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Catering Tonino

Catering Giancarlo Cerquaglia

Giancarlo Cerquaglia’s Catering

 

Giancarlo Cerquaglia is a quality catering brand born after many years of experience in Venice and Florence in the best restaurants and luxury hotels
Back in Umbria in the 80’s he opened two successful restaurants and in the late 90’s he decided to create also a Banqueting and Catering line.

 

 

Proposing a fusion cuisine between the Umbrian and Tuscan flavors he specializes above all in the realization of buffet events with ample space dedicated to show cooking and show kitchen!

 

 

Targeted investments in high-quality professional equipment allow him to promptly create very rich buffets with thematic tasting stations that allow guests to experience a gastronomic tour of our area.

 

 

Maitre sommeliers and experienced chefs accompany the Giancarlo Cerquaglia catering at various events such as weddings, private receptions, medical scientific parties and national importance congresses.

 

 

Giancarlo Cerquaglia has successfully collaborated with Romantic Italian Weddings at Villa San Crispolto and Villa Baroncino.

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A classic five-course menu that epitomizes the inimitable flavors of the region, Menú Raffaello presents a crowd-pleasing array of dishes that celebrate Italian cuisine at its finest.

 

A traditional Italian wedding menu that honors the ingredients and flavors of our regional cuisine while catering to a wide variety of tastes, it’s no wonder that Menú Raffaello has proven to be a such a popular choice.

This very special 5-course menu showcases Giancarlo Cerquaglia’s revered Umbrian cuisine at its finest.

This menu, like all of Giancarlo’s menus, is characterized by the appetizer that will be prepared on sight in front of the guests. There will be 3 corners where the guests will approach and the food will be prepared and served. The guest can then have their appetizer seated at the table.

 

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

  • Buffet of aperitifs served around the pool
  • Buffet of appetizers as described below
  • 1 first course per person
  • 1 main course with 2 side dishes per person
  • the wedding cake or a selection of desserts
  • coffee or tea

 

The menu includes also all costs associated with the rental of tables, chairs, tablecloths, napkins, glasses, etc.

 

Vegetarians will be served alternatively with vegetarian dishes, thus taking advantage of the same number of courses as all the others.

Vegans will also receive an alternative menu with the same number of courses.

As for relatively common allergies (eg. Allergy to wheat, celiac disease, allergy to dairy products, allergy to nuts), we will make sure that guests enjoy the same number of courses.

Our caterers will be ready to prepare all the selected dishes, avoiding the problematic ingredients. This means that all your guests, including those with allergies, will enjoy the same number of courses.

 

BUFFET OF APERITIFS SERVED AROUND THE POOL:

 

  • Tomato bruschetta, vegetables pâté croutons, nuggets,prunes & bacon skewer, Tuscan bread with mozzarella and Lake Trasimeno anchovies, fancy crust boats, mozzarella& cherry tomatoes.

 

TO FOLLOW IN OUR OUTDOOR MARQUEE OR IN THE GARDEN AT YOUR CHOICE:

BUFFET OF APPETISERS AT YOUR CHOICE BETWEEN:

The menu includes 3 of the corners described below:

 

SELECTION OF FRIED FOODS:
Cherry mozzarella, courgette flowers, sage, onion, rice balls, pasties.

 

SELECTION OF CHEESES:
Pecorino with walnuts, Caciottina with truffle, ricotta and jam, braid of buffalo mozzarella, selection of goat cheeses, artisan stracchino cheese.

 

SELECTION OF NORCINO COLD CUTS:
Norcia ham served with of bread and salted pie, capocollo, salami, wild boar sausage, assorted bruschettine (artichokes and olives, Umbrian paté, gypsy)

 

SELECTION OF TREATS:
Cous Cous with vegetables and chilli pepper, salted croquenbouche, black rice pie with crispy bacon

 

SELECTION OF FINE SALAMI:

Wild boar sausages, goose salami, air-cured pork meat, bresaola, unsalted flavored ham

 

SELECTION OF ROTISSERIE:

Crispy Rosemary bacon, mini burger,  grilled mustard wiener

 

SELECTION OF BRUSCHETTA AND TOASTS:

Cherry tomatoes with basil, chickpeas pâté, beans pâté, lentils, olives, broad beans pâté, classic Umbrian pâté, tuna fish pâté, champignon mushrooms pâté, porcini mushrooms pâté, artichokes pâté.

 

SELECTION OF MIXED BEANS AND PUREED SOUPS:

Barley, hulled wheat, lentils, millet, chickling peas, Trasimeno bean, tomatoes.

 

SELECTION OF SALADS:

Energetic, crunchy, Tyrolean, gentle salads

 

SELECTION OF SEEDLINGS with whole wheat bread and olive oil

 

SELECTION OF GRILLED and/or AU GRATIN VEGETABLES

Zucchini, tomatoes, peppers, aubergines, onions

 

SELECTION OF CAPONATE

Aubergines, zucchini, green beans

 

SELECTION OF PIZZA, BREAD AND FOCACCE

 

SELECTION OF LAMPS:

Scrambled eggs with truffle, grilled tomino cheese, scamorza cheese with  breadcrumbs.

 

ONE FIRST COURSE TO BE CHOSEN FROM THE FOLLOWING:

  • Candied cheese with tomatoes and buffalo mozzarella
  • Orange-flavoured taglierini
  • Risotto with saffron and zucchini
  • Mushroom and ricotta cheese crepes
  • Truffled tortellini
  • Maltagliati squid ink pasta with cuttlefish and squid ragout (vegetarian, fish)
  • Paccheri pasta with artichokes carbonara and bacon
  • Paccheri pasta with cherry tomatoes, aubergine and salted ricotta cheese
  • Pappardelle wide pasta with duck sauce
  • Gnocchetti with guinea-fowl ragù
  • Rigatoni with typical Perugian ragù
  • Lasagna
  • Tagliatelle with typical Perugian ragù
  • Pappardelle with zucchini, bacon and turmeric

VEGAN and VEGETARIAN OPTIONS:

  • Eggplant parmigiana
  • Paccheri with aubergines and tomatoes
  • Truffled penne
  • Spaghetti with zucchini, courgette flower and saffron
  • Vegetables rice salad

 

ONE MAIN COURSE TO BE CHOSEN FROM THE FOLLOWING:

  • “Cinta Senese” pork medallion with bacon and apple sauce
  • Baked sea bream
  • Typical Umbrian pork meat served with livers patè
  • Breast of chicken with rocket, cherry tomatoes and grana cheese
  • Guinea-fowl breast with pistachio nut
  • Sea bream fillet with breadcrumbs
  • Orange-flavoured pork fillet
  • Beef loin in colonnata lard crust
  • Pork capocollo served with red wine
  • Sea bass fillet with lemon (fish)
  • Turkey millefeuille with black truffle

VEGAN and VEGETARIAN OPTIONS:

  • Potatoe fritters
  • Soya burger
  • Paff pastry with vegetables
  • Umbrian Panzanella bruschetta
  • Zucchini and aubergines balls

 

TWO SIDE DISHES TO BE CHOSEN FROM THE FOLLOWING:

  • 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

 

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.

 

COFFEE OR TEA

A classic five-course menu that epitomizes the inimitable flavors of the region, Menú Donatello presents a crowd-pleasing array of dishes that celebrate Italian cuisine at its finest.

 

A traditional Italian wedding menu that honors the ingredients and flavors of our regional cuisine while catering to a wide variety of tastes, it’s no wonder that Menú Donatello has proven to be a such a popular choice.

 

This very special 5-course menu showcases Giancarlo Cerquaglia’s revered Umbrian cuisine at its finest.

 

This menu, like all of Giancarlo’s menus, is characterized by the appetizer that will be prepared on sight in front of the guests. There will be 4 corners where the guests will approach and the food will be prepared and served. The guest can then have their appetizer seated at the table.

 

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

  • an aperitif served around the pool
  • Buffet of appetisers per person as per the below description
  • 1 first courses per person
  • 1 main courses with 2 side dishes per person
  • the wedding cake
  • a selection of desserts
  • coffee or tea

 

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

 

Vegetarians will be served alternatively with vegetarian dishes, thus taking advantage of the same number of courses as all the others.

Vegans will also receive an alternative menu with the same number of courses.

As for relatively common allergies (eg. Allergy to wheat, celiac disease, allergy to dairy products, allergy to nuts), we will make sure that guests enjoy the same number of courses.

Our caterers will be ready to prepare all the selected dishes, avoiding the problematic ingredients. This means that all your guests, including those with allergies, will enjoy the same number of courses.

 

BUFFET OF APERITIFS SERVED AROUND THE POOL:

 

  • Tomato bruschetta, vegetables pâté croutons, nuggets,prunes & bacon skewer, Tuscan bread with mozzarella and Lake Trasimeno anchovies, fancy crust boats, mozzarella& cherry tomatoes.

 

TO FOLLOW IN OUR OUTDOOR MARQUEE OR IN THE GARDEN AT YOUR CHOICE:

BUFFET OF APPETISERS TO BE CHOSEN AMONG:

The menu includes 4 of the corners described below:

 

SELECTION OF FRIED FOODS:
Cherry mozzarella, courgette flowers, sage, onion, rice balls, pasties.

 

SELECTION OF CHEESES:
Pecorino with walnuts, Caciottina with truffle, ricotta and jam, braid of buffalo mozzarella, selection of goat cheeses, artisan stracchino cheese.

 

SELECTION OF NORCINO COLD CUTS:
Norcia ham served with of bread and salted pie, capocollo, salami, wild boar sausage, assorted bruschettine (artichokes and olives, Umbrian paté, gypsy)

 

SELECTION OF TREATS:
Cous Cous with vegetables and chilli pepper, salted croquenbouche, black rice pie with crispy bacon

 

SELECTION OF FINE SALAMI:

Wild boar sausages, goose salami, air-cured pork meat, bresaola, unsalted flavored ham

 

SELECTION OF ROTISSERIE:

Crispy Rosemary bacon, mini burger,  grilled mustard wiener

 

SELECTION OF BRUSCHETTA AND TOASTS:

Cherry tomatoes with basil, chickpeas pâté, beans pâté, lentils, olives, broad beans pâté, classic Umbrian pâté, tuna fish pâté, champignon mushrooms pâté, porcini mushrooms pâté, artichokes pâté.

 

SELECTION OF MIXED BEANS AND PUREED SOUPS:

Barley, hulled wheat, lentils, millet, chickling peas, Trasimeno bean, tomatoes.

 

SELECTION OF SALADS:

Energetic, crunchy, Tyrolean, gentle salads

 

SELECTION OF SEEDLINGS with whole wheat bread and olive oil

 

SELECTION OF GRILLED and/or AU GRATIN VEGETABLES

Zucchini, tomatoes, peppers, aubergines, onions

 

SELECTION OF CAPONATE

Aubergines, zucchini, green beans

 

SELECTION OF PIZZA, BREAD AND FOCACCE

 

SELECTION OF LAMPS:

Scrambled eggs with truffle, grilled tomino cheese, scamorza cheese with  breadcrumbs.

 

ONE FIRST COURSE TO BE CHOSEN FROM THE FOLLOWING:

 

  • Candied cheese with tomatoes and buffalo mozzarella
  • Orange-flavoured taglierini
  • Risotto with saffron and zucchini
  • Mushroom and ricotta cheese crepes
  • Truffled tortellini
  • Maltagliati squid ink pasta with cuttlefish and squid ragout (vegetarian, fish)
  • Paccheri pasta with artichokes carbonara and bacon
  • Paccheri pasta with cherry tomatoes, aubergine and salted ricotta cheese
  • Pappardelle wide pasta with duck sauce
  • Gnocchetti with guinea-fowl ragù
  • Rigatoni with typical Perugian ragù
  • Lasagna
  • Tagliatelle with typical Perugian ragù
  • Pappardelle with zucchini, bacon and turmeric

VEGAN and VEGETARIAN OPTIONS:

  • Eggplant parmigiana
  • Paccheri with aubergines and tomatoes
  • Truffled penne
  • Spaghetti with zucchini, courgette flower and saffron
  • Vegetables rice salad

 

 

ONE MAIN COURSE TO BE CHOSEN FROM THE FOLLOWING:

 

  • “Cinta Senese” pork medallion with bacon and apple sauce
  • Baked sea bream
  • Typical Umbrian pork meat served with livers patè
  • Breast of chicken with rocket, cherry tomatoes and grana cheese
  • Guinea-fowl breast with pistachio nut
  • Sea bream fillet with breadcrumbs
  • Orange-flavoured pork fillet
  • Beef loin in colonnata lard crust
  • Pork capocollo served with red wine
  • Sea bass fillet with lemon (fish)
  • Turkey millefeuille with black truffle

VEGAN and VEGETARIAN

  • Potatoe fritters
  • Soya burger
  • Paff pastry with vegetables
  • Umbrian Panzanella bruschetta
  • Zucchini and aubergines balls

 

TWO SIDE DISHES TO BE CHOSEN FROM THE FOLLOWING:

  • 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

 

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.

 

COFFEE OR TEA

Allow your guests to experience the exquisite Umbrian cuisine of Giancarlo Cerquaglia with this 5-course  wedding menu of the great  restaurateur.

 

A classic five-course menu that epitomizes the inimitable flavors of the region, Menú Perugino with Seafood Corner presents a crowd-pleasing array of dishes that celebrate Italian cuisine at its finest.

 

A traditional Italian wedding menu that honors the ingredients and flavors of our regional cuisine while catering to a wide variety of tastes, it’s no wonder that Menú Perugino with Seafood Corner has proven to be a such a popular choice.

 

This very special 5-course menu showcases Giancarlo Cerquaglia’s revered Umbrian cuisine at its finest.

This menu, like all of Giancarlo’s menus, is characterized by the appetizer that will be prepared on sight in front of the guests. There will be 4 corners where the guests will approach and the food will be prepared and served. The guest can then have their appetizer seated at the table.

 

This menu includes a selection of seafood for the buffet of appetizers as well as seafood and beef fillet proposal for the main courses.

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

  • Buffet of aperitifs served around the pool
  • Buffet of appetizers as described below
  • 1 first course per person
  • 1 main course with 2 side dishes per person
  • the wedding cake or a selection of desserts
  • coffee or tea

 

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

Vegetarians will be served alternatively with vegetarian dishes, thus taking advantage of the same number of courses as all the others.

Vegans will also receive an alternative menu with the same number of courses.

As for relatively common allergies (eg. Allergy to wheat, celiac disease, allergy to dairy products, allergy to nuts), we will make sure that guests enjoy the same number of courses.

Our caterers will be ready to prepare all the selected dishes, avoiding the problematic ingredients. This means that all your guests, including those with allergies, will enjoy the same number of courses.

 

BUFFET OF APERITIFS SERVED AROUND THE POOL:

 

  • Tomato bruschetta, vegetables pâté croutons, nuggets,prunes & bacon skewer, Tuscan bread with mozzarella and Lake Trasimeno anchovies, fancy crust boats, mozzarella& cherry tomatoes.

 

TO FOLLOW IN OUR OUTDOOR MARQUEE OR IN THE GARDEN AT YOUR CHOICE:

BUFFET OF APPETISERS AT YOUR CHOICE BETWEEN:

The menu includes 4 of the corners described below:

 

SELECTION OF MEDITERANEAN FOOD:

Seafood Salad, butter croutons with Norwegian salmon, Smoked tuna carpaccio with vegetables and balsamic vinegar, prawn cocktail in aurora sauce

 

SELECTION OF FRIED FOODS:
Cherry mozzarella, courgette flowers, sage, onion, rice balls, pasties.

 

SELECTION OF CHEESES:
Pecorino with walnuts, Caciottina with truffle, ricotta and jam, braid of buffalo mozzarella, selection of goat cheeses, artisan stracchino cheese.

 

SELECTION OF NORCINO COLD CUTS:
Norcia ham served with of bread and salted pie, capocollo, salami, wild boar sausage, assorted bruschettine (artichokes and olives, Umbrian paté, gypsy)

 

SELECTION OF TREATS:
Cous Cous with vegetables and chilli pepper, salted croquenbouche, black rice pie with crispy bacon

 

SELECTION OF FINE SALAMI:

Wild boar sausages, goose salami, air-cured pork meat, bresaola, unsalted flavored ham

 

SELECTION OF ROTISSERIE:

Crispy Rosemary bacon, mini burger,  grilled mustard wiener

 

SELECTION OF BRUSCHETTA AND TOASTS:

Cherry tomatoes with basil, chickpeas pâté, beans pâté, lentils, olives, broad beans pâté, classic Umbrian pâté, tuna fish pâté, champignon mushrooms pâté, porcini mushrooms pâté, artichokes pâté.

 

SELECTION OF MIXED BEANS AND PUREED SOUPS:

Barley, hulled wheat, lentils, millet, chickling peas, Trasimeno bean, tomatoes.

 

SELECTION OF SALADS:

Energetic, crunchy, Tyrolean, gentle salads

 

SELECTION OF SEEDLINGS with whole wheat bread and olive oil

 

SELECTION OF GRILLED and/or AU GRATIN VEGETABLES

Zucchini, tomatoes, peppers, aubergines, onions

 

SELECTION OF CAPONATE

Aubergines, zucchini, green beans

 

SELECTION OF PIZZA, BREAD AND FOCACCE

 

SELECTION OF LAMPS:

Scrambled eggs with truffle, grilled tomino cheese, scamorza cheese with  breadcrumbs.

 

ONE FIRST COURSE TO BE CHOSEN FROM THE FOLLOWING:

  • Seafood crepes
  • Paccheri with rocket and shrimp
  • Tagliatelle with swordfish and black olives
  • Candied cheese with tomatoes and buffalo mozzarella
  • Orange-flavoured taglierini
  • Risotto with saffron and zucchini
  • Mushroom and ricotta cheese crepes
  • Truffled tortellini
  • Maltagliati squid ink pasta with cuttlefish and squid ragout (vegetarian, fish)
  • Paccheri pasta with artichokes carbonara and bacon
  • Paccheri pasta with cherry tomatoes, aubergine and salted ricotta cheese
  • Pappardelle wide pasta with duck sauce
  • Gnocchetti with guinea-fowl ragù
  • Rigatoni with typical Perugian ragù
  • Lasagna
  • Tagliatelle with typical Perugian ragù
  • Pappardelle with zucchini, bacon and turmeric

 VEGAN and VEGETARIAN OPTIONS:

  • Eggplant parmigiana
  • Paccheri with aubergines and tomatoes
  • Truffled penne
  • Spaghetti with zucchini, courgette flower and saffron
  • Vegetables rice salad

 

ONE MAIN COURSE TO BE CHOSEN FROM THE FOLLOWING:

 

  • Lemon-flavoured bream
  • Breaded sea bass fillet
  • Mediteranean cod fillet
  • “Cinta Senese” pork medallion with bacon and apple sauce
  • Baked sea bream
  • Typical Umbrian pork meat served with livers patè
  • Breast of chicken with rocket, cherry tomatoes and grana cheese
  • Guinea-fowl breast with pistachio nut
  • Sea bream fillet with breadcrumbs
  • Orange-flavoured pork fillet
  • Beef loin in colonnata lard crust
  • Pork capocollo served with red wine
  • Sea bass fillet with lemon (fish)
  • Turkey millefeuille with black truffle

VEGAN and VEGETARIAN OPTIONS:

  • Potatoe fritters
  • Soya burger
  • Paff pastry with vegetables
  • Umbrian Panzanella bruschetta
  • Zucchini and aubergines balls

 

TWO SIDE DISHES TO BE CHOSEN FROM THE FOLLOWING:

  • 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

 

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.

 

COFFEE OR TEA

Menú Michelangelo represents an impressive 5-course tour of characteristic Umbrian cuisine, offered by Giancarlo Cerquaglia, one of the most popular restaurants in central Italy.

 

A traditional Italian wedding menu that honors the ingredients and flavors of our regional cuisine while catering to a wide variety of tastes, it’s no wonder that Menú Michelangelo with Seafood Corner has proven to be a such a popular choice.

 

This very special 5-course menu showcases Giancarlo Cerquaglia’s revered Umbrian cuisine at its finest.

 

This menu, like all of Giancarlo’s menus, is characterized by the appetizer that will be prepared on sight in front of the guests. There will be 5 corners where the guests will approach and the food will be prepared and served. The guest can then have their appetizer seated at the table.

 

This menu includes a selection of seafood for the buffet of appetizers as well as seafood and beef fillet proposal for the main courses.

 

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

  • Buffet of aperitifs served around the pool
  • Buffet of appetizers as described below
  • 1 first course per person
  • 1 main course with 2 side dishes per person
  • the wedding cake or a selection of desserts
  • coffee or tea

 

The menu includes also all costs associated with the rental of tables, chairs, tablecloths, napkins, glasses, etc.

Vegetarians will be served alternatively with vegetarian dishes, thus taking advantage of the same number of courses as all the others.

Vegans will also receive an alternative menu with the same number of courses.

As for relatively common allergies (eg. Allergy to wheat, celiac disease, allergy to dairy products, allergy to nuts), we will make sure that guests enjoy the same number of courses.

Our caterers will be ready to prepare all the selected dishes, avoiding the problematic ingredients. This means that all your guests, including those with allergies, will enjoy the same number of courses.

 

BUFFET OF APERITIF SERVED AROUND THE POOL:

 

  • Tomato bruschetta, vegetables pâté croutons, nuggets,prunes & bacon skewer, Tuscan bread with mozzarella and Lake Trasimeno anchovies, fancy crust boats, mozzarella& cherry tomatoes.

 

TO FOLLOW IN OUR OUTDOOR MARQUEE OR IN THE GARDEN AT YOUR CHOICE:

BUFFET OF APPETISERS AT YOUR CHOICE BETWEEN:

The menu includes 5 of the corners described below:

 

SELECTION OF MEDITERANEAN FOOD:

Seafood Salad, butter croutons with Norwegian salmon, Smoked tuna carpaccio with vegetables and balsamic vinegar, prawn cocktail in aurora sauce

 

SELECTION OF FRIED FOODS:
Cherry mozzarella, courgette flowers, sage, onion, rice balls, pasties.

 

SELECTION OF CHEESES:
Pecorino with walnuts, Caciottina with truffle, ricotta and jam, braid of buffalo mozzarella, selection of goat cheeses, artisan stracchino cheese.

 

SELECTION OF NORCINO COLD CUTS:
Norcia ham served with of bread and salted pie, capocollo, salami, wild boar sausage, assorted bruschettine (artichokes and olives, Umbrian paté, gypsy)

 

SELECTION OF TREATS:
Cous Cous with vegetables and chilli pepper, salted croquenbouche, black rice pie with crispy bacon

 

SELECTION OF FINE SALAMI:

Wild boar sausages, goose salami, air-cured pork meat, bresaola, unsalted flavored ham

 

SELECTION OF ROTISSERIE:

Crispy Rosemary bacon, mini burger,  grilled mustard wiener

 

SELECTION OF BRUSCHETTA AND TOASTS:

Cherry tomatoes with basil, chickpeas pâté, beans pâté, lentils, olives, broad beans pâté, classic Umbrian pâté, tuna fish pâté, champignon mushrooms pâté, porcini mushrooms pâté, artichokes pâté.

 

SELECTION OF MIXED BEANS AND PUREED SOUPS:

Barley, hulled wheat, lentils, millet, chickling peas, Trasimeno bean, tomatoes.

 

SELECTION OF SALADS:

Energetic, crunchy, Tyrolean, gentle salads

 

SELECTION OF SEEDLINGS with whole wheat bread and olive oil

 

SELECTION OF GRILLED and/or AU GRATIN VEGETABLES

Zucchini, tomatoes, peppers, aubergines, onions

 

SELECTION OF CAPONATE

Aubergines, zucchini, green beans

 

SELECTION OF PIZZA, BREAD AND FOCACCE

 

SELECTION OF LAMPS:

Scrambled eggs with truffle, grilled tomino cheese, scamorza cheese with  breadcrumbs.

 

ONE FIRST COURSE TO BE CHOSEN FROM THE FOLLOWING:

  • Seafood crepes
  • Paccheri with rocket and shrimp
  • Tagliatelle with swordfish and black olives
  • Candied cheese with tomatoes and buffalo mozzarella
  • Orange-flavoured taglierini
  • Risotto with saffron and zucchini
  • Mushroom and ricotta cheese crepes
  • Truffled tortellini
  • Maltagliati squid ink pasta with cuttlefish and squid ragout (vegetarian, fish)
  • Paccheri pasta with artichokes carbonara and bacon
  • Paccheri pasta with cherry tomatoes, aubergine and salted ricotta cheese
  • Pappardelle wide pasta with duck sauce
  • Gnocchetti with guinea-fowl ragù
  • Rigatoni with typical Perugian ragù
  • Lasagna
  • Tagliatelle with typical Perugian ragù
  • Pappardelle with zucchini, bacon and turmeric

VEGAN and VEGETARIAN OPTIONS:

  • Eggplant parmigiana
  • Paccheri with aubergines and tomatoes
  • Truffled penne
  • Spaghetti with zucchini, courgette flower and saffron
  • Vegetables rice salad

 

ONE MAIN COURSE TO BE CHOSEN FROM THE FOLLOWING:

 

  • Lemon-flavoured bream
  • Breaded sea bass fillet
  • Mediteranean cod fillet
  • “Cinta Senese” pork medallion with bacon and apple sauce
  • Baked sea bream
  • Typical Umbrian pork meat served with livers patè
  • Breast of chicken with rocket, cherry tomatoes and grana cheese
  • Guinea-fowl breast with pistachio nut
  • Sea bream fillet with breadcrumbs
  • Orange-flavoured pork fillet
  • Beef loin in colonnata lard crust
  • Pork capocollo served with red wine
  • Sea bass fillet with lemon (fish)
  • Turkey millefeuille with black truffle

VEGAN and VEGETARIAN OPTIONS

  • Potatoe fritters
  • Soya burger
  • Paff pastry with vegetables
  • Umbrian Panzanella bruschetta
  • Zucchini and aubergines balls

 

TWO SIDE DISHES TO BE CHOSEN FROM THE FOLLOWING:

  • 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

 

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.

COFFEE OR TEA

The most extravagant 5-course wedding menu by Giancarlo Cerquaglia presents a traditional Italian bridal reception that will surely thrill all your guests.

 

Menú Leonardo with seafood corner offers the most complete 5-course presentation of the splendid Umbrian wedding menu by Giancarlo Cerquaglia.

 

A traditional Italian wedding menu that honors the ingredients and flavors of our regional cuisine while catering to a wide variety of tastes, it’s no wonder that Menú Leonardo with seafood corner has proven to be a such a popular choice.

 

This very special 5-course menu showcases Giancarlo Cerquaglia’s revered Umbrian cuisine at its finest.

 

This menu, like all of Giancarlo’s menus, is characterized by the appetizer that will be prepared on sight in front of the guests. There will be 6 corners where the guests will approach and the food will be prepared and served. The guest can then have their appetizer seated at the table.

 

This menu includes a selection of seafood for the buffet of appetizers as well as seafood and beef fillet proposal for the main courses.

 

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

  • Buffet of aperitifs served around the pool
  • Buffet of appetizers as described below
  • 1 first course per person
  • 1 main course with 2 side dishes per person
  • the wedding cake or a selection of desserts
  • coffee or tea

 

The menu includes also all costs associated with the rental of tables, chairs, tablecloths, napkins, glasses, etc.

Vegetarians will be served alternatively with vegetarian dishes, thus taking advantage of the same number of courses as all the others.

Vegans will also receive an alternative menu with the same number of courses.

As for relatively common allergies (eg. Allergy to wheat, celiac disease, allergy to dairy products, allergy to nuts), we will make sure that guests enjoy the same number of courses.

Our caterers will be ready to prepare all the selected dishes, avoiding the problematic ingredients. This means that all your guests, including those with allergies, will enjoy the same number of courses.

 

BUFFET OF APERITIFS SERVED AROUND THE POOL:

  • Tomato bruschetta, vegetables pâté croutons, nuggets,prunes & bacon skewer, Tuscan bread with mozzarella and Lake Trasimeno anchovies, fancy crust boats, mozzarella& cherry tomatoes.

TO FOLLOW IN OUR OUTDOOR MARQUEE OR IN THE GARDEN AT YOUR CHOICE:

BUFFET OF APPETISERS AT YOUR CHOICE BETWEEN:

The menu includes 6 of the corners described below:

 

SELECTION OF MEDITERANEAN FOOD:

Seafood Salad, butter croutons with Norwegian salmon, Smoked tuna carpaccio with vegetables and balsamic vinegar, prawn cocktail in aurora sauce

SELECTION OF FRIED FOODS:
Cherry mozzarella, courgette flowers, sage, onion, rice balls, pasties.

SELECTION OF CHEESES:
Pecorino with walnuts, Caciottina with truffle, ricotta and jam, braid of buffalo mozzarella, selection of goat cheeses, artisan stracchino cheese.

SELECTION OF NORCINO COLD CUTS:
Norcia ham served with of bread and salted pie, capocollo, salami, wild boar sausage, assorted bruschettine (artichokes and olives, Umbrian paté, gypsy)

SELECTION OF TREATS:
Cous Cous with vegetables and chilli pepper, salted croquenbouche, black rice pie with crispy bacon

SELECTION OF FINE SALAMI:

Wild boar sausages, goose salami, air-cured pork meat, bresaola, unsalted flavored ham

 SELECTION OF ROTISSERIE:

Crispy Rosemary bacon, mini burger,  grilled mustard wiener

SELECTION OF BRUSCHETTA AND TOASTS:

Cherry tomatoes with basil, chickpeas pâté, beans pâté, lentils, olives, broad beans pâté, classic Umbrian pâté, tuna fish pâté, champignon mushrooms pâté, porcini mushrooms pâté, artichokes pâté.

SELECTION OF MIXED BEANS AND PUREED SOUPS:

Barley, hulled wheat, lentils, millet, chickling peas, Trasimeno bean, tomatoes.

SELECTION OF SALADS:

Energetic, crunchy, Tyrolean, gentle salads

SELECTION OF SEEDLINGS with whole wheat bread and olive oil

SELECTION OF GRILLED and/or AU GRATIN VEGETABLES

Zucchini, tomatoes, peppers, aubergines, onions

SELECTION OF CAPONATE

Aubergines, zucchini, green beans

SELECTION OF PIZZA, BREAD AND FOCACCE

 SELECTION OF LAMPS:

Scrambled eggs with truffle, grilled tomino cheese, scamorza cheese with  breadcrumbs.

 

ONE FIRST COURSE TO BE CHOSEN FROM THE FOLLOWING:

  • Seafood crepes
  • Paccheri with rocket and shrimp
  • Tagliatelle with swordfish and black olives
  • Candied cheese with tomatoes and buffalo mozzarella
  • Orange-flavoured taglierini
  • Risotto with saffron and zucchini
  • Mushroom and ricotta cheese crepes
  • Truffled tortellini
  • Maltagliati squid ink pasta with cuttlefish and squid ragout (vegetarian, fish)
  • Paccheri pasta with artichokes carbonara and bacon
  • Paccheri pasta with cherry tomatoes, aubergine and salted ricotta cheese
  • Pappardelle wide pasta with duck sauce
  • Gnocchetti with guinea-fowl ragù
  • Rigatoni with typical Perugian ragù
  • Lasagna
  • Tagliatelle with typical Perugian ragù
  • Pappardelle with zucchini, bacon and turmeric

VEGAN and VEGETARIAN OPTIONS:

  • Eggplant parmigiana
  • Paccheri with aubergines and tomatoes
  • Truffled penne
  • Spaghetti with zucchini, courgette flower and saffron
  • Vegetables rice salad

 

ONE MAIN COURSE TO BE CHOSEN FROM THE FOLLOWING:

 

  • Lemon-flavoured bream
  • Breaded sea bass fillet
  • Mediteranean cod fillet
  • “Cinta Senese” pork medallion with bacon and apple sauce
  • Baked sea bream
  • Typical Umbrian pork meat served with livers patè
  • Breast of chicken with rocket, cherry tomatoes and grana cheese
  • Guinea-fowl breast with pistachio nut
  • Sea bream fillet with breadcrumbs
  • Orange-flavoured pork fillet
  • Beef loin in colonnata lard crust
  • Pork capocollo served with red wine
  • Sea bass fillet with lemon (fish)
  • Turkey millefeuille with black truffle

 VEGAN and VEGETARIAN OPTIONS:

  • Potatoe fritters
  • Soya burger
  • Paff pastry with vegetables
  • Umbrian Panzanella bruschetta
  • Zucchini and aubergines balls

 

TWO SIDE DISHES TO BE CHOSEN FROM THE FOLLOWING:

  • 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

 

  • 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.

 

COFFEE OR TEA

We go to great lengths to create a magical atmosphere every time we host a wedding reception at one of our beautiful villas.

 

We know what an important part the reception plays in most weddings and we’ve had many years to master the art of getting it just right. The following description outlines our proposed reception itinerary for any of Giancarlo Cerquaglia’s menus. This includes Menu Raffaello, Menu Donatello, Menu Perugino with sea food corner, Menu Michelangelo with sea food corner and Menu Leonardo with Sea Food Corner.

Set among age-old olive trees. with stunning lakeside views providing a wonderful backdrop, a welcome cocktail will be served by the pool. A string quartet will provide a pleasant musical accompaniment.

 

A typical Italian aperitif with seasonal bruschettas, pizzas, grapes and parmesan, fried summer vegetables, Umbrian salami skewers, rustic puff pastries will be served on mirrors and decape wooden risers to accompany a picturesque summer atmosphere.

The group will afterward move to the area dedicated to the buffet of appetizer where guests will find sampling corners of the appetizers chosen. Our maitre will illustrate them the proposals and behind each corner there will be a waiter and a chef who will prepare the cooking show, this is indeed the true point of excellence of our catering company!

Lamps and cooking plates will offer guests an express and quality cuisine and will allow them to experience an artistic culinary moment.

 

While the bride and groom have their pictures taken, the waiters will lay out the dessert table and will serve 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.

 

Over many years and hundreds of weddings we’ve refined the art of the wedding reception.

 

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.

Giancarlo Cerquaglia cares a lot about the food presentation and we’re every time overwhelmed by their attention to each of the aspects involved.

 

Caterer Giancarlo Cerquaglia even offers an opportunity to personalize the presentation of aperitifs at your reception, with options including traditional and beautiful decorations.

 

Items included in the decorations 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