Wedding menu 

Bubbles and amouse bouche waiting for the bride and groom

Mini crouton: alpine butter, smoked salmon and Lipari caper

Goose liver pate and crunchy onion

Ricotta praline and pistachio grain

"Club sandwich" swivel: loaf of bread, parsley mayonnaise, roast turkey

Small brisè: cream of peas and popcorn

ricotta mousse and Ciauscolo Maceratese IGP

Savory cream puffs: tuna mousse and chopped hazelnuts e

cooked ham and chive mousse

In the garden

at the buffet

"Figliata" or Zizzona" of DOP Campania buffalo, rustic cherry tomatoes and basil

Flavored caciottine: with turmeric, spicy paprika and herbs accompanied by fruit compote and chutney

Carpaccio of Pecorino dei Monti Sibillini, pear, pepper, honey and mixed salad

Strudel of ham, potatoes and elderberry jam

Homemade ham with a knife and centrifuged melon (finger)

Pork loin marinated in herbs, pineapple and soncino

English roast beef, rocket, shaved parmesan and cooked wine reduction

Pastrami, red and yellow cherry tomatoes, stewed onion

Pork roast

Tuna carpaccio, toasted sesame and currants

Filanjer of cuttlefish, root vegetables and citronette

Steamed salmon and yogurt sauce

Small fried skewers of calamari and prawns

Focaccia, white and cereal bread and crunchy bread sticks

Placee

Ribona or Passerina and Merlot

Chitarrina di Campofilone, white guinea fowl ragout with ginger

Lemon scented ricotta ravioli, cherry tomato ragout,  basil pesto

Baked round of white veal from Marche, cream of mixed mushrooms and truffle

Carrots and zucchini with pink garlic

or

Braised veal from the Marche region with Merlot and potato cream with parsley

Grated aubergines and courgettes

In the garden

at the buffet

Bubbles and Vernaccia di Serrapetrona or Moscato d'Asti

Assortment of small cakes: naked cake with chantilly cream and red fruits;

Black Forest;

paradise cake stuffed alla chocolate and hazelnut cream and fondant icing

Varnelli Bavarian cream (single portion)

Cannolata with tiramisu cream and coffee powder

Assorted fruit on ice