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Le Cesarine

The intense flavours of good Tuscan food

Arezzo / Toscana

La Cesarina

Our Cesarina grew up in the splendid Tuscan countryside, among vegetable gardens and farm animals. She inherited her love for the culinary art from her family: together with her mother and grandmother she would prepare magnificent lunches on feast days, and it is thanks to them she now knows all the secrets of traditional cuisine.

Today Fiorenza welcomes us to Arezzo, a unique city of art famous for its antiques and goldsmithing. Our Cesarina lives in a warm and welcoming environment nestled in the Tuscan hills, a short walk from the historical centre of the city. This is where she cultivates her passions: painting, and, of course, cooking. Fiorenza is the safekeeper of all the secrets of the regional traditions, made of simple yet genuine ingredients and of delicious dishes.

The secret of the Cesarina
I love my land, so rich in art and tradition, so beautiful and welcoming.


  • Platter of bruschette and toasted Tuscan bread cooked in a wood oven (grilled toast with basil and tomato; herring and onion; typical Tuscan black grilled toast; bruschette with Casentino porcini mushrooms).
  • Panzanella (vegetable salad served during summertime)
  • Prosciutto, salami, capocollo: typical local cold-cuts
  • Home made pasta al forno with classic Tuscan sugo sauce
  • Barbecued Tuscan mixed grill (sausages, ribs, Monte San Savino’s rigatino)
  • Cannellini beans “all’uccelletto”
  • Mixed salad
  • Cantuccini cookies and Vin Santo wine

Refined selection of local wines


Bread is one of the staples of Tuscan cuisine, and a menu dedicated to Arezzo’s culinary tradition can be no exception. Fiorenza begins this Taste Experience with a platter of bruschette with porcino mushrooms of Casentino and various types of toasted Tuscan bread cooked in a wood oven: tomato and basil, onion and herring and meat and vegetables. This is served with a scrumptious plate of typical cold-cuts: prosciutto, capocollo, coppa (cured pork). In the Summer, the starter ends with panzanella, a rural vegetable salad.

To follow our Cesarina serves a home-made pasta 'al forno' (a baked pasta dish, similar to lasagna) with classic Tuscan sauce. The strips of fresh pasta are dressed with a mix of minced meat, sausage, red wine and vegetables topped with delicious béchamel sauce. The second course is a tasty Tuscan mixed grill. Different cuts of meat (sausages, ribs and Monte San Savino’s “rigatino”, a sort of pancetta typical of this area) are all barbecued for an incredibly succulent dish. This is served with two side dishes: simple cannellini beans “all’uccelletto”, a local recipe, and a mixed salad.

The best way to round off this culinary Experience is on a sweet note. Fiorenza serves Cantucci cookies, served with delicious Vin Santo wine.


  • Participate in dishes preparation

  • Vegetarian option

  • Cesarina speaks English

  • 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