When you stand on the terrace at the Guido da Costigliole restaurant, you are plunged into the hills of the Langa, that portion of land in Santo Stefano Belbo where Moscato is grown, a grape whose delicate aroma immediately brings to mind the wine of the same name.

The nexus of balance and passion finds one of its most eloquent interpreters in Maurilio Garola, whose reputation has expanded beyond the confines of Langa.

Chef Marc Lanteri, who has been part of the circle of Michelin-starred Chefs for years, was born in 1968 in Tenda, a little village just over the Piedmont border, on the French side of the Valle Roya, where people's Italian roots are deeply felt. His culinary ascent began in infancy, thanks to a mother who shared the secrets of traditional cuisine and a father who cultivated genuine products of a generous land with many points of excellence.

The Stefanini family, already operating as a bathing operator, in the 2005, decides to open the restaurant Franco Mare.