Choose your menù… Many dishes for every event, have a glance at our menus and choose the one that suits you!

 

  ——– MARGHERITA ——–

APPETIZER (served in a tray) — Tartlet with tuna mousse and capers — Taggia olives creamy paste, mozzarella and sun-dried tomatoes

DRINKING BUFFET (set up with): Prosecco brut (our winery proposal) – Alcoholic cocktails (Bellini or Rossini or Mimosa) – Kir – Non-alcoholic drink in tropical or red fruits – White and red wine (our winery proposal) – Mineral and sparkling mineral water

STARTER ISLANDS

Rustic island – Chopping boards of typical cold cuts: raw ham, rustic salami, mortadella with pistachios, Coppa di Parma

OUR BAKER – Bread cascade: whole grain bread, flour corn bread, white bread — fantasy of flat bread: Rosemary flat bread, traditional flat bread.

Cheese Island – Chips of Parmesan Cheese with walnuts in bellevue – Chopping Board of italian cheese: Tuscany Sheep’s cheese, hot pepper cheese, sweet caciotta, truffle cheese, cottage cheese on rocket all served with honey and sweet mustard and vegetable compote .

Fried Island (express fried served in small boat or bamboo cone) Soft tempura of Vegetables ( onions crisp, carrots, peppers, courgettes, aubergines) – Crisp Mozzarelline — Arancini Chef Style — Potatoes little balls

HOT FIRST COURSES (served) —
Gratin puff fresh pastry at the scent of the forest
or
Risotto with radicchio and crispy bacon
or
Fish ravioli with fresh tomatoes flavored with basil
or
Penne pasta with shrimps and zucchini

HOT SECOND COURSES (served) —

Sea bass fillet with roasted almonds, leeks and tomato cream
or
Beef Fillet with Gorgonzola cheese and pears – Garnish: blanched julienne vegetables

DESSERT — Wedding Cake (replaceable with desserts buffet)

COFFEE

 

——– ROSA ——–

 APPETIZER (served in a tray) — Monkfish nugget on lentil sauce – Waffle cone with vegetables mousse

DRINKING BUFFET (set up with): Prosecco brut (our winery proposal) – Alcoholic cocktails (Bellini or Rossini or Mimosa) – Kir – Non-alcoholic drink in tropical or red fruits – White and red wine (our winery proposal) – Mineral and sparkling mineral water

STARTER ISLANDS

Rustic island – Hand-cut Parma raw ham on vice – Chopping boards of typical cold cuts: felino salami, wild-boar salami, tuscany sopressata, slice of tuscany cacciatorini, small cube of mortadella with pistachioes, Coppa di Parma, Lardo di Colonnata flavoured sweet spices

OUR BAKER – Bread cascade: whole grain bread, flour corn bread, white bread — fantasy of flat bread: Rosemary flat bread, traditional flat bread.

Cheese Island –  Half form of Parmesan Reggiano Cheese with walnuts in bellevue — Chopping Board of italian cheese: Tuscany Sheep’s cheese, hot pepper cheese, sweet caciotta, truffle cheese, cottage cheese on rocket all served with honey and sweet mustard and vegetable compote .

Fried Island (express fried served in small boat or bamboo cone) Soft tempura of Vegetables ( onions crisp, carrots, peppers, courgettes, aubergines) – Crisp Mozzarelline — Arancini Chef Style — Potatoes bonbons — Crispy fish: squids, anchovies, alamaretti, acciughe, whitebait croquettes

Sea Island – Lime marinated anchovies — mussels salad flavored with pineapple and mint — Smoked tuna carpaccio with rocket and ciliegino tomatoes

HOT FIRST COURSES (served) —
Lasagna with shellfish and ciliegino tomatoes — Ravioli with porcini cream
or
Trofiette with scallops and zucchini — Risotto in champagne and asparagus tips

HOT SECOND COURSES (served) —

Fillet of sea bream with Taggia flavor sauce and summer scents
or
Veal medallions with pears and parmesan cheese — Garnish: flavoured potatoes foam
DESSERT – Wedding Cake (replaceable with desserts buffet)

COFFEE

 

——– CALLA ——–

APPETIZER (served in a tray) —  Sturgeon and salmon roulade with chives – Cupcakes with melted cheese, cream pecorino cheese and white truffle

DRINKING BUFFET — (set up with): Prosecco brut  (our winery proposal) – Alcoholic cocktails (Bellini or Rossini or Mimosa) – Kir – Non-alcoholic drink in tropical or red fruits – White and red wine  (our winery proposal) – Mineral and sparkling mineral water

STARTER ISLANDS:

Vegetarian Island – Small pies with vegetables – Pinzimonio sauce with home-made oil – Dumplings with artichokes – Fantasy of grilled vegetables – Stuffed tomatoes –  Bunches of green beans

Rustic Island — Hand-cut Parma raw ham on vice –  Chopping boards of typical cold cuts: felino salami, wild-boar salami, tuscany sopressata, slice of tuscany cacciatorini, small cube of mortadella with pistachioes, Coppa di Parma, Lardo di Colonnata flavoured sweet spices – all served with small pieces of fresh fruits

OUR BAKER – Bread cascade: onion bread, whole grain bread, flour corn bread, white bread — fantasy of flat bread: Rosemary flat bread, traditional flat bread.

Cheese Island – Parmesan Reggiano Cheese with walnuts in bellevue — Chopping Board of italian cheese: Tuscany Sheep’s cheese, hot pepper cheese, truffle cheese, cottage cheese on rocket all served with honey and sweet mustard and vegetable compote .

Great Fried Island  (express fried served in small boat or bamboo cone)  Soft tempura of Vegetables  ( onions crisp, carrots, peppers, courgettes, aubergines) – Crisp Mozzarelline — Arancini Chef Style — Vegetarian bonbons  — Balls of chickpea flour and marjoram – Crispy cheese – Crispy Semolina – Flavored tuna  with mint – Crispy fish: squids, anchovies, whitebait croquettes

APPETIZER (served) — Half Catalan lobster with seasonal vegetables

HOT FIRST COURSES (served)  —  
Maltagliato (fresh pasta) with lobester and pachino tomatoes   — Risotto with Roquefort cheese with blueberries and touch of toasted pine nuts
or
Black Ravioli stuffed with ricotta cheese on shellfish ragout – Risotto flavored with brie and walnuts
 
HOT SECOND COURSES (served) — Grilled salmon with hazelnut sabayon – Frozen green apple – Duck breast flavored with rose – Garnish: smashed purple potatoes

DESSERT – Wedding Cake (replaceable with desserts buffet)

COFFEE