A wedding menu that tastes of Tuscany
I cook weddings in Tuscany at castles, borghi, olive groves and vineyard estates, 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.
Tuscany is a cook’s dream: new-season olive oil, Chianina beef, pecorino from Pienza, wild boar, porcini and, in autumn, white truffle from San Miniato. Chianti Classico, Brunello di Montalcino and Vino Nobile pair with the menu.
A menu idea: Long-table family-style feasts, Chianina beef, handmade pasta and white truffle in autumn, paired with Brunello and Chianti Classico.
Season and logistics
The main wedding season in Tuscany runs May to October, with autumn harvest weddings in September and October. Rural estates often need a temporary field kitchen and generator, which I plan with the venue and the rental company. 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 Tuscany for villa stays and dinners.
Weddings in Tuscany: good to know
When is wedding season in Tuscany?
The main season runs May to October, with autumn harvest weddings in September and October. Popular dates book early, so secure yours as soon as the venue is confirmed.
Can you cater a large wedding in Tuscany?
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.