We continue our series with MaryAnn Bellazini of Campo di Bella as she digs into how she and her husband started their farm-to-table restaurant and winery. She explains the importance of research, persistence, and being open to new ideas. Key tip is strategically testing the idea by first renting a licensed commercial kitchen.

MaryAnn and her husband, Marc, run Campo di Bella, a farm-to-table restaurant and winery in Blue Mounds, Wisconsin, serving Italian-inspired dining experiences. Self-taught on the farming side, MaryAnn and her family moved from the Chicago scene and for several years ran a vegetable CSA from their abundant garden. Her Italian heritage and love for creating welcoming settings around food inspired the current food service venture.