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Le Cesarine

  • 6min
    12max

Tradition at the Foot of the Apennines

PISTOIA / Toscana

€ 33,00 per person

€ 33,00

per person

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Menu

• Crostini with spleen and house jardiniere
• Pappardelle with hare
• Florentine tripe (with tomato)
• Beans all'uccelletto
• Cookies "del confortino" with Vin Santo


Refined selection of local wines

Description

Giovanna welcomes us with a tray of "spleen and jardiniere crostini," otherwise known as "crostini neri," here in Pistoia. This is an ancient recipe that our Cesarina offers at the opening of her Experience of Taste. These canapes, prepared with lightly toasted traditional Tuscan bread, are spread with a sauce of veal spleen, chicken livers, and capers. The result is an appetizer with a strong and indulgent flavor, the ideal start for a journey through the flavors of the local cuisine.

For the first course, our Cesarina serves pappardelle with hare stew, a dish evoking the flavors of the Apennine. The pappardelle, strips of egg pasta similar to the more well-known tagliatelle, are stuffed with traditional mountain game, with a rich and delicious result.

What has so far been a triumph of flavor is all but outdone by the second course. Giovanna serves Florentine tripe, never to be missed on Tuscan tables: offal fried gently with carrots, onions, and celery. The side dish is another Tuscan classic: beans "all'uccelletto," a plate of legumes simmered at low heat and served with a tomato-based sauce.

The dessert, finally, Giovanna's pride and joy. To bring the Taste Experience to a close, our Cesarina serves crispy cookies "del confortino," moistened with a touch of Vin Santo to enrich the flavor.

Services

  • Participate in dishes preparation (+€8 per person)

  • Vegetarian option

  • Wheelchair-accessible

  • Pet-friendly home

Giovanna lives in Pistoia, a small town rich in history, bordered by the Apennine mountain range. Our Cesarina puts her beautiful villa at the disposal of her guests, to guide them in the discovery of the Tuscan gastronomic tradition. In her cooking, we indeed find the characteristic elements of these lands: the bread, the wild game, the fruits of the earth.

Giovanna particularly tries to capture and restore the culinary characteristics of Pistoia, above all following the teachings of her father and grandmother, true enthusiasts of cuisine.

The secret of the Cesarina

To flavor black croutons, add a dash of Vin Santo

QUI MAPPA

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