Food experiences
Bergamo meets Emilia
5.0
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 to Emilian parents and having moved to Bergamo thirty-six years ago, I discovered how the local cold cuts and cheeses perfectly complement the specialties of my family's culinary tradition—tigelle and borlenghi, a kind of crêpe. These dishes, which date back to the Middle Ages, are served with a selection of local cold cuts, cheeses, and paired vegetables. Alternatively, they can be topped with Modenese pesto, a blend of lard, garlic, and rosemary, sprinkled with Parmigiano Reggiano. You will choose the type of topping that inspires you the most. Everything is freshly cooked on long-handled aluminum pans, called "cotte," and served with Lambrusco. To finish, we'll enjoy borlenghi with chocolate and lemon mousse.
Gluten free
€65.00 per guest
(€33.00 per child)
€65.00 per guest
€33.00 per child
Reviews
5.0
1 review
- It's such a fabulous and unforgettable experience that I very excitedly share it with my friends and family! This activity is highly recommended if you would like to experience something local as a tourist. Mr. Alessandro is such a great host, from picking me up at the meet up point and drop me off to a different nearby place which I wanted to go. His hospitability make me feel so comfortable and welcomed to have a cooking session at his home. He patiently explained and answered all the questions that I have. I have had a few polenta dishes in Italy during my trip. I still feel that his recipe is the best that I had tried so far.
Jacyn Wei - October 2024
€65.00 per guest
(€33.00 per child)
€65.00 per guest
Where
Alessandro
Cesarina from 2024Location: Bergamo 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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