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Le Cesarine


Sannicandro di Bari / Puglia

La Cesarina

"The local cuisine is simple and genuine, but on holidays we cook rich recipes that, traditionally for my family, represent a reason to meet with friends, relatives, and neighbors" says Cesarina Linda, who lives in a quaint village not far from Bari, a place that satisfies her desire to be in continuous contact with nature and tradition, such as the ancient art of homemade bread and pasta.

The secret of Linda's doughs is in the flour, ground fresh in her mill, from wheat that comes from an organic farm in Altamura. To make the dough easier to digest, our Cesarina uses only sourdough. Linda, passionate about basketball, a former player and now a coach to children in the region, has learned the culinary secrets of her family. Her passion for cooking is tied to a love for her roots and the tradition of her territory.

The secret of the Cesarina
For my doughs, I use sourdough and flour, ground in my mill.


  • Homemade crackers with cream of sundried tomatoes, shortbread baskets with broad beans and chicory, black olives, jardiniere of garden vegetables, onion calzone
  • Whole-grain orecchiette with turnip greens
  • Cutlet of mushrooms or borage with side dish of salad from my garden
  • Almond biscuits + house liquor

Refined selection of local wines


To begin her Taste Experience, Linda serves an appetizer of fragrant homemade crackers, prepared with soft whole-wheat flour, extra virgin olive oil, natural yeast, and aromatic herbs fresh from her garden. These are accompanied by home-made sundried tomato cream, traditionally made by sun-drying the tomatoes, then seasoning them with parsley, celery, garlic, and olive oil. Then come pastry cups, made with soft whole-wheat flower, olives, and wine, and filled with a purée of broad beans and boiled chicory. The appetizer concludes with lightly fried black olives, a jardiniere of vegetables from Linda's garden, and a savory onion calzone.

For the first course, our Cesarina offers whole-grain orecchiette, a famous type of Pugliese pasta that literally translates as "little ears". These are served with turnip tops, and for the second course, an appetizing cutlet of mushrooms or borage, accompanied by a fresh garden salad.

The Taste Experience comes to a sweet close with almond biscuits, to be enjoyed with Linda's homemade liquor.


  • Participate in dishes preparation

  • Vegetarian option

  • 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