For lunch and dinner at the home of amateur chefs to live a cultural experience in the heart of the most authentic Italian gastronomic tradition and get to know the area through the stories of those who live there.
It is a growing trend on both the supply and demand sides, according to data presented by Cesarine.com, the community founded in Bologna in 2004 as an Association for the protection and valorization of the typical Italian culinary gastronomic heritage by Egeria Di Nallo , sociologist, former teacher at the Alma Mater, then taken over in 2014 by the entrepreneur Davide Maggi.
Today there are 1500 chefs and cooks "out of passion" who are part of it: last year they opened their doors to welcome 48 thousand guests to the table, +65% compared to 2022, doubling the turnover.
Dozens of spontaneous applications are registered every week.
"Cesarine.com operates in a global market worth around 130 billion, half a billion in Italy, exclusively digital - explains the company - and is preparing to complete an acquisition plan at European level which will allow Home Food Società Benefit ( the company to which Cesarine.com belongs), in the plans for the next three years, to become the first platform for food experiences at an international level".
In the last ten years, the Cesarine and Cesarini have been growing "with a "sharing economy" perspective so that each of them becomes "a potential micro-entrepreneur at home, for whom the platform and the Community act as facilitators of contacts with potential customers , without losing sight of its founding values: love for cooking, authenticity, local gastronomic culture, exchange, humanity, warmth".
The experience attracts above all international customers: Americans, Canadians, Australians, Germans, Northern Europeans. The most most requested Venice, Lake Como, Florence, Tuscany in general, followed by the Cinque Terre, the Amalfi Coast and other cities of art. Growing trend for Sicily.
On the occasion of 8 March Cesarine joins Udi Bologna, both by making the symbolic red pasta and with the announcement of a project to teach inmates how to make fresh pasta.
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