Food Experiences
Lunch or Dinner: Bolognese in the shadow of San Luca
5.0
Lucia
Spoken languages:
Italian and English
Tasting of traditional dishes
Shared Experience
Your experience
- Potato and mortadella bake, Tagliatelle with meat sauce, Stuffed courgettes (with tortellini filling), Zuppa inglese, Classic Pignoletto DOCG
- Tagliatelle with meat sauce
- Stuffed courgettes (with tortellini filling)
- Zuppa inglese
Stepping into Lucia’s home means being enveloped by the aroma of a ragù that has been simmering for hours. The table is set, the wine is poured
We start with the potato and mortadella flan: a soft, flavourful centre encased in a golden crust. Then come the stars of the show: hand-rolled tagliatelle, rough-textured and drenched in a rich, velvety ragù. The main course is a classic comfort food: stuffed courgettes, tender and juicy, filled with a savoury mixture of meat and Parmesan. The grand finale is zuppa inglese, a triumph of custards (yellow and chocolate) and ladyfingers soaked in Alchermes, served strictly in a bowl. Between stories, Lucia smiles and makes coffee: here, food is not just nourishment, but a warm embrace that evokes home and Bolognese tradition.
Remaining char: 500
Total: €133.00
€133.00
per guest€67.00 per child
Reviews
5.0
1 review
- What a fantastic experience! Lucia made us feel at home from the very first minute. We learned how to make three delicious types of pasta, while also hearing about their origins and the different traditions across Italy. Lucia explains everything clearly and with incredible patience. I can barely crack an egg properly, yet she still managed to teach me! 😄 Meeting her friend Paula made the experience even more fun. We laughed, chatted, learned a lot, and ate amazing food. It was much more than a cooking class, it was the highlight of our trip!
Maria & Leticia -
Remaining char: 500
Total: €133.00
€133.00 per guest
Where
Lucia
Cesarina from 2026Location: Bologna (BO) Languages: Italian and EnglishCooking has never been just a profession for me, but the red thread that weaves together the memories of a lifetime. After 35 years in professional kitchens — an intense journey that earned me the honor of being called the "Queen of Tortellini" — I chose to hang up my chef’s jacket to rediscover the joy of the home apron. Today my mission has changed: I no longer seek perfection in service, but the intimacy of storytelling. I open the doors of my kitchen to curious travelers who want to experience the soul of a territory far from tourist circuits. Watching a masterpiece emerge from simple eggs and flour remains my favorite magic, an art — the art of pasta sheets — that I feel compelled to protect and pass on. From the peaks of the Tuscan-Emilian Apennines, I carry with me a philosophy rooted in seasonality and respect for the land, the same that I have captured in my books “Cucina di Frontiera” and “L’Appennino in Tavola.” I look forward to transforming tradition into an unforgettable encounter together.
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FAQ
How it works
Why book with Cesarine?
Families and solo travellers welcome
Your well-being is our priority
Free cancellation
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