Wedding menu | Tenuta dei Mori

Wedding reception at Tenuta dei Mori

The wedding reception at Tenuta dei Mori is itinerant; will take place in three stages in different areas of the location:

The event will be opened by a large buffet of appetizers with buffet spots and tables dressed with clothes of your own choice, in the front gardens of the villa.
The lunch/dinner will be served arranging round tables: to dress them you can choose among a wide range of fabrics. Placemats are available in different materials, classic and elegant or contemporary and glamorous in glass or plexiglass. Your favorite style will be chosen together during the meeting at our Catering Company’s showroom in order to find you best design.
The cut of the wedding cake will open the final desserts/fruits buffet in the beautiful panoramic terrace, that anticipates the moment of fun and dancefloor inside the dining room supplementing with our professional barman service (on request).
Regarding the food selection below of each reception’s moment, it’s just an example. Before the final decision, we will organize a food tasting with you in order to confirm your menu. Our focus will be to set your favorite meal following your preference and food intolerance, always respecting our Italian traditions and typicalness.

Appetizer buffet

Menu matrimonio Umbria - Tenuta dei Mori

Welcome drink

During the starter and appetizers we will prepare a corner with some soft drinks such as:

White and red wines
Prosecco
Bellini and Rossini
Our fruits soft drinks
Flavored waters (mint, lemon, rosemary, sage)

Fried foods corner

(express and served in small paper-cones)

Sage, Aubergines, Zucchini, Zucchini flowers, Onions , Peppers

“Norcineria”

Wild boar sausages
Local ham from “Norcia” cut by hand
“San Daniele” ham cut by hand
“Finocchiona”
Spicy “schiacciatina” bread
Sweet “Coppa” sausage from Parma
Local sausage
Deer salami
Wild boar “Spianatina”
Goose salami
Wild fennel flavored salami
Lardo di Colonnata
Capocollo
Homemade salami
Pancetta arrotolata
Salami with truffle

Cheese tasting

of at least 10 varieties of cheeses such as:

“Burrata”, creamy mozzarella from Puglia,
“Scimudin” soft cheese from Valtellina,
“Stracchino Monte Bronzone” soft cheese flavored by Sagrantino wine,
Black cherry Pecorino cheese,
Gorgonzola dop,
“Formaggio di fossa” Umbrian cheese matured underground in pits,
Soft sheep cheese “Torta di Campagna”,
“Valcamonica” three milk cheese,
Robiola cream cheese from Valtellina,
Hay cheese,
“Caciotta” flavored by Wild thyme ,
“Blu” cow cheese from Monvis,
“Blu” goat cheese,
Tender sheep cheese from Valcavera,
Caciotta cheese with walnuts,
Umbrian sheep cheese,
Brie,
Soft “Asiago” Brà

…with a combination of honeys and handmade mustards and banana flavored homemade.

Cooking show corner

(the Chefs will be cooking live in front of the guests)

Plums with bacon
Fois gras with puree of red onions and Sicilian passito wine
Scrambled eggs with black truffle
Asparagus/Artichoke with ham sticks bastoncini and melted “caciotta” cheese
Aubergine rolls with buffalo mozzarella and smoked ham Tonno fresco con saba e sale grosso

…in addition “sea pans” on request with extra-price:

Red tuna with “sapa” and cooking salt
Red prawns with orange and “pachino” tomatoes
Angler fish, zucchini and saffron “Luciana” small octopus
Salmon with soused vegetables Swordfish with mint and cherry tomatoes

Bakery corner

Rosemary cornbread, “Bruschetta” with truffle
“Schiacciata” with onions (white flatbread pizza with onions)
“Bruschetta” of naturally leavened bread with olive oil, cherry tomatoes and basil
“Crostini” with paté (slices of grilled bread with paté)
“Ciauscolo” on a slice of hot grilled bread and sautéed vegetables
Lard of Colonnata with “bruschetta” and honey
French pastry “caramella” with local “Caciottina” cheese
Baked “toma” cheese with black truffle Strudel with vegetables
Bread with walnuts , wholemeal bread, with olives

Table service

For the service at the tables we consider 3 courses (2 first courses and 1 second course). Herewith below please find some possible combinations: our proposals are just indicative and we can modify it as you prefer.

Each fish course can be replaced on request with a meat course with an extra cost.

Proposal #1

Risotto with dried Sagrantino with melted pecorino cheese and raisin wine reduction
Mezzelune ( fresh pasta) stuffed with aubergines and buffalo mozzarella with fresh tomatoes and oregano
Veal fillet with herbal oil and “millefeuille “of vegetables

Proposal #2

Traditional “Frascarelli”with tomato and basil pesto and a parmesan wafer
Potato stuffed Tortelli” of Castelluccio white truffle flavored with truffle slices
Suckling pig fillet in a lard net with a delicate sauce of Pecorino cheese and pear in pecorino Montefalco Caprai red wine.

Proposal #3

Potato cream with poached egg and black truffle
Goat stuffed “Tortelli” with tomato and wild mint
Quail stauffed with Trevisano radicchio in Montefalco Caprai red wine and zucchini puree

Proposal #4

Potato “Gnocchi” with saffron and black truffle
Bread and sheep cheese “Tortelli” with a sauce of roasted tomatoes and Porcini
Veal cheek with potato rostì and crispy spinach

Proposal #5

Risotto with blackberries and “tartare” of fresh Porcini mushrooms
“Maltagliati” homemade wholemeal flour pasta with local ham from Norcia, pistachio and bread crumbs
Smoked pork leg, in a crust of bread ans salt, with thyme flavored potatoes

Proposal #6

Fregola (Sardinian pasta),whipped with pumpkin and zucchini, zucchini flowers and a veil of smoked scamorza cheese
Borage “gnocchi”with river crayfish and baby plum tomatoes
Lamb fillet with candied lemon peel and grapes

Proposal #7

Green broccoli cream qith caramelized trout of Clitumno and black truffle slices
Risotto with parmesan, licorice powder and pigeon sauce
Boned Guinea fowl, stuffed with spinach, ham and apple calvados

Proposal #8

Green pasta “tortelli” with tomatoes, green onions and zucchini flowers
Red beetroots “Gnocchi” alle rape rosse with goose sauce and potato cream
Rack of lamb with truffle of Norcia, artichokes ad wild mint

Proposal #9

Coal flour “Tortelli” stuffed with pear and pecorino cheese in a yellow pepper sauce
“Strozzapreti” pasta with Roman style artichokes with guinea fowl “salmi”
French pastry crusted veal fillet, chicken patè, Norcia ham and turne vegetables

Proposal #10

Fregola pasta with shrimps and oregano flavored aubergines
Potato gnocchi with lemon, clams and scallops
Sea bass fillet with Porcini mushrooms and crispy thyme flavored pine nuts

Proposal #11

Cannellini bean soup, octopus and fava beans
Risotto whipped with lobster and zucchini
Monkfish stewed with cherry tomatoes and Taggiasca olives

Proposal #12

Risotto with squid ink and sticks served with a pea pie
Tortelli stuffed with sea bass, fresh tomato and basil
Sea bream fillet stuffed with salmon, covered with zucchini and Castelluccio lentils

Some other options

Risotto carbonara style
Risotto, peas andred shrimps (seasonal)
Risotto, white truffle , scallops and ham (+ 8 euro)
Fregola with sea bass, black pepper, dill and fennel sauce
Fregola in Carcadè tea with shrimps and wild fennel
Barley with artichokes, fondue of taleggio cheese and sticks of Norcia ham (seasonal)
Barley , blackberries, radicchio,cubes of pumpkin zucca and amaretti biscuits

Mezzemaniche artigianali cacao e pepe style
Mezzelune pasta stuffed with pea cream with coulis of mint flavored tomatoes
Tortelli stuffed with artichokes, cheese and pepper (seasonal)
Ravioli stuffed with cauliflower, anchovy salted sauce and Amatriciana sauce
Agnolotti stuffed with aubergines, basil and mozzarella sauce, king prawns and Taggiasca olives
Tortelli stuffed with rabbit and asparagus and thyme sauce (seasonal)
Paccheri pasta in white duck sauce, with braised radicchio in Sagrantino wine
Nettle Gnocchi with fondue of Taleggio chese and walnuts
Chickpeas small balls with aubergines,tomato confit and salted ricotta cheese
Rigatoncini (small Rigatoni pasta) with Roman style artichokes and guinea fowl salmì
Gnocchi with black squid ink with sea fruits and cannelini bean cheese with sage
Spelt flour “Maltagliati” pasta with Porcini mushrooms, forest fruits and parmesan

Leek cream with green”gnocchetti” with spinaci and crispy Norcia ham
Velvet zucchini sauce with omelette with herbs
Lentil creamy soup with lobster
Cauliflower cream,small balls of red caviar and black truffle slices
and more for the second courses:
Veal fillet with coal oil and zucchini pie
Veal fillet in crusted pistachio goat cheese fondue and red cabbage in tonic water
Veal fillet with Porcini mushrooms tartare, lemon oil and crispy season spinach
Cheek with truffle and potato sage flavored pie
Veal leg with rosemary, lard and baked potatoes

Breaded piglet fillet with Pecorino cheese on a pistachio and spinach base
Sliced veal of Cinta in a Sagrantino reduction and a bunchof asparagus with bacon
Roasted lamb in Umbrian flavorings with a potato rostì
Lamb trilogy (rib, roasted lamb and hamburger) pure of aubergines +5euro
Boned guinea fowl stuffed with spinach, ham and apple calvados
Guinea fowl breast with fois gras, radicchio jam and chikory heart salad
Boned rabbit with potatoes , crayfish and a small bunch of green beans
Domestic chicken breast in a mustard, citrus sauce with a salad cherry tomatoes and Taggiasca olives

Dessert buffet

The final dessert buffet will be introduced by:

Cutting the wedding cake
Wedding toast with moscato grape “La Caliera”

For the dessert buffet you can choose and customize two different proposals:

1. Spectacular buffet of desserts

Trilogy of chocolate mousse in cup (dark,milk and white chocolate)
Piramyd of caramel puffs
Mignon Traditional Tiramisù
Chocolate cake with black cherries
Fruit tart
Small babà with Limoncello
Yoghurt Mousse with raspberry sauce
Coffee Parfait Lemon cake and meringue
Chocolate parfait with mandarin
Charlotte with forest fruits
Mignon basil flavored Panna cotta
Brulèè with pistachio
Strawberry mousse with whipped cream
Local “Crescionda spoletina” with custard
Fruit salad

2. Traditional umbrian cakes

Tarts with homemade jams
Hot “Ciambellone” with apple and custard
Pear strudel with chocolate and dried fruit
Aniseed biscuits
Almond “Tozzetti” biscuits
“Baci di dama” biscuits
Bitter almond macaroons
“Brutti ma buoni” – almond and hazelnut cookies

Beverages

White wine Stratus IGP Umbria, Tenuta dei Mori
Red wine Cumulus IGP Umbria, Tenuta dei Mori
Coffee
Digestive liquors and distilled liquors

The above mentioned cellars could be replace with others on request. This option will change the price.

Additional ideas for beverage proposal

Coffee corner

Selection of coffees from different parts of the world Ethiopia, India, Jamaica, typical hazelnut flavored coffee from Naples, coffee with cream or shaken coffee.

Additional ideas for appetizer

In case you would like to enlarge the starting buffet, we can propose:

Crostini corner

Crostini with liver patè, crostini with goat cheese and rocket, crostini with cannellini beans, black truffle crostini
Bruschettine with different Umbrian oil tastings

Seafood corner

Oysters and seafood
Giant salty grouper
Spelt Couscous with squids and Taggiasca olives
Octopus salad with potatoes and parsley pesto
Sautèed mussels and toasted bread
Salmon with black rice and ginger
Smoked swordfish with corn salad and citrus
King prawns in kataifi pasta
Velvet soup of chickpeas with genuine clams

Open-plan kitchen

An open cooking space where we will assemble, dress and cooking in front of your guests some dishes chosen between tradition and innovation, simple and genuine, with the adding of that something which will surprise you in absolute simplicity, like using wild herbs, combinations of colours, contrasts of taste and much more. Some examples:

Mixed wild vegetables and strawberries flavored with mill oil and fruity vinegars
Baked potatoes with scamorza cheese and black truffle
Trevi celery with Lonzino (local loin) and salted zabaione
Goat cheese small balls with fennel and sesame seeds
Cream of dried fava beans with a slice of salmon trout , crispy spinach and fried “spaghetti”
Salmon tartare with green apples and sour cream
Avocado, onion, tomato, lime and cumin
Codfish whipped with parsley, carasau sardinian bread and plum sauce
“Panzanella” salad of breadsticks and garden vegetables Gazpacho and skewer of vegetables

Tradition corner

Pecorino cheese biscuit with acacia honey and pear slices
Small French pastry “candy” of local Caciottina cheese with melted parmesan and black truffle
Parmigiana of Aubergines Umbria “Panzanella “ salad with breadsticks
Zucchini flowers stuffed with tomato coulis
Salt cake with local sausage and country herbs
Omelette with chicory Potato with scamorza cheese and truffle
Croutons with Umbrian paté Bruschetta with truffle

Farmer’s salads corner

(to be chosen among 5 typologies depending on seasonality)

Celery and capocollo with salty zabaione (eggnog) with white pepper
Crispy spinach, ham and parmesan slices salad of peppers, fresh tuna and quail eggs
Mixed salad of with aromatic herbs fresh and dried fruits, apple cider vinegar and extra virgin olive oil
Farro salad with vegetables and rocket salad of grilled aubergines, caciocavallo cheese and chilli oil
Rocket, champignon mushrooms and parmesan potato salad, mushrooms, bacon and celery
Cucumber salad with orange peel and mint, melon and asparagus
Salad of carrots and cinnamon flavored oranges, valerian salad, pineapple and grapefruit

Fresh “ricottine” cheese corner

(to be chosen among 8 typologies)

Mignon ricotta cheese with raspberries
Ricotta cheese and honey ricotta cheese with chocolate
Ricotta cheese and Nutella with pink pepper
Ricotta and pistachio, ricotta and poppy seeds, ricotta with citrus jam
Ricotta with figs, ham and rocket
Ricotta and marinated salmon with green tomato jam

Whims corner

Biscuit of Reggiano with acacia honey and pear slices
Small French pastry “candies” with local caciottina cheese, fondue of parmesan and black truffle
Little “Parmigiana” Sicilian style
Arancini croquettes
Salad of melon and asparagus, zucchini flowers with tomato coulis
The tomato “Pappa”
Compote of potatoes, quail eggs and cherry tomatoes

Raw meat and fish corner

Salmon tartare with sour cream spoon
Tuna tartare with grapefruit dressing
Marinated sea bass with orange and pink pepper
Smoked swordfish with valerian salad
Balik steak with white pepper and celery
Wild salmon with strawberries and dill
Tartare of croaker and citrus
Tartare di ombrina e agrumi

Warm soups corner

Chickpeas and rosemary soup
Porcini mushrooms soup
Velvet zucchini soup with herbs omelette
Fried bread croutons with pelt and lentils

Additional ideas for dessert

In case you would like to enlarge the final dessert buffet, we can propose:

Ice cream corner

Ice cream whipped “live”
Bomboloni fried “live”

Sorbet corner

(4 typologies at your choice)

Strawberry and mint, Mango and basil
Papaya and peach Banana and thyme
Passion fruit and orange Pear and peach
Pineapple and basil, Cocoa, mandarin and coffee
Cherry and Porto, Grapefruit and green tea
Blackberries and marjoram Raspberries and calamint

Spectacular fruits corner

Fruit salads Pineapple “Carpaccio”, strawberries and mint
Fresh fruit soup in spicy syrup
Flambé banana with rum and chocolate
Melon small balls with Porto Passion fruit with Chantilly
Alchechengi with dark chocolate Chinese mandarin skewers and cotton candy
Frosted grapes Papaya with raspberries and calamint

Rhum & chocolates corner

The corner of Rhum and Chocolates

Almond candies corner

Tasting spot for flavored almond candies
Chocolate dragees and liqueur bonbons

Extra services

Extra dishes (courses)
Sculptured of watermelon or pumpkin
Ice sceneries (minimum 4 pcs)
Sommelier for the wine service (one every 50 people)
Sitting lounge area consisting of 1 sofa with matching cushions, low table in combination and 4 pouf
Rectangular or quare fabric roof and side veils
Big lighting spheres (also suitable for water)
Small lighting spheres (also suitable for water)
Realization of tableau
Creation of outdoor scenographic areas with lanterns and candles, cushions, carpets and more to be quoted on request
“Confettata”
“Caramellata”
Illumination of large spaces with an external luminous sphere
Lighting with bright threads
Print of the menu