Castello di Meleto
Budget: from 30.000 to 35.000
40\45 guests, coordinated wedding keep-sakes, invitations, video photographer, floreal decoration, hair stylist and make up bride and bridegroom.
A gift for the newlyweds:
wedding ring “unoaerre” or a week end beauty with overnight stay and breakfast.
Overnight stay for three night for all the guests
Program:
Time of the ceremony: on the evening
Religious or civil ceremony
First day: Friday
· Arrival of the spouses on the evening
· Receipt of the guests and delivery of the suite for the spouses and the rooms for the guest
· Dinner at the restaurant, tipical tuscan kitchen and news created by the chef
Second day: Saturday
· Breakfast on the veranda with coffee and handmade cake
· Lunch
· On the afternoon: ceremony
· Aperitif on the garden and wedding dinner served,
menù customizable
· Cut of the wedding cake and buffet with fruits and cakes
Third day: Sunday
· Breakfast served in the suite for the spose
· Brunch on the veranda with tipical tuscan products and tasting of wines
· Departure on the afternoon - evening
Menu composed by aperitif, hors d’oeuvre, two kind of first course and two kind of second course, wedding cake and table cakes:
Hors d’oeuvre
Reform Chianina veal tartare with mayonnaise, hard boiled egg yolk
and vegatables' filanger
Red tunafish bluefin hot and cold with citrus fruits's zest and traditional balsamic vinegar
Rosy duck magret with Tuscan patè and spicy bread
Ricotta cheese flan with squash sauce and majoram
Cinta senese loin on Tuscan panzanella, pecorino cheese flaky and broad bean
First course
Hand made tortello stuffed with ricotta cheese on pecorino cheese zabaglione
and pumpkin fondue
Hand made nudi with ricotta cheese and spinach on chicken and mushrooms velvety
Gragnano’s paccheri with courgette, mussel and true clams sauce
Pici with beef ragù, confit tomatoes and pecorino di fossa cheese
Risotto with shellfish and mushrooms
Buckwheat blow with rabbit sauce and thyme
Second course
Cinta senese fillet coat with lard, soutè potatoes and seasonal vegetables
Cut of beef with duchess potatoes courgette with mint and Vino Nobile sauce
Veal cheek cooked on low temperature with potatoes crushed flan and sautéed spinach
Escalope fried croaker on aromatic herbs crust and vegetables
with basil guazzetto sauce
Saddle of rabbit stuffed with black olives, dried tomatoes, stir in potatoes
and spinach with fennel
Table cakes and fresh fruit skewers
Coffee and liquor of your choise
Promotional package week end:
to book on convention and free if they remain customers
1 night in double room with half board: 130 euro
2 nights in double room with breakfast and half board: 260 euro
