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Catering La Collina

Catering La Collina

LA COLLINA BANQUETING has been working in food service for more than 20 years and proposes a professional staff that grew up within the company itself but at the same time made experiences in all Italy in order to improve and learn better how peculiar and rich of flavors the Italian cooking is.

 

La Collina proposes a refined and elegant Umbrian cooking and assists its clients with the choice of courses and the mise en place. The raw materials used for the cooking come from Umbrian biological cultures because the flavor of a course varies in accordance to its ingredients.

 

Our main strength is the constant presence of the owner for each reception which supervises the timings and the courses prepared. Because of this we never accept more than 2 events at the same time because all the events we prepare have to be successful.

 

Claudio Cerquaglia

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This relatively streamlined presentation of La Collina’s stunning wedding menu still showcases wonderful array of traditional Umbrian flavours.

 

The menu includes 4 courses plus the wedding cake, as follows:

 

  • an aperitif served around the pool
  • 2 first courses per person
  • 1 main course with 2 side dishes per person
  • the wedding cake
  • coffee or tea

 

The menu also includes all costs connected to renting the tables, chairs, tablecloths, napkins, glassware etc.

 

When the menu indicates “choice of two”, it means that each guest will be served both the selected dishes, i.e. two pasta dishes, two main courses etc.

 

This is a tradition at Italian weddings and, while it might initially seem extravagant, we’ve found that this type of menu always goes down well with guests!

 

Therefore, a menu listing appetisers, first courses, main courses with side dishes and dessert is, in effect, a 7-course meal. We think it’s a suitably lavish touch on a day that’s all about extravagant celebration.

 

In fact, we’d even suggest keeping this little detail from your guests until the very last minute – in our experience it’s a surprise that tends to go down very well indeed!

 

Vegetarians will be served an alternative to every non-vegetarian dish served to the other guests, thus enjoying the same number of courses as everyone else.

 

As far as relatively common allergies are concerned (e.g. wheat allergy, celiac disease, allergic to dairy products, nuts allergy), we’re keen to ensure that guests don’t miss out so our caterers will be ready to prepare all the selected dishes, avoiding any problematic ingredients. This means that all your guests, including allergy sufferers, will enjoy the same number of courses.

 

APERITIFS SERVED AROUND THE POOL

 

  • Fried vegetables on site, million colours canapés, Sesame delicatessen, white grapes and parmesan cheese shavings, cherry tomatoes spit and cherry mozzarella cheese.

 

TO FOLLOW IN OUR OUTDOOR MARQUEE:
FIRST COURSES: (CHOICE OF TWO)

 

  • Courgette flowers and saffron rice with creamy truffle (vegetarian)
  • White ragout potato gnocchi and parmesan
  • Candied cheese with tomatoes and buffalo mozzarella (vegetarian)
  • Citrus thin noodles (vegetarian)
  • Pappardelle wide pasta with duck sauce
  • Traditional Perugia ragout tagliatelle pasta
  • Buffalo mozzarella chest with tomotoes and basil coulis (vegetarian)
  • Half-moon shaped pasta with artichokes and pomegranate (vegetarian)
  • Rolls of cheese with grapefruit, lime and pink pepper (vegetarian)
  • White small lasagna with asparagus and black truffle (vegetarian)
  • Maltagliati squid ink pasta with cuttlefish and squid ragout (vegetarian, fish)
  • Rocket and shrimps rice (vegetarian, fish)
  • Paccheri pasta with carbonara artichokes and sea bream (vegetarian, fish)
  • Crepes with sea food ragout (vegetarian, fish)
  • Potato dumpling with crunchy cheese, porcini mushroom and asparagus (vegetarian)

 

MAIN COURSES: CHOICE OF ONE

 

  • Turkey millefeuille with black truffle
  • Pork loin filled with artichokes and pistachio nut
  • “Cinta Senese” pork medallion with bacon and apple sauce
  • Guinea-fowl breast with pistachio nut
  • Breast of chicken with rocket, cherry tomatoes and grana cheese
  • Pork fillet with Sagrantino wine
  • Beef entrecote with 3 types of peppers
  • Baked sea bream (fish)
  • Sea bass fillet with lemon (fish)
  • Monkfish with pink pepper (fish)
  • Pork loin with Roquefort and artichokes

 

SIDE DISHES: (CHOICE OF TWO)

 

  • Turkey millefeuille with black truffle
  • Vegetables pie
  • Potato flan
  • Argeant potato
  • Bunch of gratinè string beans
  • Lyonnaise potato
  • Creative salad with rocket and orange
  • Spinach mould

 

DESSERTS

 

SERVED IN THE GARDEN OR IN OUR OUTDOOR MARQUEE:

 

  • The traditional Italian wedding cake is “Mille foglie” (or as alternative sponge cake or Mimosa) which is a cake made from layers of light filo pastry, and it has a layer of chocolate cream and a layer of vanilla cream and seasonal fruit.

 

COFFEE

A well-balanced 4-course presentation of La Colinna’s stunning Italian wedding menu.

 

The menu includes 4 courses plus the wedding cake, as follows:

 

  • an aperitif served around the pool
  • 1 selection of 3 sample appetisers per person
  • 1 first course per person
  • 1 main course with 2 side dishes per person
  • the wedding cake
  • coffee or tea

 

The menu also includes all costs connected to renting the tables, chairs, tablecloths, napkins, glassware etc.

 

When the menu indicates “choice of two”, it means that each guest will be served both the selected dishes, i.e. two pasta dishes, two main courses etc.

 

This is a tradition at Italian weddings and, while it might initially seem extravagant, we’ve found that this type of menu always goes down well with guests!

 

Therefore, a menu listing appetisers, first courses, main courses with side dishes and dessert is, in effect, a 7-course meal. We think it’s a suitably lavish touch on a day that’s all about extravagant celebration.

 

In fact, we’d even suggest keeping this little detail from your guests until the very last minute – in our experience it’s a surprise that tends to go down very well indeed!
Vegetarians will be served an alternative to every non-vegetarian dish served to the other guests, thus enjoying the same number of courses as everyone else.

 

As far as relatively common allergies are concerned (e.g. wheat allergy, celiac disease, allergic to dairy products, nuts allergy), we’re keen to ensure that guests don’t miss out so our caterers will be ready to prepare all the selected dishes, avoiding any problematic ingredients. This means that all your guests, including allergy sufferers, will enjoy the same number of courses.

 

APERITIFS SERVED AROUND THE POOL:

 

Fried vegetables on site, million colours canapés, Sesame delicatessen, white grapes and parmezan cheese shavings, cherry tomatoes spit and cherry mozzarella cheese.

 

TO FOLLOW IN OUR OUTDOOR MARQUEE:

 

APPETISERS: (CHOICE OF THREE, THE 3 SAMPLE appetiserS WILL BE SERVED IN ONE PLATE)

 

COLD APPETISERS

 

  • Prosciutto and melon
  • Cold crisply toasted bread
  • Aubergine roll with basil pesto (vegetarian)
  • Smoked tuna fish roll with rocket and mascarpone cheese (vegetarian, fish)
  • Cous Cous finger food with shrimps
  • Shell wheat with hearts of palm (vegetarian)
  • Paella Finger food
  • Bresaola beef and carpaccio of rocket and pineapple
  • Luncheon octopus with balsamic vinegar and dates (vegetarian, fish)
  • Traditional tomatoes mush (vegetarian)
  • Shrimp lemon cocktail
  • Black rice with tropical fruits (vegetarian)
  • Traditional Umbrian cold cut and Easter savory pie
  • Cold cornmeal mush pie with julienne vegetables (vegetarian)
  • Shell with cantaloupe salad, cosso cheese and prosciutto

 

HOT APPETISERS

 

  • Omelette with Cannara onions (vegetarian)
  • Black venere rice flan with bacon and cheese mousse
  • Gratinée pear with speck ham and nuts
  • Sesame shell shaped pastry with tomatoes fillet and sausage
  • Prosciutto (cooked in the oven) with buffalo mozzarella and Norcia truffle
  • Florence crouton with buffalo mozzarella, prosciutto and anchovies
  • Coratella of lamb with warm savoury pie served in pottery
  • Omelette with asparagus and porcini mushrooms (vegetarian)
  • Quiche Lorainne potatoes and Cannara onions (vegetarian)

 

FIRST COURSES: (CHOICE OF ONE)

 

  • Courgette flowers and saffron rice with creamy truffle (vegetarian)
  • White ragout potato gnocchi and parmesan
  • Candied cheese with tomatoes and buffalo mozzarella (vegetarian)
  • Citrus thin noodles (vegetarian)
  • Pappardelle wide pasta with duck sauce
  • Traditional Perugia ragout tagliatelle pasta
  • Buffalo mozzarella chest with tomotoes and basil coulis (vegetarian)
  • Half-moon shaped pasta with artichokes and pomegranate (vegetarian)
  • Rolls of cheese with grapefruit, lime and pink pepper (vegetarian)
  • White small lasagna with asparagus and black truffle (vegetarian)
  • Maltagliati squid ink pasta with cuttlefish and squid ragout (vegetarian, fish)
  • Rocket and shrimps rice (vegetarian, fish)
  • Paccheri pasta with carbonara artichokes and sea bream (vegetarian, fish)
  • Crepes with sea food ragout (vegetarian, fish)
  • Potato dumpling with crunchy cheese, porcini mushroom and asparagus (vegetarian)

 

MAIN COURSES: CHOICE OF ONE

 

  • Turkey millefeuille with black truffle
  • Pork loin filled with artichokes and pistachio nut
  • “Cinta Senese” pork medallion with bacon and apple sauce
  • Guinea-fowl breast with pistachio nut
  • Breast of chicken with rocket, cherry tomatoes and grana cheese
  • Pork fillet with Sagrantino wine
  • Beef entrecote with 3 types of peppers
  • Baked sea bream (fish)
  • Sea bass fillet with lemon (fish)
  • Monkfish with pink pepper (fish)
  • Pork loin with Roquefort and artichokes

 

SIDE DISHES: (CHOICE OF TWO)

 

  • Vegetables pie
  • Potato flan
  • Argeant potato
  • Bunch of gratinè string beans
  • Lyonnaise potato
  • Creative salad with rocket and orange
  • Spinach mould

 

SERVED IN THE GARDEN OR IN OUR OUTDOOR MARQUEE:

 

DESSERTS

 

The traditional Italian wedding cake is “Mille foglie” (or as alternative sponge cake or Mimosa) which is a cake made from layers of light filo pastry, and it has a layer of chocolate cream and a layer of vanilla cream and seasonal fruit.

 

COFFEE

Foregrounding the main courses, of which guests are invited to choose two, Menú Siena is a great way to present La Collina’s stunning wedding banquet.

 

The menu includes 4 courses plus the wedding cake, as follows:

 

  • an aperitif served around the pool
  • 1 first course per person
  • 2 main courses with 4 side dishes per person
  • the wedding cake
  • coffee or tea

 

The menu also includes all costs connected to renting the tables, chairs, tablecloths, napkins, glassware etc.

 

When the menu indicates “choice of two”, it means that each guest will be served both the selected dishes, i.e. two pasta dishes, two main courses etc.
This is a tradition at Italian weddings and, while it might initially seem extravagant, we’ve found that this type of menu always goes down well with guests!

 

Therefore, a menu listing appetisers, first courses, main courses with side dishes and dessert is, in effect, a 7-course meal. We think it’s a suitably lavish touch on a day that’s all about extravagant celebration.

 

In fact, we’d even suggest keeping this little detail from your guests until the very last minute – in our experience it’s a surprise that tends to go down very well indeed!
Vegetarians will be served an alternative to every non-vegetarian dish served to the other guests, thus enjoying the same number of courses as everyone else.

 

As far as relatively common allergies are concerned (e.g. wheat allergy, celiac disease, allergic to dairy products, nuts allergy), we’re keen to ensure that guests don’t miss out so our caterers will be ready to prepare all the selected dishes, avoiding any problematic ingredients. This means that all your guests, including allergy sufferers, will enjoy the same number of courses.

 

APERITIFS SERVED AROUND THE POOL:

 

Fried vegetables on site, million colours canapés, Sesame delicatessen, white grapes and parmesan cheese shavings, cherry tomatoes spit and cherry mozzarella cheese.

 

TO FOLLOW IN OUR OUTDOOR MARQUEE:
FIRST COURSES: (CHOICE OF ONE)

 

  • Courgette flowers and saffron rice with creamy truffle (vegetarian)
  • White ragout potato gnocchi and parmesan
  • Candied cheese with tomatoes and buffalo mozzarella (vegetarian)
  • Citrus thin noodles (vegetarian)
  • Pappardelle wide pasta with duck sauce
  • Traditional Perugia ragout tagliatelle pasta
  • Buffalo mozzarella chest with tomotoes and basil coulis (vegetarian)
  • Half-moon shaped pasta with artichokes and pomegranate (vegetarian)
  • Rolls of cheese with grapefruit, lime and pink pepper (vegetarian)
  • White small lasagna with asparagus and black truffle (vegetarian)
  • Maltagliati squid ink pasta with cuttlefish and squid ragout (vegetarian, fish)
  • Rocket and shrimps rice (vegetarian, fish)
  • Paccheri pasta with carbonara artichokes and sea bream (vegetarian, fish)
  • Crepes with seafood ragout (vegetarian, fish)
  • Potato dumpling with crunchy cheese, porcini mushroom and asparagus (vegetarian)

 

MAIN COURSES: CHOICE OF TWO

 

  • Turkey millefeuille with black truffle
  • Pork loin filled with artichokes and pistachio nut
  • “Cinta Senese” pork medallion with bacon and apple sauce
  • Guinea-fowl breast with pistachio nut
  • Breast of chicken with rocket, cherry tomatoes and grana cheese
  • Pork fillet with Sagrantino wine
  • Beef entrecote with 3 types of peppers
  • Baked sea bream (fish)
  • Sea bass fillet with lemon (fish)
  • Monkfish with pink pepper (fish)
  • Pork loin with Roquefort and artichokes

 

SIDE DISHES: (CHOICE OF FOUR)

 

  • Vegetables pie
  • Potato flan
  • Argeant potato
  • Bunch of gratinè string beans
  • Lyonnaise potato
  • Creative salad with rocket and orange
  • Spinach mold

 

SERVED IN THE GARDEN OR IN OUR OUTDOOR MARQUEE:

 

DESSERTS

 

The traditional Italian wedding cake is “Mille foglie” (or as alternative sponge cake or Mimosa) which is a cake made from layers of light filo pastry, and it has a layer of chocolate cream and a layer of vanilla cream and seasonal fruit.

 

COFFEE

Menú Firenze

 

La Collina’s crowd-pleasing Umbrian cooking presented over five courses including two first courses per guest.

 

The menu includes 5 courses plus the wedding cake, as follows:

 

  • an aperitif served around the pool
  • 1 selection of 3 sample APPETISERS per person
  • 2 first courses per person
  • 1 main course with 2 side dishes per person
  • the wedding cake
  • coffee or tea

 

The menu also includes all costs connected to renting the tables, chairs, tablecloths, napkins, glassware etc.

 

When the menu indicates “choice of two”, it means that each guest will be served both the selected dishes, i.e. two pasta dishes, two main courses etc.
This is a tradition at Italian weddings and, while it might initially seem extravagant, we’ve found that this type of menu always goes down well with guests!

 

Therefore, a menu listing APPETISERS, first courses, main courses with side dishes and dessert is, in effect, a 7-course meal. We think it’s a suitably lavish touch on a day that’s all about extravagant celebration.

 

In fact, we’d even suggest keeping this little detail from your guests until the very last minute – in our experience it’s a surprise that tends to go down very well indeed!
Vegetarians will be served an alternative to every non-vegetarian dish served to the other guests, thus enjoying the same number of courses as everyone else.

 

As far as relatively common allergies are concerned (e.g. wheat allergy, celiac disease, allergic to dairy products, nuts allergy), we’re keen to ensure that guests don’t miss out so our caterers will be ready to prepare all the selected dishes, avoiding any problematic ingredients. This means that all your guests, including allergy sufferers, will enjoy the same number of courses.

 

APERITIFS SERVED AROUND THE POOL:

 

Fried vegetables on site, million colours canapés, Sesame delicatessen, white grapes and parmesan cheese shavings, cherry tomatoes spit and cherry mozzarella cheese

 

TO FOLLOW IN OUR OUTDOOR MARQUEE:

 

APPETISERS: (CHOICE OF THREE, THE 3 SAMPLE APPETISERS WILL BE SERVED ON ONE PLATE)

 

COLD APPETISERS

 

  • Prosciutto and melon
  • Cold crisply toasted bread
  • Aubergine roll with basil pesto (vegetarian)
  • Smoked tuna fish roll with rocket and mascarpone cheese (vegetarian, fish)
  • Cous Cous finger food with shrimps
  • Shell wheat with hearts of palm (vegetarian)
  • Paella Finger food
  • Bresaola beef and carpaccio of rocket and pineapple
  • Luncheon octopus with balsamic vinegar and dates (vegetarian, fish)
  • Traditional tomatoes mush (vegetarian)
  • Shrimp lemon cocktail
  • Black rice with tropical fruits (vegetarian)
  • Traditional Umbrian cold cut and Easter savoury pie
  • Cold cornmeal mush pie with julienne vegetables (vegetarian)
  • Shell with cantaloupe salad, cosso cheese and prosciutto

 

HOT APPETISERS

 

  • Omelette with Cannara onions (vegetarian)
  • Black venere rice flan with bacon and cheese mousse
  • Gratinée pear with speck ham and nuts
  • Sesame shell shaped pastry with tomatoes fillet and sausage
  • Prosciutto (cooked in the oven) with buffalo mozzarella and Norcia truffle
  • Florence crouton with buffalo mozzarella, prosciutto and anchovies
  • Coratella of lamb with warm savoury pie served in pottery
  • Omelette with asparagus and porcini mushrooms (vegetarian)
  • Quiche Lorainne potatoes and Cannara onions (vegetarian)

 

FIRST COURSES: (CHOICE OF ONE)

 

  • Courgette flowers and saffron rice with creamy truffle (vegetarian)
  • White ragout potato gnocchi and parmesan
  • Candied cheese with tomatoes and buffalo mozzarella (vegetarian)
  • Citrus thin noodles (vegetarian)
  • Pappardelle wide pasta with duck sauce
  • Traditional Perugia ragout tagliatelle pasta
  • Buffalo mozzarella chest with tomotoes and basil coulis (vegetarian)
  • Half-moon shaped pasta with artichokes and pomegranate (vegetarian)
  • Rolls of cheese with grapefruit, lime and pink pepper (vegetarian)
  • White small lasagna with asparagus and black truffle (vegetarian)
  • Maltagliati squid ink pasta with cuttlefish and squid ragout (vegetarian, fish)
  • Rocket and shrimps rice (vegetarian, fish)
  • Paccheri pasta with carbonara artichokes and sea bream (vegetarian, fish)
  • Crepes with sea food ragout (vegetarian, fish)
  • Potato dumpling with crunchy cheese, porcini mushroom and asparagus (vegetarian)

 

MAIN COURSES: CHOICE OF ONE

 

  • Turkey millefeuille with black truffle
  • Pork loin filled with artichokes and pistachio nut
  • “Cinta Senese” pork medallion with bacon and apple sauce
  • Guinea-fowl breast with pistachio nut
  • Breast of chicken with rocket, cherry tomatoes and grana cheese
  • Pork fillet with Sagrantino wine
  • Beef entrecote with 3 types of peppers
  • Baked sea bream (fish)
  • Sea bass fillet with lemon (fish)
  • Monkfish with pink pepper (fish)
  • Pork loin with Roquefort and artichokes

 

SIDE DISHES: (CHOICE OF TWO)

 

  • Vegetables pie
  • Potato flan
  • Argeant potato
  • Bunch of gratinè string beans
  • Lyonnaise potato
  • Creative salad with rocket and orange
  • Spinach mould

 

SERVED IN THE GARDEN OR IN OUR OUTDOOR MARQUEE:

 

DESSERTS

 

The traditional Italian wedding cake is “Mille foglie” (or as alternative sponge cake or Mimosa) which is a cake made from layers of light filo pastry, and it has a layer of chocolate cream and a layer of vanilla cream and seasonal fruit.

 

COFFEE

Menú Roma

 

Presenting five courses of La Collina’s exceptional cuisine, Menú Roma offers an eclectic array of authentic Italian dishes that everyone’s sure to love.

 

The menu includes 5 courses plus the wedding cake, as follows:

 

  • an aperitif served around the pool
  • Buffet of 10 hot and cold APPETISERS per person
  • 2 first courses per person
  • 1 main course with 2 side dishes per person
  • the wedding cake
  • coffee or tea

 

The menu also includes all costs connected to renting the tables, chairs, tablecloths, napkins, glassware etc.

 

When the menu indicates “choice of two”, it means that each guest will be served both the selected dishes, i.e. two pasta dishes, two main courses etc.

 

This is a tradition at Italian weddings and, while it might initially seem extravagant, we’ve found that this type of menu always goes down well with guests!

 

Therefore, a menu listing APPETISERS, first courses, main courses with side dishes and dessert is, in effect, a 7-course meal. We think it’s a suitably lavish touch on a day that’s all about extravagant celebration.

 

In fact, we’d even suggest keeping this little detail from your guests until the very last minute – in our experience it’s a surprise that tends to go down very well indeed!

 

Vegetarians will be served an alternative to every non-vegetarian dish served to the other guests, thus enjoying the same number of courses as everyone else.

 

As far as relatively common allergies are concerned (e.g. wheat allergy, celiac disease, allergic to dairy products, nuts allergy), we’re keen to ensure that guests don’t miss out so our caterers will be ready to prepare all the selected dishes, avoiding any problematic ingredients. This means that all your guests, including allergy sufferers, will enjoy the same number of courses.

 

APERITIFS SERVED AROUND THE POOL:

 

  • Fried vegetables on site, million colours canapés, Sesame delicatessen, white grapes and parmesan cheese shavings, cherry tomatoes spit and cherry mozzarella cheese.

 

TO FOLLOW IN OUR OUTDOOR MARQUEE:

 

BUFFET OF APPETISERS: (CHOICE OF TEN)

 

COLD APPETISERS

 

  • Prosciutto and melon
  • Cold crisply toasted bread
  • Aubergine roll with basil pesto (vegetarian)
  • Smoked tuna fish roll with rocket and mascarpone cheese (vegetarian, fish)
  • Cous Cous finger food with shrimps
  • Shell wheat with hearts of palm (vegetarian)
  • Paella Finger food
  • Bresaola beef and carpaccio of rocket and pineapple
  • Luncheon octopus with balsamic vinegar and dates (vegetarian, fish)
  • Traditional tomatoes mush (vegetarian)
  • Shrimp lemon cocktail
  • Black rice with tropical fruits (vegetarian)
  • Traditional Umbrian cold cut and Easter savory pie
  • Cold cornmeal mush pie with julienne vegetables (vegetarian)
  • Shell with cantaloupe salad, cosso cheese and prosciutto

 

HOT APPETISERS

 

  • Omelette with Cannara onions (vegetarian)
  • Black venere rice flan with bacon and cheese mousse
  • Gratinée pear with speck ham and nuts
  • Sesame shell shaped pastry with tomatoes fillet and sausage
  • Prosciutto(cooked in the oven) with buffalo mozzarella and Norcia truffle
  • Florence crouton with buffalo mozzarella, prosciutto and anchovies
  • Coratella of lamb with warm savoury pie served in pottery
  • Omelet with asparagus and porcini mushrooms (vegetarian)
  • Quiche Lorainne potatoes and Cannara onions (vegetarian)

 

FIRST COURSES: (CHOICE OF TWO)

 

  • Courgette flowers and saffron rice with creamy truffle (vegetarian)
  • White ragout potato gnocchi and parmesan
  • Candied cheese with tomatoes and buffalo mozzarella (vegetarian)
  • Citrus thin noodles (vegetarian)
  • Pappardelle wide pasta with duck sauce
  • Traditional Perugia ragout tagliatelle pasta
  • Buffalo mozzarella chest with tomotoes and basil coulis (vegetarian)
  • Half-moon shaped pasta with artichokes and pomegranate (vegetarian)
  • Rolls of cheese with grapefruit, lime and pink pepper (vegetarian)
  • White small lasagna with asparagus and black truffle (vegetarian)
  • Maltagliati squid ink pasta with cuttlefish and squid ragout (vegetarian, fish)
  • Rocket and shrimps rice (vegetarian, fish)
  • Paccheri pasta with carbonara artichokes and sea bream (vegetarian, fish)
  • Crepes with seafood ragout (vegetarian, fish)
  • Potato dumpling with crunchy cheese, porcini mushroom and asparagus (vegetarian)

 

MAIN COURSES: CHOICE OF ONE

 

  • Turkey millefeuille with black truffle
  • Pork loin filled with artichokes and pistachio nut
  • “Cinta Senese” pork medallion with bacon and apple sauce
  • Guinea-fowl breast with pistachio nut
  • Breast of chicken with rocket, cherry tomatoes and grana cheese
  • Pork fillet with Sagrantino wine
  • Beef entrecote with 3 types of peppers
  • Baked sea bream (fish)
  • Sea bass fillet with lemon (fish)
  • Monkfish with pink pepper (fish)
  • Pork loin with Roquefort and artichokes

 

SIDE DISHES: (CHOICE OF TWO)

 

  • Vegetables pie
  • Potato flan
  • Argeant potato
  • Bunch of gratinè string beans
  • Lyonnaise potato
  • Creative salad with rocket and orange
  • Spinach mold

 

SERVED IN THE GARDEN OR IN OUR OUTDOOR MARQUEE:

 

DESSERTS

 

  • The traditional Italian wedding cake is “Mille foglie” (or as alternative sponge cake or Mimosa) which is a cake made from layers of light filo pastry, and it has a layer of chocolate cream and a layer of vanilla cream and seasonal fruit.

 

COFFEE

La Collina’s stunning catering is always presented in suitably stylish fashion.

 

Our beautiful villas are sure to provide a wonderfully atmospheric setting for any reception and we go to great lengths to ensure the whole event feels as special as possible.

 

Caterer Claudio also offers an opportunity to personalise the presentation of aperitifs at your reception, with options including traditional and shabby chic.

 

Items included in the shabby chic style are as follows:

 

  • Decapè white wooden cases for fried foods
  • Mirrors at sight
  • White wicker baskets for grape and parmigiano
  • Cones for fried courgette flowers and mozzarella
  • Coloured boxes for canapè
  • Occitan tablecloths with lavender decorations
  • Glass vases with t-light candles

 

The following description outlines our proposed reception itinerary for any of La Colinna’s menus. This includes Menu Milano, Menu Venezia, Menu Siena, Menu Firenze And Menu Roma.

 

Aperitifs will be served around the pool, with a view of the Lake Trasimeno on the east and west sides. Waiters will walk among the guests serving canapes and drinks. The group will then move towards the villa where, on the east terrace with a view of the lake, guests will be seated at tables.

 

A string quartet, band or, if desired, music selected from CDs will accompany the dinner, with individual servings of appetizers, first course, second course and vegetables. Lastly, the wedding cake will be served.

 

While the bride and groom have their pictures taken, the waiters will lay out the dessert, also serving the wedding cake.

 

After dessert coffee will be served.

 

The entire reception is created to reflect traditional characteristics that are in keeping with the Italian setting. Evocative aspects of traditional Tuscan and Umbrian culture will feature throughout, including delicious local cuisine, decorations and table settings.

Presentation is very important to La Collina Catering and we’re consistently impressed by their attention to detail.

 

Caterer Claudio even offers an opportunity to personalise the presentation of aperitifs at your reception, with options including traditional and shabby chic.

 

Items included in the shabby chic style are as follows:

 

  • Decapè white wooden cases for fried foods
  • Mirrors at sight
  • White wicker baskets for grape and parmigiano
  • Cones for fried courgette flowers and mozzarella
  • Coloured boxes for canapè
  • Occitan tablecloths with lavender decorations
  • Glass vases with t-light candles

 

Description of table settings for guests:

  • Round porcelain dishes with white Sterling handmade china
  • Glassware: crystal goblets
  • Flatware in silver-plated steel

 

Tables

  • Round table, diameter 110 to seat 5 – diameter 160 to seat 8
  • Round table, 6 meters, to seat 28
  • Imperial table (rectangular or square table, much larger than usual, where all the guests are seated around the table for a maximum of 24 seats) to be constructed as required
  • Chairs Thonet

 

Table linens

  • Tablecloths and napkins in Flanders fabric (cotton and silk), colors: damask ivory, white, cream, natural linen.
  • Please let us know which color you have chosen.

Composition for each table setting:

  • Pottery underplate in relief printing
  • Match plate
  • 3 silver forks
  • 2 silver knifes
  • 1 small dessert fork
  • 1 small dessert knife
  • Floral bread small plate
  • 1 water tumbler
  • 1 red wine glass
  • 1 white wine glass
  • 1 Champagne flute