Le Cesarine


  • Vegetable pie (artichokes, asparagus and Albenga trumpets), cheese focaccia bread
  • Pansoti with walnuts sauce
  • Pigato wine and thyme rabbit
  • Seasonal vegetables
  • Zuccarello cake
  • Coffee with Grandma Lisa’s 'Rock' cookies

Refined selection of local wines


To start off this journey into the tradition of the Ligurian hinterlands, our Cesarine serves an exquisite vegetable pie. Artichokes, asparagus and trombette d'Albenga (a typical zucchini variety of the area) are the ingredients of this fresh and tasty starter, with a delicious cheese focaccia bread on the side.  

Next, Alessandra proposes a delicate main course. At the table comes 'pansoti' with walnut sauce, little pasta parcels filled with wild herbs, a typical Ligurian delicacy. The walnut sauce is the final touch that takes it to the next level. 

As a second course, our Cesarine prepares a Pigato wine rabbit, a recipe that marries rabbit's flavour with the complex notes of Ligurian white wine and a sprinkle of thyme.

For dessert, Alessandra serves a Zuccarello cake, a soft dessert made of crescente, raisin and pine nuts, which represents one of the symbols of this Ligurian hamlet. And, to round off this Taste Experience, there's nothing better than a coffee with Grandma Lisa’s 'Rocks', Alessandra's family cookies that are accompanied by a delicious little pudding prepared with hazelnuts, oil and white wine.


  • Participate in meal preparation

  • Vegetarian option

Anna welcomes us in Zuccarello, little medieval hamlet in province of Savona. Situated in the Ligurian hinterland, not far from the Albenga harbor, the little village winds in two rows of arcades, giving particular typical glimpses. Our Cesarine was born and grown up in Genoa, but she moved here a long time ago. In Zuccarello she also met her husband, an olive grower from Imperia. Together with him, she started a little olive and jelly production.

«I love this hamlet – she explains – and I always try to take care of it». Alessandra is a true promoter regarding traditions and recipes from her land: «I use genuine raw materials from little producers of the area, hoping to re-find and let people know savors, scents and atmospheres that belong to the culture of these lands».   

The secret of the Cesarina
What’s my secret? I choose only genuine raw materials, which comes from little producers of the area.

Cesarine at home

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

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