|
| SHORT
BREAKS COOKING : ITALY |
COOKING
VACATIONS |
 |
 Cooking
at Villa San Michele in Tuscany
. . . relax and linger over Tuscan specialities
In
a very short time, the Cookery School at
Villa San Michele has
become a permanent institution: a true benchmark. A
fact known to Gourmets from all over the world who have
followed it from the start, to the internationally renowned
Chefs who are happy to hold their lessons there, and
to Guests of the Villa who have yet another reason to
love this wonderful hotel.
In
response to great demand, the
Villa San Michele
Classic Courses will still be on offer: The Children’s
Cookery School, exciting recipes for singles, the cuisine
of the great noble houses of Florence and Tuscany, plus
of course all the essential series of lessons on pasta,
the star of Italian cuisine.
There
are also courses conceived and created in collaboration
with elite international organisations working in the
field of gastronomic holidays. Tailored for foreign
guests, which combine the discovery of local cuisine
with trips to Chianti, wine tastings, and visits to
Florence for boutique shopping and museums. This is
the perfect opportunity for a holiday in Italy, but
one with some touches that are so special that even
Italian gourmets will find it well worth the effort
. . .
| |
| |
VILLA
SAN MICHELE COOKERY COURSES |
|
|
COOKERY
COURSES
Have
a look at the
Villa San Michele
cooking courses below and you will find ideas for every
month of the season, long or short, with specific or
more wide ranging themes. And, as always, the Courses
are all hands-on affairs. You will work, play,
taste: but the main thing is that you will be cooking
alongside the Chefs, in direct contact with ladles,
pans, lids, and ovens. The deliberately restricted number
of participants ensures that each guest will be followed
carefully and consequently obtain the optimum benefit
from the chosen course.
Monday,
Thursday and Saturday : Learning with the Chef
 Short
but absolutely complete, this is a full immersion
course in Tuscan gastronomy with the Villa's Chef
Attilio Di Fabrizio. If you are in Florence for a
few days or just passing through, take advantage of
this opportunity - all you need do is book one day
before.
In
response to great demand, this year three particular
days have been chosen to ensure you get the best out
of your stay:
- Monday
- a perfect way to pass the time on the day when
shops and museums are closed
- Thursday
and Saturday - start your holiday weekend with a
lesson on Florentine cuisine.
The
cookery course is held from 10:00 to 12:30 and is
followed by lunch together with the Chef.
The
main themes: the preparation of pastas, risottos and
soups, with a particular emphasis on the Tuscan culinary
tradition.
FOR
DATES AND RATES PLEASE <click
here>
John
Greeley at Villa San Michele
 Join
John Greeley of New York's renowned 21 restaurant
on a special cookery course at Villa San Michele.
- The
Course held by John Greeley begins, on the evening
of arrival, with a welcome dinner to be enjoyed
in the company of your Master Chef
- The
course comprises 3 lessons in the kitchen with the
Chef
- The
lessons take place every morning, from 10:00 to
12:30 - John will show you how to prepare his special
dishes, to be eaten later at lunch time
- Afternoons
and evenings are free, to be enjoyed as you please
- On
the last day John Greeley will award each participant
a diploma for having taken part in the Course
- Departure
in the afternoon or after breakfast on the following
morning, should you wish to pay for an extra night.
Number
of lessons: 3 Duration of stay: 4 days and 3 nights
FOR
DATES AND RATES PLEASE <click
here>
A
Symphony of Pasta for three authors
 With
the participation of:
- Attilio
Di Fabrizio (Executive Chef at the Villa San
Michele)
- Domenico
di Raffaele (Chef of the Hotel Caruso, Ravello)
- Renato
Piccolotto (Chef of the Hotel Cipriani in Venice)
Discover
the secrets of pasta, an art in itself that Italy
has made its own, and how to accompany it with a wide
variety of condiments and the tastiest ingredients.
To
help you get to know all the varieties of pasta and
to learn traditional recipes as well some curious
and surprising variations, three masters of haute
cuisine will explain some exquisite recipes.
Upon
arrival there will be a welcome cocktail reception
and dinner with regional wines to allow participants
to get to know one another.
- DAY
1
Attilio Di Fabrizio, the Chef of the Villa San Michele,
will interpret and prepare pasta in the most genuine
Tuscan manner, assisted by Chef Luca Orini.
- DAY
2
Chef Domenico Di Raffaele of the Hotel Caruso in
Ravello will produce the recipes of the Amalfi Coast,
teaching participants how to prepare pasta dishes
with a rich Mediterranean aroma.
- DAY
3
Renato Piccolotto, the Chef of the Hotel Cipriani
in Venice, will present the pasta dishes typical
of the Venetian lagoon, with its touches of land
and sea, teaching you how to prepare four delicious
dishes.
Departure
will be in the afternoon or after breakfast on the
following morning, should you wish to pay for an extra
night.
Number
of lessons: 3 Duration of stay: 4 days and 3 nights
FOR
DATES AND RATES PLEASE <click
here>
The
Children's Cookery School
 Magical
cooking course for the younger enthusiast.
- DAY
1
A welcome drink for all the family on arrival at
Villa San Michele, followed by dinner in the Hotel
restaurant.
- DAY
2
The
day is free for the parents: the children’s
lessons begin with Chef Attilio Di Fabrizio, who
will examine some fresh produce, talk about aromatic
herbs and their use in cooking, and then show how
to prepare a hors d’oeuvre. A swim in the pool,
and then lunch, all together, based on the dishes
prepared in the morning. In the afternoon, the Circus
of Sweets with the Chief Pastry Cook: two desserts
will be prepared to be enjoyed with the parents.
The lessons end with afternoon tea and the presentation
of the diplomas. Then everyone will go off for dinner
in the Hotel restaurant.
- DAY
3
The day is free for visits to Florence or for relaxation.
Dinner in the Hotel restaurant.
- DAY
4
Departure on the morning after breakfast.
Each
child taking part will be given a personalised chef’s
hat and apron.
Number
of lessons: 2 Duration of stay: 4 days and 3 nights
FOR
DATES AND RATES PLEASE <click
here>
Single
is beautiful and tasty too!
 Finally
someone has thought about it . . . and it has been
done the way only Villa San Michele knows how!
Because
living alone demands unique and special everyday
standards. This is a different cuisine, in which you
have to know how to prepare tasty dishes for yourself,
often quickly and in single portions; but it also
shows you how create a dinner or brunch for friends,
or how to improvise an attractive dish for an unexpected
guest, or how to amaze a new partner.This Course,
held by our Chef Attilio Di Fabrizio, is devoted exclusively
to Singles and teaches a variety of simple, appealing
and flavoursome recipes.
A
seductive cuisine, from all points of view, to be
enjoyed alone or in company. Between one lesson and
another, the Course leaves participants with time
to visit Florence, relax in the Hotel, and to socialise
with the other singles . . . a tempting opportunity,
shall we say?
Number
of lessons: 2 Duration of stay: 3 days and 2 nights
FOR
DATES AND RATES PLEASE <click
here>
The
Ultimate Florentine Experience - in collaboration
with The International Kitchen
 This
year, The International Kitchen, creators of the ‘cooking
school vacation’, has included in its wide-ranging
list of proposals a real top-flight experience in
Florence, in line with a philosophy that unites quality,
authenticity, cordiality and a personalised approach.
- DAY
1
Upon arrival, a welcome cocktail and dinner with
regional wines, in order to get to know the other
participants in the Course.
- DAY
2
A meeting with the Chef of Villa San Michele, Attilio
Di Fabrizio, and Chef Luca Orini: the first lesson
in the kitchen followed by lunch - all together
- based on the specialities prepared in the morning.
An afternoon spent shopping in the city’s finest
boutiques accompanied by a personal shopper.
- DAY
3
Excursion to Chianti: first to Greve in Chianti,
for a visit to the Antica Macelleria Falorni, with
a tasting of various sausages, a special Tuscan
salami flavoured with fennel, and the house wines.
The Falorni is a historic pork butcher’s founded
in 1729, still world famous for its sausages and
noble Tuscan prosciutto. This is followed by a transfer
to the Capannelle winery, in Gaiole in Chianti,
with a guided tour of the refined cellars and a
tasting of the superlative wines. Lunch at the luxurious
farmhouse in Capannelle, with a country-style menu
served by our butler.
- DAY
4
Second lesson on traditional Tuscan cuisine in Villa
San Michele with Chefs Attilio and Luca, followed
by lunch - all together – based on the specialities
prepared earlier. In the afternoon, the third cookery
lesson, devoted to fruit and vegetable carving for
the further embellishment of both dishes and the
table in general. An à la carte dinner in
the hotel restaurant: remember to book!
- DAY
5
Excursion to Siena, with a stop along the way in
the enchanting town of San Gimignano. A visit to
Siena, famed for its Palio, and lunch in a typical
local trattoria. In the evening, an unforgettable
Renaissance-style dinner featuring decor and dishes
inspired by Caterina de’ Medici.
- DAY
6
Farewell to the Villa and departure after breakfast.
Number
of lessons: 3 Duration of stay: 6 days and 5 nights
FOR
DATES AND RATES PLEASE <click
here>
Italian
Intermezzo -
in collaboration with Sharon O’Connor
 The
famous creator of Italian Intermezzo - a collection
of recipes to the sound of music - has organized at
The Villa San Michele School of Cookery a week devoted
to the table, to taste, to beauty and to Florence.
An extraordinary cultural and gastronomic experience
. . .
- DAY
1
Upon arrival, transfer from Florence airport, a
welcome cocktail and dinner with regional wines,
in order to get to know the other participants in
the Course.
- DAY
2
A meeting with the Chef of Villa San Michele, Attilio
Di Fabrizio, and Chef Luca Orini: the first lesson
in the kitchens to the sound of music followed by
lunch all together, based on the specialities cooked
in the morning. In the afternoon, a second cookery
lesson, devoted to the art of fruit carving. What
better way to decorate dishes and the table in general?
An à la carte dinner in the hotel restaurant:
remember to book!
- DAY
3
Excursion to the Capannelle winery in Gaiole in
Chianti, with a guided tour of the refined cellars
and a tasting of the superlative wines. Lunch at
the farmhouse in Capannelle, with a country-style
menu served by our butler.
- DAY
4
Second lesson on traditional Tuscan cuisine in Villa
San Michele with Chefs Attilio and Luca, followed
by lunch - all together – based on the specialities
prepared earlier. In the evening, a cocktail in
the bar of the Villa and an unforgettable Renaissance-style
dinner featuring decor and dishes inspired by Caterina
de’ Medici, served and enlivened by waiters
and musicians in costume.
- DAY
5
Florence and a visit to Palazzo Pitti and the famous
Museo dell’Accademia, where you will see Michelangelo’s
David. After a morning devoted to art, a gourmet
lunch at the Il Latini restaurant. In the
evening, at Villa San Michele, an à la carte
dinner in the hotel restaurant: remember to book!
- DAY
6
Farewell to the Villa and departure after breakfast
before the transfer to Florence airport.
For
their entire stay Guests will have at their disposal
the boutiques of Florence (a mere 12 minutes away
thanks to the hotel’s free private shuttle service
that runs every 20 minutes), the pool and the gardens
of Villa San Michele, and the exquisite cuisine of
the top-flight restaurant, served in the Loggia or
in the Cloister according to the weather and seasons.
It’s a dream week: give yourself a treat, it’s
worth it!
Number
of lessons: 2 Duration of stay: 6 days and 5 nights
FOR
DATES AND RATES PLEASE <click
here>
Active
Gourmet Goes Tuscan
- in collaboration with Active Gourmet Holidays
 The
programme prepared with Villa San Michele and our
School of Cookery is perfect for nourishing body and
soul with a range of irresistible temptations, from
vineyards to shopping… Never a dull moment!
- DAY
1
Upon arrival, a welcome cocktail and dinner with
regional wines, in order to get to know the other
participants in the Course.
- DAY
2
A meeting with the Chef of Villa San Michele, Attilio
Di Fabrizio: the first lesson in the kitchen followed
by lunch - all together - based on the specialities
prepared in the morning. In the afternoon, relaxation
by the pool or a stroll through the gardens of the
Villa, which apart from being one of the world’s
most beautiful hotels was once a Sixteenth century
monastery whose façade is attributed to Michelangelo.
- DAY
3
Excursion to Chianti: first to Greve in Chianti,
for a visit to the Antica Macelleria Falorni, with
a tasting of various sausages, a special Tuscan
salami flavoured with fennel, and the house wines.
The Falorni is a historic pork butcher’s founded
in 1729, still world famous for its sausages and
noble Tuscan prosciutto. This is followed by a transfer
to the Capannelle winery in Gaiole in Chianti, surrounded
by marvellous countryside dotted with cypresses
and vineyards, for a guided tour of the refined
cellars and a tasting of the superlative wines (“50&50”,
white Chardonnay and Solare) and the oil made from
the olives produced on the farm. Lunch at the luxurious
farmhouse in Capannelle, with a country-style menu
served by our butler. In the evening, a dinner with
Tuscan wines in the Villa San Michele’s renowned
restaurant, served either in the Loggia or in the
Cloister.
- DAY
4
Second lesson on traditional Tuscan cuisine in Villa
San Michele with Chef Attilio Di Fabrizio, followed
by lunch - all together – based on the specialities
prepared earlier. An afternoon spent shopping in
the city’s finest boutiques accompanied by
a personal shopper.
- DAY
5
Excursion to Monteriggioni, San Gimignano and Siena,
three gems set in the heart of Tuscany. Lunch with
regional wines in a typical local trattoria. In
the evening, an unforgettable Renaissance-style
dinner featuring decor and dishes inspired by Caterina
de Medici, served and enlivened by waiters and musicians
in costume.
- DAY
6
Farewell to the Villa and departure after breakfast.
For
their entire stay Guests will have at their disposal
the boutiques of Florence (a mere 12 minutes away
thanks to the hotel’s free private shuttle service
that runs every 20 minutes), the pool and the gardens
of Villa San Michele, and the exquisite cuisine of
the top-flight restaurant, served in the Loggia or
in the Cloister according to the weather and seasons.
It’s a dream week: give yourself a treat, it’s
worth it!
Number
of lessons: 2 Duration of stay: 6 days and 5 nights
FOR
DATES AND RATES PLEASE <click
here>
Autumn
Cooking Getaway - in collaboration with Epiculinary
 A
programme for genuine epicureans, a blend of the pleasures
of gastronomy and the sweetness of life in all its
forms.
- DAY
1
Arrival in the morning. In the afternoon, a meeting
with the Chef of Villa San Michele, Attilio Di Fabrizio,
and Chef Luca Orini: the first lesson in the kitchen
is devoted to Tuscan specialities, and then - all
together – a dinner based on the dishes prepared
during the lesson.
- DAY
2
Second lesson on traditional Tuscan cuisine in the
Villa San Michele School of Cookery, again with
Chefs Attilio and Luca: lunch - all together –
based on the dishes prepared in the morning. An
afternoon in Florence and a tour accompanied by
a private guide in search of the city’s best
kept secrets.
- DAY
3
Excursion to the Capannelle winery, in Gaiole in
Chianti, with a guided tour of the refined cellars
and a tasting of the superlative wines. Lunch at
the luxurious farmhouse in Capannelle, with a country-style
menu served by our butler. In the afternoon, the
third and final lesson on traditional Tuscan cuisine
with Chefs Attilio and Luca, and another convivial
dinner based on the dishes prepared together.
- DAY
4
Farewell to the Villa and departure after breakfast.
For
their entire stay Guests will have at their disposal
the boutiques of Florence (a mere 12 minutes away
thanks to the hotel’s free private shuttle service
that runs every 20 minutes), the pool and the gardens
of Villa San Michele, and the exquisite cuisine of
the top-flight restaurant, served in the Loggia or
in the Cloister according to the weather and seasons.
It’s a dream week: give yourself a treat, it’s
worth it!
Number
of lessons: 3Duration of stay: 4 days and 3 nights
FOR
DATES AND RATES PLEASE <click
here>
 |
 |
| |
|
| |
|
|
| JOHN
GREELEY |
|
| |
John’s
talents are not only reserved for the kitchen:
he is also a successful painter. Palettes and
pans, colours and flavours, and every ingredient,
every suggestion is the cue for an exuberant creativity.
His interest in the culinary arts developed when,
as a young man, he began to work the summer season
in restaurants on Nantucket Island, and then in
New England. His enthusiasm for painting led him
to attend the School of Visual Arts in New York,
followed by the College of Art and Design in Savannah,
Georgia, where he took his degree in 1995.
In
the meantime, he carried on cooking . . . first
in the famous 45 South restaurant, in the
centre of Savannah, and then, after taking his
degree and his BFA he returned to New York City
where he wound up in a larger-than-life place,
the renowned 21, which looks like a private
club but is glad to open its doors to everyone.
And
it is here that John is currently Chef de Cuisine
in his own right, because 21 is not just
a restaurant, it is also an atmosphere.
|
|
|
| ATTILIO
DE FABRIZIO |
|
| |
Attilio
de Fabrizio was born in 1952 in Abruzzi, and attended
the Villa Santa Maria cookery school, where many
of the best chefs in Italy trained. He spent several
years of apprenticeship in Italy, France, Great
Britain and Switzerland, developing his culinary
skills, before joining the world-famous Hotel
Cipriani in Venice.
From
1975 - 1983, Attilio di Fabrizio worked in both
Northern and Southern America before returning
to Italy to become Chef at the renowned restaurant
Enoteca Pinchiorri in Florence. In 1987
Attilio di Fabrizio was appointed Chef de Cuisine
at the Hotel Villa San Michele.
Over the last few years, he has taken part in
several gastronomic events, both in and outside
Italy, working side by side with such famous chefs
as Gaultiero Marchesi, Roger Verge, Paul Bocuse
and others.
|
 |
|
| DOMENICO
DI RAFFAELE |
|
| |
After
obtaining a degree at the Technical Institute
for hotel activities, Mimmo Di Raffaele had important
work experiences in the sector that have marked
his professional career. He first worked in Cortina
d’Ampezzo, then in Switzerland, and at the
Cala di Volpe Hotel in Porto Cervo.
He
then offered his collaboration for designer Nicola
Trussardi with whom he opened the Marino alla
Scala restaurant in Milan. He made the acquaintance
of chef Enrico Derflingher, the personal chef
of Queen Elizabeth II of Great Britain, with whom
he collaborated as a sous-chef at the Eden Hotel
in Rome. Before touching down at the Caruso Hotel
in Ravello, he worked as executive chef for Radisson
Sas Es Hotel in Rome.
Mimmo
Di Raffaele’s philosophy has always hinged
on genuine cuisine, where essence is more important
than form; aiming at the enhancement of the territory
with the use of innovative techniques that lead
down the paths of memory and time.
|
 |
|
| RENATO
PICCOLOTTO |
|
| |
Hotel
Cipriani’s Chef de Cuisine
Renato
Piccolotto was born on January 28, 1954 in the
province of Treviso, Italy. He started his career
in 1971 as a commis de cuisine at the Villa
Cipriani in Asolo.
There,
he had the opportunity of being trained by the
famous Giuseppe Cipriani.
From
1970, Piccolotto has been working at the Hotel
Cipriani in Venice. He first worked under the
management of Giuseppe Cipriani, and then under
the management of Natale Rusconi, General Manager
of the Cipriani since 1977.
During
various seasons, Renato Piccolotto worked in several
restaurants and hotels abroad, for example in
St Moritz, Switzerland.
Chef
Piccolotto is also the master mind behind the
Cipriani Cooking School, which was founded in
1979 at the Cipriani, with the participation of
famous gastronomic personalities of the cooking
world, from Julia Child, to Marcella Hazan, from
Anne Willan to Simone Beck, from Gregory Usher
to Michael James, and finally to the great James
Beard!
After
having been Sous-chef for a few years,
Piccolotto was promoted as the Cipriani’s
Chef de Cuisine in 1990. In this position, he
keeps on promoting the great cooking tradition
invented and created by Giuseppe Cipriani.
He
has been awarded the Piatto d’Oro
by the Accademia Italiana della Cucina, who recently
named the Cipriani Restaurant as one of the five
best Restaurants in Italy (1995).
Renato
Piccolotto took part in many food festivals organised
between 1980 and 2002 by Natale Rusconi in France,
England, Switzerland, America, France, Montecarlo,
Japan, Brazil, Venezuela, Moscow and Mauritius.
|
 |
Formerly a Fifteenth century Franciscan monastery, the
Villa San Michele is surrounded by its own gardens and
woodland on the Fiesole hills. The present aspect of
the building, with its façade attributed to Michelangelo
and the imposing lateral Loggia looking towards Florence,
dates from the year 1600, when the monastery was enlarged
and completely renovated at the expense of Giovanni
di Bartolomeo Davanzati.
 |
|
Villa
San Michele
|
There
are 46 Guest rooms comprising 21 doubles / twins, 25
junior suites and suites. Most rooms have windows which
enjoy views over the Italian garden, the private woodland
and the hills of Fiesole. The Junior Suites with private
garden and terrace, the Chapel, the "Orangerie"
Limonaia Suites and all rooms located above the Loggia
enjoy views over the town of Florence and the Arno valley.
All
rooms are elegantly furnished and decorated and offer
comforts such as air-conditioning and heating, direct
dial telephone, mini-bar, colour satellite TV, hairdryer,
weightscale, only to mention a few.
 |
|
Standard
Room
|
 |
|
Junior
Suite by the Pool
|
Leisure
and sport facilities include an open-air 82 foot heated
swimming pool with spectacular views of Florence from
late Spring to early Autumn. A Gym is available in the
Hotel, and massage is possible on request. The eighteen
hole Ugolino Golf Course is easily reachable in the
Chianti hills, 45 minutes from the Hotel and tennis
and horse riding can be booked at the Cascine.
 |
|
The
Panoramic Pool
|
The
Loggia Terrace Restaurant provides one of the most unique
venues in Europe, overlooking Florence and the Arno
Valley. In cooler weather, the indoor dining rooms located
in the Cloister and the Cenacolo are used. Restaurant
and Bar service is also available at the Pool, during
summer.
Emphasis
is placed on the typical Tuscan cuisine of the region.
Home made Pasta, mushrooms and meat are house specialities.
 |
|
The
Open-air Restaurant on the Loggia by Night
|
There
are three bars - the Terrace Bar with evening piano
music until midnight, the Cocktail Bar which is situated
in the small cloister of the monastery, and the Pool
Bar.
|
