In a quiet suburb of Tampa, Florida, called Land O’ Lakes, you’ll find Benedetto’s Ristorante Italiano. Owner and head chef Ben Pumo and his wife, Liz, lovingly staff and maintain not only the restaurant but also their family farm, which provides much of the produce for Benedetto’s, making it a direct farm-to-table operation. Chef Ben’s relationship with food and the way it’s grown, cooked and shared is unique, and his mantra is twofold: Take chances, and taste the dirt. But this particular story doesn’t start with the farm; it starts with the food—and let me tell you, the food is che buono. So, let’s dig in.
In late summer of 2021, I received a mysterious dinner invitation from my youngest brother: “Keep August 29 open.” Turns out, it was to…
