Catering Tonino

A classic five-course menu that epitomizes the inimitable flavors of the region, Menú Tosca 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 Tosca has proven to be a such a popular choice.

This very special 5-course menu showcases Catering Tonino’s revered Tuscan cuisine at its finest.

This menu is characterized by the original way in which appetizer are presented.

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:

• 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 
• 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:

• Sesame salty puffs with strachino cheese and arugola, Salty tarrali cheesecake with burrata cheese mousse, dry tomatoes and capers, Grapefruit bon bon with pistachio croust, Mini chianina tartare with grana waffle, Salted French pastry heart with porcini mushrooms and thyme,, Salty Puffs with Castelmagno cheese cream and pears, Bruschette with mushrooms and Cinta Sense Ragout, Bruschette with fresh pachino tomatoes, pinuts and basil, Bruschette with ratatouille of zucchini, mint leaves and salty ricotta cheese flakes, Bruschette with Porcini mushrooms and thyme, Bruschette with Tuscan livers patè with Vinsanto scent, Bruschette with Scamorza cheese and truffle flakes, Bruschette with Rabiola cheese, nuts and arugola

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:

BREAD’S BOUTIQUE:

Bread tasting with whole flour bread, Sesame, poppy seeds and chili pepper grissini, white focacce with sage, rosemary, nuts and raisins

SELECTION OF FRIED FOODS:

(Vegetables, Cheese and Meat):Zucchini, Zucchini flowers, Peppers, Eggplants, Carrots, Artichokes, Chicken Croquettes, Cheese and Truffle Panzerotti, Sage, Olives, Mozzarella Cheese, Meat Botonet, Sweety Cream

SELECTION OF CHEESSEBOARD:

Burrata cheese, Buffalo Mozzarella cheese twists, fior di latte ovoline, gorgonzola cheese, ricotta, herb marinated goat’s cheese, pecorino marzolino cheese, seasoned pecorino cheese of Pienza, Gioia del Pastore pecorino cheese.

COLD CUTS CORNER:

Prosciutto del Pratomagno to be sliced, finocchiona, pancetta, salami, testafredda and capocollo

ONE FIRST COURSE TO BE CHOSEN FROM THE FOLLOWING:

• Gemelli pasta with mallard ragout, fried sage and raspberries
• Green raviolo “Cheese and Pepper” with crispy bacon
• Paccheri wit tuna fish, capers and confit tomatoes (fish option)
• Paccheri with leeks, crispy bacon and salty ricotta cheese
• Pici on aglione cream and pecorino cheese with chianina tartare and thyme
• Pici Pasta with Guinea-Hen mince and fresh pachino tomatoes
• Pici with calf white ragout sauce and fried sage
• Pici with Jugged quail ragout
• Ravioli stuffed of burrata cheese with julienne of vegetables and sea bass (fish option)
• Risotto cremolato vodka e scampi (fish option)
• Risotto with crispy artichokes and bacon
• Tagliatelle with Tuscan Ragu’
• Tagliolini with nettles, cheese and pepper and crispy octopus (fish option)
• Tagliolini with squid, horseradish and lime (fish option)
• Creamy risotto with vodka and scampi (fish option)

VEGETARIAN OPTIONS:

• Basil creamy risotto with confit tomatoes and flakes of burrata
• Buckwheat straccetti with pachino tomatoes and asparagus
• Bufalotti with Burrata cheese flakes, pureed tomato soup and crystallized basil
• Burrata Cheese and Julienne of fried eggplants
• Calamarata with rustic sauce: tomatoes cream, grana cheese, aromatic herbs and egg yolk
• Cappellacci filled with gorgonzola cheese with yellow pumpkins cream and rosemary oil
• Cappellacci stuffed with arugola, Bronte pistachios and parmigiano cheese
•  Corn Flour Straccetti with Mikado vegetables and basil pesto
• Creamy risotto with porcini mushrooms
• Drunken tagliolini with porcini mushrooms and pienza pecorino cheese sauce
• Eggplants heart ravioli with Burrata cheese flakes, pachino tomatoes and basil paste
• Gnocchi with saffron cream, zucchini and julienne of fried zucchini flowers
• Lentil and Chickpea flour paccheri with eggplants cream, yellow and red confit tomatoes
• Paccheri with aromatic herbs pesto, confit tomatoes and flakes of fossa pecorino cheese
• Paccheri with basil pesto, confit tomatoes and pinuts
• Paccheri with raw bufala mozzarella cheese and fresh datterini tomatoes
• Paccheri with saffron cream, asparagus and crispy Bronte pistachio
• Pici with fresh garlic and tomatoes
• Ravioli filled with Pecorino of Pienza, pears cream and roasted pine-nuts
• Ravioli of ricotta and lemon with cream of asparagus, lemon zest and asparagus brased
• Ravioli of ricotta cheese and spinach with Julienne of vegetables and flakes of Fossa Pecorino cheese
• Ricotta tortelli with parmigiano cheese cream, arugola, grana cheese chips and nuts
• Risotto with champagne and zucchini flowers
• Risotto with pear and pecorino cheese
• Risotto with sage, lime and burrata cheese flakes
• Risotto with zucchini and brie cheese served on basket grana cheese
• Sombrero with zucchini cream, crispy zuccini flowers and almonds
• Squares stuffed with ricotta on parmesan cheese cream, arugola and porcini mushroom carpacio
• Strawberry Risotto

VEGAN OPTIONS:

• Basil creamy risotto with confit tomatoes
• Buckwheat straccetti with pachino tomatoes and asparagus
• Burrata cheese and julienne of fried eggplants
• Calamarata with rustic sauce: tomatoes cream, aromatic hebrs and egg yolk
• Corn flour straccetti with mikado vegetables and basil pesto
• Creamy risotto with porcini mushrooms
• Gnocchi with saffron cream, zucchini and julienne of fried zucchini flowers
• Lentil and chickpea flour paccheri with eggplants cream, yellow and red confit tomatoes
• Paccheri with aromatic herbs pesto, confit tomatoes and flakes of tofu cheese
• Paccheri with basil pesto, confit tomatoes and pinuts
• Paccheri with saffron cream, asparagus and crispy Bronte’ pistacchio
• Pici with fresh garlic and tomatoes
• Strawberries risotto

ONE MAIN COURSE TO BE CHOSEN FROM THE FOLLOWING:

• “Country-style” guinea fowl
• Baked pig ham with aromatic herbs to be sliced in front of the guests
• Baked swordfish steak on citrus fruits (Fish Option)
• Bread croust pork fillet
• Calf ribs to be sliced in front of the guests
•  Julienne of cuttlefish with toasted almonds on leek and potatoes cream (Fish Option)
• Mixed grilled meat (pork and veel) in front of the guest
• Orange flavoured and honey peking duck breast (recommended for few people)
• Pork fillet with vinsanto sauce
• Sea bass in salt croust with crispy potatoes (Fish Option)
• Squid stuffed with vegetables, escarole and taggiasche olives (Fish Option)
• Strips of chicken breast wth tomatoes, arugola and grana
• Strips of veal with mushrooms
• Supreme chicken with mushrooms and thyme
• Thyme and mustard flavoured lamb spare ribs (recommended for few people)
• Warm salad of squid with zucchini cream and pinuts (Fish Option)

VEGETARIAN OPTIONS:

• Burger of vegetables
• Flan of zucchini with carrots cream, almonds and julienne di fried zucchini
• Millefoglie of eggplants, bufala cheese, tomatoes and basil pesto
• Puff pastry case with porcini mushrooms and thyme
• Salty cheesecake with eggplants and confit tomatoes
• Souffle’ of ricotta and robiola cheese with tumeric, dry tomatoes and pinuts
• Vegetables salty tarte

VEGAN OPTIONS:

• Burger of chickpea, carrots and zucchini
• Croquettes of hummus and spinach
• Omelettes with tofu cheese and green peas
• Potato crispy medallion with tofu cream and truffle flakes
• Roasted falafels with quinoa and eggplants
• Skewers of chickpea mini balls
• Tofu sticks in sesame croust

TWO SIDE DISHES TO BE CHOSEN FROM THE FOLLOWING:

• Bread basket with dressed fresh salad
•  Gratin vegetables (eggplants, tomatoes, porcini mushrooms, peppers)
• Green bean bundle with crispy bacon
• Grilled vegetables (zucchini, peppers, eggplants, trevigiano salad, tomatoes)
• Little marjoram potato timbale
• One serving-sized veggie pie with evo oil
• Ratatouille of mixed seasoned vegetables
• Roasted potatoes with sage and rosemary
• Tropea onions flan

DESSERT

• The traditional Italian wedding cake is to choose from among our proposals (made with puff pastry or sponge cake cover with icing sugar, whipped cream or 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 Cortona Catering’s menu Tosca.

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.

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

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