Map of Location
Chef Francesco Fineo featured in Food & Wine Magazine, September 2007.
About the location:
Located in Greve in Chianti, Villa Bordoni is an exquisite four-star villa hotel, owned and operated by David
and Catherine Gardner, both Scottish born but residents of Florence for 20 years.
The origins of the villa date back to the
11th century, and in the 18th century the wealthy Bordoni family from Bologna made
this their permanent home, investing heavily
in vineyards and producing a renowned Chianti Classico.
You could not ask for a
better location for your Tuscan cooking vacation; the capital of the gorgeous Chianti Classico wine growing region of Tuscany, this is the
image most people have in their minds when they think of Tuscany. Add a stunning 10 bedroom villa with
amenities such as in-room plasma screen TVs, DVD player, data port and wi-fi throughout the property,
beautiful Vietri tiled bathrooms (some with double rain showers!), hand-crafted bed linens, hairdryers, original beams,
terra cotta floors, a pool with views to die for, lovely landscaped gardens, two great chefs to lead
you through the hands-on classes—you can begin to imagine what this amazing experience is like! There is an outdoor
exercise facility and abundant space to relax and revel in your surroundings. Villa Bordoni was listed by
Condé Nast Traveller as one of the "60 Best New Hotels in the World" for 2006.
About the classes: You will be treated to Tuscan cooking lessons in the state of the art
kitchen with the villa's Head Chef Francesco Fineo, who has formerly worked at
the Gardners' contemporary Italian restaurant Beccofino in Florence,
or by assistant chef Nancy Timmons. Although a native of Puglia, Francesco has
lived and worked in Tuscany for many years. His style of cooking celebrates the
best of the territory without being imprisoned by the confines of Tuscan tradition.
The real components are the fresh, high quality ingredients, many of which come from
the estate itself; extra virgin olive oil, vegetables from the villa's market garden,
jams and chutneys made with fruit hand picked in the surrounding park, fine meats and
salamis from the local butcher shop, Falorni. Simplicity, elegance and a
fundamental lightness of touch are the hallmarks of Francesco's cooking style;
letting the food express itself without the recourse to rich sauces; a healthy
philosophy that could only be described as 'modern Italian cooking.
The restaurant kitchen, which incorporates the Villa’s original wood-burning oven,
has been custom built in enameled cast-iron in the famous workshops of Molteni of France.
The outdoor herb and vegetable garden will supply you with many ingredients for classes.
You will also have the opportunity to cook with another chef in a local farmhouse during your Tuscan cooking vacation.
Greve-in-Chianti, Tuscany
Cooking Vacation Itinerary
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Sunday - Day One
- Afternoon transfer from Florence airport or train station to
Greve in Chianti.
- Before dinner enjoy a welcome aperitif in the luscious gardens
(weather permitting) with an introduction to the week by David Gardiner, the owner of this delightful Villa.
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Welcome dinner to follow with local wine included.
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Monday - Day Two
- Buffet breakfast.
- Today a full-day excursion: The morning will be spent in San Gimignano, the perfectly preserved medieval town famous for its towers. Beautiful
views can be had from the tallest of the towers, the Torre Mangia (it is quite a walk up, though!). If you have
time be sure to take a peek in the Collegiate Church, with its 14th-century frescoes of biblical scenes and the
Renaissance gem of a chapel by the master 15th-century artist Domenico Ghirlandaio.
- Lunch on your own in San Gimignano.
- In the afternoon
you will head to the wonderful medieval town of Siena, known all over the world for the famous horse race Il Palio,
which takes place in the great scallop-shaped central plaza, Il Campo.
(If you would like to schedule a private tour with a licensed guide for an extra cost, please let us know
in advance.)
- Return to Villa Bordoni for a light dinner.
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Tuesday - Day Three
- In the morning enjoy a buffet breakfast.
- Following breakfast, free time for leisurely activities.
- Enjoy a light lunch at the Villa Bordoni, weather permitting in the garden.
- This afternoon, your first hands-on cooking lesson
with chef Francesco. You will focus on the first courses such as hand-made pasta.
- Your class might include the following (menu selections may
vary season to season and week to week):
- Tagliatelle con ragú bianco (tagliatelle in an aromatic veal sauce)
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Ravioli di bietole e ricotta
(ravioli stuffed with swiss chard and ricotta cheese served on a bed of sweet, red tropea onions)
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Spaghetti alla chitarra con ragú finto
(spaghetti with a traditional vegetarian ragu sauce)
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Vin Santo e cantucci
(traditional almond cookies served with tuscan dessert wine)
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Dinner to follow based your efforts.
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Wednesday - Day Four
- Buffet breakfast.
- Today a morning excursion to Castello di
Verrazzano for a guided visit of the cellars, with a typical Tuscan lunch on the grounds. The castle
was an Etruscan and Roman installation before passing to the Verrazzano family in 1485. Giovanni
da Verrazzano discovered the New York bay, and the New York Verrazzano bridge is named after
him.
- Return back to Villa Bordoni for your next hands-on cooking lesson, focussing on the second course,
traditionally meat or fish dishes.
- Your menu might include the following :
- Tortino di ricotta con crema di patate affumicate (A ricotta flan served with a smoky potato cream)
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Fricassea di pollo con cavolo nero
(Fricasseed chicken cooked together with Tuscan black cabbage)
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Tortino di cioccolato con salsa di cioccolato bianco
(Melting chocolate flan served with a white chocolate and rum sauce)
Or, you might do a fish menu:
- Insalata di polpo
(Octopus and garden vegetable salad)
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Calamari ripieni (Stuffed calamari served in a light tomato sauce)
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Pere speziate con salsa alla vaniglia (Spiced pears served with a delicate vanilla cream)
- Dinner to follow based on your efforts.
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Thursday - Day Five
- Buffet breakfast.
- In the morning meet with your English-speaking guide for a countryside walk to
Montefioralle and Greve in Chianti. Time to discover this quaint village with many small and picturesque shops, including
the famous Falorni butcher shop.
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Lunch on own in town.
- After lunch return to Villa Bordoni.
- Early in the afternoon enjoy an accompained wine tasting in the Villa’s cellars.
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After the wine tasting, your next cooking class, which will be held in a farmhouse near
the villa for the preparation of some very traditional Tuscan dishes.
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Your menu might include such Tuscan staples as:
- Pappa al pomodoro (Tuscan bread and tomato soup)
or Ribollita (Bean, black cabbage, vegetable and bread soup)
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Cinghiale in umido (Wild boar stew, according to availability) or
Pollo alla cacciatore (Hunter-style chicken casserole)
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Macedonia di frutta fresca con gelato artiginale (Fresh fruit salad with home made ice cream)
- Dinner to follow based on your efforts. Transfer back the Villa Bordoni.
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Friday - Day Six
- Buffet breakfast.
- In the morning free time to relax around the Villa or in the swimming pool.
- Light lunch at Villa Bordoni.
- This evening, your final cooking lesson and a wonderful Farewell Dinner.
- Your menu might include:
- Risotto mantecato con pecorino blu e erba cipollina
(Creamy risotto made with the famous Pecorino Blu cheese from Paterno &
Corzano in San Casciano, and chives from our own herb garden)
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Filetto di manzo con patate al sale e pesto di salvia
(Pan-seared sirloin steak served with potatoes cooked with sea salt and a sage pesto)
- Torta al limone
(Lemon flan)
- Dinner to follow.
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Saturday - Day Seven
- Buffet breakfast and a reluctant goodbye. Late morning transfer back to the Florence
airport or train station.
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All prices per person, based on double occupancy.
Please note: this program requires a US$1500 per person deposit.
High season — Easter Week (April 4-11), May-October, Christmas Week
US$3600 standard room
US$3800 classic room
US$3975 deluxe room
US$4100 junior suite
US$4400 Colognole suite
US$900 single supplement
Mid season — April
US$3200 standard room
US$3350 classic room
US$3475 deluxe room
US$3650 junior suite
US$3850 Colognole suite
US$800 single supplement
Low season — March, November, December
US$2900 standard room
US$3100 classic room
US$3200 deluxe room
US$3325 junior suite
US$3500 Colognole suite
US$700 single supplement
Please note: single supplements are available only in the standard, classic and deluxe rooms and standard
and classic rooms are located on the ground floor with no view.
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All dates available on request any Sunday - Saturday, March through December, for a minimum of two people
Sold out: May 28-31; September 2-6.
November and December: special Olive Harvest weeks, including visit to olive mill.
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- Six nights accommodations
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Daily buffet breakfast
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Welcome drink
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Four hands-on cooking classes
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All dinners and three lunches
Local wine, water and coffee with all included meals -
Transfers to San Gimignano and Siena (you will be on your own to explore these towns)
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Visit of Castello di Verrazzano with lunch
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Half-day walking tour of Montefioralle and Greve
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Wine tasting in the Villa Bordoni cellars
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Arrival transfer from Florence airport at 11:30 am or from Florence train station at 2:30 pm*
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Departure transfer to Florence airport or train station after breakfast, around 11:00 am
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Taxes and service
- November and December will include a visit to an olive oil mill in place of an excursion or cooking class
*If you take the morning arrival transfer, please note that rooms will not be available for check-in until the afternoon. Be advised
also that
lunch the day of arrival
is not included but can be had at the restaurant.
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Cooking Vacations 
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