Most couples who marry in Tuscany are organising the whole thing from another country, often another continent. You are choosing suppliers you have never met, for a venue you may have seen once, in a language you do not speak. Catering is the part where that gap is felt most, because it is the biggest line in the budget and the hardest to picture.
This guide is written from the supplier side. We do mobile Neapolitan pizza — we are not the reception caterer — but we work in the same villas every summer and we see the same questions and the same mistakes.
A Tuscan wedding is four meals, not one
- The welcome or rehearsal dinner, the evening guests arrive
- The reception itself, seated, formal, the meal you plan first
- Late-night food, once the dancing has been going for a few hours
- The day-after lunch, usually at the villa, usually smaller
Couples budget carefully for the second one and improvise the other three. That is normally where the week goes wrong: guests arrive at ten at night with nothing to eat, or the dance floor empties at midnight because people are hungry.
What villas usually allow
Every Tuscan villa has its own rules and you should read them before you book any catering. The restrictions that come up most often are open flame outdoors in summer, noise curfews, and vehicle access on gravel or unpaved drives. Our oven runs on gas rather than wood, which removes the first of those three for us. For the others, we need a flat parking spot and a route a van can drive.
What our part costs
| Guests | Pizza only | Pizza + beverage | Pizza + beverage + antipasti |
|---|---|---|---|
| 0–30 | €2,250 | €2,750 | €3,250 |
| 30–50 | €2,600 | €3,400 | €4,200 |
| 50–70 | €3,000 | €4,050 | €5,100 |
| 70–100 | €3,250 | €4,550 | €5,850 |
Prices include VAT and transport of the truck and oven anywhere in Tuscany. Service lasts 3 hours, with unlimited pizza throughout, four types agreed with you in advance. A percentage deposit confirms the date; the exact amount is written in your quote.
What is not included
Tables and chairs are not ours. Neither is the bar, the music or the flowers. We bring the truck, the gas oven, the dough, the ingredients, the staff and our own clear-up, and we take all of it away again.
Who is cooking
A Neapolitan pizzaiolo who has lived in Siena for fifteen years and also runs the pizzeria La Napoletana 2.0, recognised by 50 Top Pizza as a Pizzeria Eccellente in 2021 and covered by Scatti di Gusto and Gazzetta di Siena. The dough is authentic Neapolitan, T.O.P.N., matured 24 hours.
How far ahead to book
Send us the date as soon as you have the venue. We can only serve one event at a time, and Saturdays between May and September go first. If the date is free we say so immediately, with the price already published, so you can put the number in your budget the same day.
Every band and every package is published, VAT and transport included.
