Relais San Maurizio 1619 embodies the true Italian lifestyle. It combines history, an outstanding location in the middle of the vineyards, luxurious wellness, and, of course, Italian gastronomy. A place to experience “la vita e bella”.
Driving up the hill in Santo Stefano Belbo, you litteraly drive up to paradise. Between the vines of Moscato and the narrow roads, you can find Relais San Maurizio on top of the hill. Relais San Maurizio 1619 is one of the best, if not the best, place to stay when you visit the Langhe region.
The Langhe region is known for its exquisite food, the black and white truffle, the iconic wines (Barolo, Barbaresco) and the stunning, impressive views (UNESCO world heritage). The region is easy to reach by car or by plain (airport of Turin).
The Relais is situated close to the most important cities of the region: Barbaresco, Nizza Monferrato, Barolo, La Morra, Alba, Asti… You can reach all of these cities in less than 40 minutes. The capital of Piedmont, Turin, is only 1,5 hours away.
Relais San Maurizio 1619 is located in an old Monastery, build in 1619 by Cistercian monks to go up the old Salt Road (we are not far from Liguria and the sea). As from 2002 this place became the centre of hospitality in the Langhe, the 5-star Relais was born. This place breathes history: the majestic building, the beautiful historic rooms, the lovely garden with old trees thanks to the micro climate… They are all signs of the great history of this property.
Rooms & Suites
At the Relais, you can stay in one of the luxury monastery’s rooms or in the luxurious San Luigi Suites. Each room or suite has a specific character and look (art is present in every room). Every room or suite has a specific name that explains the characteristics of the room or suite. Luxury and comfort are key words for the Relais.
You can already feel this when you drive up to the estate where you are welcomed as VIPs by the lovely people of the reception. You don’t need to worry about anything, they take care of everything. Your luggage is brought up to the room and you get a welcome message inside the room, accompanied by lovely hazelnut chocolates and a bottle of the estate’s Moscato d’Asti. Next to this you can ask any question during the stay to the staff via WhatsApp.
The Relais has lots of assets, something for every type of guest. You can enjoy different experiences such as cooking class, truffle hunt, vespa renting etc.
For the sporty people there is a well-equipped gym and a beautiful tennis court overlooking the vines.
To relax you can enjoy different experiences in the Monastery’s SPA and you can enjoy a relaxing moment at the beautiful panoramic pool (with a lovely bar to enjoy a drink or a light snack).
For the gastronomic people among us, you can enjoy a lunch or dinner at the Origini Bistrot, a Michelin star dinner at the Guido da Costigliole restaurant (Chef Lucca Zecchin), a beautiful wine-tasting at the bar or a lovely cigar at the Cigar Room.
The wellness area is without a doubt one of the biggest assets of this Relais. The monastery’s Spa offers a wide range of relaxing experiences.
You can enjoy the relaxing outside terrace with a magnificent view on the Langhe hills, with a lovely herbal tea or a refreshing drink in your hand.
Inside you can enjoy different sauna’s, a beautiful heated pool, whirlpool and a relaxing area.
A treatment you have to try when you visit the Relais is the Via del Sale, the salt cave. Two tanks filled with water that contains salt of the dead sea, sodium chloride, magnesium chloride, potassium chloride and bromine in high quantities. This relaxing experience is good for your skin and soul.
Next to that we can advise the different massage treatments. We enjoyed the Barolo on the skin massage, which is a scrub made of a grape-based oil, after 50 minutes you feel totally reborn!
You can also go for the complete wine therapy, where you combine a duo massage, relaxing in a wine barrel on a bed filled with grape seeds, a bad of wine, paired with a glass of Barbera to complete this experience.
For the sporty people, you can use the gym or the beautiful tennis court overlooking the vineyards.
Origini Bistrot: at the bistrot you can enjoy a light lunch or complete dinner. Focus here is on classic Piedmont dishes. The menu changes every month.
Guido da Costiglione: Michelin star restaurant, lead by Chef Luca Zecchin, who creates a lovely menu according to the season. You can enjoy dinner outside with a beautiful view on the Langhe hills or inside in a beautiful historical place. All ingredients are from the best quality! We started our evening with a threesome of appetizers: gorgonzola and peer biscuit, taco with chicken liver and red onion and fried pasta with a carbonara filling. Followed by lovely antipasti: magnificent vitello tonnato (a classic in Piedmont) and a carpaccio from Piedmont beef. As a primi piatti we enjoyed a great fresh and handmade pasta, agnolotti del plin and ravioli with tomato, aubergine and burrata. Followed by chicken Rossini & truffle, another exquisite dish was the lamb with tomato. To finish our meal we had a great dessert: a big tower of ice-cream is served at the table! The biscuits that come with the coffee at the end of the meal follow the quality of the rest, just beautiful! We recommend you to choose the wine-pairing so every dish is accompanied by a matching wine.
Wine-tasting: at the lovely bar from the hotel, you can enjoy a tasting of the estate’s wines or a personalised wine tasting. You can discuss this with the head bartender. A passionate explanation and a lovely plate of cold cuts completes this experience!
Relais San Maurizio 1619 is the perfect place for people who love a relaxing, luxurious and historic environment, on point wellness, Italian gastronomy and great service.
Recipe: Agnolotti del plin
1 kg of porc sausage
1 kg of rabbit thighs
1 kg of veal
0,5 kg of escarole
300 gr of cooked spinach
1 kg flour, type ‘00’
Procedure for the filling:
Make three separate roasts of the veal, pork and rabbit.
Blanche and cool down the escarole and spinach and mince through the mincer. Add 10 whole eggs, grated Parmesan, salt, pepper and nutmeg to finish the filling. For the egg pasta:
Mix 1 kg of ” 00 ” flour with 14 egg yolks and 2 whole eggs, about 250 ml of water and 70 ml of extra virgin olive oil. Mix until you get a smooth and homogeneous dough.
Let it rest in the fridge for an hour, in plastic foil.
Roll out the dough in the machine, as thin as possible, after you can spread the filling on the pasta (the size of a hazelnut) and form the agnolotti del plin.
Cook in boiling salted water for 1 minute, drain on a napkin, sprinkle with Parmesan cheese and serve (as the Piedmonts tradition). They can also be sautéed with the cooking juices, veal stock and a knob of butter.