You were a chef before becoming a winemaker--what led you to that career?
My mother. She taught me everything I know, much more than culinary school. She's American--she arrived in Italy when she was 19. When she married her first husband, who was Florentine, her mother-in-law helped her learn about Florentine and Tuscan cuisine because she wanted her son to be happy, of course! My mother still cooks very traditional things, like pork liver wrapped in pig's intestines with pancetta. She fixes that for my dad because he loves liver. But anyway, I think I started making risotto for my mom when I was nine. She'd start it, then go off to entertain the guests, and I would stand at the stove, adding broth and stirring.
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