We inform you that this website uses cookies to improve your experience. By continuing to browse, you accept use of these cookies. Find out more here.

Ok, hide this message 

Le Cesarine

The taste of the Amalfi coast

San Pietro - Cava de' Tirreni / Campania

La Cesarina

Carla has always nurtured a great passion for cooking. Since childhood, in fact, she loved watching aunt Michela, the real chef of the house, cook: from her little wooden stool she could appreciate the aromas of her cooking, velvety and tasty thanks to the wood oven. With the passing of time her aunt began to involve her in her creations, passing the secrets of Campania’s tradition on to her little by little.

A tradition made up of exquisite dishes which we can taste on the hills of Cava de’ Tirreni, a small town few chilometres away from the splendid Salerno and the magnificent Amalfi coast. Carla is ready to have us fall in love with the typical flavours of this enchanted land, where a sailor’s soul melds with reminiscences of greek cuisine and the rich sun of Campania.

The secret of the Cesarina
The first rule to follow in the kitchen is to always love what you are making.


  • Marinated Cetara anchovies, bruschette with marinating oils from the Cetara anchovies and cherry tomatoes, durum wheat bread cookies
  • Spaghetti alla Carrettiera
  • “Crazy water” sea bass
  • “‘mbuttunata” endive salad
  • Cinnamon and warm chocolate zeppole

Refined selection of local wines


Our journey into Campania’s traditions begins with a starter of Cetara anchovies, a typical local product marinated with oil and vinegar. The marinade's ingredients are also used to flavour the traditional cherry tomato bruschette, and to complete this rich entrée we also have old-fashioned durum wheat bread cookies.

As a first course, our Cesarina makes us spaghetti 'alla Carrettiera', which brings together salty anchovies with black olives and capers. This is flavoured with garlic and topped with fine bread crumbs. To follow, a second course which Carla herself describes as “divine”; Sea bass 'all’acqua pazza', “in crazy water”, is brought to the table, which is cooked in the oven in an immersion of water, parsley, black pepper and typical local tomatoes. Our Cesarina accompanies this with an endive known locally as “mbuttunata”, which means it was cooked with tasty olives, capers, anchovies and nuts.

To finish, Carla makes us a typical family dessert: Saint Joseph’s cinnamon zeppole. These fried cream puff rings are garnished with warm chocolate and were traditionally prepared for Saint Joseph’s feast, in mid-march, by her aunt.


  • Participate in dishes preparation

  • Vegetarian option

  • Cesarina speaks English

  • Wheelchair-accessible

  • Pet-friendly home


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