Pasquale Laera

Chef Pasquale Laera's culinary philosophy is a profound synthesis of his Puglian origins, his formative experiences abroad and under Antonino Cannavacciuolo, and his deep reverence for the Langhe region, his adopted home. He describes his cooking as the "result of past experiences, origins, and the place he finds himself," aiming to valorize the Langhe territory to its fullest. This harmonious blend creates a cuisine that is both deeply rooted and dynamically innovative, reflecting "all the Italianity of a Puglian by birth, a Piedmontese by adoption." He seeks to reinterpret traditional recipes and forgotten local customs, noting his discovery of 1951 Piedmontese vegetarian recipes that challenge conventional perceptions of the region's culinary history. A cornerstone of his ethos is an unwavering respect for ingredients and the hands that cultivate them. Laera maintains close, personal relationships with local farmers and artisans, often commissioning specific produce like Vesuvio tomatoes, green turnips, or pearl eggplants to be grown for his kitchen. He personally sources ingredients daily, fostering genuine connections over shared wine and conversation. This extends to animal husbandry, as seen in his use of Castelmagno d’Alpeggio from farms where animals graze freely, or his incorporation of less common local breeds like Raspina sheep and goat, deliberately valorizing the territory's hidden culinary gems. His commitment means changing preparation methods, like preserving vegetables sous vide, rather than abandoning his suppliers during difficult times. Beyond sourcing, Laera places immense importance on the "gestures" of Italian cooking – "spadellare (sautéing), arricchire (enriching), condire (seasoning), soffriggere (sautéing aromatics)" – which he considers fundamental to the national culinary identity. His dishes are born from memory, a particular taste, or a recipe, sometimes instinctively, sometimes after months of meticulous refinement. He aims for his cuisine to tell a story and evoke emotions, creating a "familiar restaurant" atmosphere where the professionalism of the team is expressed through genuine hospitality rather than rigid formality. This commitment to authenticity and emotional resonance ensures that each dish at Borgo Sant'Anna is not merely food, but a narrative of tradition, innovation, and profound connection to both land and heritage. Chef Laera’s technical mastery is evident in his ability to weave traditional Italian "gestures" into a contemporary culinary narrative. His background, including a significant tenure with Antonino Cannavacciuolo and international experiences at establishments like Japan's Okamoto and Denmark's Geranium, has instilled in him a keen eye for aesthetics and precision. From Japan, he absorbed the philosophy of visually perfect, modern dishes that conceal ancient techniques, while Geranium honed his skills in plating and preservation. This fusion allows him to reinterpret classic dishes, avoiding replication in favor of restoring their essence with modern sensibility, balance, and profound respect for ingredients. His flavor profiles are designed to tell a story, often playing with the sweet-savory dynamic and balancing the rich, noble products of Piedmontese cuisine with the vibrant acidity and sapidity that defines the region, sometimes infused with the warmth of his Puglian heritage. The presentation at Borgo Sant'Anna is integral to the dining experience, reflecting Laera's commitment to both elegance and authenticity. The dishes themselves are crafted by a local artisan in Asti, using casts of Langhe stone, physically grounding each creation in the local terroir. Laera also champions an innovative approach to service, removing the initial amuse-bouche and opting for a less formal, yet highly professional, ambiance where even the front-of-house staff wear sneakers. A key element of his approach is the tableside carving and explanation of certain signature dishes, like the Pheasant in Vine Crust and Leeks, turning each meal into an interactive narrative and demonstrating the team's profound understanding of the cuisine. This theatrical, yet intimate, presentation reinforces the familial and welcoming spirit of Borgo Sant'Anna. Chef Laera's repertoire includes several iconic dishes that epitomize his artistry: - **Pasta and Mussels (*Pasta e Cozze*):** An instinctively created dish, it features crispy fried *tubetto* pasta intertwined with the "hairy mussels" of Manfredonia, enriched with rice chips and bitter seaweed powder, showcasing a perfect balance of land and sea textures and flavors. This dish is so beloved it is "impossible to remove from the menu." - **The Parmigiana:** An interpretation of the classic, deconstructed and refined. It begins with delicate, traditionally fried pearl aubergines, complemented by tomato powder, a delicate liquid mozzarella, basil oil, and a substantial semolina bread crumb. This dish exemplifies his ability to capture the essence of tradition with contemporary flair. - **Pheasant in Vine Crust and Leeks (*Fagiano in crosta di vite e porri*):** A striking tableside presentation, this dish uses the entire pheasant, cooked in a unique crust made from vine leaves, bread, salt, flour, and eggs. This method results in an exceptionally tender, almost "melt-in-your-mouth" breast and crisp skin. It is served with multiple preparations of local Cervere leek – grilled, in a crust with potatoes, as a foam, and preserved – alongside a bitter herb salad and a rich jus infused with cardoncello mushrooms and Moscato d’Asti. - **Spaghetti with Burnt Jerusalem Artichoke Water and Eel with Moscato d’Asti (*Spaghetti, anguilla, Moscato e topinambur bruciato*):** This dish masterfully marries local Langhe ingredients like Fossano eel and local Jerusalem artichokes with a "Southern cooking" technique of cooking pasta in burnt vegetable water, demonstrating his unique Puglian-Piedmontese fusion. - **Ziti, Goat and Goat (*Ziti, capra e capra*):** A testament to valorizing lesser-used local products, this dish features ziti pasta with a rich goat ragù, gratinéed with goat cheese, and a béchamel made from goat milk, offering the "maximum expression" of goat in a single, hearty creation.

Career

• Student at Alma International School of Italian Cuisine
• Sous-chef at Villa Crespi
• Executive Chef at Boscareto Resort (La Rei restaurant)
• Chef-Owner at Borgo Sant'Anna, Monforte d'Alba
• Chef-Owner at Lostu, Monforte d'Alba

Mentored by Gualtiero Marchesi, Antonino Cannavacciuolo, Chef Okamoto.