Le Cesarine


  • Erbazzone quiche with parmesan cream
  • Crespelle al forno with culatello cold-cut and balsamic vinegar
  • Pork fillet with herbs and caramelized onions
  • Black cake, or torta nera, chocolate, nuts and Sassolino liqueur

Refined selection of local wines


Patrizia starts off this Taste Experience with a starter that is a symbol of her region. An 'erbazzone' with parmesan cream is brought to the table. This typical local quiche brings together delicate puff pastry with exquisite chard and cheese. 

For the first course, we have another mouthwatering speciality, 'crespelle al forno', pasta wafers made from a base of milk eggs and flour mixed with two local products: balsamic vinegar and culatello, a cold-cut originally from near Parma. Meat comes back in the second course, as Patrizia serves a pork fillet covered in herbs and caramellised onions: a wonderfully delicate combination, celebrating both the strong flavour of the meat and the sweet and sour notes of the onions.

Nothing can finish off a lovely meal quite as well as a delicious slice of cake. Our Cesarina serves a local specialty: 'torta nera' (literally "black cake"), made using chocolate, nuts, almonds and coffee. She learned this recipe from her grandmother, adding a special touch with a drop of Sassolino, a typical local liquor. 


  • Participate in meal preparation

  • Wheelchair-accessible

  • Vegetarian option

  • Cesarina speaks English

Situated on the hills around Reggio, the first to dominate the nearby plains before leaving space for the Apennines, the town of Castellarano is known for being the ancient abode of Matilda of Tuscany (Matilde di Canossa) as well as a beautifully historical and quaint medieval village.

The rural culture, which is also deeply enrooted in our Cesarina’s family history, is still kept alive today, especially in the kitchen. And Patrizia’s menu is no exception, as she assimilated this inestimable culinary patrimony thanks to her grandparent’s teachings. On her table you will never miss the products typically from around Reggio, beginning with pork meat. Then, our Cesarine accompanies these products with an accurate local wines selection: “In 2013 I also obtained the sommelier diploma, and this encourages me to be meticulous in the choice”.

The secret of the Cesarina
I love my land, so rich of traditions and so beautiful to live in.

Cesarine at home

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

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