A wedding menu that tastes of Sicily
I cook weddings in Sicily at baroque palazzi in the Val di Noto, wine estates on Etna and seaside villas near Taormina, 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.
Here I work with red prawns from Mazara del Vallo served raw, swordfish and tuna, Pachino tomatoes, Bronte pistachios, Avola almonds and fresh sheep’s ricotta. I make caponata lighter and grill fish over wood with wild fennel and capers. Nero d’Avola, Etna Rosso from Nerello Mascalese and sweet Marsala or Passito di Pantelleria finish the table.
Ceremonies tend to be late afternoon, followed by aperitivo in a courtyard or garden as the stone turns golden. Dinner starts after dark, and Sicilian weddings love abundance, so I add a late night station of arancini or granita.
A menu idea: raw Mazara red prawns, pasta with pistachio and lemon, swordfish from the grill and cannoli filled to order.
Season and logistics
The main wedding season in Sicily runs April to October. Summer heat in Sicily is serious, so I keep the cold chain tight, plan shaded service and move the main dinner to after sunset. 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 Sicily for villa stays and dinners.
Weddings in Sicily: good to know
When is wedding season in Sicily?
The main season runs April to October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can we have a Sicilian street food aperitivo?
Yes. Arancini, panelle and raw seafood make a lively start before a plated dinner.
Can you cater a large wedding in Sicily?
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.