Getting to Know Cesarini Chiara and Francesco from Turin

Today we have the pleasure of chatting with our Cesarini Chiara and Francesco from Turin, a couple passionate about cooking and originally from the beautiful island of Sicily, land of sun, sea, and intense flavors. They now live together in the Piedmontese capital, but carry in their hearts (and especially in their kitchen) all the warmth and traditions of their homeland.

Chiara and Francesco have turned their homesickness into a wonderful opportunity for sharing. Even hundreds of kilometers away, their cooking remains a bridge between North and South. For them, cooking is also a way to stay connected to their roots and introduce them to those who have not yet had the privilege of tasting or visiting authentic Sicily (if you want to discover must-visit places in Sicily, take a look at our mini-guide to the island).

In their cozy Turin apartment, Chiara and Francesco offer authentic experiences inspired by Sicilian cuisine, designed to let guests discover, and most importantly taste, the irresistible delights of their homeland. Each experience is a true journey through the aromas and flavors of Sicily: in their cooking classes, they guide participants through homemade pizza and classic Sicilian street food, such as stuffed calzones, ravazzate, and the indulgent ricotta-filled iris.

Leaving one’s homeland is never an easy choice, especially when it comes to a land like Sicily, where every scent, flavor, and daily gesture tells a story passed down through generations. Every time they prepare a pizzetta, a calzone, or a ricotta iris, they are not just cooking: they are reconnecting the invisible thread that ties them to their island.

Sharing these flavors with the people around them and their guests is their way of feeling closer to their birthplace and letting others experience the essence of Sicily, even hundreds of kilometers away.

How did your passion for Italian cooking begin?

Chiara:
My passion for Italian cooking developed very naturally. From a young age, I loved spending time in the kitchen. Over time, what started as a simple curiosity turned into something more. During my university years, away from home, I had to learn to manage on my own… and it was then that cooking became a real discovery, a space for experimentation.
I’m a chemist, and for me, cooking is like an extension of the lab: after all, there’s always chemistry in the kitchen!

Francesco:
My passion for cooking started when I was a child. It was my mother, a true Sicilian woman, curious and tireless at the stove, who passed on her love of food. Growing up in a home filled every day with aromas, traditions, and carefully prepared recipes taught me to see cooking not just as nourishment, but as a true act of love and sharing.

How did you discover the Cesarine community?

Chiara:
I discovered Cesarine a few years ago while watching a show with Chiara Maci: they were talking about traditional cooking and the Cesarine were featured. The idea intrigued me, but it stayed in the back of my mind. Recently, it came back to me, so I decided to search online to see if the community was still active—and I found out it not only exists, but is more vibrant than ever! I had no doubts: I signed up immediately!

Francesco:
I discovered the Cesarine community through some TV programs, where stories were told about passionate people opening their homes to share recipes and regional traditions. From the start, I was fascinated by the welcoming spirit that came through in every story.

What do you expect from your experience with Cesarine?

Chiara:
I expect a rich human and cultural experience. My first experience, just last Sunday, was wonderful!
I hope to meet more people, discover different cultures through food, exchange recipes and stories. For me, cooking is also experimentation and fun, and doing it together with others makes it even more special!

Francesco:
I hope this experience will broaden my horizons and enrich my cultural knowledge through meeting new people from all over Italy and the world. I want to share with everyone who enters my home all the love and passion I have for cooking, hoping to inspire them with the same enthusiasm I feel every time I prepare a dish. For me, cooking is about sharing and discovery, and I believe this community is the perfect place to fully embrace these values.

Your experiences feature truly unique dishes, like Sicilian iris and ravazzate, rooted in the traditions and territory of your homeland. Why did you choose these specific recipes to share with guests? Any anecdotes or memories?

We are both Sicilian but have lived in Turin for several years. Even though the city has welcomed us warmly, what we often miss is the warmth of our homeland, that spontaneous conviviality you feel every day in Sicily, especially around the table. For this reason, at home we love to recreate the aromas and flavors of the island through the recipes of our childhood. Of course, it’s never exactly the same: the ingredients, scents, and air… in Sicily, everything tastes different. But cooking the dishes of our tradition makes us feel a little closer to home.
Our friends often ask us to prepare something typical, so we decided to share two recipes that hold a special meaning for us: iris and ravazzate.

The ricotta iris in our version have a dough similar to calzones (fried or baked) and contain a sweet ricotta filling that is always baked. This recipe follows a historic family tradition. Since I’m from Trapani and he’s from Palermo, this recipe combines and unites both our traditions. Once ready, the iris resemble little clouds dusted with powdered sugar, a tiny paradise wrapped in a ball.

Ravazzate are precious memories from childhood birthdays, when Sicilian rosticceria played a central role in every celebration.

The classic versions are filled with meat, just like our grandparents always enjoyed: back then, rosticceria offered only a few specialties, and ravazzate were among the most loved, while arancini and other typical dishes arrived later.
Today, ravazzate are made with a variety of ingredients, but we prefer to preserve the tradition by preparing the classic versions, as they are the most authentic and special, truly reflecting the history and flavors of our land. The dough always remains soft and fluffy, making ravazzate a beloved staple of Sicilian cuisine.

Turin: history, art and typical flavors

Turin, the capital of Piedmont, is a city of timeless charm. Located at the foot of the Alps and crossed by the Po River, it captivates all who visit with its aristocratic architecture, historic monuments, and spacious squares.

In 1861, it was chosen as the first capital of the Kingdom of Italy, a role that left a deep mark on its identity. Despite the passage of time, Turin has maintained its charm: walking through its streets feels like stepping into a world where time has stood still.

The city offers a complete experience in every sense. It hosts internationally renowned museums, such as the Egyptian Museum (second only to Cairo’s), the National Cinema Museum housed in the iconic Mole Antonelliana, and the National Museum of the Italian Risorgimento, which recounts the key stages of Italy’s unification.

But Turin is not just about culture: it is also a green city, with numerous parks to relax and enjoy views, such as the romantic Parco del Valentino. A few kilometers from the center, the majestic Basilica of Superga offers breathtaking panoramas of the city.

Beyond architecture and history, Turin is a gastronomic reference point in Italy. Piedmontese cuisine offers a wide variety of delights: from agnolotti del plin, tajarin, and bollito misto, to gianduiotti and the unmistakable bicerin, Turin offers a culinary journey through the region’s traditional flavors.