Catering My First Wedding

In 2022, after a year spent cooking in every possible kitchen you can imagine—running a restaurant, juggling countless tasks—I swore to myself that I would never cook for a wedding. And yet, there I was, having catered my first one.

I grew up in my family’s restaurant business. We had two locations: one right in the heart of my hometown, Sulmona, a classic local eatery; and another, a bit outside the centre, called Don Rodrigo, which we used exclusively for weddings, baptisms, and other big celebrations. I have vivid memories of these events—we catered to large numbers, and I helped my father in the kitchen from when I was a little girl.

So why, for so many years, did I feel such resistance to the idea of cooking for a wedding? Honestly, I didn’t know. But now, I realize it’s because I’d never been to a wedding where the food stood out. It always seemed that people would spend so much on everything else—except the food. It felt like the quality of the meal was often overlooked (unless, of course, the couple were crazy foodies like me).

Don’t get me wrong, I’m not here to throw shade at other chefs or caterers, catering for large numbers is a tough job, but it’s true—I never had a memorable food experience at a wedding. So, one day, I felt a shift. I felt the call to change that.

I thought, “What if I could cook for weddings and make the food great? What if I could make the best food possible, food that people would remember long after the party ends?”

And that’s how it all began. Before I knew it, someone asked me to cater their wedding. From there, everything just fell into place.

I simply did what I love: organizing, talking to people (you can’t imagine how much I love talking to people!), sourcing the best ingredients, and planning everything to perfection. Cooking for large events requires careful organization if you want to maintain quality, especially when cooking for a lot of people.

I knew I had to be smart with the menu, choosing dishes that I could execute flawlessly, at scale, without compromising on quality. Using only the best seasonal ingredients was non-negotiable. And of course, I surrounded myself with the best team. I didn’t invent anything new, but I poured all my passion, love, and respect for food into every dish.

At the end of the day, life isn’t just about making money. For me, it’s about creating memorable experiences for people. My secret? I cook like it’s my own wedding, every single time.

Sign up to the interest list

Keep up to date with the latest tours, events and recipes.

Sign up to the interest list

Keep up to date with the latest tours, events and recipes.