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Slow Food

Daniela B.

Bologna (BO) - Emilia Romagna

Our Cesarina, Daniela, welcomes us to her splendid apartment located in the heart of the antique Jewish ghetto of Bologna. An area of the city that is experiencing a renaissance thanks to the architectural renovation of historical buildings and the opening of several bistros, small restaurants and new taverns.

In the spacious and bright dining room, the decorated ceilings add to making the atmosphere pleasant and charming. Daniela and Giovanna, her partner in this experience, welcome guests who are curious to get to know not just the city and its culinary tradition, but also to live a moment of enjoyment and sharing that can only be created between people gathered around a table, around good food.

The holiday table

Daniela, for this culinary experience, offers a menu that uses ingredients that "are traditionally found in the kitchens of Bologna." With these ingredients, our Cesarina focuses on composing harmonious dishes for both the combination of flavors and the lightness of the ingredients.

We starts with a spinach pie, a classic winter vegetable. Following is a plate of tagliatelle (a typical Bolognese pasta) with ragu, a dish that definitely is at the top of the local tradition. Pasta and ragu following the recipe of Daniela’s Romagnola grandmother. Pork loin with a plum sauce, a recipe found in the antique cookbook, Artusi. It is said that this dish was first served in 1430 at the Council of Florence, to smooth relations between the Roman and Greek churches. Accompanying the pork, chicory, which suits the sweet and sour flavor of the meat.

To conclude the menu, a mousse of ricotta cheese, cocoa and amaretti (almond flavored cookies), prepared following the recipe of Daniela’s mother, who usually served this delicacy at the end of holidays meals.

  • Spinach pie
  • Tagliatelle with ragu
  • Pork loin with a plum sauce
  • Chicory
  • Mousse of ricotta cheese, cocoa and amaretti