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Slow Food

Hi! I'm Tiziana.

4.3 (47 reviews)
wilmaCesarina from 2016
My speciality: 'Gnocchi alla sorrentina'
I speak: Italian, English

Good to know...

I offer vegetarian alternatives

Tiziana A.

Napoli (NA) - Campania

Once there were only hills and cultivated fields. Nowadays, Vomero is one of the most populated and prestigious residential areas in Naples. We can take the funicular to reach this hilly area and, just within walking distance to the monumental museum of San Martino, we arrive at the home of Tiziana, our Cesarina.

Tiziana is a Neapolitan DOC with a great passion for cooking. From the time she was born, she grew up watching her grandmother as she knowingly kneaded dough. Our Cesarina loves to recount her childhood memories to her guests as they are seated around a beautifully laid table, where good food and good company reign. 

Menu 1

Neapolitan cuisine dates back to ancient times, enduring and evolving with the influence and mixture of many cultures over the centuries. A very important contribution to this unique cuisine is the Neapolitan’s innate imagination and creativity found in the variety of plates and recipes.  

Our Cesarina brings the ‘flavors' of Neapolitan culinary history to the table, starting with an appetizer of escarole and beans, a typical recipe from the local tradition, followed by gnocchi alla sorrentina, homemade gnocchi (a small dumpling) cooked with fresh tomato sauce, fiordilatte (cow’s milk mozzarella), basil and a sprinkling of aged Parmesan. For the main dish, the classic Neapolitan ragu, or ‘rra ù as said in the local dialect, prepared with meat and seasonal vegetables. As with any traditional recipe, each family has its own version, and Tiziana prepares her ragu with two types of meat (pork and beef), onion, tomato sauce and red wine. It is essential that the ragu cooks extremely slowly. In Naples, they say that it must peppiare, that is simmer and expand.

Our meal ends with an irresistible cake made with chocolate and almonds, the Caprese. Having forgotten to add flour to the batter, this marvelous cake is the result of a confectioner’s mistake. 

  • Escarole and beans
  • 'Gnocchi alla sorrentina'
  • Ragu with two types of meat (pork and beef)
  • Seasonal vegetables
  • Caprese cake