Romantic Italian Weddings


Menu Aida at the Villa

Catering Luciano - Menú Aida

This menu is a traditional Italian weddings menu. All the people who know Italy and love its traditions most surely know that the Italian cooking is one of the best things of our country. If your own guests have never participated at a wedding in Italy, they will be astonished by such a culinary experience and they will share memories forever.

The menu includes 8 courses plus the wedding cake and the courses of this menu are:

  • an aperitif served around the pool
  • 3 appetizers per person
  • 2 first courses per person
  • 2 main courses with side dishes per person
  • the wedding cake
  • coffee or tea

The menu includes also the costs connected to renting the tables, chairs, tablecloths, napkins, glassware etc. for a high level of service.

When the menu indicates “choice of two” or “choice of three”, it means that each guest will be served both or all of the three of the selected dishes, i.e. three appetizers, two pasta dishes, two main courses and so on. We realize that may seem excessive compared to what you are accustomed to at home, but it is traditional in Italy and in our experience we have found that our guests are delighted with this type of menu.

Therefore, a menu listing appetizers, first courses, main courses with side dishes and dessert is an eight course meal. Your guests will be incredibly and wonderfully surprised by this. A word of advice: don't tell them about it until the very last minute and you'll see what an incredible effect it has on them.

As far as vegetarians are concerned, they will be served an alternative to every non-vegetarian dish served to the other guests. Therefore, vegetarians will also enjoy the same number of courses.

While for the quite common allergies: as wheat allergy, celiac disease, allergic to dairy products, nuts allergy, our caterers will be ready to prepare the selection of the dishes required avoiding the ingredients that cause allergy itself. Therefore, allergic people also will enjoy the same number of courses.

Welcome aperitif around the pool:

  • tarts, vol-au-vents, carpaccio, fried tidbits, Tuscan bread salad and assorted canapés
to follow in our outdoor marquee:

Appetizers (choice of three)

  • Warm octopus salad with celery cream
  • Prawns in pistacchio crust with mango and papaya reduction
  • Asparagus mould with parmesan and Porcini mushrooms Chantilly
  • Mille-feuille of eggplant (aubergine) buffalo mozzarella and tomato (vegetarian)
  • Goose carpaccio with rocket and parmigiano
  • Salad of scampi (langoustines) and cantaloupe with julienned prosciutto
  • Salad of porcini mushrooms and parmigiano (vegetarian)
  • Umbrian bread salad with lobster medallions
  • Salmon tartare with fennel and dijon mustard
  • Prosciutto and cheese crepes with black norcia truffles
  • Shrimp cocktail
  • Pears with gorgonzola and walnuts (vegetarian)
  • Tuna carpaccio with balsamic vinegar and pine nuts
  • Cheese fondue with black norcia truffles (vegetarian)
  • Traditional umbrian antipasto
  • Prosciutto and cantaloupe
  • Caprese-style mille-feuille (mozzarella and tomatoes) (vegetarian)
  • Asparagus omelette with salted ricotta and cherry tomatoes (vegetarian)
  • Scampi with smoked swordfish, fennel and rose' ppeppercorns
  • Sea bass tartar, avocado and cashew nut
  • Scallop with calvados and fried apples
  • Omelette of quail eggs, prawns and truffle
  • Squid ink mush with squid julienne and cherry tomatoes
  • Foie gras sorbet, red prawns and peaches
  • Goose carpaccio with rocket and parmigiano

First courses (choice of two)

  • Black thin noodles with smoked tench
  • Noodles with white duck ragout
  • Bolognese-style lasagna
  • Spinach gnocchi with gorgonzola (vegetarian)
  • Gnocchi with brunello di montalcino wine and pecorino di fossa cheese (vegetarian)
  • Risotto with porcini mushrooms (vegetarian)
  • Risotto with mediterranean vegetables (vegetarian)
  • Lasagna with salmon and asparagus
  • Risotto with scampi (langoustines)
  • Cream of chickpeas with scampi (langoustines) and rosemary
  • Polenta with seafood sauce
  • Lobster velouté
  • Gnocchi with eggplant (aubergine), mozzarella and cherry tomatoes (vegetarian)
  • Paccheri with scampi (langoustines) and pecorino di fossa cheese
  • Ricotta and spinach ravioli with rocket and parmigiano (vegetarian)
  • Polenta with porcini mushrooms and cheese fondue (vegetarian)
  • Linguine with lobster
  • Risotto with Gorgonzola cheese, pears and champagne
  • Noodles pasta with asparagus and salted ricotta cheese
  • Cream of porcini mushrooms and black truffle
  • Velouté sauce of sturgeon and chives
  • Lobster tortelloni pasta with cherry tomatoes and smoked scamorza cheese
  • Ravioli pasta of pumpkin, parmesan cheese and pine nut
  • Squid ink noodles, squid and langoustine

Main courses (choice of two)

  • Gold perch fillet with sage
  • Orange Sturgeon
  • Filet of beef with a sauce of brunello di montalcino wine
  • Entrecôte with green peppercorns
  • Roast suckling pig with herbs from lake trasimeno
  • Salmon in gelatin
  • Roast lamb with juniper and rosemary
  • Pork filet with pears and red wine
  • Entrecôte with gorgonzola
  • Filet with porcini mushrooms
  • Sea bass with olives, pine nuts and crispy potatoes
  • Flan with asparagus and Parmigiano (vegetarian)
  • Mediterranean vegetable flan with a tomato coulis (vegetarian)
  • Creamy polenta with Taleggio cheese and porcini mushrooms (vegetarian)
  • Veal with tuna sauce
  • Roast beef with treviso radicchio
  • Roasted gilthead bream with garden vegetables
  • Sea bass with caper's flowers and rose' wine
  • Sea bream with carribean lime
  • Prowns in chardonnay style
  • Sea bass of Pantelleria muscat wine and cherry tomatoes
  • Sea bream with olives, aubergine and capers
  • Red snapper with Brussels sprouts and Norcia black truffle
  • Sturgeon escalope with oranges and red currant
  • Pork fillet with apples and beer
  • Pork fillet with gorgonzola cheese and nuts
  • chicken cacciatore (a spicy version with tomatoes and rosemary)
  • chicken supreme with Marsala
  • chicken supreme with lemon
  • classic roast chicken

Side dishes (choice of two)

  • Steamed potatoes
  • Country-style potatoes
  • French-fried potatoes (chips)
  • Mixed salad
  • Grilled vegetables
  • Brussels sprouts sautéed with butter and parmigiano
  • Oven-roasted radicchio
  • Spinach sautéed with butter and parmigiano
  • Turnips sautéed with garlic, oil and chili pepper
Served in the garden or in our outdoor marquee:


  • The traditional Italian wedding cake is "Mille foglie" which is a cake made from layers of light filo pastry, and it has a layer of chocolate cream and a layer of vanilla cream and seasonal fruit.

Coffee or tea