Welcome to The Cesarine's Cookbook, where authentic Italian recipes and tips await. Dive into generations-old family recipes, rediscovering the true flavors of Italian cuisine!
A farming heritage from Southern Italy: the Mediterranean Pumpkin
Born from the heart of farming tradition, today it’s the perfect autumn dish to comfort your palate
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From Chestnut Flour to Castagnaccio: A Journey Through Rural Tuscany
Once a humble peasant dish, today it’s a beloved staple on autumn tables and at seasonal festivals
Stuffed Pasta with Fall Flavor: Pumpkin and Bacon Tortelli
An Italian classic that marries the creamy sweetness of pumpkin with the savory depth of bacon
Between tradition and the art of recovery: Gnudi
A typical dish of Tuscan tradition, gnudi tell the story of food reuse and a love for simple cooking
Pici pasta with aglione sauce
An authentic and genuine Tuscan dish where handmade pici pasta meets the delicate aroma of Valdichiana’s aglione
Meatless patties with Certaldo Spring Onions
A rustic vegetarian classic from Tuscany’s farming tradition
Rustic Tuscan traditions: Pappa al Pomodoro
Only three ingredients for a healthy and tasty dish everyone will love
The Cesarina Daniela teaches us how to make Sgabei
Here is the recipe for a fragrant appetizer suitable for everyone
Ciaccia with lardons
Loaf of bread with pancetta cubes, typical of Tuscan cuisine, with an authentic flavor that is characteristic of the peasant tradition
Winter Panzanella
A reinterpretation of the famous Tuscan dish with ingredients typical of the colder months
The Castagnaccio: a symphony of autumn flavors
A perfect balance between sweet and savory, ready to surprise you with its authentic flavors and timeless simplicity.
Autumn in Tuscany: Ribollita
A region with an unforgettable cultural, artistic, and food and wine heritage
