Borgo Sant’Anna's iconic dishes
Borgo Sant'Anna's iconic dishes showcase Chef Pasquale Laera's cuisine: a cuisine steeped in memory, local tradition, and a contemporary vision. Each dish begins with a simple gesture and becomes a story, an experience, and an identity.
Pasta and Mussels by Pasquale Laera
Pasquale Laera's iconic dish, his pasta and mussels, was born naturally, almost instinctively, as if the ingredients had suggested the path to follow.
Careful to showcase the simplicity of the ingredients, the chef transforms a popular dish into a personal creation. The crispiness of the fried tubetto combines with the hairy mussels of Manfredonia, creating a balance between land and sea, textures and flavors.
Completing the dish are rice chips and bitter seaweed powder, elements that add depth and character, demonstrating how even basic ingredients can create highly expressive cuisine.
For Pasquale Laera, pasta isn't just food, it's memory. It's a journey through memories, a story that takes shape on the plate and continues in the gesture of those who savor it.
The parmigiana
The scent is that of summer.
It all starts with a small, thin aubergine, fried as it once was, an ancient gesture that embodies memory and tradition.
Next comes the tomato, transformed into powder.
Mozzarella, reduced to its most delicate and liquid part.
Basil, green and fragrant, which becomes oil.
And finally, the bread. Semolina, firm, with just the right crumb. Because some things just shouldn't be left on the plate.
This is how Parmigiana di Borgo Sant'Anna takes shape: a dish that doesn't replicate tradition, but interprets it, restoring its essence with respect, balance, and contemporary sensibility.