Campo di Bella invites you to slow down for an Italian experience

Campo di Bella serves multiple-course, locally sourced dinners
Campo Di Bella dish with seafood, broth and bread

Husband and wife Marc and Mary Ann Bellazzini are vegetable farmers, sheep raisers, wine and vinegar makers, cooks, restaurant owners, farm stay hosts and parents to two boys. They do a little bit of everything. “And a whole lot of nothing,” Mary Ann Bellazzini says.

What she means is that she and Marc Bellazzini first took the leap into second careers (he was in health care, she was in education) in an attempt to slow down and embrace a European way of living. Both Marc’s and Mary Ann Bellazzini’s parents were born in Italy and they both still have family there. “When we would go back to Italy, we saw the calm and wonderful lifestyle they had out there,” Mary Ann Bellazzini says.

So in 2008 in the dead of winter in Mount Horeb, they bought a farm.Marc and Mary Ann Bellazini sitting at a table

It was a Community Supported Agriculture farm to start, and they planted 265 grapevines, too. After CSA members urged them to start cooking for others, Mary Ann Bellazzini and Marc Bellazzini started hosting off-site dinners at rented spaces. They then brought the dinners on the farm after building a small restaurant and wine house on their 20.7 acres.

Campo di Bella now serves multiple-course, locally sourced dinners, as well as wine, fresh bread and other delightful offerings to diners who reserve their spots for the almost always sold-out dinners months in advance.

Once guests step foot onto the farm, they’re invited to live in the moment.

“We brought the European lifestyle to south central Wisconsin and said, ‘Here’s a little bit of Italy. Relax, have a glass of wine, a bowl of pasta and no rush,’” Mary Ann Bellazzini says. “We just let people come and enjoy the beauty of our area and each other and the food that we prepare.”

Dinner by the Bellazzinis

Reserve in Advance
Claim your spot months in advance for a multiple-course dinner since they frequently sell out. Menus are posted on Campo di Bella’s website, and you reserve and pay online. Your bill the night of your dinner will be for drinks, sales tax and a service charge. There is also a farm stay upstairs in the restaurant if you want to wake up to the sounds of the countryside.

Friday ‘Cenetta’
Enjoy “cenetta,” or “little dinner,” on Friday nights in the form of a three-course meal that usually ranges from $35-$45. You can also walk in on Friday nights (although calling ahead is a good idea) and order some small plates and wine a la carte. Friday cenetta dinner menus are posted two to three weeks in advance.

Saturday ‘Farm-to-Table’
The menus for Saturday night dinners are posted three to four months in advance, and they always sell out for dinners in May through December. For $55-$70, these “farm-to-table” dinners feature five to six courses with a white-tablecloth, communal-dining service.

Three Things to Know

stacks of bread

Fresh bread baked at Campo di Bella

Cheers to That
Marc and Mary Ann Bellazzini have more than 200 vines that grow cold hearty grapes, but unfortunately, 2017’s and 2018’s weather resulted in grapes too acidic to turn into wine, among other reasons. Instead of letting the grapes go to waste, they used the ’17 yield to make a red wine vinegar that will be released in early 2020, and ’18’s grapes became a rosé vermouth that has a soul-warming mulled wine flavor.

Fresh From the Oven
Each course served at Campo di Bella — showcasing plates like prosciutto tartine, osso buco or a decadent panna cotta — are impressive displays of local sourcing that result in a well-paced, classic Italian meal. Every dish is at the whim of Marc Bellazzini, but many dishes feature slices of rustic bread made fresh at the restaurant.

Nectar of the Gods
On the farm, the Bellazzinis tend to vegetables, sheep, grapevines, orchard fruits and one very spunky Australian shepherd named Stella. They also have Gentle Breeze Honey’s beehives on site. “So we’re able to use a lot of their product in our dishes … we’re so lucky to have that,” Mary Ann Bellazzini says.

Find Them: Campo di Bella 10229 Sharp Road, Mount Horeb, 320-9287

Andrea Behling is editor of Madison Magazine.