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Choosing the menu is not the
easiest duty you have. Your
guests have certainly different
tastes and ages. You have to
satisfy young people, children,
old people and so on. Whether
you are looking for a
restaurant, a “trattoria” or if
you are going to let a catering
prepare the dinner in the
location you have rent, you have
to do it in an other country,
where you don’t know the
cooking, the habits, the offer.
This is the reason why you have
to pay attention and trust you
wedding planner, while keeping
in mind your idea!!
The first thing you have to
think about, is the season you
have chosen and the time of the
meal, if it is a lunch or a
dinner. It is important that you
take the opinion of your wedding
planner into consideration.
Obviously the decision of what
your guests are going to eat, is
up to you but Wedding Tuscany
will be able to help you. But
you are in Italy and some
details could change
considerably in comparison to
your country.
First of all, you have to
consider the period of the year.
Sometimes in summer, most of all
at lunchtime, some menu
proposals could be completely
out of place. Tuscany offers a
wide choice of food for every
season and you can easily find
what you are looking for.
Please remember that Italian
weddings are often based on food
but you are not obliged to
follow the tradition entirely.
The standard menus use to offer
a long aperitif with guest
staying and tasting many kind of
appetizers, cheese and salami,
while drinking a Prosecco or a
light cocktail. Then guests are
served at table with two entrées
and one (in many cases two) main
dish, which could be fish or
meat. These are often taken from
the traditional Tuscan cuisine.
Afterwards all guests are
invited to stand up for the
cutting of the cake and the
toasting, which could be
followed just by coffee and
spirits or also by a wide choice
of sweets, chocolate and fruit.
If you are looking for something
less traditional, you can cut
out more than one element or you
can take some suggestions from a
typical Tuscan menu and add
other international elements,
otherwise you can opt for an
ethnic fusion with modern and
minimalist tousches.
An other opportunity, which is
refined and funny in the same
time, instead of a real meal
could be a reinforced cocktail
with many small and pretty
samples which could be served at
table, on a buffet or also
directly from the waiters.
On the contrary, if you wish a
rural and informal dinner, a big
barbeque with the famous
“fiorentina” could be an
original alternative or a big
oven preparing pizzas on the
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