The story
Nestled in the heart of Monforte d'Alba, Borgo Sant'Anna offers a refined celebration of Piedmontese culinary heritage. Chef Pasquale Laera leads this Michelin-starred destination, where the stunning views are matched only by a deep commitment to reviving forgotten regional recipes. Creator *Cosa mangiamo oggi?* praised the restaurant’s dedication to authenticity, noting that the kitchen successfully bridges the gap between historical consciousness and contemporary fine dining.
The menu serves as a thoughtful tribute to the traditions of Le Langhe. Guests can expect meticulously prepared plates such as Acciughe in Salsa Verde, the distinct Marsajòt Ravioli, and the signature Plin in a Napkin. With a stellar 4.8-star rating, Borgo Sant'Anna provides an intimate, expertly executed window into the region’s gastronomic identity, making it an essential stop for those seeking a genuine taste of Italy’s storied culinary past.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers rave about the plush, buttery "Plin in a napkin" as the standout dish, capturing the restaurant’s warm, rustic elegance. The overall vibe is one of cozy, refined comfort.
“These 'plin in a napkin' are ravioli that were traditionally eaten by card players who didn't want to get their hands dirty while playing. You dunk them in wine. The raviolo is delicious.”
What creators say
1 creator has covered Borgo Sant'Anna. Most active: Cosa mangiamo oggi?
Borgo Sant'Anna is the fine dining restaurant with a Michelin star where chef Pasquale Laera creates incredible Piedmontese dishes, and the view is just stunning.
Dishes mentioned
Marsajòt Ravioli
These 'marsajòt' ravioli are made with herbs in the filling, blanched and then grilled on the 'putagè', the Piedmontese stove. They're made longer so once grilled you can eat them with your hands. The griddled raviolo is amazing. It's a bit odd for my taste dunked in Nebbiolo, but who cares?
Plin in a Napkin
These 'plin in a napkin' are ravioli that were traditionally eaten by card players who didn't want to get their hands dirty while playing. You dunk them in wine. The raviolo is delicious.
