Castle of Vincigliata (Tuscany): a glamorous wedding

The event you will see in the next images is one of the most beautiful and carefully designed events that we planned this year in Tuscany. The couple contacted us a year in advance asking us to plan a truly glamorous Jewish wedding in one of the most charming and impressive castles of Tuscany: the Castle of Vincigliata (located only 15 minutes’ drive from Florence).

Update: this venue is not available for the wedding seasons 2022 and 2023.

We have designed a garden setting inside the courtyard of Vincigliata for the ceremony, laying down artificial grass, then we built a chuppah decorated with natural ivy and fragrant jasmine, with many gorgeous antique vases filled with delicate flowers to complete the decoration of the ceremony setting. Cocktails were served outside in the Italian garden, followed by a dinner back in the courtyard: we had only 1 hour and 30 minutes to set up tables, lighting, and flowers! A tough job! During the dinner the Italian garden was set up with lounge areas, decorative lighting in purple and golden shades illuminated the castle walls and trees, and a live band (The Gilev Band) coming from the UK entertained guests until the end of the event! We hope you enjoy these amazing pictures!

Preparation of the bride at the Hotel Il Salviatino, only a few minutes’ drive from the castle.

After the ceremony a romantic photo session for bride and groom in the most impressive areas of the castle…

Delicious food from the best Mediterranean Cuisine tradition! Some shots of food served during cocktail hour…

Back to the courtyard for a truly refined dinner… a special lighting has been designed to reproduce the logo of E & S and illuminate each table from the top of the castle. The whole setting was breathtaking!

Their delicious wedding menu:

Drinks buffet
Champagne
Rossini cocktail
Beer (by the glass)
Non-alcoholic cocktail (Tropical)
Fresh Lemonade
Rosè wine Domaine de Lansac 2012
Mineral water: still and sparkling
Parmigiano cheese flakes and Toasted fresh almonds
Assortment of Olives

Served by gloved waiters circulating amongst guests
Delicacy of teaspoons with tomato, fresh basil, avocado, and saffron mousses
Smoked tuna blinis, lime decorated
Sweet tomatoes from Pachino filled with stracchino soft cheese
Transparency with extra virgin olive oil Laudemio and fresh raw vegetable sticks
Hot puffs with truffle “Scorsone”
Puff-pastry with porcini mushrooms
Prunes served with robiola soft cheese and pinenut mousse
Little quiche with feta cheese, olives, and rosemary
Bites of pecorino cheese with mustard (fruit mustard sauce)

 Italian “bruschetta” with:
Fresh tomatoes, basil, and extra virgin olive oil
White beans, black pepper, and extra virgin olive oil
Vegetable ratatouille

Fried vegetable corner
(Assorted fried foods prepared by our chef in front of the guests and served in yellow paper cones)

Sage
Zucchini flowers
Green and red tomatoes
Rice and saffron little balls
Parmigiano cubes cinnamon flavored

“Caprese” Corner
(buffet table decorated with various kind of tomato and basil plant)

Assorted mozzarella cheese:
bite-sized buffalo milk mozzarella,
“nodini di fiordilatte”,
Big buffalo mozzarella, “Burrata” from Andria
Tomato jelly fresh basil flavoured
Assorted tomato salad (Pachino, San Marzano, Insalatari, Perini, Ciliegini)
Extra virgin olive oil 

Fresh raw vegetables “pinzimonio”
Carrot, celery, fennel, cucumber, radish, pepper, endive with extra virgin olive oil, black pepper, and salt, served in small terracotta bowls
Assortment of Olives

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H. 20.30 pm – SIT-DOWN DINNER
(served in the courtyard of the Castle)

10 minutes welcome speech 

H. 20:40 – Starter course
Fresh tuna with herbs, lemon, and extra virgin olive oil dressed vegetables with lime and extra virgin olive oil grilled salmon with béarnaise sauce

H- 21:05– Pasta course
 Mezzelune pasta with Pienza ewe’s cheese, cream of Williams pears and toasted pine nuts

 15 minutes speech

 H. 21:45– Main course
Gilthead bream fillet flavored with thyme, extra virgin olive oil, black pepper and lemon sauce dressed
Vegetables “caponatina” with extra virgin olive oil (al dente) and Nocciola potatoes (round baked potatoes) 

H. 22:10 Dessert
Bavarian cream citrus-flavored, on an almond softness 

15 minutes Speeches 

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H. 22:30  – AFTER DINNER
(served outdoor in the garden)  

Serving Coffee
Hot gourmandises
Samovar coffee, spirits selection

American bar
(lasts 2.5 hours from the dinner end- extra quoted)
Made by professional barmen

Gin Tonic, Gin Lemon
Mojito, Cuba Libre,
Vodka Tonic, Vodka Orange, Vodka Lemon
Samovar Coffee
Spirits: Grappas of Cabernet, Prosecco, Chianti, Moscato
Selection of whiskey: Canadian, Scotch, Irish, American
William pears Cognac, Limoncello from Sorrento
Amari and herbs digestives
Italian beer (100 bottles 33 cl each included)
Assorted soft drinks, Squeezed fruit juices
Prosecco
Sparkling and still mineral water

Fresh fruit in season
(served on skewers)
Assorted fresh fruit in season served in glass vases or cubes and trays on a bed of shaved ice

Cheese Corner
(available from the end of dinner onwards, in the garden)

Matured cheeses: Sardinian’s ewe cheese from Orosei, ewe cheese “Buccia di Rospo” from
Siena, matured ewe cheese “Rosselino” from Garfagnana
Blue cheese D.O.P., goat cheese with aromatic herbs
Jam, honey, mustard: wild berries jam, acacia blossom honey, and strawberry – tree honey
Mediterranean mustard by the “Antica Macelleria Cecchini” in Panzano
Assorted bread:
little white bread extra virgin olive oil, whole bread,
handmade breadsticks, crackling focaccia rosemary flavored, Tuscan bread

Around MIDNIGHT

H. 23:35 – Preparation of the cake
(made in front of the guests in the terrace, with Fireworks show at the cut)
Caramelized Millefoglie with Chantilly cream and chocolate chips

H. 23:50  – Champagne tower pouring

H. 23:55 – Wedding cake cutting

H. 23:56 –  Fireworks

Update: this venue is not available for the wedding seasons 2022 and 2023.

Image Credits: David Bastianoni ©.