Le Cesarine

Menu

  • Panzanella salad with rabbit and seasonal vegetabes 
  • Roman artichoke salad
  • Red Avezzano potato gnocchi with oxtail stew
  • Veal rolls with potato purée
  • Puntarelle in anchovy sauce
  • Apple pie with sour cream 

Refined selection of local wines

Description

We begin this Taste Experience with a rich and delicious antipasto. Marco serves a panzarella salad; sweet cherry tomatoes, bread, cucumber and onion are topped with strips of lean rabbit meat and seasonal vegetables. Then, we have a wonderful Roman artichoke salad, an classic dish.

For the first course, we have potato gnocchi, whose distinctive hue comes from the red potatoes that Marco uses. These are served in a rich oxtail sauce, a traditional local dish that is slow-cooked in the oven with onion, carrot, celery and tomato. For the second course, our Cesarino opts for rich veal rolls, accompanied by potato purée and a side of puntarelle in anchovy sauce.

Last but not least, its time for dessert. Marco serves an indulgent apple pie on a bed of  sour cream sauce.

Services

  • Vegetarian option

  • Pet-friendly home

  • Cesarina speaks English

Marco, originally from Piedmont in the north of Italy, welcomes us into his stunning home on one of the most famous hills in Rome, Aventino. This beautiful area looks over the Giardino degli Aranci and the ‘Cavalieri di Malta’ gate. Marco spent much many years working as a restorer, before deciding to change direction and move to the restaurant industry. He used to manage a trattoria in Greece, but recently moved to Rome.

He inherited his passion for cooking from his mother, a gifted cook from the Piedmont region, who passed down her wisdom and dedication to local traditions. You’d be hard-pressed to find many of Marco’s traditional family recipes in local restaurants, but they showcase the very best of Piedmontese cuisine; humble, but full of flavour. At Marco’s table, there’s always a freshly home-made loaf of bread to enjoy with your meal, which he makes daily with organic flour.

The secret of the Cesarina
For cooking and dressing my food, I only use olive oil from Magliano in Tuscany.

Cesarine at home

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

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