A wedding menu that tastes of Cortina d’Ampezzo
I cook weddings in Cortina d’Ampezzo at larch-wood chalets, mountain huts, alpine meadows and lakeshores framed by the Dolomites, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.
Cortina has its own classic, casunziei all’ampezzana, ravioli filled with beetroot and finished with poppy seeds and melted butter, and I make it alongside Piave cheese, speck, venison and porcini from the Dolomite forests. I cook with fire and wild Alpine herbs, and pair the food with Prosecco Superiore from Valdobbiadene, Lagrein from Alto Adige and Teroldego from Trentino.
Couples often marry in the afternoon, then gather for a Prosecco aperitif as the Dolomites start to glow pink at sunset. Dinner moves to long tables in a chalet or under a marquee, and the party carries on late. I time the aperitif so it catches that glow on the peaks.
A menu idea: casunziei with poppy seeds and butter, Dolomite venison with porcini and a Piave cheese course.
Season and logistics
The main wedding season in Cortina d’Ampezzo runs June to September. Many of the most beautiful spots are reached only by lift, jeep track or mountain road, so I plan what is cooked in the valley and what is finished on site. Lifts often close by late afternoon, so the way guests get down after dinner is planned from the start. I work alongside your planner and venue so the kitchen fits into their timeline.
What I can cook for you
Canapés and aperitif
Cold and warm bites for the arrival, each one a clean single mouthful, made from local produce.
The wedding dinner
A plated tasting menu, a family-style feast, food stations, or a mix of all three.
Drinks programme
Wine and champagne pairings, a non-alcoholic pairing and a signature cocktail, designed with the menu.
Late-night food
Something warm and salty around midnight to keep the dance floor going.
Welcome and rehearsal dinners
A relaxed barbecue or fire-cooked feast to start the weekend, or an intimate tasting menu for family.
Day-after brunch
A late, generous brunch for everyone who stayed, and one last moment together.
My signature: live-fire wedding catering, a wild and foraged wedding menu, and intimate weddings and elopements.
How your quote is built
- Food from 120 euros per guest
- Kitchen and service team sized and quoted for your guest count
- Drinks quoted separately, from pairings to a full bar
- Travel added to the quote
- Your date is locked with a 60 percent deposit
Staying longer? See my private chef services in Cortina d’Ampezzo for villa stays and dinners.
Weddings in Cortina d’Ampezzo: good to know
When is wedding season in Cortina d’Ampezzo?
The main season runs June to September. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can you mix Italian alpine tradition with a modern wedding menu?
Yes. I can start with Ampezzo classics and move into lighter, modern courses cooked with fire and wild herbs.
Can you cater a large wedding in Cortina d’Ampezzo?
Yes, up to 500 guests with a hired kitchen and service team that I brief and lead.
Do you cook the welcome dinner and brunch too?
Yes. The whole wedding weekend can be planned as one menu, from the welcome dinner to the day-after brunch.
How is the date secured?
A date is locked when a deposit of at least 60 percent is received.