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Costanza T.

Bologna (BO) - Emilia Romagna

Leaving the towers behind and venturing into winding streets, protected by porticos, through the passage of Corte Isolani you suddenly find yourself in Piazza Santo Stefano, one of the most picturesque views of Bologna. A stone's throw from this magical square welcomes us Costanza, our Cesarina, in a house with an ancient flavour, full of colors, with classic furniture.

Costanza tells us her story, how her passion for cooking was born ... "Even as a child my father told me that when I grew up I would have been a cook, because I spent many afternoons in the kitchen with the nanny and, with her, I enjoyed making sweets, cookies, kneading the dough and then making tagliatelle ". Then she followed her mother's teachings when she grew up, from which he learned the traditional Bolognese dishes. And today she loves inviting her friends home, who always come very willingly, because they say "that we eat well!"

The magic of Piazza Santo Stefano

Costanza, our Cesarina, makes us experience the taste of typical dishes of the Bolognese tradition just a few steps from one of the most characteristic places of Bologna, Piazza Santo Stefano. Here history, art and cuisine come together in a perfect union ... we can sit down at the table and start ...

As a first course biscuits with squacquerone and red onion jam, with a strong taste. The first brings to the table the history of the glorious traditions of Bolognese cuisine, tagliatelle al ragù. The tagliatella must be strictly 8 mm which corresponds to the 12.270th part of the height of the Torre Asinelli of Bologna. The sauce must be based on minced meat, both beef and pork, and is the most famous condiment of Emilia Romagna cuisine that expresses all the salient features, in terms of body, flavour and unique aromas.

The second is a dish with a 'scenographic' presentation: roast pork with cotechino in a crust, to present the cotechino in an original and fanciful way, accompanied by a side of baked vegetables with balsamic vinegar and mustard.

The dessert is reminiscent of the autumn months and the chestnuts harvest in the woods of the Bolognese Apennines, to make meringues with chestnuts, with a crunchy consistency and made delicious by chocolate that makes it truly irresistible.




  • Biscuits with squacquerone and red onion jam
  • Tagliatelle al ragù
  • Roast pork with cotechino in a crust
  • Baked vegetables with balsamic vinegar and mustard
  • Meringues with chocolate and chestnuts of the Bolognese Apennines