Romantic Italian Weddings - Weddings in Italy: dream villas for an Italy wedding you'll remember forever Villa San Crispolto Villa Baroncino

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Menú Medici

Catering Giuliano

Menu Lorenzo de Medici at the Villa

This menu is a traditional Italian weddings menu. All the people who know Italy and love its traditions most surely know that the Italian cooking is one of the best things of our country. If your own guests have never participated at a wedding in Italy, they will be astonished by such a culinary experience and they will share memories forever.
The menu includes 8 courses plus the wedding cake and the courses of this menu are:

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

The menu includes also the costs connected to renting the tables, chairs, tablecloths, napkins, glassware etc. for a high level of service.

When the menu indicates “choice of two” or “choice of three”, it means that each guest will be served both or all of the three of the selected dishes, i.e. three appetizers, two pasta dishes, two main courses and so on. We realize that may seem excessive compared to what you are accustomed to at home, but it is traditional in Italy and in our experience we have found that our guests are delighted with this type of menu.

Therefore, a menu listing appetizers, first courses, main courses with side dishes and dessert is an eight course meal. Your guests will be incredibly and wonderfully surprised by this. A word of advice: don't tell them about it until the very last minute and you'll see what an incredible effect it has on them.

As far as vegetarians are concerned, they will be served an alternative to every non-vegetarian dish served to the other guests. Therefore, vegetarians will also enjoy the same number of courses.

While for the quite common allergies: as wheat allergy, celiac disease, allergic to dairy products, nuts allergy, our caterers will be ready to prepare the selection of the dishes required avoiding the ingredients that cause allergy itself. Therefore, allergic people also will enjoy the same number of courses.

Aperitifs served around the pool: Tarts, vol-au-vents, carpaccio, fried tidbits, Tuscan bread salad and assorted canapés

to follow in our outdoor marquee:

Appetizers: (Choice of three)

  • Grilled and sliced octopus on a bed of mashed potatoes
  • Rabbit salad with fresh salad vegetables dressed with olive oil
  • Broad bean and pecorino flan with melting cream-filled mozzarella
  • Very thin slices of smoked goose breast with Chianti ristretto
  • Red tuna tartare with crisp chopped vegetables
  • Prawn salad with avocado and palm hearts
  • Baby squid soup with small chunks of toasted bread
  • Assorted seafood salad
  • Very thin slices of smoked swordfish and smoked tuna
  • Very thin slices of salmon marinated with orange
  • Buffalo mozzarella pockets on a bed of diced tomato concassé
  • Vegetable flan with Taleggio fondue and zucchini blossoms (vegetarian)
  • Cream of Castelluccio di Norcia lentils with legume and crisp shaved Grana cheese (vegetarian)
  • Prawn cocktail in a lime sauce, served with a medley of green apples and celery (fish-vegetarian)
  • Rabbit salad with wild fennel, served with lamb's lettuce and marinated baby vegetables
  • Breast of duck in a crust of aromatic herbs, served with pioppini mushrooms
  • Fig bundles with prosciutto and a melon purée (possible only for September)

First Courses: (choice of two)

  • Trofie with smoked duck ham, cherry tomatoes and pecorino di fossa
  • Potato gnocchi with Dublin Bay prawns and courgette flowers
  • Porcini mushroom and potato ravioli tossed with courgette flowers and saffron
  • Spaghetti with clams and asparagus
  • Cappellacci filled with walnuts and pecorino with fontina and poppy seed fondue
  • Creamy risotto with quail, tomato and onion sauce
  • Pappardelle with juniper fragranced hare, red wine, tomato and onion sauce
  • Tagliolini with pigeon, tomato and wine sauce
  • Cavatelli with strips of sun-dried cherry tomatoes and shavings of salted ricotta cheese
  • Orecchiette with taleggio, pine nuts and porcini mushrooms
  • Linguine with lobster
  • Fish raviolini with prawns, pumpkin and broccoli florets (fish-vegetarian)
  • Risotto with Taleggio cheese and sage (vegetarian)
  • Orecchiette pasta with porcini mushrooms, zucchini blossoms and saffron (vegetarian)

Main courses: (choice of two)

  • Beef fillet with Norcia truffle
  • Beef fillet with balsamic vinegar and honey
  • Bite-sized pieces of rabbit with black olives and rosemary
  • Sea bass cooked in a foil parcel with cherry tomatoes and potatoes
  • Fillet of sea bream with capers, olives and parsley
  • Grilled and sliced beef steak with truffle shavings
  • Grilled breast of guinea fowl with Sagrantino sauce
  • Slices of red tuna in a poppy seed crust
  • Pigeon in a bay leaf and black pepper crust
  • Braised veal served on yellow polenta
  • Rack of lamb stuffed with truffle and pecorino
  • Veal fillet cooked with green peppercorns and golden apples
  • Fried red king prawns
  • Fillet of gilthead bream with courgette pearls sautéed in butter and cherry tomatoes au gratin (fish-vegetarian)
  • Vegetable tempura with goat cheese (vegetarian)
  • Warm mushroom salad with spinach flan with Taleggio cheese (vegetarian)

Side dishes: (choice of two)

  • Oven-roasted potatoes
  • Seasonal salad
  • Grilled vegetables
  • French fried potatoes
  • Spinach tossed with olive oil and garlic
  • Boiled potatoes tossed with olive oil and parsley
  • Broccoli florets sautéd with salt-cured bacon
  • Radicchio and sweetcorn salad


Served in the garden or in our outdoor marquee:

Selection of desserts including:

  • Dessert of Berry and yogurt
  • Chocolate mousse
  • Coffee bavarian
  • Lemon meringue
  • Creamy mascarpone dessert


  • The traditional Italian wedding cake is "Mille foglie" 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.