A Trip to a Fairy-Tale Wedding in an Old Villa on Lake Annone - Part II

Among the reasons that brought us here is also the fact that a friend of ours is getting married in a few months, and she was curious to discover how she could bring her dream wedding to life in this historic residence. After a walk among the centuries-old trees of the always well-kept park, and after seeing the sumptuous rooms of the villa, including the one with the piano and fireplace, the little room with the oval table usually requested for private and business dinners, not to mention the breathtaking veranda seating about a hundred people, our bride-to-be exclaims enthusiastically: "But I would want the villa all to myself!" No problem, replies the owner Ambrogio Gilardoni as we settle into the spacious veranda, which opens onto a fabulous view of the garden and the mountains. "Our new Villa in esclusiva package lets you rent the whole villa, from the attic to the garden.

In this way guests can start with an aperitif at tables set in the greenery, then dine in the exclusive attic, which can host up to 170 people. The cake can be served again in the garden, in a unique and romantic setting," explains Mr Gilardoni, who after thirty years' experience in catering arrived here five years ago and today runs the venue together with the chefs Marcello Giubbi and Andrea Romano Checchinato, who have fifteen years of work in the United States behind them. Coordinating all the activities is Mrs Monica, the manager.

For a year now the villa has been experiencing an important period of rebirth that has involved both the kitchen and the location itself, thanks to a careful renovation of certain parts of the building, carried out to meet the new needs of couples while at the same time respecting the precious nature of the historic residence. During weddings everything is looked after down to the smallest detail and the ceremony is organised according to individual needs: since every room in the building is usable, it is possible either to rent the whole villa and place it at the disposal of your guests, or to create a more intimate event confined to certain spaces of the location. Whichever solution you choose, the quality will always be top-level; even the pastry chef is a celebrity who had prepared cakes for the weddings of several entertainment figures, including internationally.

We realise the chefs' skill as soon as we begin tasting the first courses. The menu changes with the seasons and is based both on reimagined Italian tradition and on international specialities.

We begin with a delicious courgette, basil and Reggiano flan with a saffron potato velvet, but we cannot resist the veils of salmon trout marinated with orange and dill with a white cabbage salad in extra virgin olive oil either. Some of our friends also enjoy a nice seafood soup in a puff pastry hat, while those who prefer meat opt for the gourmet board with fried gnocco, an unmissable chance to taste a rich selection of local cured meats.

We continue with an exquisite Carnaroli risotto creamed with perch fillets, but the fresh tagliolini with lobster are unmissable too. We also very much like the green cappellacci stuffed with vegetables with prawn tails, pine nuts and Treviso radicchio. Every speciality is like a work of art: the elegance and style of the villa are mirrored also in the presentation of the dishes, which becomes a further element capable of arousing admiration even in the most demanding guests.

We wash down these treats with wines selected by an important sommelier who has assembled a rich list including excellent labels from all over Italy.

Among the dishes we range between the salt-crusted sea bass served with julienne "stir fry" vegetables, the "Milanese" stewed salt cod with diced steamed potatoes, and the sea bass and seafood soup, completely natural with fresh tomato and fragrant herbs. Our "carnivore" friends, on the other hand, delight in the veal cutlet "alla Vecchia Milano" with rustic potatoes, but the beef fillet with Sassella and thyme with a vegetable ratatouille is also a great success.

Finally, we find ourselves holding the sweetest reading there is: the rich dessert list that places before us absolutely irresistible temptations. So, while we already dream of our princess friend's fairy-tale wedding, as well as other trips to the lake to crown with grand-style lunches and dinners, also trying the special weekend menus that change every weekend, we slowly lose ourselves in the pleasure of the house's sweet delights. The fior di latte ice cream with honey chestnuts and whipped cream, the green apple and Calvados sorbet, the chef's tiramisu and the crunchy semifreddo are just some of the unmissable reasons that will soon bring us back here, always happy protagonists on the imaginary set of our film that each time projects us into a world of dreams.