The cuisine for me is inspired by gestures, spontaneity, earth and has always the taste to be the protagonist.
Broad beans, mussels and sheep cheese
Artichoke, Sorì york and grilled onions
Shells and shells
Lamb “al coccio”
“Apple, cardamom and spices
DEER - marinated, capers, hazelnuts and caviar
HARE - terrine, carrots and mandarin jam
BOAR - lasagnetta, ragù and Barbera
FAWN - braised, sea urchins, apples and celeriac
MALLARD - -in clay and “boscaiola” sauce
THE END - Polenta and chocolate
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0173 195 0332
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