Borgo Sant'Anna

The story

Borgo Sant'Anna, Monforte d'Alba: Michelin-Starred Country Cooking in the Langhe

Borgo Sant'Anna: Country Cooking with a Contemporary Soul in the Langhe

Immersed in the rolling hills of Monforte d'Alba, in the heart of the Langhe, Borgo Sant'Anna is a place where nature, history, and cuisine meet. Here, among Nebbiolo vineyards and a quiet that smells of authenticity, Chef Pasquale Laera has built a gastronomic project that unites deep roots with a contemporary vision. The restaurant's country cooking is an evolving art, always balancing innovation with respect for the traditions of this storied land.

The restaurant’s philosophy is captured by a phrase written on the barrels in its cellar: “Atto a divenire Barolo” — a promise of transformation, of the patient wait before something memorable. This is the spirit of Laera's kitchen: a cuisine that evolves, matures, and refines itself. His cooking is an authentic dialogue between the sea and the Langhe, blending Mediterranean aromas with Piedmontese ingredients. The result is a style that is both identity-rich and modern, earning the restaurant a Michelin star for its high-quality cooking.

Iconic Dishes: Memory on a Plate

Chef Laera’s iconic dishes are steeped in memory and local tradition. His signature Pasta and Mussels was born almost instinctively. It pairs the crispiness of fried tubetto pasta with hairy mussels from Manfredonia, creating a balance between land and sea. Rice chips and bitter seaweed powder add depth, showing how simple ingredients can become highly expressive.

Another standout is the Parmigiana di Borgo Sant'Anna. It begins with a small, thin aubergine, fried as it once was. Tomato becomes a powder, mozzarella is reduced to its most delicate liquid part, basil becomes oil, and a firm semolina bread completes the dish. It doesn't replicate tradition but interprets it, restoring its essence with respect and contemporary sensibility.

The menu, a testament to refined country cooking, offers dishes like Fassona beef with leeks and anchovies, hare ravioli in civet, and a "Hunting Solo" for two featuring deer, hare, and wild boar. The tasting menus, such as "Passion and Origins" and "Trifule and Enchantment," guide guests through Laera’s culinary landscape, showcasing a deep connection to the Langhe and its bounty.