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Le Cesarine

The aromatic flavours of Turin

Torino / Piemonte

La Cesarina

The two Gabriellas have been working together for years, constantly developing their passion for cooking. They have attended many professional cookery courses together, as well as wine and food pairing lessons.

Gabriella Gedda is an architect, and Gabriella Marega is retired. They welcome us into an elegant liberty-style home that was built at the end of the nineteenth century, right in the centre of Turin. Here, they introduce us to their rich and elaborate local cuisine, with an unforgettably personal touch.

The secret of the Cesarina
In our kitchen, we only use pure copper pans.


  • Tris of traditional Piedmontese antipasti (Russian salad, stewed peppers, pumpkin flan)
  • Tajarin all’Albese – fine pasta ribbons in a veal and carrot sauce
  • Wild hare stew
  • Potatoes au gratin
  • Fritura dusa – fried semolina squares
  • Hazelnut cake with zabaglione cream
  • Torchietti di Agliè biscuits

Refined selection of local wines


We begin this Taste Experience in the centre of Turin with an elegant tris of antipasti. First, we have a delicate pumpkin flan, enriched with a cheese sauce. Then, rolled peppers in “bagna cauda” sauce, which literally translates as “hot sauce” in local dialect, which is made from anchovies, garlic, olive oil, and a splash of red wine. Finally, we have a ‘russian salad’, made from finely chopped peas, potatoes and carrots in a mayonnaise and tuna sauce, to be enjoyed cold.

For the first course, we have ‘tajarin all’Albese”, which are fine pasta ribbons, expertly handmade by our Cesarine. These are served in a delicious veal and carrot sauce. Next, we have a wonderful hare casserole, known locally as “lepre al civet”. The tender meat is marinated in red wine with bay leaf, celery, garlic and onion, before being braised. The resulting sauce is then lengthened by a little stock. This is accompanied by ‘mountainside potatoes’ baked in the oven, as well as ‘fritura dusa’, which are little squares of fried semolina.

Finally, we have dessert. Our Cesarine serve a delicate hazelnut tart, made with soft shortbread, on a bed of zabaione cream. We then enjoy ‘torchietti di Agliè”, traditional local biscuits which are shaped like little twists and dusted with sugar.


  • 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