Césarina

Frommer's Review

Specializing in the cuisines of Rome and the region around Bologna, this place is named for Césarina Masi, who opened it in 1960 (many old-timers fondly remember her strict supervision of the kitchen and how she lectured regulars who didn't finish their tagliatelle). Although Césarina died in the mid-1980s, her traditions are kept going by her family. This has long been a favorite of Roman families. The polite staff rolls a trolley from table to table laden with an excellent bollito misto (an array of well-seasoned boiled meats) and often follows with misto Césarina -- four kinds of creamy, handmade pasta, each with a different sauce. Equally appealing are the saltimbocca (veal with ham) and the cotoletta alla bolognese (tender veal cutlet baked with ham and cheese). A dessert specialty is semifreddo Césarina with hot chocolate, so meltingly good that it's worth the 5 pounds you'll gain.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.