was six years old, as she became old enough to help her mother and grandmother in the kitchen. What started as a fun pastime developed into a true passion, and Alessandra quickly became an expert with all the kitchen tools. She has a fond memory of the first desserts that she made by herself, as the scent of freshly baked cinnamon filled the air – her favourite spice.

Alessandra’s love of cooking has inspired her to deepen her knowledge of Rome’s cuisine, but she always makes sure to add a creative touch to make it her own. To build on her existing skills, she worked towards a professional chef qualification, working alongside Michelin-starred chefs, who taught her a great deal of cooking secrets.

The secret of the Cesarina
My secret is the rolling pin that was passed down by my grandmother Chiara. Every time I use it, it brings back memories of her wonderful home cooking.


  • Supplì ‘al telefono’ – fried rice balls with a melting mozzrella heart
  • Fettuccine pasta with papalina sauce
  • Meatballs in salsa verde (or alternatively, sweetbreads in butter and sage)
  • Roman artichokes, or puntarelle in anchovy sauce
  • ‘Zuppa inglese’ custard dessert

Refined selection of local wines


We begin this Taste Experience with a classic Roman antipasto: supplì ‘al telefono’. These are balls of rice, minced meat and tomato which are filled with mozzarella, covered in breadcrumbs and fried. They are known as ‘al telefono’ because when you eat them, the string of melted cheese resembles a telephone chord!

Next, we have a delicious dish of fettuccine pasta ribbons with papalina sauce, which is made with egg, strips of cured ham, onion and parmesan cheese. Alessandra then serves a plate of fried meatballs with salsa verde, prepared with anchovies, breadcrumbs, olive oil and balsamic vinegar. As a side dish, we have artichockes ‘alla giudìa’ (Jewish-style artichokes) or puntarelle in anchovy sauce, depending on the season.

For dessert, we finish on a sweet note with a classic ‘zuppa inglese’, similar to trifle, which is sure to delight any palate.


  • Participate in dishes preparation

  • Vegetarian option

  • Cesarina speaks English

  • Wheelchair-accessible

Cesarina's Reviews

My husband and I spent a very nice evening at Alessandra’s. We appreciated everything: the

location, the host and, last but not least, the food! It was an great chance to get to know Italian dishes

“from the inside”, so to speak!

Christine L.

Published 16/12/2017


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