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Le Cesarine

Incipit
Le Cesarine is the first local ‘’home cooks’’ network developed throughout the Italian territory. Le Cesarine are guardians of the Italian culinary heritage and with providing authentic ‘’gastronomic experiences’’ as a goal.

Description
Le Cesarine is a Gastronomic cultural association founded in Bologna in 2004 under the patronage of the Ministero delle politiche agricole alimentari, forestali e del turismo, the Emilia-Romagna region and the University of Bologna, in order to safeguard and promote the traditional and local Italian cuisine, rediscovering the true ‘’regional recipes’’ handed down from generation to generation by Italian families.

The project, which started from Emilia-Romagna, has developed over the years, counting more than ‘’600 members’’, both men and women, distributed throughout the country. ‘’’Le Cesarine’’’ and ‘’Cesarini’’ are domestic cooks, expert connoisseurs of regional gastronomic traditions, who open their homes to accommodate gourmets from all over the world. Sitting at their tables doesn’t mean just tasting local dishes - difficult to savor elsewhere -, the result of the meeting between their ‘’family recipes’’, the history and ‘’products of the territory’’ in which they live, but above all to get in touch with a local person and be welcomed as one of the family. Each ‘’Cesarina’’ offers a complete and personalized menu, from appetizers to desserts, accompanying their guests along a 360° discovery path. Why ‘’’Le Cesarine’’’? It is a tribute, that derives from the ancient name given to all those Bolognese aunts, grandmothers, and women that have enlivened the flavors of our childhood.

Since 2014, the Association has been joined by the Startup ‘’Home Food’’, based in Bologna. ‘’Home Food’’ ’s mission is to promote the Association through online and offline marketing activities and to help ‘’’Le Cesarine’’’ organize events on the website: www.cesarine.it.

History
The founder ‘’Egeria Di Nallo’’, an anthropologist, professor of sociology of cultural and communication processes at the University of Bologna and an excellent cook, after welcoming at her table friends and eminent characters from Bologna, realized that communication and comparison between people are made more natural and stimulating while sharing a meal. The other intuition of Professor Di Nallo was that ‘’traditional food’’, if inserted in its original context, the familiar one, drives cohesion among the guests, bridging time and boundaries among people from different cultures who share a passion for cooking.

Out of this personal experience she founded the Gastronomic Cultural Association aimed at preserving the traditional recipes of the territory, ‘’sharing the table’’ and building ‘’glocal families’’. All the members are animated by an authentic passion for the traditional cuisine of the Bel Paese and have been carefully selected to host gastronomic events at their homes.

Since 2004, ‘’’Le Cesarine’’’ has hosted thousands of people at their tables, most of them coming from overseas and from central Europe. The mission is to offer their guests the opportunity to discover and experience the true traditional cuisine in the spirit of ‘’hospitality’’ and ‘’conviviality’’, which has always been a characteristic and distinctive feature of Italians.

Values
•	‘’’Experience’’’: ‘’’Le Cesarine’’’ are carefully selected by expert connoisseurs of regional gastronomic traditions to ensure the authenticity of their culinary experiences and spread the true recipes of Italian cuisine. •	‘’’Ospitality’’’: welcoming landlord, experts of the culinary traditions of their territory: ‘’’Le Cesarine’’’ are women and men who want to safeguard and share their knowledge of local traditions, recipes and hospitality, opening the doors of their homes. •	‘’’Territory’’’: real regional recipes, prepared by the most expert cooks in Italy. Each  Cesarina  offers its own culinary experience, an authentic selection of local recipes, its own interpretation of the traditional cuisine of the area. Each experience is the result of the meeting between his culinary knowledge and the history and flavors of Italian cuisine. •	‘’’Conviviality’’’: the pleasure of conviviality goes far beyond good food. Those who sit at the table of a ‘’Cesarina’’ are invited not only to live a gastronomic experience, but to discover those family ties handed down from generation to generation that have allowed us to preserve the culinary traditions of the Italian territory.

Activities
•	‘’’Home cooking’’’: experiences of typical local cuisine organized in welcoming and familiar environments that can accommodate small and large groups. Authentic menus from appetizers to desserts to rediscover local traditions and forgotten recipes accompanied by a selection of local wines. •	‘’’Cooking Classes’’’: experienced cooks set up their own home (or an ‘’ad hoc location’’), with stations equipped to teach all the secrets of traditional recipes. Whether they are small or large groups, ‘’Cesarine’’ courses are the most authentic solution to discover the typical dishes of the area. A final tasting is planned, enriched by excellent local wine. •	‘’’Show cooking’’’: performance of typical cuisine realized live in the houses or at corporate events and public meetings with expert cooks from all over Italy. •	‘’’Catering’’’: anniversaries, parties, conventions. The quality and taste of traditional cuisine give an original flavor to every event. ‘’’Le Cesarine’’’ make available all their passion and skills to organize an experience that goes beyond the common Catering.

Biography

 * Egeria Di Nallo, Quando il cibo è amore. Le Cesarine delle Marche e dell’Umbria, Bologna, Edizioni Home Food, 2007
 * Egeria Di Nallo, Quando il cibo è amore. Le Cesarine della Toscana, Bologna, Edizioni Home Food, 2007
 * Egeria Di Nallo, Quando il cibo è amore. Le Cesarine della Lombardia, Bologna, Edizioni Home Food, 2007
 * Egeria Di Nallo, Quando il cibo è amore. Le Cesarine dell’Emilia Romagna, Bologna, Edizioni Home Food, 2007
 * Egeria Di Nallo, When Food is Love. The Cesarine of Emilia-Romagna, Bologna, Edizioni Home Food, 2007