Reunions and roses

It's been a hectic few days here, nothing new there but we have been thrilled to welcome back Simon & Kayleigh who were kind enough to involve us in their wedding two years ago.  The lovely couple had been here on holiday two years prior to their wedding and came back for a wedding rekkie a year later after they had become engaged and decided this was the place for them.  It was our biggest wedding to date with 54 guests for our 6 course banquet on the terrace with the Tuscan hills and a dramatic sunset for the perfect backdrop.  Weddings are always a hairy affair for us!  We stop sleeping about two weeks prior and start to panic that some unforseen event will ruin the bride and grooms most precious day......no pressure!  The larger the number, the hairier it becomes!  However, Kayleigh was a bride organised unlike any other and arranged the event with military precision.....oh if all brides and grooms had a Kayleigh!  It left very little for us to panic about and it was a huge success and lots of fun.  Spending an entire week with a couples friends and family makes us a part of the festivities and it is all very personal.  We have become friends with all of our brides and grooms and it is such a pleasure when they come back (apart from the hangovers!).  If you are looking to get married in Tuscany or at Patrignone have a look at our weddings section here http://www.patrignone.com/58/Patrignone_Weddings.html.
As a suitable send off for Simon and Kayels we had our weekly banquet last night as it was their last night with us.  Everyone staying came along and enjoyed the four course banquet and I made sure to do some of the dishes from the wedding including deep fried battered sage leaves with anchovy, crostini with gorgonzola dolce and caramelised pear and rosemary crusted chicken fillets with tomato, caper and olive salsa.  Dolce was dictated by the garden this week with pistacchio and rose cake.  We have three large pushes of these wonderful, dense pink roses that are very heavily perfumed.  Their flavour is heady enough to make a delicious licquor and the petals, when sugared are beautiful and yummy.