Although he was born in Bridgeport, Paolo Cavalli spent the majority of his childhood in Italy.

Growing up there, on a large farm just outside Rome, helped Cavalli learn the definition of fresh food -- everything either came from an animal, grew out of the earth or was homemade.

"All of our cooking was pretty much natural," Cavalli said. "We grew our own vegetables. We made our own olive oil. We made our own flours. So a lot of the cooking we were doing was very fresh. Everything was organic. You get an appreciation for food when you have to grow it."

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