Tradition on the table: tiramisu and tagliatelle with ragù

Emilian by origin, adopted Bolognese, and a Cesarina in spirit for as long as I can remember. While my work took me around the world, it felt natural to cook pasta and Italian recipes wherever I was. My recipes became a universal language through which my guests could share and, in turn, recreate a world of heartfelt and gratifying emotions. Today, I am proud to be a true Cesarina, ready to welcome and share simple and unique experiences here in the Bolognese hills, celebrating the tradition of our cuisine. What I offer: traditional dishes from Bologna and Piacenza, carefully selected and locally sourced ingredients, and the secrets of grandmothers, aunts, and friends—secrets no technology can reveal or replicate.