Add Borgo Sant’Anna to the ever-expanding list of restaurants worth visiting in the Langhe region. While Pasquale Laera, an alum of Antonino Cannavacciuolo's kitchen at Villa Crespi, is a native of Apulia, the considerable number of years he has spent in the Langhe have allowed him to be fluent in the culinary languages of both regions – the scent of the Mediterranean sea, the flavors of Langhe. He has developed his own pastiche by inventively mixing the two in dishes such as risotto with snails, sea snails and roasted lemon or braised deer, sea urchins, apples and celeriac.