Francesco Fineo, the chef of the hotel's restaurant, formerly worked at the Gardners' contemporary Italian restaurant 'Beccofino' in Florence, that counts world-renowned chefs Alain Ducasse, Annie Feolde and Ferran Adrià amongst its clientele.
Although a native of Puglia, in Southern Italy, 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 protagonists 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 local butchers 'Falorni'. Simplicity, elegance and a fundamental lightness of touch are the hallmarks of his cooking style; letting the food express itself without the recourse to rich sauces; a healthy philosophy that could only be descibed as 'modern Italian cooking'. Dishes that represent the mood of the menu, which changes on a daily basis, are 'cream of pecorino cheese with steamed asparagus tips and truffle oil', 'homemade ricotta tortelli with caramelised tropea onions and a parmesan wafer, or a signature dish of 'oven roasted lamb with braised spring onions'. The latter consists of various cuts of lamb, from the cutlets to the shoulder and leg; a celebration of the meat's diverse flavours and textures, each marinated and cooked separately to highlight its own unique qualities.
