When we arrived in New Zealand in 2011 with a pasta machine, a handful of family recipes and a dream of bringing real Italian food to this country, we had no idea that weddings would become such a big part of our story. Over the years, from the first nervous events to the hundreds of celebrations we have now been part of, we have learned things that no cookbook could have taught us.
Here is some of what we know.
Timing is everything — and it is never what you planned
Every wedding runs late. The ceremony goes longer than expected, the photos take longer than expected, and suddenly the guests who were meant to sit down at 6pm are sitting down at 7pm. We have learned to be ready for this, to build flexibility into our service, and to never let a delay become a problem for the food. A good caterer reads the room and adapts.
That said, there is one thing that helps us more than anything else on the day: a trusty someone — a wedding planner, a coordinator, or even a reliable friend — who can liaise with us and keep us updated as the timeline shifts. Fresh pasta waits for no one. Once it is cooked, there is no going back, and knowing what is happening five or ten minutes before it happens makes all the difference between a perfect plate and a rushed one.
Three ways to serve — three completely different vibes
One of the first things we talk about with couples is how they want the food to feel, because the service style shapes the entire atmosphere of the evening.
The caravan walk-up is the most interactive option. Guests come to the window, they chat with us, they ask what's in the sauce, they tell us about the last time they were in Italy. Some of our favourite conversations have happened through that little caravan window. It creates movement, energy and a relaxed festival feeling that works beautifully for informal outdoor weddings.
Family style is the most deeply Italian of the three. Generous sharing platters of pasta arrive down the centre of the table, to be passed and served and enjoyed together. Everyone sits down at the same moment, the conversation flows, and the meal feels like a true celebration around the table. It is our most relaxed service and creates a warmth that is hard to replicate any other way.
Cocktail style is perfect for couples who want to keep things light and social. Our waitstaff move through the crowd with trays of arancini, crocchette, bruschetta and small pasta portions, so guests can eat, drink and mingle freely without ever having to sit down. It suits a certain kind of wedding perfectly — one where the dancing starts early and nobody wants to stop moving.
There is no wrong answer. The best choice is the one that matches how you and your guests like to celebrate.
Dietary requirements are not an afterthought
We are 100% gluten-free, which means that when a guest with coeliac disease or a gluten intolerance comes to our window, they can eat everything on the menu without having to ask, without having to check, without feeling like a burden. We have seen the relief on people's faces more times than we can count. At a wedding, everyone should feel equally celebrated at the table.
The simpler the menu, the better the food
Early on we sometimes offered too many options, trying to please everyone. We have learned that a focused menu done exceptionally well is always better than a long menu done adequately. Two pastas, made from scratch, with the best ingredients we can find — that is what people remember.
Weather in Northland is a character, not a backdrop
We have cooked in 35 degree heat and in surprise summer downpours. We have set up in paddocks with no shade and on clifftops with no shelter from the wind. The New Zealand outdoors is beautiful and unpredictable in equal measure, and after enough weddings you learn to prepare for everything. The caravan helps — it is our kitchen, our shelter and our home base all in one.
The couple always sets the tone
We have catered relaxed barefoot weddings where guests danced on grass all night, and elegant formal receptions where every detail was considered for months. In every case, the energy of the couple flows through the entire day. When the couple is calm and joyful, the guests are calm and joyful, and the whole event feels easy. It is something you cannot manufacture — and when you see it, it is a privilege to be part of.
The last guests to be served matter as much as the first
In any service, there is a temptation to focus on the beginning — the arrival, the first impression, the first plates out. But the guests at the end of the line deserve exactly the same experience as the ones at the front. This is one of the reasons we love the Bis di Primi format — no orders, no shortages, no disappointment. Everyone gets the same wonderful thing.
It is never just about the food
After 100+ weddings, the thing we are most sure of is this: people do not remember every dish they ate, but they remember how they felt. They remember whether they felt welcomed, whether they laughed, whether the evening flowed. Food is the backdrop to all of that — and when it is done well, it becomes invisible in the best possible way. It just feels right.
We are grateful for every couple who has trusted us with their day. It is not something we take lightly.