Borgo Capponi relais rises in an ancient hamlet on the Apennine Mountains at 800mt above the sea level in Castel d’Aiano, province of Bologna. After a careful restoration the ancient Farmer’s house dating as back as 18th century, has become a wonderful four star hotel and restaurant with heated swimming pool and wellness area. Surrounded by the green hills, Opificio Facchini relais is a unique place for enogastronomy holidays, weddings, events, business lunch and cookery courses.
The hotel consists of one suite located in the stone tower, two junior suites and four double rooms. All our rooms are provided with the following facilities: telephone, minibar, wifi and Satellite TV.
The restaurant Opificio Facchini offers a contemporary cuisine that is rooted in the Bolognese tradition. The menu follows seasonal products and local producers are preferred in order to develop the territory. The wine cellar offers a range of national Italian wines. The restaurant consists of one dining room with fireplace and a small one in the basement of the stone tower.
Riccardo Facchini is chef-owner, he’s born in Bologna and he defines his cuisine ‘of memories’, it must be instinctive, coloured and evocative. He started working in Bologna and moved in France and in Lyon he learned the French cuisine. In 2010 he worked for the bi-starred Michelin chef Anthony Genovese and he improved the use of spices. In 2011 he become the executive chef of the restaurant ‘Casa Godot’, Bologna, that left the same year in May in order to become the chef executive of the most traditional reaturant in Bologna, ‘Il Pappagallo’, discovering philological versions of Bolognese tradional cuisine. In 2009 he moved first steps in tv shows for Alice tv channel, Sky network in the tv show ‘Facile cucina’ and then ‘Casa Alice’. In 2011 he was the Italian judge for the format ‘Around the world in 80 plates’ for Bravo tv channel USA. In 2012 he won the tv show ‘La Prova del Cuoco’ tournament ‘Caccia al cuoco’ and in September of the same year he entered in the Antonella Clerici’s chef team. In 2014 he met Sir Bruno Serato at Antonella’ show ‘La Prova del cuoco’. Riccardo created and became the promoter of the ‘Antonella’s club’, supporting the project ‘one portion of Pasta for each child’.
The hotel can be reached by car, by train - local train from Bologna central station to Porretta Terme, stop RIOLA, there you'll find a private shuttle that transfer you till the Borgo Capponi reais. A private shuttle is also available from Bologna Fiere.
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