Chef & Menu
As many of you know, we originally chose Masseria Moroseta as our wedding venue because of the chef - Giorgia Eugenia Goggi. Sydney had been following her and Moroseta on Instagram for a few years (@giorgiaeugeniagoggi), and Giorgia's meatball recipe is one of Shane's favorite meals. Her work at Moroseta has been internationally recognized, and she's been featured in numerous publications, including Vogue. The below is her bio, and we encourage you to learn more about her:
GIORGIA WAS BORN AND RAISED IN MILAN. AFTER STUDYING AND WORKING IN FASHION AND DESIGN, SHE DECIDED TO EMBARK IN THE WORLD OF GASTRONOMY.
SHE SPENT TIME TRAINING IN DIFFERENT CULINARY SCENES IN MILAN, LONDON AND COPENHAGEN – MERGING COOKING TECHNIQUES WITH HER AESTHETIC, PROJECT CULTURE AND CREATIVE METHODS LEARNT DURING HER STUDIES.
SHE IS MASSERIA MOROSETA’S RESIDENT CHEF SINCE 2017, WHERE SHE HAS DEVELOPED HER PERSONAL VISION OF A HEALTHFUL, SEASONAL AND SPONTANEOUS CUISINE.
IN LOVE WITH EVERYTHING THAT SURROUNDS FOOD. NOT ONLY COOKING: ORGANIC FARMING, STYLING, PHOTOGRAPHY, CULTURE, STORYTELLING, CERAMICS – MAKE THE UNIVERSE THAT SURROUNDS HER.
Welcome Refreshers
5:00 - 5:30
BASIL LEMONADE
CUCUMBER MINT WATER
Aperitivo
6:00 - 8:00
VEAL MEATBALLS WITH CITRUS AND MINT, COOKED IN SHALLOT AND TOMATO SAUCE
ROASTED OYSTERS WITH BROWN BUTTER; CRUDO SELECTIONS
ROASTED CARROT AND CAPSICUM GAZPACHO, ROASTED ALMONDS AND BASIL OIL (VEGAN)
TARTARE SANDWICH, BLACK GARLIC EMULSION, CHIVES, BUCKWHEAT
CHARCUTERIE AND CHEESE STATIONS
PROSECCO | MOROSETA SPRITZ
Dinner
8:00 - 10:00
LASAGNA WITH RAGU, PRESERVED CITRUS, AND MINT
FREE RANGE LOCAL CHICKEN IN SAGE AND SHALLOT SAUCE, NEW POTATOES WITH HERB BUTTER, GREENS
LEMON ROSEMARY CAKE, COFFEE BAR
Cocktails
AFTER DINNER
SHANE'S SIGNATURE MOCKTAIL
CLASSIC DAIQUIRI
WHISKEY SOUR WITH EGG WHITE
MONKEY 47 GIN MARTINI ("THE FRANK")
VODKA SODA
QUARTO BASTO SIGNATURE COCKTAIL
Midnight Panzerotti
SOMETIME LATER
LOCAL FRIED PIZZA DOUGH WITH A TOMATO AND MOZZARELLA FILLING