I am getting married in Southern Tuscany on July 3rd, but I need some help with the menu. How does this sound? Do you think I need to have the fish course? What would be a suitable alternative
Cocktail di benvenuto con Prosecco di Conegliano orange and anansa juice , soft drink with peach and pear juice, cocktail Bellini, Sangria *** Capers Fruits Big green olives stuffed with anchoves Leaves of pecorino cheese seasoned : Crostino with scamorza cheese e salamino of beef and little tomato of Sicily, Carpaccio with salted beef,parmesan,rucola,mushrooms appetizers with robiola cheese and pepper mousse Crostone with basil and cube of fresh tomatoes, warm plum with ricotta, hazel nut and local bacon
*** Servizio al tavolo Risotto with artichoke,montasio cheese, bacon of cinta senese pig and safrane *** Hand made Tortelli with walnuts,radicchio trevigiano e gorgonzola sweet, with sauce of pear *** * * * Servizio al tavolo * * * Sea Bass roasted with little pachino tomatoes and fresh capers Basket of parmesan cheese with vegetables and mint * * * Royal Beef filet with juniper berry Little ball of french potatoes with sauce of the roast Insalatina with Rucola and walnuts * * * Wedding cake Choose one! ( Millefoglie, Crostata di frutta fresca con Chantilly, Torta di ricotta agli agrumi, Bavarese ai frutti di bosco, Profitterol) * * * A BUFFET -OPEN BAR APERTO PER UN'ORA Gourmandises (piccola pasticceria mignon calda e fredda) Caffè al Samovar, grappe ed acquaviti, vinsanto toscano, limoncello, whisky. *** From the cellar, Chardonnay di Toscana I.G.T. 2002 Il Palagio (uvaggio trebbiano toscano e chardonnay) Chianti Classico D.O.C.G. Gallo Nero Castello Il Palagio 2001 Chianti Classico D.O.C.G. Gallo Nero Castello Il Palagio 1997 Riserva (for the meat dish) Antinori nature Champenoise Villa Banfi - Brachetto d'Asti
This message has been edited. Last edited by: Kim,
Posts: 57 | Location: NYC/CT | Registered: 18 November 2002
This just sounds SO good. Congratulations on all of your mouth-watering selections! What a lovely way to celebrate your wedding day.
Last summer, one of my gifts to every hostess who invited me to a cottage was olives stuffed with anchovies, and everyone gobbled them up. I envy you the opportunity of being able to whet people's appetites with really good carpaccio. I've always thought that profiteroles were Austrian or Hungarian, so I was surprised to see them on the list of possible wedding cake suggestions.
Sounds to me like a lot of food, but eat, drink and be merry seems like the order of such a special day. Have a good one!
As a survivor of more Italian weddings than I care to recall, I would cut out one of the secondi (probably the fish). Two primi and two secondi is just TOO MUCH FOOD. Everyone starts feeling sick after the first secondo, and doesn't even really enjoy the rest. Plus, even with fast service you're looking at at least a couple of hours at the table. We've been to weddings where we sat down at 1:30 and didn't get up until 7:00. Ridiculous. It's funny that this thread came up, really, since we were just in Cortona on Thursday night invited by two friends getting married at the end of June to their sample dinner, where they had to decide what would be on their wedding menu. It was a blast....we sampled all the various antipasti, plus nine primi, five secondi, and six desserts. We were in a complete stupor by the end, but it was all delicious. They went with a three primi sampler (gorgonzola and pear ravioli, farro maltagliati with tomatoes and eggplant, pappardelle with hare sauce) and one secondo (beef, if I remember right).
Back to your wedding, just an opinion. It all sounds delicious. Tell us what you decide.
The question I have has to do with beef vs lamb. When I am in toscana, lamb is my meat of choice. While I love a good Fiorentina, a filet is much less interesting. Tuscan Lamb is a wonder. If it were available, I would go for lamb myself.
I love good bass and the Mediterranean or Adriatic bas is so much more tasty than the US variety that I would definitely go for it.
I think the menu is lovely.. at a recent wedding, the guests filled up on the warm appetizers, thinking it was the meal! I think that not all people like meat so the fish course is good, but is there a choice or will they be serving both to all? Looks like both.. just tell people to pace themselves. As for dessert, the millefoglie is traditional, but the fruit tart with the Chantilly should be light.
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