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Slow Food

Mara B.

Bologna (Città Metropolitana di Bologna) - Emilia-Romagna

Mara's house looks out over the main entrance of Bologna's most famous park, the nineteenth-century Giardini Margherita, just a stone's throw away from the city's historic centre. It is a beautiful and picturesque area, where you can either choose to explore the calm lawns of the park, or wander through the crisp air of Via Santo Stefano's porticoed streets. 

When Mara was a little girl, she loved to watch her aunt, who was a renowned cook and hostess in a town near Bologna. Over time, Mara learned the culinary secrets that had been passed down through the generations of her family. Today she is passionately dedicated to researching and developing typical dishes from the Emilia region.  
Typical and traditional plates that never get dull

Home cooking which is typical of the Emilia region

Mara's Taste Experience starts with an antipasto of the famous crescente, a typical focaccia much-loved by the people of Bologna, which our Cesarina tops with cured prosciutto and rosemary.

Then come 'passatelli', bread dumplings in a hearty soup, known and enjoyed throughout the Emilia Romagna region, typically served in chicken broth. Then, as a second course, we have veal cheek, cooked in Merlot, accompanied by the classic “herbs” (carrots, celery and onion), with potato puree.

Finally come the desserts: the fior di latte, traditonally called “Latte in piedi,” followed by a small but delicious surprise...
  • Cured prosciutto and rosemary crescente
  • 'passatelli' in broth
  • Veal cheek
  • Potato purée
  • Vegetables au gratin
  • Milk flan