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Slow Food

Julia K.

Bologna (BO) - Emilia Romagna

Julia, our Cesarina, is of Russian origin and has been living in Italy for some years with her family. In their hospitable and welcoming home, two great cultures and traditions meet: Italian and Russian.

A mix that has also influenced Julia's cuisine, characterized by both international and Italian and above all local dishes. Dishes prepared with fresh and natural ingredients (especially vegetables taken directly from its small vegetable garden), with attention to detail and a perfect mise en place, always elegant in shabby, rustic or classic style.

Her experience in the kitchen is rich and professional, constantly evolving, she loves experimenting with new recipes and new flavours.



An alchemy of falvours and traditions

Julia gives us the experience of a journey to discover the Bolognese cuisine, which more than a cuisine is an alchemy of flavours and traditions.

On the table there are rich and tasty dishes, starting from the appetizer based on 'crostini' covered with mortadella mousse and caramelized onions, soft and creamy with a sweet and sour taste.

The alchemy continues with a recipe from Emilia-Romagna, the passatelli in broth, similar to rough spaghetti to be consumed immersed in the broth that preserve the secrets of tradition. Following the meatloaf based on mortadella, cheese and herbs. When it comes to meatloaf, you immediately feel a festive atmosphere around it, because it is typical of Sunday lunches or family celebrations. A tasty dish, thanks above all to the mortadella with its full and unmistakable flavour, accompanied by the 'friggione', a sauté of onions and tomatoes with a strong taste.

The culinary journey of Julia ends with a traditional spoon dessert, from history and controversial origins: the 'zuppa inglese' made with milk, ladyfingers, alchermes and cocoa.



  • 'Crostini' with mortadella mousse and caramelized onions
  • Passatelli in broth
  • Meatloaf
  • Friggione
  • Zuppa inglese