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“We’d hoped that one of the best parts of get­ting mar­ried in Italy would be the food – and our wed­ding break­fast didn’t dis­ap­point!” re­calls Matt. “For the drinks re­cep­tion, we had food sta­tions of seafood and Ital­ian meats and cheeses, and canapés such as fried sage leaves, shrimp and pinz­i­mo­nio.” The wed­ding meal in­cluded le­mon-in­fused ri­cotta ravi­oli with a rocket pesto sauce as a starter, and a main course of tourne­dos of Kobe beef with pink pep­per, fen­nel and mor­nay sauce, or aubergine mille­feuille with beetroot purée.

“EVEN THE BAR­TENDERS WERE ON THE DANCE FLOOR – IT WAS THE BEST NIGHT OF BOTH OUR LIVES”

The­cou­ple’s son, Finle y, wa sa pa ge bo y Plan­ner Gaia Cinotti helped with ev­ery as­pect of the day, from de­sign­ing the gor­geous dé­cor to find­ing and li­ais­ing with the sup­pli­ers.

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