Fine Culinary Panorama of Piedmont on the Hills of Langhe at Borgo Sant'Anna with Chef Pasquale Làera

Posted by Rowena Dumlao - Giardina 1/04/2024

Fine Culinary Panorama of Piedmont on the Hills of Langhe at Borgo Sant'Anna with Chef Pasquale Làera

Langhe, one of the most important territories of Italy for its wine, cheese and white truffles, lies on a picturesque hilly area in the Italian northwestern region of Piedmont. These rolling hills of vineyards laid out neatly like fine-toothed combs make up an outstanding wine-growing scenery that has been recognized as one of the most distinct wine growing areas by UNESCO. And this panoramic landscape of food and wine circumvents Ristorante Borgo Sant'Anna, a restaurant with a Michelin star, thanks to the collaboration between chef Pasquale Làera and maître Fabio Mirici Cappa that led to the birth of the restaurant in 2019 in Monforte d’Alba, in the heart of the Langhe.

Pasquale Làera, who comes from the southern Italian region of Puglia, has been working in Piedmont for years and has learned the particularities of the Piedmontese cuisine. His kitchen breathes the two Italian worlds, between the south and north, highlighting the scents and flavors of the sea and land. Pasquale's style showcases his creativity in expressing the features of the gastronomy of Piedmont with touches of the territory he grew up in. The dishes are innovative and an experience on their own when presented to the table. Like great teamwork, the dining room is directed by Fabio Mirici Cappa, who, as a sommelier, takes up the responsibility of choosing the best wines that can be paired by the chef's creations.

The restaurant is positioned surrounded by the mesmerizing Langhe scenery on soft hills. In summer, the terrace is open for outdoor dining where this fascinating view is best admired while on the cooler months, it becomes the backdrop in the glass-walled dining room. Another smaller dining area is dedicated to the view of the open kitchen where the chef and his team work.

At Borgo Sant'Anna, tradition that has been handed down and peasant flavors are revisited, mixed with the style of the chef and ingredients procured locally create something new but familiar, close to the heart of Piedmont. It’s the rediscovery of the dishes of the past, vegetables from the garden and cooking in grandma's terracotta pots. Old recipes come to light, intertwined with the experiences lived by the chef on his journeys around the world.

Chef Pasquale Làera

While attending the Liceo Classico (Classical High School), Pasquale discovered the culinary world and he changed course by attending Scuola Alberghiera (Hotel Management High School). Afterwards, he worked around Italy, learning different methods of kitchen management. From Ottavio Surico, he learned how much tenacity and determination are needed to face profession of being a chef. After completing his hotel studies, Pasquale took higher culinary studies at Alma Scuola Internazionale di Cucina Italiana in Colorno, Italy. He had various fundamental experiences in the kitchens of Chef Antonino Cannavacciuolo where he became a Sous Chef, internships in Japan with Okamoto and at Geranium in Copenhagen. He also had the chance to go around the world where he learned about the various flavors and methods of cooking. Villa Crespi in Rome followed then to Boscareto Resort in Serralunga d'Alba as Executive Chef of the restaurant, including the La Rei restaurant where he obtained his first Michelin Star in 2014.

The Menu

While seasons change, the choice of ingredients also vary. There are two tasting menus available at Borgo Sant'Anna: Passions and Origins with 5 courses at €95, and Hunting Solo (menu available for a minimum of 2 persons) with 6 courses at €145 where game is the main ingredient in every dish, from fawn, mallard, hare, partridge and deer. The fish and meat à la carte menu: appetizers between €25 to €33; first course of pasta or risotto between €22 to €25; and main course between €28 to €37.