Claudio Bergese has embarked on a new and exciting professional bet with the management of the Monchiero accommodation facility.
Claudio Bergese, young and precise local chef, inaugurated the new year 2019 with many new projects he participated also in the Alessandro Borghese’s TV broadcast “Quattro ristoranti”. He was very happy to start a new and stimulating adventure: he changed the destiny of a magical place vocated to hospitality. He did it with his unique style, taste and professional experience, with the precious support of his young and dynamic team.
The result is the renewed management of the Antico Borgo, located in Monchiero; a place which offers to its visitors the possibility to taste and touch the real piedmontese tradition at all levels. Key roles of the services offered are quality and attention to be remembered, two qualities which conquer the heart of the costumers.
The Antico Borgo is a tempting place for all those who want to enjoy art and nature in a familiar atmosphere which is at the same time professional in the service.
Hospitality and professionalism are the basis of Claudio Bergese’s and all his staff’s philosophy. The Antico Borgo is an elegant mansion, located in a enviable position thanks to the proximity to the most interesting centres of the territory such as Barolo, La Morra and Monforte d’Alba. It has 17 rooms, all equipped with every kind of comport: telephone, LCD television with Sky, Wi-Fi connection, radio, mini bar, Private bathroom with WC and shower, hairdryer, safe-deposit box and courtesy set.
This excellent hospitality is crowned by additional services such as the spa, created in an ancient structure, provided with a Turkish bath with chromoteraphy, Finnish sauna and relax rooms; and according to the season it is possible to enjoy nice moments of relax in the outside swimming pool surrounded by a green garden. The ancient monastery guarantees a relaxing journey, far from the daily stress and chaos, but it is in particular a precious treasure of food and wine excellences where to try the real taste and value of the Langhe.