Let’s meet Cesarina Pina from Chiavari, Liguria

There is a passion that has accompanied our Cesarina Pina from Sant’Andrea di Rovereto since she was a child: her love for cooking, born among the aromas of home and the flour-dusted hands of her mother. In Genoa, she brought new life to the Teatro Modena, creating a space where performance and dining meet. Today, she continues to weave together flavors and stories, turning her table into a small stage of its own.

How did your passion for Italian cooking begin? We know you worked as a cook at the Teatro di Genova: would you tell us how your journey started and what led you there?

My passion for Italian cooking was born at home, as it so often happens. I come from a Southern Italian family, and in our house the women were always cooking: my mother, in particular, was an amazing cook. Even though we were a simple family, our table was never missing anything: there were always first courses, second courses, and sides, and the aroma of freshly baked bread or homemade pasta filled the kitchen. Working with flour came naturally to us; it was just part of everyday life. I started helping my mother in the kitchen at a very young age, and over time, cooking became part of who I am, a true passion.

In Genoa, I had the extraordinary opportunity to renovate and revive Teatro Modena, the city’s only traditional Italian-style theater. During the project, I insisted on adding a kitchen and a dining room. I wanted to bring together my two great loves: theater and cooking. I loved the idea that after premieres or when there were special guests, everyone could stay and share a meal together instead of going out to a restaurant.

From there, a wonderful experience began. I even wrote a book, Recipes Behind the Scenes, because so many theatrical projects were born around that table, along with unforgettable moments of friendship and creativity. I’ve had the pleasure of dining with artists like Stefano Benni, Claudio Bisio, Maurizio Crozza, Carla Signoris, Ambra Angiolini, and many others. I knew each of their tastes, and when they came back, I would cook the dish I knew would make them happy. That’s how cooking became a way to create connections, a way to keep telling stories even beyond the stage.

How did you first discover the Cesarine community?

It was actually my daughter who first suggested that I join the Cesarine community. At the beginning, though, I didn’t give the idea much thought: maybe it just wasn’t the right time yet. Then, now that I’m retired and after thinking about it for a while, I felt the desire to put myself out there again, to welcome guests and share my passion for cooking once more. So I decided to take my daughter’s suggestion seriously: I did some research, and in the end, I signed up.

What do you hope to gain from your experience with Cesarine?

I hope to spend some lovely days, maybe a couple of times a week, cooking together and sharing my recipes.
I love the idea of cooking side by side, of telling the stories behind each recipe, just like I used to do back in my theater days: those dinners filled with conversation, where every dish was made with passion and enjoyed together.
I simply hope to spend joyful days. After all, for me, cooking is exactly that: a way to feel good while continuing to do what I love.

What’s your signature recipe, the one closest to your heart?

My favorite recipes are definitely bread and pizza, and really anything that starts with dough. Since I was a little girl, I’ve watched my mother with her hands in the flour, and I think that’s where my love for leavened doughs was born. Kneading is such a familiar gesture to me, something instinctive that connects me to my roots.

I never buy bread: I always bake it myself. Over time, I’ve also learned to make it with natural sourdough starter. I began doing it for my daughter, who couldn’t eat regular bread because of an allergy, and since then, I’ve never stopped. My sourdough travels with me everywhere: it’s a living reminder of my passion and my family’s traditions.

Experience the Authentic Flavors of Liguria with Cesarina Pina

If you find yourself on the Ligurian coast, we highly recommend visiting our Cesarina Pina and joining a hands-on culinary experience where you can discover the true flavors of the Tigullio area.

While enjoying a stunning panoramic view of the Ligurian Sea, you’ll learn, for example, the secrets behind making authentic Pansoti, fresh stuffed pasta similar to ravioli, named after their plump, rounded shape.
And that’s just one of the specialties you’ll master under the expert guidance of our Cesarina.

Don’t wait any longer: book your cooking class with Cesarina Pina today and dive into the heart of Ligurian home cooking!

The Cesarine Community

Founded in Bologna in 2004, Cesarine is Italy’s largest network of home cooks, with over 1,500 active members across the country. Through cesarine.com, the platform connects travelers with local hosts to experience authentic culinary traditions through cooking classes, tastings, and food tours.

The community celebrates authenticity, conviviality, and the sharing of homegrown knowledge, offering an experience that goes far beyond traditional tourism.

The United States is Cesarine’s main market, followed by Australia, the United Kingdom, Canada, and Northern Europe. Since 2019, Cesarine has been officially recognized as a Slow Food Diffuse Community, supporting sustainable tourism and local economies.