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Le Cesarine

Tuscan tradition at the table

Gaiole in Chianti / Toscana

La Cesarina

Alessio and Simone welcome us in their cozy home, in the heart of Chianti, that wonderful corner of land that stretches for almost twenty kilometers, located between Florence, Siena and Arezzo: a soft territory made up of hills and valleys cultivated with vines and olive trees, a fascinating hilly area, the absolute protagonist with its colors, its aromas and its fruits.

In this exceptional setting, we can taste the flavors of the region, accompanied by a classic product of these areas, Chianti wine. The pillars of this culinary tradition are cheese and meat, which are combined thousands of different recipes, all absolutely delicious. In Tuscany, vegetables and local produce are also always plentiful, a testimony to a cuisine rooted in folk tradition.

The secret of the Cesarina

"Wine is essential for us: we use it to accompany meals, of course, but also to flavor recipes."


  • Tasting of shepherd's cheese with homemade jams and cold cuts from the Chiana Valley
  • Pici with Aglione garlic
  • Pork loin baked with fennel seeds imbued with Vin Santo
  • Roasted potatoes cooked in pork gravy
  • Salad from the nearby garden
  • Tiramisù

Refined selection of local wines


The taste Experience of our pair of Cesarini starts with a tasting plate of shepherd's cheese, served with some homemade jams and a platter of cold cuts from the Chiana Valley. A typical Tuscan appetizer that combines the freshness of the cheese with the strong taste of the cold cuts, embellishing everything with the delectable taste of the jams.

As a first course, the Pici with Aglione garlic is served, a dish that is rooted in folk culture. This type of pasta, similar to long spaghetti, is seasoned with a simple but tasty sauce made of garlic, tomatoes, vinegar and chili peppers. Afterwards, Alessio and Simone offer us baked pork loin, a cut of pork seasoned with fennel seeds and lightly imbued with Vin Santo, a local liqueur. Part of the gravy of this course is used to cook the roasted potatoes that our pair serves as a side dish along with a fresh garden salad.

To end the meal, a dessert equally claimed by Tuscany, Piedmont and Veneto. We are obviously talking about the Tiramisù, a dessert that combines the flavor of coffee, with the taste of ladyfingers and mascarpone, for a result that is just sublime.


  • Participate in dishes preparation

  • Vegetarian option

  • Cesarina speaks English


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