Ristorante Cesarina, Bologna
November 15, 2016
Seventy-year-old Ristorante Cesarina, is on the Piazza Santo Stefano, one of the most beautiful spots in Bologna. After a lovely walk through the center of town, Giovanna, Linda and I went there for dinner on October 12, 2016.
We started with a half bottle of
Prosecco Superiore Valdobbiadene.
This was followed by a bottle of 2010 “Tauleto” Sangiovese Superiore Riserva I.G.T. (Azienda Agricola Cesari), which was surprisingly excellent.
Linda’s first course was
Uova in camicia
con vellutata di parmigiana e tartufo nero.
The poached egg on toast with good black truffles made a nice starter. The thin parmesan wafer provided crunch to the dish.
Giovanna and I had
Insalata di funghi porcini
Thin slices of small, fresh seasonal porcini were interleaved with thin Parmesan cheese slices and dressed with olive oil. Nice.
Linda and Giovanna went on to
Risotto ai funghi porcini.
The risotto, with its creamy porcini sauce and slices of parmesan, was excellent.
Tortelloni di ricotta burro e salvia
The plump tortelloni were filled with ricotta cheese, dressed with sage butter and topped with grated Parmesan cheese. The sauce was quite creamy, not the brown butter I had expected.
Giovanna had fresh pineapple slices for dessert.
Torta di Riso
amaretti, candidti, mandorle, latte riso, uova, zucchero.
This moist, rich rice cake is a very traditional Bologna dessert.
This traditional, regional dessert is made with layers of custard and sponge cake. Here it was topped with rich dark chocolate.
There were little sesame cakes for mignardises.
This meal continued our trip sampling the seasonal cuisine and wines of Emilia-Romagna. It was interesting and enjoyable in an appropriate setting.