Updated: Aug 8
Petals recently had the privilege of designing for a fairytale wedding in Aosta Valley in Northern Italy.
Since I'm Italian by marriage and the bride and groom are both Italians (and incredibly good friends of ours) who are living abroad in California, a lot of the stress of designing a wedding from abroad and in a foreign language was alleviated.
The Wedding Ceremony
The wedding ceremony took place in the same church where the bride's parents were married and the reception followed at a medieval castle a ten minute drive up into the foothills--surrounded by apple orchards and wine vineyards. The bride and her father arrived at the church via a vintage yellow cinque cento. The ceremony was conducted by the local priest who is also the bride's cousin.
While the ceremony and mass were in Italian, readings were done in both English and Italian. The music perfectly captured the mood and was provided by an incredibly talented opera singer accompanied by the church's ancient organ. .
For the bridal bouquet I used a single raspberry protea, blush roses, white dahlias and cosmos, eucalyptus sprays and sprigs of rosemary and grape vine that I foraged from the garden outside of the apartment we were staying at.
The Reception - in a castle!
After the ceremony, guests were shuttled into the hills to a nearby medieval castle. The entire castle was open to guests to explore while the reception took place in the castle gardens. Musicias played from the ramparts above until sunset when a DJ took over for the dance party.
Both the bride and groom are foodies and the bride's father owns Le Greniere, a renowned restaurant in posh Saint Vincent so the food was incredible.
Rustinc food carts lined the outer edge of the castle garden and included an over-flowing cheese station, cured meat cart, wood-burning pizza oven, quesadilla featuring cheese sourced from the local farm, and about a million other things I cannot even remember. A full bar provided every kind of cocktail imaginable, though I stuck to the classic "when its summer in Italy" aperol spritz. Deserts included the best cannoli I've ever had (I'm told the secret is filling them on-site) and a magically light, three tier fruit tart with Bavarian cream.