An Airy End Of Summer Wedding In Tuscany
From the bride and the groom: Some of our favorite memories are sitting around the dinner table with friends and family, and sharing stories over food and wine. We wanted to extend that experience into our wedding night by having all of the dinner tables connected with local wine grown from the vineyards of our Venue and delicious Italian food. We wanted a venue where our closest friends and family could stay on site with us, and we could spend the entire weekend surrounded by love. Waking up and meeting everyone for a warm breakfast or optional yoga made the entire weekend feel so relaxing and peaceful. Daniela and team helped us take our vision and bring it to life. They worked with the florists and light designers to enhance the natural beauty of the Venue’s grounds and ensured that all of our guests felt welcomed and comfortable throughout the three-day event.
From the bride and the groom: Chris and I met while living in New York City. One weekend while I was visiting my mom, she asked if she could introduce me to her friend’s son, Chris, who lived only about ten blocks away from me in Manhattan. Once we met, we fell quickly for each other and have been together ever since. It was a few dates later when we realized we had actually grown up only a town over from each other and may have never crossed paths if our moms didn’t introduce us—the weekend that Chris was going to propose also happened to be around the time that my dad was planning on retiring from work. I suggested that we throw a surprise party for my dad, and my mom stepped in to plan it. I spent the entire day thinking I was distracting my dad to not ruin the surprise for him, and my only job was to drive him to the party with Chris. When we arrived at the restaurant, my dad disappeared, and Chris walked me over to an archway outside the restaurant. He proposed under the archway, and after I said yes, all of our family and friend immediately started running out of the restaurant, cheering. Chris had planned the entire surprise, including having some of my friends fly in to celebrate. Inside the restaurant, Chris’ mom and sister decorated each room with photos and memories of us. (We had a party for my dad a few weeks later when he retired!)
The bride wore a wedding gown by Jude Jowilson, purchased at L’Fay Bridal NYC. The second outfit was from Reformation.
For the bridesmaids' dresses, I wanted each of them to feel comfortable and love the dress they wore that day. My friends each picked their own dress; they all have excellent taste and worked together to create a cohesive, neutral palette.
The groom wore a custom-made suit from Indochino NYC.
During the cocktail hours, the following finger foods were passed around by waiters: tartlet with ricotta cheese, thyme, and candied ginger zest; bruschetta with porcini mushrooms and truffle-flavored oil; small blinis with smoked salmon and dill; small waffle cones with tuna tartare; tartlet with burrata, jelly tomato, and basil caviar; mini quiche with Greek feta, olives, and rosemary; Tuscan fried bites passed around by waiters in bamboo cones; cinnamon Parmigiano cheese cubes; rice balls with pecorino cheese and truffle; sage leaves; zucchini flowers; eggplant and mint pearls.
During the wedding reception, the menu served to the guests was composed of the following courses: Acqua di pomodoro con Burratina e basilico croccante as the entrée. The couple asked to have this course presented to the guests with the Italian name and not translated. Eggplant ravioli dressed with aromatic herbs pesto sauce, sweet tomatoes, Bufala mozzarella DOP, and basil leaves were served as the first course. The main course was beef fillet served with Chianti Classico wine sauce. For those guests who didn't eat meat, the couple decided to offer a champagne and lemon seabass fillet on a bed of vegetable filangé or zucchini and zucchini flowers savarin on an ewe’s cheese velouté served with a stuffed zucchini flower for the vegetarian guests. The main courses were served with the following side dishes: sage-flavored roasted potatoes, steamed asparagus dressed with extra virgin olive oil. Chardonnay Tormaresca IGT Puglia was served to the guests. The groom preferred La Segreta Sicilia DOC. The red wine was provided by the venue, which is a winery. The Prosecco Soligo was served for the toasts and with the cake.
The bridal bouquet was compact but asymmetrical and a little bit unstructured with lilac garden roses, purple freesias, blush pink spray roses, white oxypetalum, wax flowers astilbe, astrantia, and eucalyptus. The flowers decor was made with the following flowers selection: pink pepper, wax flowers, normal roses and garden roses, astilbe, dahlias, delphinium, allium, Proteas and hypericum, Astrantia and different kinds of eucalyptus, salal leaves, and jasmine vines.
From the bride and the groom: The bride wrote a letter to each of the parents, the bridesmaids, and groom to be opened the morning of the wedding. The bride’s brother played guitar for the wedding ceremony, playing some of the couple’s favorite songs. The song selected for the Father-Daughter dance was her parent’s wedding song. The bride’s father was surprised and recognized the song immediately, making the dance even more meaningful.
