Moscone WINERY – Chef Fernando Tommaso Forino

Visit to Cantina Moscone, Sara Moscone.
An afternoon immersed in the magic of the Langhe: a winery to discover, the aromas of wines in evolution, and a signature aperitivo by chef Fernando Tommaso Forino, created to highlight the territory in every detail.

Let yourself be guided on a journey that blends storytelling, flavour, and landscape.

THE WINERY
CANTINA MOSCONE – SARA MOSCONE

The history of Cantina Moscone traces its roots back to 1877, the year that marks the beginning of the family’s agricultural activities in Monforte d’Alba. Originally, the estate was a traditional rural farm, with crops, small fruits, vineyards, and livestock.
The turning point came with the second generation, led by Angelo Moscone, who expanded the land dedicated to viticulture and purchased the first premium vineyard parcels in the Sant’Anna area, laying the foundations for the winery’s current identity. After the war, the property grew to 13 hectares, and the historic headquarters of the winery still remains in Monforte today.
A key date is December 8, 1958, when Angelo became one of the founding members of the Terre del Barolo cooperative winery, contributing to the development of the area at a decisive moment for winemaking in the Langhe.
Today, the winery is led by the new generation, Sara and Marco Moscone, who continue the family tradition while integrating a modern vision, updated techniques, and a strong connection with the vineyards of Monforte d’Alba.

THE CHEF
FERNANDO TOMMASO FORINO

Born in Campania on October 13, 1990, the same day Italy celebrates Saint Francesco Caracciolo, patron saint of chefs, the chef has now arrived in the Langhe to lead the new culinary project at Osteria Arborina, bringing with him a wealth of international experience and a mature, personal culinary vision.

He began his journey at a very young age at the Savoy Beach Hotel in Paestum under chef Gioacchino Nocera. This early start led him to train with some of the most renowned names in gastronomy, including Di Costanzo, Michel Bras, Anne-Sophie Pic, Alinea, Andrea Aprea, and Andrea Berton. At just 25, he became Executive Sous Chef at “Vespasia,” where he refined his creativity and culinary perspective.

In 2018, at the age of 28, he became Executive Chef at La Bottega in Geneva, earning a Michelin Star. After this international experience, he returned to Italy in 2020, first to Tuscany at Borgo Santo Pietro, then to Umbria at Castello di Reschio, where he embraced an essential cuisine focused on product quality and emotional resonance.

Today, with the Osteria Arborina project in the Langhe, the chef continues to develop a cuisine that blends technique, sensitivity, and Mediterranean roots, aiming to offer an authentic, emotional, and deeply territory-driven dining experience.

Osteria Arborina, Arborina Relais – La Morra