Le Cesarine


  • Mushroom crostini
  • Crostini topped with lard and chestnuts caramellised in honey
  • Torta d’erbe di Borgotaro
  • Tagliatelle pasta ribbons with mushrooms
  • Borgotaro roast veal
  • Roast potatoes or seasonal vegetables
  • Semifreddo
  • Seasonal fruit selection
  • Prugnolino
  • Moka coffee

Refined selection of local wines


We begin this Taste Experience in the area between the regions of Emilia-Romagna and Liguria with a delicious antipasto of  crostini topped with musrooms and lard, sccattered with chestnuts caramellised in honey. Next, we have a staple of Borgotaro’s cuisine, the famous torta d’erbe, a delicious savoury tart made with fine pastry and filled with chard, wild ‘erbette’ leaves and an abundance of Parmigiano Reggiano cheese.

For the first course, our Cesarini serve home-made tagliatelle pasta ribbons with a flavoursome porcini mushroom sauce. We then have a second course of ‘arrosto morto di Borgotaro’, veal fillets which are tenderised and then rolled up with a stuffing of pancetta, celery and carrot before being slow-cooked. This is accompanied by roast potatoes or seasonal vegetables, depending on the season.

Our journey through the flavours of Val di Taro comes to a close with a fresh semifreddo dessert and seasonal fruits, acccompanied by a glass of Prugnolino liquor, which is similar to sloe gin. To round everything off, we have a strong coffee prepared in the traditional Italian moka pot.


  • Vegetarian option

Emanuela and Francesco welcome us into their homely cottage in Borgo Val di Taro, in the province of Parma, where they have been living together for over thirty years. They are strongly passionate about their local cuisine and customs, and have always enjoyed preparing Parma’s specialities – to the delight of their friends, family and guests.

A staple ingredient in their kitchen is the porcini mushroom, a widely-used ingredient in their region. The mushroom reveals much about their local history, as the common use of wild mushrooms, chestnuts and other forest foods formed the base of peasant cuisine here. Many of the region’s more lavish dishes make use of wild game, Parmigiano Reggiano cheese and cured meats; products that have made Parma a world-famous destination for food lovers.

The secret of the Cesarina
We love putting a twist on our favourite dishes with local porcini mushrooms. They add so much flavour and look beautiful in starters and side dishes.

Cesarine at home

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

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