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.

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We started with a half bottle of
Prosecco Superiore Valdobbiadene.
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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.
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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
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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.
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The risotto, with its creamy porcini sauce and slices of parmesan, was excellent.

I had
Tortelloni di ricotta burro e salvia
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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.
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Linda had
Torta di Riso
amaretti, candidti, mandorle, latte riso, uova, zucchero.
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This moist, rich rice cake is a very traditional Bologna dessert.

I had
Zuppa Inglese.
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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.
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This meal continued our trip sampling the seasonal cuisine and wines of Emilia-Romagna. It was interesting and enjoyable in an appropriate setting.

http://www.ristorantecesarina.it

 

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