Le Cesarine


  • Egg and cheese balls in a tomato sauce
  • Pear and cheese 'saltimbocca'
  • Toasted bread 'crostini' topped with marinated green cherry tomatoes
  • Local Pecorino cheese on a bed of wild roquette leaves
  • Olives
  • Timbale of cripelle (similar to crêpes) filled with miniature meatballs, mozzarella and Parmigiano cheese
  • Spit-roast lamb on a bed of grilled peppers or eggplant
  • Roast potatoes topped with breadcrumbs, Parmigiano cheese and rosemary
  • 'Sweet pizza', a sponge-cake based dessrt
  • Sweet taralli crackers with Trebbiano wine
  • Ratafia, detto anche Elisir d'Abruzzo

Refined selection of local wines


Anna introduces us to the hills of Abruzzo with a rich and varied starter of toasted casarecchio bread ‘crostini’ topped with cherry tomatoes in oil, as well as a ‘saltimbocca’ of pear and cheese. You will also enjoy a plate of pallotte cac’e, which are melt-in-the-mouth balls of egg and cheese. This is all accompanied by some classic Abbruzzese products; olive ndoss’, preserved in salt over a long period, and a local Pecorino cheese on a bed of wild roquette.

Next, for the first course, our Cesarina serves a timbale of ‘scrippelle’, which are a local speciality; fine strips of pasta are layered with succulent veal meatballs which are filled with mozzarella, Parmigiano cheese, and occasionally with wild vegetables too.

For the second course, we have a roast lamb on a bed of grilled bell peppers or eggplant, depending on the season. The lamb is wrapped in ‘pancetta’ bacon and rosemary before being cooked in the oven. This is served with roast potatoes with rosemary, known as ‘patate sabbiate’ (literally meaning “sandy potatoes”). This dish owes its name to a dusting of breadcrumbs and grated Parmigiano cheese that gives them a sandy appearance!

We come to a sweet conclusion with the typical “pizza dogg’ “, a layered cake of almond glaze, pastry cream, chocolate, coffee-soaked biscuits and Alchermes liqueur. The dessert is accompanied by sweet ‘tarelli’, similar to pretzels, which are eaten dipped in Trebbiano wine and Ratafia, a black cherry liqueur from Montepulciano. It is locally known as “the Elixir of Abruzzo”.


  • Participate in meal preparation

  • Wheelchair-accessible

  • Vegetarian option

  • Pet-friendly home

Anna welcomes us into her home in the hills of Bucchianico, in the province of Chieti. It looks out over a breathtaking panorama which stretches from the waters of the Adriatic Sea to the highest peaks of the Appenines.

Our Cesarina is originally from the nearby town of Pineto, and her cooking strongly represents the identity of the area. Even today, it holds echoes from the past, such as farming practices and longstanding culinary habits. Her dishes stand out for their authenticity, keeping to their roots in the rich traditions of the Abbruzzo region's local produce, particularly legumes, vegetables, salami, cheese, desserts, and countless varieties of honey and liquor.

The secret of the Cesarina
My secret is the organic olive oil that I produce myself, which enriches everything I cook. I also grow fruit and vegetables in my garden, whose flavour nurtures your very soul, and always bring a smile to my guests' faces

Cesarine at home

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

Request information