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Wedding catering · Tuscany

Tuscany wedding catering, cooked by one chef.

Not a catering company that sends whoever is free that Saturday. I cook your wedding myself, with a brigade I bring and run myself, which is why I can promise you what the food will taste like six months before the day. I take one wedding a day, so on your date the brigade and I are yours and nobody else’s.

Tiered wedding cake assembled in front of guests at a Tuscan wedding reception

At a glance

Menu
5–7 courses, seasonal
Tasting
private, before the day
Venue
yours, I come to you
Travel
across Tuscany
Reply
any hour, day or night
Scheduling
built around your dates

What a Tuscan wedding menu actually looks like

It starts with an aperitivo in the garden while the light is still high (crostini di fegatini, pecorino di Pienza, prosecco), and it ends four or five hours later with a cake finished tableside and a glass of vin santo. In between: an antipasto of Tuscan cured meats and focaccia baked that morning, a primo made in front of your guests, a secondo of slow-braised Chianina or sea bass al cartoccio, and the vegetables that were good that week.

The menu is built for the season, not from a catalogue. A wedding in May and a wedding in September get genuinely different food, because the produce is different and pretending otherwise is how catering ends up tasting like catering.

The pasta show

The primo is rolled in front of your guests. A board, a pin, and pici or tagliatelle made by hand while people stand around with a drink and watch: it is the part everyone films, and the part your guests still mention a year later. It costs nothing extra; it is simply how I like to serve a primo.

The same goes for the cake: tiered and assembled in front of the room rather than wheeled out finished. If you want something quieter, that is fine too: say so and we will do it your way.

How it works

  • Enquiry: tell me the date, the venue and roughly how many guests. I reply personally (whatever hour you send it, usually within a few) with availability and a realistic budget range.
  • Tasting: a private session where we build and taste the actual menu, not a sample platter.
  • The day: I cook it, and I co-ordinate with your planner, florist and venue so the food fits the timeline rather than fighting it.
  • Vegetarian, vegan, gluten-free and halal are handled as a matter of course, not as an afterthought.
  • There is no fixed package and no fixed timetable. A midweek wedding, a late-night second service, an aperitivo that runs three hours because the light is good: all of it is yours to decide, and I plan the kitchen around your day rather than asking your day to fit the kitchen.

Tell me about your plans.

Every enquiry reaches me directly and I reply personally, at any hour of any day, with availability, honest advice, and a quote if you want one. Nothing here is a fixed package: tell me the date, the place and the people, and we build it around those.

Or email me directly · info@endricerhozi.com

Questions, answered.

How much does wedding catering in Tuscany cost?

It depends far more on guest count, courses and service style than on anything else, so I quote per wedding rather than publishing a per-head figure that would be wrong for most couples. Send me your date, venue and numbers and you will have a realistic range back the same day, whatever hour you write, including what I would cut first if the budget is tight.

Are you a wedding caterer, or a chef?

Both, and the difference matters. Most wedding caterers in Tuscany are companies that assign whichever chef is free on your date. I am the chef: I cook your wedding myself with a brigade I bring and run, which is why I can tell you what the food will taste like six months out. You get catering at the scale you need and one person accountable for it.

Do you travel to our venue?

Yes, that is how it works: I come to you. I cook at villas, estates, agriturismi and wedding venues across Tuscany and I am tied to none of them, so choosing the venue stays entirely yours. The practical question is what kitchen and what power that venue has, which I will ask about early.

Can we taste the menu before we commit?

Yes, and I would insist on it. We sit down for a private tasting and build the real menu together, not a generic sample plate. It is also the moment to tell me what you did not like, which is more useful to me than politeness.

Do you speak English?

Fluently, along with Italian and Albanian. Most of the couples I cook for are international, and every consultation, tasting and service can run entirely in English.

How far in advance should we book?

Six to twelve months for weddings, especially May to September, which books out first. If your date is closer than that, ask anyway: cancellations happen and I would rather tell you honestly than have you not ask.

Looking for something else?

For wedding planners

Partner rates, fast quotes and a chef who will not embarrass you in front of a client.

Private events

The welcome dinner, the pizza party, the day-after lunch: the rest of the weekend.

Tuscan wedding food guide

What to serve, what it costs, and how to handle 200 guests' dietary requirements.

Private chef in Tuscany

For the villa week before or after the wedding.
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