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Catering Tonino

Cortona Catering

Cortona Catering

 

Cortona Catering is a quality catering brand born after many years of experience.

The passion and culinary history drive Cortona Catering to make every event the Perfect Day. With a focus on new trends, Cortona Catering tries to create a balance between good food, which has made them a nationwide brand, and exciting settings, respecting your taste and style.
Customer satisfaction is the driving force behind their work.

 

Proposing a fusion cuisine between the Umbrian and Tuscan flavors Cortona Catering specializes above all in the realization of high class buffet events!

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.

 

The quality of the cuisine, the elegance of the presentation and the punctuality of the service will make your event special and exclusive.

Cortona Catering 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 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 Cortona Catering’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:

 

  • Bologna Crouton (homemade bread with Mortadella paté), Rolled omelette, Frollini with capers mousse, Cherry tomatoes filled with tuna mousse, Endive salad with ham cream.

 

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 BAKERY PRODUCTS:

Bread with antique wheat flour , Bread with cereals flour, Crispy focaccia, Black rye bread, Bags with spicy, sesame and salted breadsticks

 

SELECTION OF FRIED FOODS:

Battered seasonable vegetables (zucchini, peppers, aubergine, zucchini flowers, baby carrots, artichokes, and sage), Meat and spelt Bon-Bon, Stuffed olives, Chicken fillet, Cherry mozzarella, Ricotta sticks, Potato and fontina flakes, Fried cream

 

SELECTION OF CHEESSEBOARD:

Aged cheese…Pienza aged pecorino, Fossa pecorino, Tasty Pecorino, Pecorino in walnut leaf accompanied by… acacia honey and green tomatoes jam. Fresh cheese… braid of fresh mozzarella and ricotta cheese

 

ANTIQUE TUSCANY BUTCHERY COLD MEATS SERVED ON CUTTING BOARD:

Tuscan Prosciutto, Fennel salami, Gota (cheek), Salami, Tuscan Capicollo

SELECTION OF TUSCAN BRUSCHETTA:

Warmed Bruschetta served with: Antique butchery fresh sausage, chicken liver, sausage tomatoes and mushrooms, fresh cherry tomatoes and basil, pecorino cheese and rocket, Cortona extra virgin olive oil.

 

ONE FIRST COURSE TO BE CHOSEN FROM THE FOLLOWING:
  • Ravioli filled with Pienza pecorino cheese
  • Cappellacci filled with rocket, Bronte pistacchio and parmezan
  • Mezzelune filled with aubergine, burrata flakes, cherry tomatoes and basil pesto
  • Green ravioli with saffron cream
  • Mezzelune with ricotta cheese, spinach, butter and thyme
  • Ricotta sunflower with parmezan cream, rocket, grana shaves and nuts
  • Tagliolini with lemon and pink pepper
  • Tagliolini with vegetarian ragu’
  • Tagliolini with porcini mushrooms and Pienza pecorino cheese
  • Pici alll’aglione with tomatoes and basil
  • Pici with white beef ragu’
  • Pici with Tuscan ragu’
  • Tagliatelle with porcini mushrooms and cherry tomatoes confit
  • Tagliatele with boar ragu’ and stewed wild boar nuggets
  • Tagliatelle with duck ragu’
  • Tagliatelle with cinta senese white ragu’ with bay and juniper
  • Tagliatelle with pigeon white ragu’ and thyme
  • Kamut flour maltagliati with cherry tomatoes
  • Paccheri with salted eggnog
  • Risotto with basil and burrata cheese
  • Risotto with porcini mushrooms
  • Risotto with melon and white meat bricks
  • Risotto with champagne and pumpkin flowers
VEGETARIAN OPTIONS:
  • Ravioli filled with Pienza pecorino cheese
  • Cappellacci filled with rocket, Bronte pistachio and parmesan
  • Mezzelune filled with aubergine, burrata cheese, cherry tomatoes and basil pesto
  • Tagliolini with lemon and pink pepper
  • Tagliolini with vegetarian ragu’
  • Tagliolini with porcini mushrooms and Pienza pecorino sauce
  • Pici all’aglione with tomatoes and basil
  • Tagliatelle with porcini mushrooms and cherry tomatoes confit
  • Risotto with porcini mushrooms
  • Risotto with champagne and pumpkin flowers

 

VEGAN OPTIONS:
  • Tagliolini with lentils ragu’
  • Tagliatelle with vegetarian ragu’
  • Tagliolini with porcini mushrooms
  • Pici all’aglione with tomatoes and basil
  • Tagliatelle with porcini mushrooms and cherry tomatoes confit
  • Tagliatella alla Norma (fresh tomatoes, aubergine and basil)
  • Risotto with porcini mushrooms
  • Risotto with zucchini and pumpkin flowers

 

ONE MAIN COURSE TO BE CHOSEN FROM THE FOLLOWING:

  • Big hunk of Fassona beef cooked in the oven and pportioned in front of the guests
  • Beef saddle portioned in front of the guests
  • Piglet fillet served with beer
  • Bellavista Skewers with fegatelli, sausage, pork lombetto, thrushes, Tuscan bread and  bay
  • Leg of piglet cooked in the oven
  • Cortona log of hog roast

 

TWO SIDE DISHES TO BE CHOSEN FROM THE FOLLOWING:

  • Grilled mixed vegetables (aubergine, tomatoes, porcini mushrooms and peppers)
  • Steamed Vegetables dumpling
  • Charcoal grill mixed vegetables (zucchini, peppers, aubergine, chicory and tomatoes)
  • Basket of bread with seasoned fresh salad
  • Flan of Tropea onions
  • Timbale of potatoes and thyme
  • Green beans with crispy bacon
  • Mixed sauteed seasonal vegetables

 

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

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
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