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Le Cesarine

Tigelle and mortadella; a symphony of flavour

Rastignano, Pianoro / Emilia-Romagna

La Cesarina

Chiara welcomes us into her luminous home in Ristagno, which has a fabulous view over the Bolognese hills. Immersed in the green countryside, this small town on top of the wide valley between the Savena and Zena rivers. It is less than half an hour away from the winding porticoes of Bologna.

Our Cesarina, a working professional, has always been a passionate cook in her spare time. This is a passion that has grown with the years thanks to her dedication and various cookery courses. “I still remember, when I was just a little girl, that I would watch my mother and grandmother making lasagne and tortellini at Christmas time. It was fascinating!” Chiara tells us, “I felt like a magician’s assistant when I helped them in the kitchen.” Even today, together with her partner Antonio, she often dedicates her time to making traditional, old-fashioned dishes – with a modern touch, of course!

The secret of the Cesarina
I have a wonderful pasta cutter which I use especially for making tortellini and tortelloni: it gives you regularly-sized squared and makes them easier to close. It also saves time as it cuts several rows of pasta in a single stroke!


  • Mortadella parcel 
  • Fresh tagliatelle served cold 
  • Rustic assortment of tigelle breads, cold cuts and cheese mousse
  • 'Pinzimonio' assortment of fresh seasonal vegetables 
  • Yoghurt mousse with fruits of the forest

Refined selection of local wines


To start off this traditional Bolognese Taste Experience, we have an antipasto mortadella ham parcels filled with creamy squacquerone cheese. Bologna’s most famous ham and the delicious cheese is a marriage made in heaven, made all the more irresistible served on crunchy toasted bread crostini and scattered with walnuts.

For her first course, our Cesarina serves her own twist on typical Bolognese tagliatelle, by serving the pasta at room temperature, with a basil and pecorino cheese pesto and a scattering of chopped tomatoes. The second course is a rustic plate of tigelle, discs of bread prepared with unrefined flour and served with a platter of cold cuts, cheese mousse and seasonal Pinzimonio dipping sauce.

To finish, Chiara opts for a fresh, delicately flavoured yoghurt mousse with fruits of the forest.


  • Participate in dishes preparation

  • Vegetarian option

Cesarina's Reviews

What an amazing find!! Chiara showed us how to make tortellini which was so much fun.. we would love to try this again for our next trip

Caroline Stewart from London

Published 19/05/2017


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