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Slow Food

Hi! I'm Paola.

4.3 (75 reviews)
wilmaCesarina from 2016
My speciality: Celery, turnip, pumpkin and carrot soup with croutons
I live in: Padua
I speak: English, German, Italian

Good to know...

I offer vegetarian alternatives

Paola L.

PADOVA (PD) - Veneto

Our Cesarina awaits us just outside of Padua, the beautiful city situated in the center of the Po Valley. From Paola's house, close to the countryside, we can enjoy a glimpse of the landscape that characterizes these areas, that of a scene depicted on postcards, interspersed with narrow footpaths, canals, villas, and cottages. Lands that have given life to a strong rural culture, which has created delicious dishes with few ingredients.

It is a culture that has greatly influenced Paola: "My maternal grandmother lived in a farmhouse with a garden in front livestock out back. She cooked with a mythical wooden stove, with concentric rings, on which I always found a pot boiling. My other grandmother, from Lecce, made pasta from scratch with whole wheat flour, she dried tomatoes on the roof of the house, figs with almonds. With the vegetables, she could make anything. It was from her that I caught the passion that animates my dishes."
The Charm of the Countryside

A rural journey of discovery of the traditions of Padua

Paola's Taste Experience draws on ancient rural flavors. It begins with an appetizer that is characteristic of her area, marinated radicchio of Treviso, first boiled and then cooked in a pan with oil and herbs. Our Cesarina serves the dish alongside 'Fiolaro di Creazzo' broccoli "in tecia," a recipe combining the broccoli's delicate flavor with a touch of chili. 

The first course is a celebration of the authentic flavours of the garden. A celery, turnip, pumpkin, and carrot soup is served, topped with crunchy croutons. The second course has a similar countryside feel; our Cesarina serves a dish that recalls countryside parties: wild duck stuffed with chestnuts and pomegranate. This stuffing adds a rich layer of flavour to the tender meat, and is a real explosion of flavour. This is served alongside a sumptuous salad of radicchio, persimmon, walnuts and black olives. 

To round off the evening, Paola offers a tray of homemade chocolates, a perfect treat to finish off this journey into Italian countryside tradition. 

  • Marinated radicchio of Treviso and Fiolaro broccoli of Creazzo 
  • Celery, turnip, pumpkin and carrot soup with croutons
  • Wild duck stuffed with chestnuts and pomegranate
  • Treviso Radicchio, persimmon, walnut, and black olive salad
  • Homemade chocolates