Italian Menu

After ceremony refreshments

Cocktail Bellini
Prosecco Valdobbiadene,
Dry Spumante
Fruit juice, orange and grapefruit
Salted peanuts, green olives, little gherkins, and cheese pastries….

Mozzarella and sheep’s cheese fried in a light batter;
Onion rings, sweet peppers, zucchini flowers, zucchini and sage leaves.

A selection of crostini;
With Scarmozza cheese and spicy salami,
Toasted sausage and Stracchino,
Pastry patties stuffed with liver pate and Vin Santo,
Little fritters stuffed with truffle mouse,
Bruschetta with tomato and fresh basil,
Bruschetta with a mushroom topping.

A selection of cured meats and salami from Falorni di Greve.
Tuscan cured ham, salami from Greve,
Sausage seasoned with wild fennel,
Lard from Chianti, country salami, cured wild boar and wild boar salami.

A selection of cheeses:
A variety of matured sheep’s cheese,
Small fresh cheese flavoured with herbs,
A combination of Mascarpone and Gorgonzola with walnuts,
All served with a selection of local honey,
Spicy sauces and sweet mustard from Chianti made with quince and chilly peppers.

A selection of Tuscan bread
White, whole-wheat, olive, sesame seed, with different cereal, and herbs.
Home baked grissini, flat bread with olive oil, rosemary and potato, and tomato and oregano.


Meal served in the barn below the Villa

First course.

Little potato ravioli with pine nut cream flavoured with basil
Wild porcini and field mushroom risotto flavoured with wild herbs

Main course

Filetto di branzino ( Small fillet of sea bass)
Carrè of veal accompanied by spinach tossed in butter


Wedding cake

A flower shaped light pastry cake filled with confectioner’s custard and dark chocolate
Pieces

Dry and sweet Spumante
Coffee

The wines, to accompany the meal

White Cuveè di Pinot Bianco e Grigio Villa Santi
Red Pieve di Spaltena 2004 Sangiovese
Still and sparkling mineral water.



Bar serving drinks ( closing at 11.30/ 12.00)

Offering a choice of spirits,
Dry Spumante, Cuba- libre, gin and tonic and other cocktails and mixes.

A selection of pastries

Little choux pastries filled with; chocolate cream, vanilla, zabaione, and praline
Little pate brisse fruit tarts, puff pastry slices filled with Chantilly cream and powdered hazel nuts,
Rum- baba filled with confectioner’s custard.

A selection of fresh fruit
A large dish of fruit in season served on a bed of crushed ice