Antonio Ietto and Giovanna Tesio start working for Miramonti Hotel at Frabosa Soprana after a long professional career with Michelin starred chefs in some of the most well-known Italian restaurants, such as "Il Griso" of Malgrate, "Locanda vecchia Pavia" of Pavia or "L'antica osteria del ponte" of Cassinetta di Lugagnano. During the thirteen years spent at Ezio Satin's side (together with Gualtiero Marchesi, at the beginning of the 70's no doubt the chef who marked a turning point in the Italian way of cooking), they refined their innovating and elegant techniques.
They are renowned abroad as well; for example, in 2001 Antonio worked for "Cafè Louis" in Boston (mentioned in Zagat first-class guide as the best restaurant in Boston), where he prepared, developed and dealt with dishes of Italian culture and tradition; whereas, Giovanna, as the pastry chef, made sweets from the Italian culture and tradition.
On their return to Italy, the two chefs open Ezzelino restaurant at Mondovì (Cuneo province) that very soon gains the esteem and the acknowledgement of most famous gastronomic critics.
Edoardo Raspelli says "a fresh and pleasant successful way of cooking, traditional and local dishes match with dishes with a typical touch of skilful, thorough and professional creativity".
In the meantime, they attend several cooking classes, such as the one of creative cooking held by Giorgio Nardelli, of patisserie with Frederic Bourse and of artistic cakes with Peggy Porschen in London.
And then the story goes on at Frabosa Soprana where Antonio and Giovanna start working as chefs, entirely managing Miramonti Hotel's kitchen to delight the guests of the Hotel, and the external visitors, in new "Ezzelino per Miramonti" à la carte restaurant.