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; 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 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.
Heart of Chianti at Villa Bordoni
Greve-in-Chianti, Tuscany
Itinerary
Sunday - Day One
- 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.
-
Welcome dinner to follow with local wine included.
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Monday - Day Two
- Buffet breakfast—a lovely, healthy spread of
cereals, baked pastries, fresh and dried fruit, yogurt,
local cheeses and cured
meats, homemade jams and marmalades, all
complemented by freshly squeezed juices.
- At approximately 9:30 a.m. is your first hands-on cooking lesson, concentrating on home-made pasta, and
preparation of lunch until about 12:30 p.m.
-
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)
-
Ravioli di bietole e ricotta
(ravioli stuffed with swiss chard and ricotta cheese served on a bed of sweet, red tropea onions)
-
Spaghetti alla chitarra con ragú finto
(spaghetti with a traditional vegetarian ragu sauce)
-
Vin Santo e cantucci
(traditional almond cookies served with tuscan dessert wine)
- Lunch is served in the garden or dining area.
-
In the afternoon a walk with your guide to the spectacularly situated castle of
Montefioralle and its picturesque alleyways.
- Then a short transfer to Greve-in-Chianti, a quaint village dating from the 12th
century, is filled with many small and picturesque shops.
-
Dinner on your own in town (your guide will be happy
to give recommendations), with a
transfer back to Villa Bordoni.
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Tuesday - Day Three
- In the morning enjoy a buffet breakfast.
Following will be your next hands-on cooking lesson
with chef Francesco.
- During this, your second hands-on cooking class, you will focus on the second course (traditionally
meat and fish) and lunch will follow based on your culinary
efforts.
- Your class might include the following menu:
- Tortino di ricotta con crema di patate affumicate (A ricotta flan served with a smoky potato cream)
-
Fricassea di pollo con cavolo nero
(Fricasseed chicken cooked together with Tuscan black cabbage)
-
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)
-
Calamari ripieni (Stuffed calamari served in a light tomato sauce)
-
Pere speziate con salsa alla vaniglia (Spiced pears served with a delicate vanilla cream)
- In the afternoon free time to relax around the Villa or in the
swimming pool.
- Early this evening, a wine tasting in the cellars of Villa Bordoni, intriguingly
carved out of the rock underneath the villa, with sommelier Massimo Casagrande.
-
Dinner in the villa to follow.
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Wednesday - Day Four
- Buffet breakfast.
- Today a full-day excursion; the morning will
be spent in the medivial village of San Gimignano, famous for its towers. If you have time be sure to take
a peek in the Collegiate Church, which includes 14th-century frescoes of Biblical scenes.
- Lunch on your own
in San Gimignano.
-
In the afternoon head to another famous medieval Tuscan city—Siena—famous for it's "Palio" horserace and its quaint
streets.
- Return to Villa Bordoni for a light dinner.
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Thursday - Day Five
- Buffet breakfast, followed by a free morning.
- For lunch, enjoy a picnic
in the countryside (weather permitting) with local salami, prosciutto, pecorino cheese, and fresh
fruits and vegetables—and local wine, of course!
- In the late afternoon, it is time for your next class, something a
little different today and a little more rustic.
You will have the contrast of a cooking class held in a farmhouse near Villa
Bordoni. The owner, a friend of David’s, will welcome you for the preparation of some very
traditional Tuscan dishes cooked in alla vecchia maniera (the old-fashioned way).
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)
-
Cinghiale in umido (Wild boar stew, according to availability) or
Pollo alla cacciatore (Hunter-style chicken casserole)
-
Macedonia di frutta fresca con gelato artiginale (Fresh fruit salad with home made ice cream)
- Dinner to follow based on your efforts.
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Friday - Day Six
- 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 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)
-
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)
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Saturday - Day Seven
- Buffet breakfast and a reluctant goodbye. Transfer back to
airport or train station.
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2008 Price Per Person
All prices per person, based on double occupancy
March (excluding Easter Week March 23-29), November, and December
US$2800 classic room
US$2925 superior room
US$3100 deluxe room
US$3225 junior suite
US$3400 Colognole suite
US$600 single supplement
April
US$2900 classic room
US$3050 superior room
US$3275 deluxe room
US$3375 junior suite
US$3600 Colognole suite
US$700 single supplement
May, June and September
US$3500 classic room
US$3700 superior room
US$3875 deluxe room
US$4000 junior suite
US$4300 Colognole suite
US$900 single supplement
Easter Week (March 23-29), July, August, October and Christmas Week
US$3400 classic room
US$3550 superior room
US$3725 deluxe room
US$3850 junior suite
US$4150 Colognole suite
US$800 single supplement
Noncooking rate: $200 less, any season, any accommodation (providing
there are at least 2 cooking participants confirmed)
Inquire for prices for groups of 6 or more
Please note this program requires a $1500 per person deposit.
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2008 Tour Dates
April 13-19
April 20-26 (1 classic room left)
June 22-28 (1 superior and 1 deluxe room left)
July 20-26 (1 junior suite and 1 colognole suite left)
July 27-August 2 (1 deluxe room and 1 junior suite left)
August 10-16 (2 superior rooms, 1 junior suite and 1 colognole suite left)
August 24-20 (1 classic, 2 deluxe rooms, and 1 junior suite left)
September 7-13 (1 deluxe room and 1 junior suite left)
September 21-27 (1 classic and 2 superior rooms left)
October 19-25 (2 deluxe rooms left)
October 26-November 1 (1 deluxe room and 1 junior suite left)
November 2-8
November 9-15
November 16-22
November 23-29
All other dates available on request any Sunday - Saturday for a minimum of 2 people
November and December: special Olive Harvest weeks, including visit to olive mill.
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Included in the program
- Six nights accommodations
-
Daily buffet breakfast
-
Welcome drink and welcome dinner (local wine included)
-
Hands-on cooking class Monday and Tuesday, followed by lunch
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Hands-on cooking class at the farmhouse on Thursday, followed by dinner
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Hands-on cooking class Friday followed by Farewell Dinner
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Picnic lunch on Thursday
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Wine tasting in the cellars Tuesday followed by dinner
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Light dinner on Wednesday
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Local wine, water and coffee with all included meals
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Transfer from Greve in Chianti to Villa Bordoni on Monday evening
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Half-day walking tour
-
Excursion to San Gimignano and Siena
-
Visit of Castello di Verrazzano with lunch
-
Arrival transfer from Florence airport at 11:30 am or from Florence train station at 2:30 pm*
-
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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