DYNAMIC APERITIFS

Banqueting Il Moro Events

Banqueting Dynamic Aperitifs

In this type of banqueting service , the criterion used is “free flow”, themed islands created in the location chosen by the customer.

The customer’s Guest is at the center of the event itself because he interacts directly with the various specialized chefs or masters present in the event.

Some types of islands that are most in demand:

1. Oyster, raw fish and caviar
2. Master butcher – raw domestic native meats and bbq
3. The greengrocer – raw seasonal vegetables – bbq – fry
4. The pasta maker – making fresh pasta, cooking and service during the event;
5. Master baker – baking bread, pizza and derivatives during the event
6. The cheesemaker – on-site production of severed dairy products;
7. The Fishmonger – cooked fish – bbq – fry
8. The pastry chef – assembly in front of the Guests of the ceremonial cake and small pastries
9. The butcher – cured meats and sausages with DOP-IGP certification or Slow Food presidium cut by hand or with a manual slicer in front of the customer
10. The greengrocer – seasonal fruit cut, fruit extracts or smoothies in front of the customer
11. The sommelier – tasting of wines, sparkling wines and champagnes served directly by the sommelier
12. The bartender – cocktail bar with the creation of the desired cocktail in front of the customer
13. The ice cream maker – homemade ice cream service in front of the customer.

Dynamic Aperitif

Why?

A dynamic aperitif allows you to create dedicated food and beverage itineraries in order to make guests free to follow the stimuli, colors, scents and smells that come from the various islands.

The interaction between the Guests, the cooks, the chefs, the pastry chefs, the sommelier and the bartender associates the need to consume with the pleasure of interacting both for food and beverage and for curiosities related to food and drinking.