After the ceremony, the couple and the guests enjoyed their aperitif. The finger food and bruschettas were served by the waiters circulating among the guests. There was also a drink station with Aperol Spritz, Prosecco, juices, water, and Italian salty bites. The seated dinner consisted of the following courses:

Starter: Courgette flower with Burrata cheese filling, on cherry tomato sauce and crispy white celery First Course: Cappellacci with buffalo mozzarella and artichokes filling and Pecorino Romano flakes Main Course: Beef fillet with foie gras, Colonnata lard, and raspberry sauce served with Florentine Caterina de’ Medici salad with nuts, Pecorino cheese and anchovies Potato tart with red onions and sage

Dinner wines: Marchesi Frescobaldi 'Castiglioni' Chianti DOCG Marchesi Frescobaldi 'Albizzia' Chardonnay Toscana IGT Wedding cake: Millefoglie with Chantilly cream, covered with strawberries Sweet bites: mini tiramisù mousse

Dessert beverages: Spumante Brut (Sparkling wine) Spumante dolce (Dessert wine) Champagne tower! Espresso coffee Tea infusions Limoncello Grappa National spirits.

The party continued with an open bar and late-night snacks.