Among the rolling hills and golden silence of the Tuscan countryside, where the castle gardens breathe the biodiversity of an ancient land, on November 5, the Tosca Restaurant at Castello di Casole, A Belmond Hotel, Tuscany, will be the setting for a unique event: “Cook the Tuscan Hills,” an evening that combines taste, nature, and vision.
The protagonists are two names that represent two worlds: Daniele Sera, Executive Chef of Ristorante Tosca, and Norbert Niederkofler, “The Ethical Chef,” ambassador of a cuisine that respects the rhythm of life and the breath of the seasons. Together, they will create a four-handed dinner that intertwines Tuscany and the Dolomites, the scents of the vegetable garden and the philosophy of “Cook the Mountain,” in a dialogue of ingredients, memory, and emotion.
The Ristorante Tosca, with its intimate and refined atmosphere, will welcome guests on a sensory journey where each dish becomes a story, each glass a nuance.
The tasting menu, “Cook the Tuscan Hills,” will be accompanied by a selection of La Grande Dame by Veuve Clicquot champagne, for which Chef Sera is Ambassador for the international Garden Gastronomy project: a hymn to sustainability, the purity of ingredients, and the deep connection between the land and the table.
Among the creations on the menu, Niederkofler’s Smoked Trout stands out—an exercise in elegance and respect for the raw ingredient, smoked twice and enriched with a sauce made from the less noble parts of the fish—as do the Potato Gnocchi with Black Cabbage and Ox Heart, a tribute to simplicity turned into art.
Sera’s creations include Il Coniglio – Fegato, aglio fermentato e pinoli (Rabbit – Liver, Fermented Garlic, and Pine Nuts), a childhood memory reinterpreted with contemporary grace, and La Melissa – Lemon Grass e Verbena (Melissa – Lemon Grass and Verbena), a dessert that smells of the Sienese countryside, citrus fruits, and autumn winds.
The herbs and vegetables used come directly from the Orti del Castello di Casole, over a hectare of living biodiversity: a hundred varieties of vegetables, edible flowers, scents, and colors that dialogue with the surrounding landscape. This is where Tosca’s cuisine draws its soul, and this is where the encounter with Niederkofler’s ethical and sustainable philosophy is born.
” Each dish is born from an emotion and a deep connection with the territory. In this special dinner, Tuscany and the Dolomites will tell each other’s stories,“ says chef Daniele Sera.
”Cooking means taking care: of the land, of the people and of the stories that bind us to them,“ adds Norbert Niederkofler, ”bringing the Cook the Mountain philosophy to Castello di Casole will be a moment of extraordinary sharing.”
Cook the Tuscan Hills is not just a dinner: it is a journey into essential beauty, an encounter between recognizable landscapes, between flavors that speak the same language—that of authenticity.
A castle that breathes Tuscany
Nestled among vineyards, olive groves, and endless skies, Castello di Casole, A Belmond Hotel, Tuscany, is a former 10th-century castle transformed into a charming retreat. Its 39 suites preserve the soul of a private estate, while the 1,300 hectares of organic land tell the story of an authentic Tuscany that is still capable of amazement.
From the Essere Spa, housed in the old wine cellar, to the two vegetable gardens that nourish the cuisine of the Tosca Restaurant, every detail is a gesture of love for nature and tradition.
The chefs: two souls, one philosophy
Daniele Sera, who grew up between Liguria and Tuscany, brings with him the legacy of a cuisine born from memory. After international experiences in Paris, Reims, and Florence, he now leads the Tosca team with a vision that combines French elegance and rustic authenticity, creating dishes that speak of time, seasons, and affection.
Norbert Niederkofler, from South Tyrol, has transformed his vision into a revolution: Cook the Mountain, a philosophy that combines sustainability, territory, and absolute respect for nature. From the three Michelin stars of St. Hubertus to the new heights of Atelier Moessmer in Brunico, Niederkofler continues to rewrite the language of ethical and contemporary cuisine.
The elegance of a timeless toast
In perfect harmony with the evening, Veuve Clicquot accompanies the gastronomic journey with its icon, La Grande Dame, a symbol of light and rebirth. Since 1772, the Maison has celebrated the joy of living and the art of audacity—the same spirit that animates every dish, every gesture, every toast on this special evening.
On November 5, within the stone walls of Castello di Casole and under the velvety sky of the Tuscan countryside, cuisine becomes poetry.
An experience for the few, where nature tells its story through taste, and excellence finds its most sincere form: that of emotion.
Info: Belmond Hotel
