Valerio Ricevimenti

Historic local catering that, together with Fattore Party, has been working in this sector for more than 25 years: a real guarantee of success. Valerio Ricevimenti has also inaugurated a new headquarters and showroom where you can view all the latest fashion outfits and equipment.

L’Ostegentiluomo

It is a young reality, but in a short time it has demonstrated quality and refinement, being able to revisit Tuscan cuisine in an innovative way, with a good and wide selection of wines.

Guido Guidi Catering

Along with its catering provides a high level experience, is also famous for being able to cook the “Florentine” on a spectacular grill for more than 130 guests. A truly impeccable service.

Rolands’ Catering & Banqueting

In the splendid Florentine setting, we can not fail to mention a partner of the highest quality as Rolands’ Catering & Banqueting whose service and presentation of the dishes are excellent, excelling both in the meat and fish menus. The attention to detail and the continuous research on the latest trends make this group of professionals a true excellence and in its brand new and wide show-room, you will be enraptured by an infinite variety of porcelains, precious fabrics, sophisticated crystals, in short, all this that is necessary for a dream mise en place.

Eventi&Cucina

Another excellent collaborator whose catering and the taste is pervaded by the kindness and availability of Rossella who leaves nothing to chance, making everything unique thanks to her feminine “touch”.

Zenzero BioCatering

There are also cooperations with young Florentine businesses such as Zenzero BioCatering that already explains in its name the particular characteristics that distinguish it.

Our tips to choose service and menu

As already mentioned, the choice of catering is extremely important and nothing should be left to chance. This is why test the menus is necessary. These allow us to take a journey through the flavors that distinguish a catering on the other, evaluating the various combinations of different dishes and thus creating the perfect menu for your wedding.

The restaurant service can be organized as a buffet or with table service. Our experience, gained in events and weddings of all kinds, allows us to advise the couple to choose a buffet service only if the number of guests does not exceed 100 people. Beyond this number, in fact, you could create annoying lines in front of the various corners of the buffet. Another tip to follow when organizing a buffet service is to distinguish the welcome aperitif area from the one destined for lunch or dinner so that the guests realize when the aperitif ends to start the next phase of the event.

How to organize the aperitif

Very important, for the time of lunch or dinner, will also provide seating for all guests. Better still is to assign the seats previously, so that the guests have no difficulty in sitting down, feeling free to head towards the various corners of the buffet without anxiety.

Let us always remember that, in order to better manage and organize a buffet, the spaces to be used must be larger than those we would use for an event with table service. In fact, for the buffet, people must be free to move comfortably between the refreshment tables and those reserved for guests, so the space must be very large.

As for table service, our advice is to offer guests a welcome drink and some finger food, to be served as a transition between guests, especially if it is a formal and elegant wedding. For the time of dinner or lunch served we recommend choosing a menu that can satisfy the most demanding palates, taking into account all the different needs regarding food allergies or intolerances.

The management of logistical times will also be very important, to be agreed with the catering managers. This coordination is necessary above all where speeches, jokes or dances are provided, which would guarantee a bit of lightness during the service, avoiding the danger of making guests bored between one course and another.