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Comunità
Slow Food

Hi! I'm Alessia.

4.1 (44 reviews)
wilmaCesarina from 2016
My speciality: Tagliatelle with ragù
I live in: Bologna
I speak: French, Spagnolo, English, Italian

Good to know...

I offer vegetarian alternatives
I'm a wine expert

Alessia F.

Bologna (BO) - Emilia Romagna

For Alessia, our Cesarina, cooking is art and it is never just the preparation of some gastronomic specialties, but a philosophy of life, a way to interpret reality.

Alessia loves cooking everything with her own hands, from puff pastry to desserts, from tradition to experimentation.

 

 

My wines
  • Pignoletto colli bolognesi
  • Bianco DOC colli bolognesi
  • Pignoletto riesling "le vaie"
  • Cabernet sauvignon riserva 2012
  • Barbera DOC "monte gorgii"
  • Predappio di predappio
The scents of Bologna

At Alessia's home you can discover the taste of the most authentic original flavours and experience the atmosphere of a classic Sunday lunch with the family.

Lunch begins with a taste of mortadella, a typical cured meat from Bologna, a product that allows lovers of culinary art to express their imagination in the kitchen by elaborating recipes with varied ingredients. Alessia serves mortadella mousse, a recipe decreed by the Italian Academy of Cuisine, accompanied by freshly-baked tigelle and a platter of cold cuts.

Following the tagliatelle with ragù, the classic Bolognese sauce, a typical dish of this city, because the pasta was invented in Bologna by chef Mastro Zefirano, who was inspired by the blond hair of Lucrezia Borgia, a famous female figure of the Italian Renaissance. The second course is a delicious, opulent dish that celebrates abundance and delicacy: 'gran fritto alla Bologense' based on various cuts of meat, cheese, mixed vegetables, apples and custard, accompanied by seasonal vegetables.

Then, the house is filled with the scent of the dessert that bakes in the oven, that warm aroma that pervades and envelops your senses. Alessia has prepared the Pinza bolognese, a dessert born in the countryside, consisting of a roll of thin dough filled with Bolognese mustard, jam made with prunes, quince and orange peel.

 

 

 

  • Platter of cold cuts with tigelle and mortadella mousse
  • Tagliatelle with ragù
  • Gran fritto alla Bolognese
  • Seasonal vegetables
  • Pinza bolognese