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Cesarina from 2018

My speciality: Tagliatelle with ragu

Spoken languages: Italian and English

Good to know

 I offer vegetarian alternatives

Hi, from Malamatì!

"Mine is a creative cuisine that loves to experiment and revisit tradition. I learned to cook by observing my beloved grandmothers in the kitchen. Two grandmothers who belong to two different cultures and traditions, the Bolognese and the Greek. In the winter months I organize afternoons with friends and relatives to prepare kilos of tortellini. I love to cook the imperial soup, the real Bolognese broth and ragù. I enjoy preparing dishes using 0 kilometer products: tagliatelle and lasagna with nettles from my garden, risotto with asparagus always collected in my own orchard of 5000 square meters. I like to experiment with new fillings for creative tortelloni, for example with pumpkin and sausage / ricotta and mushrooms / pecorino pears and walnuts /. In memory of my beloved Greek grandmother I prepare some traditional dishes: on the occasion of aperitifs with friends the classic Greek savory pie with feta cheese: Tiro-pita, lentils, stuffed peppers with rice and minced meat, iuvarlachia: rice balls and minced meat cooked in meat broth with raw beaten egg lemon and pepper. I am a lover of sweets and in my kitchen can not miss the trifle and mascarpone. Every week I prepare bread, crescent and cereal pizza, all excellent aperitifs. I love to pamper my partner from the early morning with tasty breakfasts; I am increasingly specializing in the preparation of sweet croissants and mini tarts filled with jam with the fruits of my orchard, (in this period we have very tasty cherries) "

My specialities
  •  Crescentine and cold cuts
  •  Tagliatelle with ragu
  •  Petroniana cutlet
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