Césarina

Via Piemonte 109 Cuisines: Italian

About

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.

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