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Le Cesarine

The ‘torta d’erbe’ in Borgo Val di Taro

Borgo Val di Taro / Emilia Romagna

La Cesarina

Emanuela and Francesco welcome us into their homely cottage in Borgo Val di Taro, in the province of Parma, where they have been living together for over thirty years. They are strongly passionate about their local cuisine and customs, and have always enjoyed preparing Parma’s specialities – to the delight of their friends, family and guests.

A staple ingredient in their kitchen is the porcini mushroom, a widely-used ingredient in their region. The mushroom reveals much about their local history, as the common use of wild mushrooms, chestnuts and other forest foods formed the base of peasant cuisine here. Many of the region’s more lavish dishes make use of wild game, Parmigiano Reggiano cheese and cured meats; products that have made Parma a world-famous destination for food lovers.

The secret of the Cesarina
We love putting a twist on our favourite dishes with local porcini mushrooms. They add so much flavour and look beautiful in starters and side dishes.


  • Mushroom crostini
  • Crostini topped with lard and chestnuts caramellised in honey
  • Torta d’erbe di Borgotaro
  • Tagliatelle pasta ribbons with mushrooms
  • Borgotaro roast veal
  • Roast potatoes or seasonal vegetables
  • Semifreddo
  • Seasonal fruit selection
  • Prugnolino
  • Moka coffee

Refined selection of local wines


We begin this Taste Experience in the area between the regions of Emilia-Romagna and Liguria with a delicious antipasto of  crostini topped with musrooms and lard, sccattered with chestnuts caramellised in honey. Next, we have a staple of Borgotaro’s cuisine, the famous torta d’erbe, a delicious savoury tart made with fine pastry and filled with chard, wild ‘erbette’ leaves and an abundance of Parmigiano Reggiano cheese.

For the first course, our Cesarini serve home-made tagliatelle pasta ribbons with a flavoursome porcini mushroom sauce. We then have a second course of ‘arrosto morto di Borgotaro’, veal fillets which are tenderised and then rolled up with a stuffing of pancetta, celery and carrot before being slow-cooked. This is accompanied by roast potatoes or seasonal vegetables, depending on the season.

Our journey through the flavours of Val di Taro comes to a close with a fresh semifreddo dessert and seasonal fruits, acccompanied by a glass of Prugnolino liquor, which is similar to sloe gin. To round everything off, we have a strong coffee prepared in the traditional Italian moka pot.


  • Vegetarian option


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