Wedding menu and wedding cake

At this point, whether or not you turn to a catering service and independent of choice for the wedding, we propose a scheme based menus, you may be especially useful in the event that you decide to organize themselves Having lunch on matrimonialevostro marriage. For starters, you can serve an aperitif. Know that the custom of the bride and groom wait to open the buffet has been superseded by a po 'time, especially since, including photographs, filming and all convenevoli, the guests are not happy to wait hours. So, do quietly serve aperitifs before the wedding, which will open the refreshments at the time of appetizers. Another rule to remember is to serve more varieties of the same scope to give guests the opportunity to choose what to eat, especially in the event that a scope not like it. This also reduces the risk of criticism, because everyone will have had the thing you like.

Returning to the menu, you can serve two or more cocktail fruit, preferably soft drinks or alcohol just because they are refreshing and not weight. For example:
-Mimosa:
Pour into a jug of orange juice and dilute it with the sparkling ice.
Serve immediately or store in cool.
-Bellini:
Peel peaches and centrifuge or pass them in a colander a funnel. Pour the juice in a jug and dilute it with the sparkling ice.
Serve immediately or store in cool.
As an alternative to the cocktail, are happy with the juice of exotic fruits and citrus fruit.
The cocktail may be served in glasses or cups low and wide, all decorated with the appropriate accessories or, more simply, with a slice of fruit supported on the edge of the glass.
The cocktail may be accompanied by tasty appetizers as starters:

* Tocchetti parmesan and / or other types of cheese
* Canapés
* Pitted olives
* Pancakes small enterprises: mozzarella cheese panate; bundles stuffed with cheese and tomatoes;
* Panzarotti mignon
* Courgettes and grilled eggplant, seasoned with salt, olive oil, balsamic vinegar and mint

Each flow can be served in an oval pan, decorated with leaves of vegetables or with kitchen paper to colored plain, alternatively there are dishes hovers straw baskets, wide and low.
After cocktails and hors d'oeuvres, we await the arrival of the bride and groom are to continue. Open the banquet, you can serve two samples of pasta dishes, a meat, for example:

Pennette Egyptian:
amount to 10 people: 1 Kg. peeled tomatoes; 1Kg. sausage, 1 Kg. pennette of striped;
Making soffriggere garlic, add the crumbled sausage and peeled, let cook for 15 minutes.

After add spinach and boiled already cut and leave mix all the cream and add salt and pasta when al dente. Serve in dishes by adding flakes of parmesan cheese and a sprinkling of paprika.
and the other first dish of fish, for example:

Linguine of Positano: quantity for 10 people: 1 kg of Linguine, 400 gr. shrimp, 600 gr. of mussels, 600 gr. clams, 400 gr. of squid, tomato rose, a glass of white wine, a clove of minced garlic, salt and pepper.

Heat in a pan with garlic and parsley in 4 tablespoons of oil. Combine squid, shrimp, mussels open, the clams and wine. Add tomato rose, cook a moderate flame for 15 minutes. Meanwhile cook the pasta al dente, drain and season with the prepared sauce, mix all doing the same pan of sauce.
For main courses you can repeat the double-tasting meat and fish, or serve a single scale, perhaps giving the guests a choice.

Incartocciati polyps:
amount to 10 people: 1,500 gr. polyps, garlic, oil, 800 gr. of peeled, parsley, salt and pepper.
Heat in a pan with garlic and parsley and tomato and, after cleaning the polyps, add them to the pan with the pepper. Do cook on a low flame until the polyps are tender and sauce thickened. To serve, adagiare a flat floor in a sheet of aluminum paper, put at the center of a sheet with octopus sauce and close the foil to form a bag.