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Tuscany Wedding in Villa Catignano

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Villa Catignano offers the following wedding proposals:

The old "Tinaia", completely restored with cap vaults and terracotta' floors , can hold up to a hundred and twenty people for weddings, meetings and dinner parties with catering service. From the Tinaia it is possible to reach a large terrace and guests can also make use of a wide external area including a beautiful and charming Italian garden. The "Tinaia" can be available for weddings.We will also be happy to suggest possible catering solutions to anyone interested.

Inside the property, there is the private Chapel from the 17th century which can accommodate up to 40 people inside.

WE HAVE A LIST OF DIFFERENT PRICE RANGE CATERING THAT WE CAN RECOMMEND TO YOU. SOME WEDDINGS' MENU' PROPOSAL FROM DIFFERENT AND GOOD CATERING:

FIRST WEDDING MENU PROPOSAL

Standing Aperitif….

you can choose three or four points*

PROSECCO DI VALDOBBIADENE, JUICE, FRESH SQUEEZED JUICE, ICE AND MIXER BASE FOR COCKTAILS

* “SMOKED” BUFFET

SALMON, SWORDFISH,STURGEON

TOAST, BUTTER, FRENCH PEPPER

* TIPICAL “CINTA SENESE” (TYPE OF PORK ) COLD CUTS

(HAM-LOIN-CURED BACON rigatino – LARD FROM COLONNATA)

* CHEESE SLECTION

(AGED SHEEP CHEESE-PECORINO,ASH COVERED,NUT LEAVES COVERED,ETC)

COMBINED WITH HONEY AND SPICY PICKLED FRUIT

* CROSTINI AND BRUSCHETTE BUFFET

(TOAST, TUSCAN TOPPING (liver), EGGPLANT, MUSHROOM, ZUCCHINI, FRESH TOMATOES, ETC)

* SEASON FRIED BUFFET

(PUMPKIN FLOWER, ZUCCHINI,ONION,SAGE,ASCOLANE OLIVES,CHERRY MOZARELLA,CROCHETTE)

* SUSHI AND COUS-COUS BUFFET

(SEASONED SALMON, SEA BASS CARPACCIO, BOILED PRAWNS, THAI RICE EGG ROLLS AND SEAWEED IN SOY SAUCE, GINGER SAUCE)

* FRESH VEGETABLES WITH SOFT CHEESES

(CHERRY TOMATOES WITH ROBIOLA, BABY CUCUMBERS WITH GOAT CHEESE, CELERY WITH GORGONZOLA, ENDIVE WITH MASCARPONE AND GORGONZOLA)

* APPETIZERS “ALLA LAMPADA”

FRANKFURTER- SHRIMP- SALMON AND BACON-PRUNES AND BACON-FILLET BOURGHIGNON

* CHEESE AND FRUIT APPETIZERS

HAM AND MELON- GRAPES AND CHEESE- STRAWBERRIES AND MASCARPONE- PINEAPPLE AND “PARMA” HAM- COOKED HAM, OLIVES- AVOCADO AND SALMON

 

Sit down Dinner…..

Two first courses to choose

CHAMPAGNE AND SHRIMP RISOTTO

SALMON, VODKA AND CAVIAR GNOCHETTI

SQUID TORTELLI WITH SEAFOOD RAGU

SALMON CREPES WITH SHRIMP VELVETY SAUCE

SPAGHETTI IN LOBSTER SAUCE

CREPES ALLA FIORENTINA (RICOTTA CHEESE AND SPINACH)

CREPES ALLA VALDOSTANA (MUSHROOMS,CHEESE AND TRUFFLES)

VEGETABLE RISOTTO CREAMED WITH ROBIOLA CHEESE

SAFRON RISOTTO WITH DITCH SHEEP CHEESE

TRICOLOR LASAGNETTE WITH VEGETABLE JULIENNE AND VELVETY CHEESE SAUCE

CEDAR TORTELLI WITH FRESH TOMATO FILLET

POTATOE TORTELLI ALLA MICHELANGELO (MUSHROOMS AND ROSE PETALS)

Cappelli d’alpino WITH TALEGGIO CHEESE MELT

GNOCCHETTI WITH GORGONZOLA, PINE NUTS AND POPPY SEED

TRICOLOR GNOCCHETTI WITH FRESH TOMATOE FILLET

SPELT (farro) MACCHERONI WITH pachino TOMATOES,RUCOLA,PINE NUTS AND PROVOLA CHEESE

TAGLIOLINI IN A LEMON SAUCE

BUCKWHEAT TAGLIATELLE WITH SHEEP CHEESE AND ASPARAGUS MELT

NORICA BLACK TRUFFLES TAGLIOLINI

TAGLIATELLINI WITH RABBIT RAGU IN A WHITE SAUCE

TAGLIATELLE WITH DEER RAGU AND FOREST SPICES

PICI WITH DUCK RAGU AND TRUFFLES IN A WHITE SAUCE

HAND MADE LUNGHETTI WITH TUSCAN SAUCE PERFUMED WITH JUNIPER

GREEN TAGLIOLINI IN A RUSTIC CHIANINA BEEF SAUCE

 

Main Dish……

You can choose one main dish

PRAWNS WITH EXOTIC FRUITS (PINEAPPLE,ORANGE,MANGO AND KIWI)

SPINY LOBSTER AL COGNAC WITH BUTTERED SPINACH

POACHED BASS FILLET WITH JULIENNE VEGETABLES

SALMON STEAK WITH PINK PEPPER AND PARSLEY ROASTED POTATOES

POACHED SWORDFISH WITH POTATOES,TOMATOES,BLACK OLIVES AND OREGANO

CURRY CHICKEN FILLETS WITH SPINACH AND COCONUT

CHICKEN JULIENNE WITH LEMON PEEL AND APRICOTS

GUINEA HEN SUPREME ‘OLD STYLE’ (ROLLED UP IN BACON) WITH BAKED POTATOE

TURKEY ROLL STUFFED WITH SPINACH AND BACON

FENNEL PERFUMED PORK (CINTA SENESE) carre WITH GHIOTTE POTATOES

STEAK FINGERS ROLLED UP IN COLONNATA LARD AL CHIANTI

CHIANINA BEEF STRIPS WITH LETTUCE JULIENE

PEPPER CREOLE VEAL FILLET WITH TRICOLOR VEGETABLES SAUTEED IN BUTTER

BALSAMIC VINEGAR STEAK WITH GRILLED TREVIGIANO CHICORY

WELLINGTON STEAK WITH LIVER PATE AND TRUFFLES

BAKED CHIANINA BEEF carre WITH ROASTED POTATOES

DUCK STRIPS WITH TUSCAN SPICES AND FENNEL AU GRATIN

ROE SADDLE WITH NUTS AND BRAISED BRUSSEL SPROUTS

LAMB carre ROLL WITH SPINACH AND RAISINS

STUFFED RABBIT WITH PISTACHIO NUTS AND TRUFFLES

Cake and dessert….

NUZIALE FANTASY (SPANISH BREAD, WHIP CREAM,STRAWBERRIES AND CRUMBLED MERINGUE)

THOUSAND LAYERS WITH WHIP CREAM AND STRAWBERRIES

SAINT HONORE (PUFF PASTRY, CREAME,CHOCOLATE,BIGNE)

MIMOSA CAKE (CUBED SPANISH BREAD,WHIP CREAM,PEARS,PINEAPPLE,PEACHES AND ICING SUGAR)

PROFITEROLES AL MASCARPONE

FRUIT CUSTARD (PUFF PASTRY,CREAM,STRWBERRIES)

CHOCOLATE AND CREAM MOUSSE

Spoon dessert…

 

BERRIES MOUSSE WITH STRAWBERRY SAUCE

CHOCOLATE AND CREAM MOUSSE AL VINSANTO

YOGHURT MOUSSE WITH BERRIES SAUCE

Price on request

The open bar cost 5 Euro per person and last  3 hours . You can choose what you would like (unless they are difficult to find) and let them know at least one month before.

In the service ,it is included waiters in uniform, room director, professional cookers, round tables made up for 8-10 people each, chairs with cloth chairs, tablecloth (you have to choose them at the arrival or before), silver cutlery. In the menu, it is included: Aperitif, Standing aperitif or served at your table (recommended the first one), 2 first courses, 1 second course, 1 side dish, wedding cake, coffee, Water.

Second wedding menu Proposal

 


Aperitive buffet:
flat bread with garden rocket
other specialities
quiches with vegetables
mushrooms on canapé
Mediterranean canapé (with aubergines)
Pan brioches with bacon

Prawn with orange
Quail eggs
 
 
 Fried food on the spot:
Zucchini
Courgettes flowers
Asparagus
Carrots
Beans
Croquettes made of Spelt
“panzerottini” with truffle
mozzarelline in carrozza
rice bon bon with nut flavour
mortadella
italian fried
basil

lattarini
perch fillets
little cuttle fish
lobster’s tail


  
 
Rustic corner:
Flat bread with ham ( prosciutto)
A choice of  salami (salame, finocchiona, capocollo)
Tuscan Caciottas


  
 
2  first courses to choose:
pieces of cheese  pecorino
potatoes with gorgonzola cheese
gnocchetti ( in three colours) with Pecorino di fossa cheese

ravioli with radicchio trevisano
gnocchetti  made of spelt with pesto
pennette al fumo
bucatini with tuscan sauce
ravioli with courgettes

sombreri with courgettes and almonds
stringoli with mushrooms
gnocchetti made of spelt with artichoke and pomegranate
pici all’ aglione ( with tomatoes sauce and garlic)
pici  with tuscan sauce
caramelle with a tasy sauce of courgettes
trenette with vegetables
risotto ( rice) with mushroom porcini
rice mare e monti

pieces of pumpkin with prawns

 

 



second course Buffet:
barbecue on the spot (pig, beef, lamb

sausages, fegatelli

trionfi di cruditè (pinzimonio: a choice of vegetables with oil-typical of Tuscany)

salad
 

cake Buffet:
torta della nonna
ricciolina
fresh fruit tart
latte alla portoghese
chocolate cake
fresh fruit
 
 
wedding cake:

millefoglie
 
 coffe

Price on request

Wines:

APERITIF

Prosecco di Valdobbiadene “Valdo”

Bisol

 

WHITE WINES

Villa Antinori

Pinot Grigio Angoris

Pinot Grigio Chiopris

RED WINES

Red Montepulciano Fattoria il Cerro

Red Montepulciano P oggio alla Sala

Morellino di Scansano

Red Montefalco Caprai

Red Montalcino 2000

Brunello di Montalcino Angelici

Nobile di Montepulciano il Canneto

AT THE END ( with the cake)

Moscato Volpi €. 10

Brut Cà Del Bosco €. 32

Ferrari €.32

Berlucchi €. 32

 

It is included waiters in uniform, room director, professional cookers, round tables made up for 8-10 people each, chairs with cloth chairs, tablecloth (you have to choose them at the arrival or before), silver cuttlery.

In the menù is included: Aperitive, Antipasto Buffet, fried food on the spot, rustic corner, 2 first courses, 1 second course, 2 side dishes, wedding cake, coffè, Water.