“Cook the Tuscan Hills” Brings Tuscany and the Dolomites to Life in an Exclusive Culinary Experience
October 26, 2025- “Cook the Tuscan Hills” Dinner at Ristorante Tosca, Castello di Casole, Tuscany
In the hushed, golden heart of the Tuscan countryside, this November 5th, the intimate Ristorante Tosca at Castello di Casole, A Belmond Hotel, Tuscany, will stage a gastronomic dialogue for the ages. Titled “Cook the Tuscan Hills,” the evening is less a dinner and more a poetic symposium, a meeting of minds, terrains, and two distinct culinary philosophies that share one profound soul.
Executive Chef Daniele Sera welcomes Norbert Niederkofler, “The Ethical Chef.” Together, they unite their distinct visions. Chef Sera champions the sun-drenched flavors of Tuscany. Meanwhile, Chef Niederkofler brings his famed “Cook the Mountain” ethos from the Dolomites. Their collaboration celebrates a shared commitment. Ultimately, they both honor a deep respect for nature and locality.
The Menu: A Narrative on a Plate
The evening begins with Norbert Niederkofler’s Twice-Smoked Trout. This dish perfectly embodies his zero-waste philosophy. The team smokes the fish first cold, then hot. Subsequently, they transform the remaining parts into an aromatic sauce. This sauce beautifully complements delicate eggs and fresh kefir.
Next, the Atelier Moessmer team presents Potato Gnocchi with Cavolo Nero and Ox Heart. This creation offers a masterclass in texture and taste. The sweet potato gnocchi meets the earthy cavolo nero. Finally, the smoked, marinated ox heart provides a robust finish. Importantly, the chefs source fresh vegetables and herbs directly from the castle’s gardens.
Then, Chef Daniele Sera shares a personal memory with The Rabbit – Liver, Fermented Garlic, and Pine Nuts. This dish reimagines a childhood favorite. It recalls the coniglio alla cacciatora his mother once prepared. He serves it cold, preserving the authentic Tuscan flavors. However, he presents them in a strikingly elegant, modern form.
The final course is Melissa – Lemon Grass and Verbena. This dessert captures the very essence of the garden. It weaves citrus aromas with herbal notes. As a result, it provides a refreshing and harmonious conclusion to the journey.
Cook the Tuscan Hills: A Four-Hands Dinner with Norbert Niederkofler & Daniele Sera
📍 Ristorante Tosca, Castello di Casole, A Belmond Hotel, Tuscany
📅 November 5, 2024
💰 €380 per person
📌 concierge@babble-up.com
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