Dining experience: take a seat and enjoy an authentic Italian meal with a local Cesarina
Shared Experience
In a shared experience, other guests may be added, up to the maximum number of people that the host can accommodate. Therefore you may have the opportunity to share your passion for good food and cooking with other people from all over the world!
Your experience
Good morning everyone! I am Beatrice, a resident of Reggello, near Florence, in a 1900 farmhouse among the striking Balze del Valdarno, famous in the panorama of Leonardo's Mona Lisa. Growing up in my grandmother's kitchen, I remember the enveloping scents of the wood stove during the winters, with pots and pans always at the ready. From her, I learned the art of traditional peasant cooking: ribollita, crostini di fegatini, Sangiovannese stew, roasts, sauces, homemade pasta, and much more. In my kitchen, I will offer these dishes, always respecting seasonality. In summer, if the weather permits, we could enjoy dinner in the garden, enjoying the peace and quiet, like old friends sharing stories and chats. I am waiting for you for an authentic experience.
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€100.00 per guest
(€50.00 per child)
€100.00 per guest
€100.00 per guest
€50.00 per child
Where
Beatrice
Cesarina from 2024Location: Reggello Languages: English, Spanish, ItalianFood is a custodian of memories; I cherished spending days in the kitchen with my grandmother Reside, a remarkable woman and, above all, an outstanding cook. From her, I learned the recipes of peasant tradition and the art of creating dishes from leftovers, which, despite their simplicity, are rich in flavor. All the ingredients my grandmother used in the kitchen were the fruits of our labor in the fields. However, I didn't stop there; my passion continually drives me to explore the traditional recipes of the territory, which are now almost forgotten. This is both for the palate's delight and to preserve a unique culinary and cultural heritage. The dishes I love to cook are diverse, ranging from Ribollita to strictly handmade Tagliatelle, Potato Gnocchi, Tripe alla Montevarchina, Stew alla Sangiovannese, Oven-baked Porchetta, and Schiacciate with a 48-hour leavening. I also delve into typical and "non-typical" desserts and much more, all while following the seasonality of ingredients.