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Heart of Chianti at Villa
Bordoni
Tuscany, Italy
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Tour
Description |
 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.
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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
- Hands-on cooking class at
the farmhouse on Thursday, followed by dinner
- Hands-on cooking class
Friday followed by Farewell Dinner
- Picnic lunch on Thursday
- Wine tasting in the
cellars Tuesday followed by dinner
- Light dinner on Wednesday
- Local wine, water and
coffee with all included meals
- Transfer from Greve in
Chianti to Villa Bordoni on Monday evening
- 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
- 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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Tour
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.
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.
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.
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.
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.
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)
Saturday - Day Seven
Buffet breakfast and a reluctant goodbye. Transfer back to
airport or train station.
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| Departure
Dates and Rates |
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.
2008 Tour Dates
March 2-8
March 9-15
March 16-22
March 30-April 5
April 6-12
April 13-19
April 20-26
May 4-10
May 18-24
June 1-7
June 22-28
June 29-July 5 (sold out)
July 6-12 (classic rooms unavailable)
July 20-26 (classic rooms unavailable)
July 27-August 2
August 3-9
August 10-16
August 24-20
September 7-13
September 21-27
October 5-11
October 12-18
October 19-25
October 26-November 1
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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