We inform you that this website uses cookies to improve your experience. By continuing to browse, you accept use of these cookies. Find out more here.

Ok, hide this message 

Le Cesarine

The "Grand Tour" of Sicilian flavors

Alcamo / Sicilia

La Cesarina

Angela’s house is in the well-known De Ballis Palace, a splendid historic monument in the city of Alcamo with a peculiar tower. In this picturesque setting, we meet our Cesarina: Angela proposes a Taste Experience which is both a handing down of family knowledge and a trip back into Sicilian culinary traditions.

The 'crossroads' of the Mediterranean, Sicily boasts of a culinary tradition rich in fusions and influences that continue to live in its typical regional dishes. Angela shows us the gestures and rituals of her culinary knowledge with a desire to share the precious patrimony of the typical recipes of the Trapani area and relive the memories of her childhood.

The secret of the Cesarina
I obtain a precious extra virgin oil from the green and black olives of our olive trees.

Menu

  • Yellow squash with sweet and sour sauce
  • Homemade bread crostini with green and black olive paté of Angela's own production
  • Busiate with "Bruciuluna" ragout
  • Bruciuluna
  • Orange salad
  • Vastedda
  • Biancomangiare (blancmange)


Refined selection of local wines

Description

In this Taste Experience, Angela shows off the top recipes of Sicilian cuisine; we start with yellow sweet and sour pumpkin, whose distinctive flavour is accompanied by home-made bread crostini with black and green olive paté, which are grown in her own garden. Making the most of her home-grown olives, Angela produces wonderful extra virgin olive oil for her guests to enjoy.

As a first course, we have 'Busiate al ragù di bruciuluna', long spirals of fresh pasta made using a knitting needle, ('buso' in Sicilian, which explains the name) with Bruciuluna sauce. The second course, in fact, is a meat roulade traditionally cooked in an extract of sundried tomatoes, 'bruciuluna', which is accompanied by a fresh orange salad and vastedda, a typical local cheese - in fact, it's the only sheep's milk cheese that is produced with the "stretched curd" technique.

To finish, a Biancomangiare, a traditional dessert milk based.

Services

  • Participate in dishes preparation

  • Vegetarian option

QUI MAPPA

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