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Le Cesarine

The flavour of Friuli’s mountains

Treppo Carnico / Friuli Venezia Giulia

La Cesarina

The germanic influence can really be felt here with the border to Austria just few kilometers away. We are in Treppo Carnico, a small mountain town in the Udine province, smack in the middle of the area of Carnia.

Paola lives in this picture postcard setting, all around here are green fields, larch woods and typical alpine architecture cabins. Her cuisine represents the soul of this border land: on the one hand its reminds us of the most authentic flavours of the Friuli region traditions, while on the other it is influenced by the territories across the alps: strudel, fried cornmeal mush and ravioli all mix together in one menu, almost a testimony of the meeting of the different people and cultures that have characterized these territories over the centuries.

The secret of the Cesarina
I only use organic ingredients, sometimes grown directly in my vegetable garden. I really care about the genuine flavour of my dishes.

Menu

  • Appetiser of pears and local goats cheese
  • Plum or apple gnocchi
  • Wild herb frittatas with garden vegetables
  • Corn flour cookies with raisins


Refined selection of local wines

Description

This Taste Experience opens with a starter made with pears freshly picked from her own garden, which are paired with sharp goats' cheese and served on a bed of seasonal vegetables. 

For the first course, we have another interesting - and delicious - flavour combination. Paola serves gnocchi, a potato-based pasta, carefully filled with either plum or apple, with a touch of cinammon and sugar, and is drizzled with 'ont', a regional alpine butter that is of ancient Friulian tradition. Next, more delicate flavours - wild herb frittatas with Paola's freshly harvested garden vegetables. 

To finish, another great classic of Carnic cuisine. The sweetness of cornflour and raisin cookies is the perfect ending to our meal

The Taste Experience draws to a close with a classic of Carnic cuisine - corn-flour and raisin biscotti.

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