Terracotta Touches and Italian Charm in the Heart of Tuscany
From the couple... The couple decided on Tuscany after numerous trips together there and the fact that the bride's mother was born in Italy. Like many others, their "Covid wedding" was delayed multiple times -- from May 2020 until the eventual September 2022 ceremony. The couple wanted to be able to host all friends and family on the property for the full weekend (including multiple events at Villa Mangiacane, in Firenze, and a religious ceremony at the Certosa di Firenze monastery.)
From the couple... After dating long-distance (with Lisa in London and Ryan in DC), the couple relocated to Manhattan in 2017, and Ryan proposed during a trip together in California in 2019.
The bridesmaid's gowns were by Jenny Yoo.
The groom's attire was Michael Andrews Bespoke.
For the wedding reception, the following courses were served: Flan of Ricotta Cheese and Asparagus with Crispy Bacon as entrée. Fusilli Fresh Pasta with Lamb Ragout Sauce and Rosemary was served as the first course. For the vegetarian guests, homemade lasagne with zucchini and fresh basil was served. The couple decided to serve the Beef with Porcini Mushrooms and Roasted Potatoes and Vegetables Caponata as the main course. For those guests who were vegetarian, the Eggplant Parmigiana on a Tomato Coulis was served. The traditional Italian Tiramisu was served at the end of the meal as dessert. The white and red wines were provided by Mangiacane, which is a winery. The couple decided to offer also Sophia Sparkling Rosé.
The following flowers were used for the floral decor: mauve pink blush, peach, and ivory spray roses; light terracotta and ivory roses; blush pink peonies, ranunculus; eucalyptus; astilbe; scabiosa; and astrantia. The bridal bouquet was a round and compact arrangement of ivory and dusty pink roses, blush pink garden and spray roses, peach garden roses, white stocks, and ivory astrantia.
The wedding cake was realized by Sugarcups. It was a vanilla cake with an Amalfi lemon syrup, lemon curd, fresh raspberries, white chocolate drizzle, and vanilla Swiss meringue buttercream. The cake was decorated with real flowers provided by the florist Flowers Living.
