The Val d’Orcia Wedding Caterers' Recipes
The Welcome Wine:
Prosecco - Rive Della Chiesa Prosecco DOC NV
Aperol Spritz
Bellini
non-alcoholic fresh lemonade or sparkling water
Salted almonds, olives, Sicilian Pantelleria capers. Arancini, mini bruschetta, wild boar prosciutto
Chickpea cream with tempura sage leaves
or the traditional Tuscan Pappa al Pomodoro (tomato and bread stew) topped with burrata and basil.
Freshly made ricotta and spinach ravioli
or a delicate saffron-infused risotto with courgette flowers.
Pistachio-crusted rack of lamb
Made from sweetened cream and thickened with gelatin, was infused with coffee and vanilla. It was served with a berry coulis and a shot of Frangelico on the side.
Profiteroles, consisted of crispy hollow pastry balls filled with chocolate, whipped cream, custard, and pastry cream, accompanied by Sambuca. Finally, her third choice was Torta della nonna, a sweet pastry base filled with lemon and vanilla-scented custard. It was topped with a thin layer of pastry and crunchy pine nuts, served with Limoncello.
Wine Choices
Biondi-Santi Brunello di Montalcino Riserva 1995
Emidio Pepe Trebbiano d’Abruzzo 2019