Everything about the food, from the person cooking it.
Three guides written between services, for couples and planners organising a wedding in Tuscany. No brochure language, no hedging on price, and nothing I would not say to you at a tasting.
The three questions I am asked most about Tuscan wedding food (what to serve, what it costs, and how to handle dietary requirements), answered properly rather than in a brochure.
What to serve
A real Tuscan wedding menu, course by course, and what changes with the season.
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What it costs
What actually drives the price of Tuscan wedding catering, and what to cut first.
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Dietary requirements
How to feed 200 guests with a dozen restrictions without anyone getting a sad plate.
Read the guide →Questions, answered.
What food is traditional at a Tuscan wedding?
A Tuscan wedding meal runs aperitivo, antipasto, primo, secondo, contorni and cake, usually five to seven courses over four or five hours. The recognisably Tuscan parts are the crostini di fegatini and pecorino at the aperitivo, a hand-rolled pasta primo, and a secondo of slow-cooked Chianina beef, with the vegetables decided by the season rather than the menu card.
How long does a Tuscan wedding meal last?
Four to five hours from aperitivo to cake, and that is by design rather than by accident. The pacing is what lets guests actually talk to each other; compressing it into two hours is the most common way couples accidentally make their own wedding feel rushed.
Should we do a seated dinner or something less formal?
Seated works for the wedding day itself, where the pacing matters and people want a moment to sit down. Less formal formats (pizza, BBQ, standing food) are better for the welcome dinner the night before and the day-after lunch, where the point is mixing rather than ceremony.
Cooking your wedding, not just writing about it.
I cook weddings of up to 200 guests in the Tuscan countryside every season. If you want the food handled by the person who wrote this, get in touch.
Ask about wedding catering in Tuscany