Sometimes choosing the menu can be the best part of the whole wedding planning process(especially for the guys) if it includes multiple tastings. On the other hand, it could lead to utter confusion when you try to appeal to everyone's tastes.
First you must decide if you want a
sit-down dinner,
a buffet, or just a
casual type barbeque or picnic style meal. Italy is known for their usual long and multiple course meals which can sometimes be painful to get through...a true gastronomic challenge. You can only imagine what the wedding feasts involve! However, in the north,
going lighter is getting more popular... perhaps having a type of buffet for the aperitivo and then a reasonable sit down meal would be the best solution, allowing guests to have the energy to dance afterwards!
Here is an example of a
FALL/WINTER wedding menu that I loved from this weekend's wedding!
BUFFET APERITIVO
- polenta cakes with gorgonzola
- shrimp and black lentil cups
- crackers with pate and berries - Parmesan round
- Squash soup served in a pumpkin
- hot "salatini" salty meat, cheese, spinach pastries
- fritto misto ... fried vegetables, snails, frog legs, and shrimp
- a glazed ham cut and served in front of the people
- prosciutto leg sliced on request
ANTIPASTI (two 1st courses...one cold and one hot)
- carne cruda (tartare) with black truffle shavings
- hot soufflè of cardoons with bagna cauda sauce
PRIMO (second course)
- leek risotto
SECONDO (third course or entrèe)
- Razza piemontese special grade A roasted veal with potatoes and broccoli
FRUIT PLATTERS
PASTICCERIA PLATTER with chocolate covered oranges, mini cups of cream, artisanal local cookies
WEDDING CAKE
Of course this was accompanied with only the finest wines...sparkling
Cà del Bosco to start and then local red
Renato Ratti Nebbiolo. The ingredients and plates are all seasonal which can be difficult during this season. I would recommend a similar kind of menu for your winter wedding!
and don't forget the best part...
MIDNIGHT PASTA for when you all get hungry after dancing!
Of course this was accompanied with only the finest wines...sparkling Cà del Bosco to start and then local red Renato Ratti Nebbiolo. The ingredients and plates are all seasonal which can be difficult during this season. I would recommend a similar kind of menu for your winter wedding!
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