Alessandro
Spoken languages: Italian and English
Dining experience: take a seat and enjoy an authentic Italian meal with a local Cesarina
Shared Experience
Your experience
Born of Emilian parents and having moved to Bergamo thirty-six years ago, I have had the opportunity to discover how sliced meats and cheeses from this area marry perfectly with the specialties of my family tradition, namely tigelle and berlenghi, a kind of crèpe. These preparations, whose origins date back to the Middle Ages, are accompanied by a selection of local sliced meats and cheeses, with matching vegetables; otherwise they can be topped with Modenese pesto, a chopped mixture of lard, garlic and rosemary dusted with Parmesan cheese. You choose the type of seasoning that inspires you most. Everything is cooked at the moment on aluminum plates with very long handles, which are called cotte, accompanied by Lambrusco, and then finished with Nutella berlengo and lemon mousse.
Gluten free
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€65.00 per guest
(€33.00 per child)
€65.00 per guest
€65.00 per guest
€33.00 per child
Where
Alessandro
Cesarina from 2024Location: Mozzo Languages: Italian and EnglishMy name is Alessandro Carlini, I was born in Milan in 1961 to parents from Emilia. My father was originally from Sestola, a mountain village in the province of Modena, and he taught me how to make Berlenghi, a typical specialty from that part of the Apennines. These are very thin crêpes made from a simple, liquid batter consisting of water, flour, and salt, which is called "colla." Another specialty from the Modenese Apennines is Crescentine (better known as Tigelle), a small, round type of bread, which, like Berlenghi, are traditionally served with Modenese pesto—a blend of lard, garlic, and rosemary, accompanied by Parmesan cheese. Alternatively, these dishes can be paired with cured meats, cheeses, vegetables, or Nutella for a sweet version.
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FAQ
How it works
Why book with Cesarine?
Families and solo travellers welcome
Free cancellation
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