Heart of Chianti at Villa Bordoni
Greve-in-Chianti, Tuscany

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.