Nestled among the rolling hills of the Tuscan countryside, precisely in the Location: Querceto in Casole d'Elsa (SI), the Casole Castle, At Belmond Hotel, Tuscany it's a classic farm that invites to experience life in close contact with nature. 

Founded in 1976, Belmond is a pioneer in the universe of luxury tourism and for more than 40 years the company has offered customers unforgettable experiences in some of the spectacular places on the planet, as in this case in the beating heart of Tuscany.

With roots deeply intertwined with the Tuscan agricultural tradition, the modern vision of Casole Castle is firmly anchored in its rich historical past: the beauty of the outdoor spaces and the authenticity of rural life are the pillars of this estate.

«For me, being here at Casole Castle, having worked in all the departments of the food & bar between restaurants, bars, events, as Food & Beverage Manager it is a point of arrival but also of departure, since I have the opportunity to see the management of various restaurants, bars and swimming pools from a broader point of view, so for me it represents a challenging but interesting challenge» Tommaso Ondeggia, Food & Beverage Manager He told us more about the Castle, the Cocktail Bar and its features.

Tommaso Ondeggia, born in 1980 in Puglia but adopted by Florence, arrived at Castello di Casole in February 2024 after having been Bar Manager of the iconic Atrium Bar, considered among the best bars in the world second Forbes Travel Guide And Departures Magazine.

In addition to the 39 suites and two private villas – all different in style and size -, the structure inside houses the Tosca fine dining restaurant, which is located in the heart of the historic Castle and offers a sophisticated and relaxing environment, with stone walls and furnishings in precious Italian fabrics. The place blends perfectly with the gastronomic cuisine offered by theExecutive Chef Daniel Evening and of the Chef Michele Raggi.

The three tasting menus celebrate specialties prepared with homemade pasta, local fish and meat, red wine, olive oil and honey produced on site and fresh produce from the garden. Speaking of the latter, one of the novelties this year is the expansion of the Castle Gardens, concretely realizing the concept from the garden to the table, an initiative that combines nature, gastronomy and hospitality on over a hectare of certified organic productive land.

For those who prefer a more flexible offer, overlooking the ancient courtyard is theCastle Emporium, which offers a traditional Tuscan and Italian menu between appetizers, first courses, pizza cooked in the ancient 17th century wood-fired oven, grilled main courses and tasty desserts.

In the Gardens of Casole Castle at Belmond Hotel biodiversity is the protagonist, with over one hundred varieties of vegetables, fruits, aromatic herbs and edible flowers that vary according to the rhythm of the seasons and complete the estate's products.

«We are currently developing what we can consider both a botanical garden and a vegetable garden – Ondeggia tells us – whose products flow directly into both the dishes of the Tosca gastronomic restaurant and the Visconti Bar as regards the botanical garden. We receive the advice of a specialist who takes care of the seasonality of the cultivated products and the whole section dedicated to wild herbs is also enhanced, so a simple mixed salad becomes colorful and inviting in the sight and in the flavors, as well as in the cocktails».

The suggestive Visconti lounge bar, characterised by elegant marble details, frescoed walls and comfortable sofas, presents itself as an excellent place for conviviality and, as evening falls, becomes the chosen environment for an aperitif overlooking the hills at sunset, guided by Bar Manager Alessio Onida.

«The mixology of our Bar Manager Alessio Onida it's classic, but it winks at the latest trends – says Ondeggia – Being in the heart of Tuscany we cannot fail to give space to what are the Negronis and the various twists on Negronis. Having a foreign clientele for the 70%, we do not miss the international proposal, such as theEspresso MartiniWe cater to the tastes and needs of the customer, so both Alessio Onida and the bartenders adapt their mixology to the consumer's requests.».

As for Visconti's best-selling cocktail «It is definitely the Bellini – says Ondeggia – sespecially in the summer season: we use a white peach macerated in wine that we blend with an Italian sparkling wine and ice. Our customers go crazy for this drink and probably its strong point is its seasonality. A second very popular drink is our signature cocktail Negronida, created by Alessio Onida, with Campari, a foam of Galliano above, red Vermouth and vodka flavored with rosemary and ginger».

In the drink list of the Visconti lounge bar you can find a selection of signature cocktails, one of Martini, Of Sparkling and of No Alcohol. «In the Martini section the most popular drink is the The Mask based on white Tequila with lime juice, honey and fresh basil all shaken and served in a Martini glass. In the section Sparkling we find the highly appreciated Bellini And The Prince. Finally, in the section of the non-alcoholic we have six drinks that are very popular both with children and with all palates in general: the one I see most on the tables is theHealth & Beauty, with orange juice, cranberry juice and fresh raspberries. Usually the drinks change once a year in March, while the ones that remain are the Classics in Tuscan, like theAmerican oh Conte's Negroni».

Finally, as is our habit, we couldn't help but ask Tommaso Ondeggia about his favorite drink and spirit: «My favorite drink is a Negroni based on Vermouth Mancino, Ginarte toscano and Bitter Fusetti, while as for the distillate I was lucky enough to take a trip to Mexico and visit several companies, so I could definitely tell you distillates based on Tequila Fortaleza bianca».

Tommaso Ondeggia

Born in 1980, from Martina Franca (TA) in Puglia and graduated as a chef at the hotel school, after his military service Tommaso Ondeggia immediately began his apprenticeship in the resorts of Puglia room commis, before arriving in London in 2004, alternates the winter and summer seasons between the Palace of Gstaad in Switzerland and Hotel Du Cap Eden Roc in France where he approached classic French cuisine. In the UK he spent five years, first at Le Gavroche (two Michelin stars) as Hotel manager and then as supervisor at Galvin Bar at Windows in Mayfair, where he acquired the dynamism and tenacity that characterize him. In 2009 he moved to Florence and joined the team of Four Seasons Hotel first as line staff and then as department manager for room service, stewarding, banqueting. 

In September 2018 he was promoted to Bar Manager of the iconic Atrium Bar, considered among the best bars in the world. The 360° training between wines and spirits acquired over time, the passion for hospitality and the desire to learn new things, have given him the opportunity to offer unique experiences to customers from all backgrounds. 

He was recognized as being Consul of Italian Hospitality with the Order of Merit, an award given to hospitality professionals who have particularly distinguished themselves in their careers for their professionalism, class, elegance and for having brought prestige to the profession. Finally, in February 2024, it landed as Food & Beverage Manager at Casole Castle, A Belmond Hotel, Tuscany.