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Le Cesarine

The prince of the Veronese winter: radicchio

Soave / Veneto

La Cesarina

Soave is a small town at the feet of the Lessini mountains, halfway between Verona and Vicenza. It is a small village with a great history of over a thousand years, as shown by the town walls which surround its centre and the precious Scaligero castle, which offers an enchanted view of lake Garda and the Po valley.

Aristide welcomes us to his beautiful home not far from the centre. Cooking is a real passion for him, one developed as a young man. In fact, his love for cooking blossomed during his military service, when he guarded the barracks and had to cook for all his comrades. “On those occasions - he tells us - our Commander himself would come down from his lodgings upstairs and he would bring food back to his whole family”. Aristide still expresses this passion today, through his recipes, which embody the rich and tasty gastronomic tradition of the Veronese table.

The secret of the Cesarina
Cutlery and utensils are important in the kitchen. I have a real passion for forks and knives, and I collect them.


  • Prosciutto rolls with a red radicchio heart on a fondue of Mount Veronese
  • Tagliatelle in broth with chicken liver and giblets
  • Boiled meat with pearà and krén sauce
  • Veronese crumbly sbrisolòna cake dipped with Amarone liquor

Refined selection of local wines


To inaugurate this journey among the flavours of tradition, Aristide relies on the “prince of the Veronese winter”: red radicchio. This vegetable, which taste is both intense and bitter, enriches our Cesarino’s appetiser: prosciutto rolls on a fondue of Monte Veronese, a sweet and delicate tasting typical local cheese.

To follow, we have delicious homemade tagliatelle in broth, with chicken livers and giblets served on the side. The second course is well worth the wait. A 'bollito misto' of various cuts of lean meat, with 'cotechino' salami, is served with two of Aristide's speciality. We have the 'pearà', a creamy pepper sauce, which makes use of stale breadcrumbs, stock and marrow, which is delicately aromatic and spicy. Next, we have 'krén', which uses wild horseradish that grows on the local mountainsides.

To finish, a 'sbrisolòna' cake, which similar to a crumble, and can be traced back to as early as 600 BC in Verona. It is similar to a Neopolitan dessert of the same name, but is also enriched with almonds and Amarone grappa, which is a local spirit produced from grapes. A truly sublime and original dish.


  • Participate in dishes preparation

  • Vegetarian option

  • Wheelchair-accessible


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