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Antonella

Antonella B.

Firenze (FI) - Toscana

Antonella is a Florentine born and bred who (professionally and for fun) loves cooking, using only seasonal ingredients which she usually buys from local farmers. Antonella loves traditional, ethnic and fusion cuisines; she likes sharing experiences and getting to know new people whom she hosts in a stunning location, on the Florentine hills.

Here, only a couple miles from the historic center of Florence, in the tranquility of the Tuscan hills, this Cesarina welcomes us. Her house is an ex-monastery from 1200 a.c. which throughout the years was turned into a barn, then a painter’s studio, and now an artist’s home, where we can savor the flavors of Tuscan cuisine.

Authentic Tuscan Cuisine in the Florentine Hills

The Florentine hills are enchanting spots; they are the pride of Florence, having a truly unique territory and abundant and uncontaminated nature.

Our Florentine (born and bred) Cesarina Antonella’s house is in the center of a large garden surrounded by vineyards. Antonella makes us experience the colors and taste the ingredients of winter-time, using only family recipes. Her dining table has a rustic air about it, both because of the dishes served and because of the aesthetic of the room, as Antonella loves informal but well-cared for table settings.

We begin with a classic of the Tuscan tradition: roasted bread with black kale and olio nuovo (first-pressed olive oil). Next up is a cranberry bean and farro soup with rosemary olive oil. This dish brings to the table the heat of Tuscany, it’s perfect for warming up on fall and winter days. The second course is pork, prosciutto and sage rolls with a tasty and nutritious side dish of beans cooked uccelletto style; that is to say in a tomato puree. Uccelletto means little bird, but this dish is actually vegetarian - it is thought the name comes from the use of spices which are typically found in game and poultry dishes.

Last, the dessert is one of the most renown and appreciated in Italy because of its simple and delicate in flavor, and so it’s a great way to end the meal: panna cotta.

  • Roasted bread with black kale and 'olio nuovo'
  • A cranberry bean and farro soup with rosemary olive oil
  • Prosciutto and sage rolls 
  • Beans cooked 'uccelletto style'
  • Panna cotta