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Slow Food

Oriana A.

Bologna (BO) - Emilia Romagna

Oriana, our Cesarina, live within walking distance of one of the most historically rich and picturesque places in Bologna, the Basilica di Santo Stefano. 

Here, in one of the most beloved areas of the historic town, by both Bolognese and tourists, Oriana introduce us to her family: Salvatore, her husband, and their four children that they love to pamper by cooking them healthy meals, while passing on the family recipes.

Oriana is originally from Naples, but living in Bologna, she has learned how to make sfoglia, the typical local pasta, and ragù alla Bolognese. She delights in choosing the best cuts of meat to prepare her excellent bollito, or boiled meat, and for the smallest of her daughters, a lover of tortellini, she cooks this local pasta strictly in meat broth.

Under the porticos of Bologna

Rain or snow, sun or wind, the nearly 40 km long porticos of Bologna make this city unique in the world. These beautiful porticos allow you to walk comfortably through the streets of the center, go shopping or go from one museum to another, and find shelter from the weather in all seasons. Bologna is also welcoming for this reason! As is the home of our Cesarini, traditional and elegant in the heart of the city, a pleasant place to stop and experience the flavors of Bolognese cooking, and what’s more, enjoy good conversation with Salvatore and his family.  

On the coldest days , when the porticos are surrounded by a light mist, traditional Emilian cured meats, tasty tortellini and a 'chocolatey' sweet are the perfect ingredients... so Oriana and Salvatore starts by serving a selection of cured meats, Parmigiano Reggiano and baked polenta. After, a hot and flavorful dish, typical of Bologna, tortellini in meat broth and, as a main dish, bollito, a mixture of beef and veal, accompanied by roasted potatoes and a tossed salad.

For dessert, a sweet that hails from the nearby city of Ferrara, the Tenerina cake, irresistible thanks to the dark chocolate, topped with a crispy crust enveloping a tender heart.


  • A selection of cured meats, Parmigiano Reggiano and baked polenta
  • Tortellini in meat broth
  • Bollito (a mixture of beef and veal)
  • Roasted potatoes and a tossed salad
  • Tenerina cake