While all of Italy serves up delicious food, Tuscany is truly the country’s culinary Mecca. That’s why you simply can’t end a trip to Castello di Casole without taking one of the resort’s personalized cooking classes.

Beginning with the opening of Hotel Castello di Casole on July 1, guests will be able to book a three-hour culinary experience directed by Chef Daniele Sera himself.

Sera grew up outside of Genoa, Italy and has served as chef for five-star hotels, including Rome’s Hotel Splendide Royal, Grand Hotel Via Veneto, Hotel Regina Baglioni, St. Regis Grand Hotel and, most recently, Grand Hotel in Florence. He has even been the personal chef to the Royal Family of Morocco, so you know he can certainly look after you and your vacationing family.

You will begin by discussing your preferences with the Chef and he will assemble a menu tailored to your likes and dislikes. You’ll then chop, mix and sauté the dishes to perfection with expert direction and assistance. And, finally, you’ll devour the delectable dishes, which will be served up with a wine pairing.

Castello di Casole signature dishes like lobster panzanella with Tuscan bread, celery, cucumber and fried leeks; pici pasta with red prawns, broccoli, and flavored bread crumble and warm-frozen praline iced parfait cantuccio are sure to be popular picks.

If you can’t wait until July 1 then try this recipe from Chef Sera at home:

Sweet and Sour Eggplant with Tomato Sauce

Ingredients

2 garlic cloves finely chopped

1/2 onion finely chopped

1 bunch of basil

1/5 cup extra virgin olive oil

3 cups peeled fresh tomatoes

1/2 cup sugar

2 1/2 tablespoons salt

2 purple eggplants

4 teaspoons wine vinegar

Pinch of flour

Finely chop the garlic and onion Place in a pot over a low fire, sautee with olive oil and then add the fresh tomatoes, salt and half of the sugar. Cook slowly.

In the meantime chop the eggplants into small cubes, sprinkle with salt and let rest for approximately 30 minutes. Then dust the eggplants with flour and fry in hot olive oil.

Caramelize the remaining sugar and reduce with the vinegar by pouring the vinegar into the pot and then allowing it to evaporate. Add the golden eggplants and the tomato sauce, previously cooked.

Serve the eggplant with pasta and roasted chicken or over toasted country bread.

Learn more about this exquisite estate by visiting the website or via email, info@castellodicasole.com or infoeurope@castellodicasole.com.