Romantic Destination Wedding in Tuscany
October 23, 2014
Classic WeddingsAl FrescoWeddings in Historical Venues
There are so many incredible places in the world sometimes I'm torn about visiting the same destination twice. Then there are some places so undeniably beautiful, so beyond charming, you wish you could return again and again. This Tuscan wedding captured by Alison Chang Photography makes us want to jump on a plane bound for Italy. The breathtaking hilltop villa? The romantic al fresco reception? Every lovely inch is here for your viewing pleasure.
View as
From the Bride... The inspiration behind our celebration was based on my fascination with Tuscany. I have always been drawn to the region's rustic charms and gastronomy and knew it would become crucial elements to a magical day.

We opted to have a private civil ceremony in the UK, but decided to host a small reception in a quaint town in northwestern Tuscany. The villa we rented for a week accommodated over 35 guests and was situated on the hills overlooking Lucca. It also doubled as our venue for the party where two long tables were set up on the grounds with fairy lights strung above the tables, lit as the sun started to set and twinkled into the night.

The dress was Claire Pettibone's Sky Between the Branches. The only requirements I had for my wedding dress were that it is not strapless and will seamlessly tie into a relatively relaxed but romantic scenery. In the end I just fell for the lace work and knew it would be the perfect fit.

For the tables, we chose muted tones: white table cloths and and burlap table runners to better accentuate the softer pastels from the flower arrangements in mason jars and the lush greens from the garden. Details such as fresh rosemary tied in pink ribbon on the chairs and delicate lace draped over the tall cocktail tables were all beautiful, complementary additions dreamed up by our amazing wedding planner, Glenda Marradi.

The food served was primarily traditional Tuscan fare: papa pommodoro, pecorino and burrata cheeses, bruschetta with fresh tomatoes and beef tartar meatballs drizzled with truffle oil were among the hors d'oeurves that were served. The sit down meal consisted of a risotto with pecorino cheese and zucchini topped with toasted pine nuts and homemade papparadelle pasta with wild boar ragu. It was the "live cake" that will probably be what most guests will remember. The chef conducted a live demonstration of millefogli (aka Napolean) with chantilly creme and fresh strawberries.

It was an intoxicating evening and was more than what we could have possibly hoped for.