An Elegant Wedding Weekend at Borgo Corsignano in Arezzo

The bride and the groom dreamed about the idea of organizing a 3 days-events in the heart of Tuscany for their closest families and friends, who came from all over the world. They wanted to have a good time and create endless memories for all of them. As the years unfold, Helen and Alec will revisit these cherished moments through the lens of the talented photographer Adovasio. Their artistry ensured that every smile, every dance, and every sweet detail was captured in all its beauty, allowing this remarkable couple to relive the sweetness of their wedding day, over and over again.

Helen, the radiant bride, graced the occasion in a gown fit for a princess. Adorned with delicate white broided flowers, her dress was a masterpiece of elegance, weaving dreams and love into its very fabric. The hair & Makeup artist's skilled touch enhanced Helen's natural beauty, giving her a regal glow, truly befitting of a princess. Her hair, elegantly knotted, allowed delicate strands to frame her face, enhancing her allure.

An Aperitif of Bliss On the picturesque lateral terrace beside Granaio, guests gathered for a delightful and airy aperitif. Here, they not only savored the moment but also revealed in the love that surrounded Helen and Alec. The drinks buffet at the Trajan Bar Counter was a showcase of excellence, featuring three remarkable signature cocktails - the Mezcalita, Gold Rush, and Negroni - each adding a touch of sophistication to the celebration. As the sun began to set, this delightful interlude smoothly transitioned into dinner, where a delectable feast awaited the eager guests. An Exquisite Dinner: A Culinary Symphony Dinner, held between the Scuola and Limonaia, was a culinary masterpiece showcasing the finest Italian flavors. The menu, curated by Galateo, featured delights such as: Fresh Pasta: Buckwheat Paccheri fresh pasta with zucchini flowers pesto, confit tomatoes, and pecorino di fossa. For the bride and groom, gluten-free paccherini made from corn flour were served. Risotto: Risotto Carnaroli with asparagus, crunchy zucchini flowers, and Taleggio DOP. The main course options were equally tantalizing: Fish: Sea bass encased in a pistachio crust from Bronte, served with raw cherry tomatoes, capers, and Tuscan olives. Meat: Beef filet adorned with a Chianti Classico wine sauce, sage-flavored roasted potatoes, and steamed asparagus drizzled with extra virgin olive oil. Vegetarian Option: Eggplant Parmigiana, a homage to Italy's culinary heritage. To cap off this sumptuous feast, the time arrived to cut the wedding cake and raise a toast with Grappa Nonino.

The flowers selection included spray roses, cosmos, lisianthus, dahlias, stock and hydrangeas with a touch of greenery, ruscus and salal. The bouquet carried by the bride was a compact yet artfully asymmetrical arrangement, featured a harmonious blend of white blossoms, including garden roses, cosmos, dahlias, sweet peas, lisianthus, scabiosa, and a touch of greenery, all meticulously curated to perfection. The same flowers were used both for the half arch of the ceremony and the tables decorations. Every floral arrangement, a masterpiece, was lovingly crafted by the talented Flowers Living.

The Mille-feuille cake, a culinary masterpiece realized by the talented pastry chef from Galateo Ricevimenti, was not just dessert; it was a metaphor for their love's many layers, a promise of the sweet journey that awaited them. The bride and the groom really had fun preparing the cake togetjer with the pastry chef in front of their guests.

As the bride and groom stood together for to thank the guests at the end of the dinner, Alec, in a heartwarming gesture, presented his beloved Helen with an unexpected gift - a soul-stirring piano performance of "Clair de Lune." These notes, both tender and timeless, etched themselves into the hearts of all who were present, adding an unforgettable layer of romance to an already magical day.