During our days in Tuscany we will suprise you with some special local culinary delights. It's a pleasere to let you taste.





My name is Dario Cecchini. I’ve been a butcher for eight generations, father to son. I try to maintain the high values of my work and my family’s traditions. I always say that a man is like a tree: he must have his feet, his roots, planted firmly in the earth, traditions; and his head, the crown of the tree, must be in the sky, in the contemporary world.

Having respect of the animal, of it’s life, of it’s death, and using everything to the very last tendon with conscience is what I have been doing every day for the past 40 years. This is my name, Dario Cecchini,  and I’m a butcher from head to tail. My beef and my pork aren’t of any specific breed and they are raised in Catalonia, Spain, by people that I have known for over 20 years and that I trust deeply. Sometimes the beef might be of the Chianina breed and it comes from the Manetti family in the splendid Fontodi farm in Panzano in Chianti.




Our vines grow on the Valdarno hills at the foot of the Pratomagno Mountains, a perfect place for a vineyard. The unique pedoclimatic conditions infuse our wines. A great lake covered the entire valley during the Pliocene epoch leaving an enduring legacy in the chemical composition of the soil, a land ideal for making fine wine. Today mild winters and a temperate climate allow us to make the best use of this legacy.


The bedrock is sandstone, above a base of a loam rich soil on a sandy clay matrix. A poor soil but ideal for the needs of the vine. It was the combination of these rare and precious characteristics that provided the impetus for Ferruccio Ferragamo to initiate a winemaking revival at Il Borro in 1995. Careful analysis and study guided every decision, from the choice of grape to the clones and rootstocks, nothing was left to chance.


Autochthon grape varieties, such as Sangiovese, and those of the “Tuscan tradition,” such as Merlot, Cabernet Sauvignon and Petit Verdot grow side by side adapting perfectly to the variability of the soil. In all 45 hectares are under vine, 300 to 500 metres above sea level, divided between five varieties of grape to extract the very best wines from our precious terroir.





We come from previous shared professional experiences, that have given us satisfaction and honors. We are here, today, engaged in a new project, to continue to feed the passion that unites us and to offer you only the best from our kitchen.






Guido Guidi Ricevimenti has realized the greatest events of recent years. Catering, banqueting and dining at the highest level to excite guests in important moments. From Florence to the major international capitals, they addressed the Guidi family, businesses and families. The secret is the strong family tradition in high cuisine and hospitality, a sense of Guido Guidi Ricevimenti heritage that allows us to interpret in a modern and reliable way the desires and constraints of the most demanding customers.

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Anne Knüpfer



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