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Le Cesarine

The king of Neapolitan patisserie: the Babà

Napoli / Campania

La Cesarina

Assunta and Rosanna have known each other for years and years. They are both teachers at a local middle school, where they got to know each-other and became the best of friends, finding out they had a strong passion in common: cooking. Together they offer some of the foundations of the Neapolitan tradition: on the one side the passion for past and present great cooking, on the other the attention to an always warm and welcoming reception, a trait of Naples and its people.

Our Cesarine welcome us into a beautiful house in the historic Santa Lucia district, just a few steps away from Caracciolo seafront, which opens onto the splendid Neapolitan gulf. In this lovely location Assunta and Rosanna guide us through the discovery of Campania’s culinary culture, which is a mix of rich local traditions and international influences.

The secret of the Cesarina
Our philosophy is all about eating well, even with your eyes.


  • Ricotta balls wrapped in Parma ham with local wine
  • ‘Crown’ of rice topped with pesto, almonds, diced tomatoes and basil
  • Large meatball stuffed with aubergine, accompanied by a gratin of peppers and roast potatoes
  • Babà with cream

Refined selection of local wines


To begin our journey through the the traditions of Naples, Assunta and Rosanna serve up a starter that is simply delicious: ricotta balls wrapped in Parma ham, with a local wine. This winning combination gives a hint of the delights that lie ahead - and, sure enough, next up is a great classic of Neapolitan cuisine - a ‘crown’ of rice laden with pesto and almonds, a very original and delicious first course, topped with diced tomatoes and basil.

For the second course we have a ‘polpettone’, a large meatball, stuffed with aubergine. This was traditional peasant meal in Campania and it marries together the intense flavour of the meat with that of the aubergine. To make it even more tempting, our Cesarine serve a side dish of pepper gratin and roast potatoes.

We finish with one of the region’s most famous pastries; ladies and gentlemen, allow me to present ‘babà con panna’, a unique dessert that will win you over with its fine liquorice taste.


  • Participate in dishes preparation

  • Vegetarian option

  • 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