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Weddings, L’Aquila, and Fritte Miste

Posted in Caro Diario.(dear diary..), cucina, entertaining, and Weddings in Italy

fritte mistesan-silvestro.jpg

 fritte miste              San Silvestro 

Weddings in can only think of one thing when you hear those words-‘never ending food’ or endless buffet, and this was no exception… 

This past weekend I had the ‘uber’ pleasure of attending the wedding of a prominent person from our little town here. But the wedding was held in one of the 99 churches of the city of L’Aquila. Imagine, the center  of this city that dates back to the 800’s contains 99 churches. The church we went to was San Silvestro, it was constructed in 1350 and has many frescoes that decorate the walls as well as contains many famous works of art. The wedding ceremony was a long one, as usual. But I just kept thinking about the wonderful 8 hour meal we were going to partake of  once the ceremony was over.

And the meal was a long one- but well worth the wait. The reception was at an agriturismo in L’Aquila called Casa Signorile and they produce eveything in house . The event began with a huge buffet outside that contained everything one could imagine from fresh parmigiano-reggiano cheese to smoked salmon to bruschetta, to fritte miste being made right before your eyes. For wines,paired perfectly were the Trebbiano D’Abruzzo  and Prosecco- to  overflowing.

The buffet seemed never ending and as we all thought the dessert was ready to be served, we were told to go inside and sit at our assigned tables for the dinner. Dinner? what..I thought we just ate dinner. But no that was our appetizer we were told. The dinner was a five course one:

*Fagottini di porcini mushrooms served with a vellutato sauce made with the saffro nproduced locally in the nearby town of Navelli

*Fettucini with melanzane and vongole

*Oven baked rombo (type of fish) with fresh steamed cozze (mussels)

*lemon sorbetto (to clean the palate)

*Porchetta (a typical pork dish made with a lot of spices)

*Oven Baked Potatoes


All served with a locally produced heirloom wine-Pecorino

Then it was outside to the dessert buffet tables. Fresh fruits, exotic fruits, sliced watermelon, tiramisu, Italian cream cake, apple pies, creme caramel, panna cotta, meringue and the torte nuziale (wedding cake).

Espresso to finish..

Oh, I think I am losing count… it is not 5 courses but 10 and counting.

I am too full for any more food talk but I will be posting the recipe for the wonderful fritte miste I had at the wedding reception  in the next few days and may I say it was  Buonissimo!!! Stay tuned..

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