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Le Cesarine

The marvellous hills of Siena

Pienza / Toscana

La Cesarina

“Born from a dream of love and a thought of beauty”: this is how Giovanni Pascoli defined Pienza, a town hidden deep in the Valdorcia that Pope Pio II transformed from a medieval hamlet to a pearl of the Renaissance in XV century. Surrounded by the beautiful hills of Tuscany, Angela offers you a taste of the inebriating colours and scents of her region. She is a descendant of a family of merchants that began farming the area in the twentieth century. 

At Angela's table, you can admire an enchanting panorama, whilst tasting the finest Tuscan cuisine. These flavoursome recipes are of humble origins, and Angela prepares them with love using freshly-picked produce from her own garden.

The secret of the Cesarina
Thanks to the oil from my region I can give dishes a unique and authentic taste.


  • Bruschette with filled and grilled garden vegetables
  • Purée of chickpeas
  • Homemade pici rested in dry corn flour with seasoned Pecorino cheese, black pepper and olive oil from the local farm
  • Skewers of liver, sausage, bacon and capocollo of local pork
  • Pan of crispy roast potatoes
  • 'Rifatte' vegetables (alternatively: vegetable pie or Vannuccio salad)
  • Fruit and dessert
  • Caramelized apples or peaches with wine
  • Chestnut cake with Ricotta cheese balls or small cups of strawberry in Ricotta sauce

Refined selection of local wines


Dinner is made all the more delicious when you can admire the stunning hills of Siena as you eat... What could be better than a beautiful view and with a starter of bruschette topped with stuffed garden vegetables? This is followed by a delicate chickpea purée, a traditional dish that is delicately scented by freshly picked rosemary from the huge bushes in the farmhouse's herb garden. 

For the first course, we have a classic Tuscan dish. Angela serves 'pici', a thick pasta similar to spaghetti in shape. This pasta is stretched out by hand and left to rest in corn flour, before being seasoned with Pecorino cheese and black pepper, resulting in an irresistably intense sauce. 

The Taste Experience continues with a skewer of tender liver, sausage, pancetta and a cut of local pork. As a side dish, Angela serves a sizzling pan of crispy roast potatoes and vegetables. Alternatively, she can prepare a vegetable pie and a delicious Vannuccio salad. 

The dinner rounds off with a rich dessert; a basket of fresh fruit and a traditional chestnut cake called Castagnaccio, served with delicious sweet ricotta cheese balls, or little strawberry cups in ricotta sauce. There are also fantastic caramellised apples or peaches in wine. Now that's a Tuscan feast to remember!


  • 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