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A wide range
of regional Italian and international dishes
Our chefs use carefully selected, top-quality raw materials to prepare their delicious and refined dishes. Their goal is to create only the very best for the people who choose to celebrate their unforgettable moments in Tuscany… and throughout Italy. We can set up food stations with typical regional dishes or international recipes to liven up your buffets or to make cocktail parties and social events even more memorable.
There’s a wide range of stations to choose from: sushi and raw fish; foie gras and oysters; numerous versions of tartare; gourmet burgers. In terms of drinks, there can be stations for blended drinks or flavored waters. Or there can be gourmet pizza stations, areas devoted to national and international cheeses, salads and carpaccios. You can also choose to have stations that focus on smoked meats or expressly made crostoni. Other stations might include fried foods, quiches and rustic savory cakes, canapés, gourmet omelettes, or hand-cut hams from around the world.
One of our signature experiences is a tour of Italy with stations devoted to traditional regional cuisines, from north to south.
From Trentino and Valle d’Aosta, lovers of the mountains enjoy polenta with chamois, herb tartare with bleu sauce, and speck dumplings. We pay homage to Veneto with classic Vicenza-style cod, fried red radicchio, and polenta with herring. Lombardy is represented with its famous polenta and osei, pinzoccheri with bitto and casera cheese, or schisola.
We celebrate Emilia Romagna with gnocco fritto, tigelle, and erbazzone. The Marche region offers all the goodness of olive all’ascolana, raw cod with orange peel, and the renowned ciauscolo. Liguria is represented by its famous moscardini, salted borage pie, and stecchi alla genovese.
Lazio’s culinary traditions include Roman-style artichokes, Roman-style supplì or tripe, Ariccia porchetta (roast suckling pig), and Roman abbacchio (lamb chops). The Abruzzo station offers caciocavallo and anchovy crostini, sheep arrosticini, and cacio e goose pallotte.
Continuing our journey southwards, guests can taste Apulia through mussels arraganate, friselle with tomato and basil, fried mussels, and endless burrata... A Calabrian station might include eggplant meatballs, herring Calabrian style, stuffed anchovies, and fragrant swordfish rolls.
Molise conquers the palate with Nnoje, the typical pork salad, and fried dough. Campania is an explosion of flavors with casatiello, octopus alla luciana, potato gatò, or cod pizza.
A station devoted to traditional Sicilian food would offer arancini, scacce ragusane, or sarde a beccafico. Finally, some Sardinian delights include sardine fritters with fennel, stuffed squid, Sardinian favata, and pane frattau.
A Japanese station would include a selection of sashimi, temaki, or futomaki served on trays with disposable bamboo chopsticks. A Spanish corner could offer numerous variations of paella, vegetable gazpacho, hand-cut Patanegra ham, and fresh fruit sangria.
variations of paella, vegetable gazpacho, hand-cut Patanegra ham, and fresh fruit sangria. A Mexican station could entice with tacos, tortillas, nachos with guacamole. The exoticism of the Orient could be present in Turkish favorites, including kebabs cut on sight and served on Turkish bread, sarma, or karniyarick.
An Arabian station would amaze with traditional dishes, including falafel, kebabs, and samovar green tea. There could be an American station with traditional hamburgers done in all sorts of variations, including gluten-free rolls, chicken and pork hot dogs, and potatoes done steak-house style.
A Greek station would appeal with classic Greek salad, moussaka, and vine leaf rolls with rice and meat. Indian foods might include lentil flour patties and rice with spiced vegetables, vegetable kebabs, and lamb or veal kebabs.
