Le Cesarine


  • Salami and cheese tasting board
  • Stuffed aubergines
  • Grilled courgettes and aubergines
  • Traditional Cilentan produce preserved in oil and vinegar
  • Homemade gnocchi with pumpkin flowers
  • Pork stew (made with neck, shoulder and pancetta in a tomato sauce) 
  • 'Ciambotta' (sautéed potato, aubergine and peppers)
  • Scaoratieddi (sweet pastries)

Refined selection of local wines


We begin this Taste Experience with a selection of typical local antipasti: a cheese and salami board with molegnama mbottonate (juicy stuffed aubergines), fried courgette flowers, and grilled aubergine and courgette slices. You can also enjoy Cristina’s special jars of vegetables preserved in vinegar and oil.

Next, Cristina serves cavatieddi, small handmade gnocchi with delicate courgette flowers, a homage to traditional farming cuisine. For the second course, we have slow-cooked pork, various cuts simmered in a rich tomato passata and flavoured with pancetta. On the side, Cristina serves ciambotta, a vegetable dish of aubergine, potato and peppers, diced and fried.

We finish on a sweet note with scuaratielli, traditional sweets made of fried dough scattered with coloured candy pieces.


  • Participate in meal preparation

  • Vegetarian option

  • Pet-friendly home

Cristina lives in Piano Vetrale, a little town near Salerno, right in the centre of the national park, Cilento. The beauty of the place has attacted artists from far and wide for over 40 years to paint the walls of the houses, and now there are over 100 murals of varying themes – from everyday life to fantasy, which make this little town feel like an open-air museum.

As a life-long food lover, this Cesarina delights in every moment of cooking. She loves to learn new recipes, but will always remain faithful to her cherished family favourites from her childhood. Out of three sisters, Cristina was always the keenest cook, and would delight in preparing time-consuming delicacies such as ‘bancharelli’. She’s proud to keep these traditions alive, and sees it as an art form, which keeps the colours, scents and flavours of Cilento’s history alive – it’s important to her to preserve the specialties of this Mediterranian cuisine alive.

The secret of the Cesarina
Art, colours and nature, for me, are the three most important sources of inspiration both in life and in cooking.

Cesarine at home

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

Request information