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Slow Food

Hi! I'm Angela.

4.4 (67 reviews)
wilmaCesarina from 2016
My speciality: Purée of chickpeas
I live in: Pienza
I speak: Italian, English

Good to know...

I offer vegetarian alternatives

Angela V.

Pienza (SI) - Toscana

“Born from a dream of love and a thought of beauty”: this is how Giovanni Pascoli defined Pienza, a town hidden deep in the Valdorcia that Pope Pio II transformed from a medieval hamlet to a pearl of the Renaissance in XV century. Surrounded by the beautiful hills of Tuscany, Angela offers you a taste of the inebriating colours and scents of her region. She is a descendant of a family of merchants that began farming the area in the twentieth century. 

At Angela's table, you can admire an enchanting panorama, whilst tasting the finest Tuscan cuisine. These flavoursome recipes are of humble origins, and Angela prepares them with love using freshly-picked produce from her own garden.
The marvellous hills of Siena

When taste meets a marvelous landscape: unforgettable experiences in Pienza

Dinner is made all the more delicious when you can admire the stunning hills of Siena as you eat... What could be better than a beautiful view and with a starter of bruschette topped with stuffed garden vegetables? This is followed by a delicate chickpea purée, a traditional dish that is delicately scented by freshly picked rosemary from the huge bushes in the farmhouse's herb garden. 

For the first course, we have a classic Tuscan dish. Angela serves 'pici', a thick pasta similar to spaghetti in shape. This pasta is stretched out by hand and left to rest in corn flour, before being seasoned with Pecorino cheese and black pepper, resulting in an irresistably intense sauce. 

The Taste Experience continues with a skewer of tender liver, sausage, pancetta and a cut of local pork. As a side dish, Angela serves a sizzling pan of crispy roast potatoes and vegetables. Alternatively, she can prepare a vegetable pie and a delicious Vannuccio salad. 

The dinner rounds off with a rich dessert; a basket of fresh fruit and a traditional chestnut cake called Castagnaccio, served with delicious sweet ricotta cheese balls, or little strawberry cups in ricotta sauce. There are also fantastic caramellised apples or peaches in wine. Now that's a Tuscan feast to remember!
  • Bruschette with filled and grilled garden vegetables
  • Purée of chickpeas
  • Homemade pici rested in dry corn flour with seasoned Pecorino cheese, black pepper and olive oil from the local farm
  • Skewers of liver, sausage, bacon and capocollo of local pork
  • Pan of crispy roast potatoes
  • 'Rifatte' vegetables (alternatively: vegetable pie or Vannuccio salad)
  • Fruit and dessert
  • Caramelized apples or peaches with wine
  • Chestnut cake with Ricotta cheese balls or small cups of strawberry in Ricotta sauce