A wedding menu that tastes of Puglia
I cook weddings in Puglia at fortified masserie, olive-grove estates and trulli in the Valle d’Itria, 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.
Puglia gives me burrata from Andria, orecchiette with cime di rapa, capocollo from Martina Franca, bread from Altamura and some of the finest olive oil in Italy. I serve raw sea urchins and prawns the Pugliese way and roast vegetables in the embers. Primitivo, Negroamaro and Nero di Troia are the wines on the table.
Guests gather in the masseria courtyard in the early evening, drinks flow among the olive trees, and dinner begins after sunset when the heat breaks. I serve family-style abundance in the Pugliese way, and the party runs long into the night.
A menu idea: burrata and raw Adriatic seafood for the aperitivo, hand-made orecchiette, and lamb from the wood fire with Primitivo.
Season and logistics
The main wedding season in Puglia runs May to October. July and August are very hot, so I plan a late dinner, shaded service and a field kitchen when a masseria’s own kitchen is too small for the guest count. 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 Puglia for villa stays and dinners.
Weddings in Puglia: good to know
When is wedding season in Puglia?
The main season runs May to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can you cook for a large wedding at a remote masseria?
Yes. With a hired team and a planned field kitchen I can cook for large numbers far from town, as long as power and water are arranged with the venue.
Can you cater a large wedding in Puglia?
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.