Le Cesarine


  • Fried pansotti pasta pillows with soppressa salami
  • Risi e Bisi (rice and peas)
  • Venetian style liver
  • Apple fritters

Refined selection of local wines


Sonia begins the Taste Experience with a starter that reminds us of the flavours of the Venetian countryside. 'Pansotti' are brought to the table; these little pasta pillows are fried in oil and served with 'soppressa', a typical salami from this area. The combination is simply scrumptious and will be a true joy for everyone at the table. 

For the first course, our Cesarina serves Risi e Bisi, a traditional first course made from rice and peas and enriched with pancetta (Italian bacon), parsley and onion. Next, the famous Venetian style liver, a second course infused with the aromas of onion and white wine vinegar. The result? A succulent dish, easily one of the most well-known of the Venetian cuisine.

Apple fritters are served as dessert. This dessert is typical of the North-East area of Italy, and its method of cooking is quite peculiar. The dough, made from flour, eggs, apples and raisins, is then fried in boiling oil: the combination is both delicate and intriguing.


  • Wheelchair-accessible

  • Vegetarian option

  • Pet-friendly home

  • Cesarina speaks English

Ficcarolo is a small country town which lies on the River Po bank. It is a border land, where Veneto, Lombardia and Emilia Romagna regions meet. The passing of time here is very much linked with the great river, a vital resource for the town and at the same time a breathtaking scenario. You just have to climb the river bank few meters away from our Cesarina’s house to enjoy a magnificent spectacle, especially at sunset.

Sonia welcomes us to this tranquil rural setting, opening the doors to her splendid small villa. In the living room, tastefully decorated and characterized by a lovely checked floor, we can taste the dishes typical of the local tradition. We are on the Venetian bank of the River Po, under the Rovigo province, but Ficcarolo is also influences by its other close surroundings: Ferrara, Mantova, Verona and Padova. “It is easy to understand that being at the centre of all these provinces our culinary tradition is incredibly varied - our Cesarina explains - Over time we have acquired many recipes, and today our menu includes dishes which come from different yet very close territories”.

The secret of the Cesarina
I use a mix of aromatic herbs I grow in my vegetable garden to season my dishes: sage, marjoram, time, fennel, anise and rosemary

Cesarine at home

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

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