One of the absolute highlights of planning a destination wedding, especially in a region as rich as Friuli-Venezia Giulia (FVG), is the food! It’s a chance to share the incredible local flavours and traditions with your guests. But how do you do that sustainably, ethically, and without adding more stress to your planning plate?
Today, I’m thrilled to introduce you to Là Di Cesar, a fantastic family-run catering company based in Aiello del Friuli that embodies so much of what Love Grows Hope champions: commitment to quality, deep respect for regional traditions, creativity, and a truly mindful approach to their craft.
Full disclosure: Là Di Cesar catered the beautiful buffet at my own wedding celebration in FVG back in 2023! My family has relied on their wonderful service for years – anniversaries, birthdays, work events – so I know firsthand the exceptional quality, the explosion of authentic Friulian flavours (always with an original twist), and their incredible skill with diverse needs, including creative vegetarian and gluten-free cuisine (a lifesaver for my family!).
Knowing their commitment to sustainability – prioritizing small regional producers and minimizing waste – I was eager to chat with co-founder Claudia to get deeper insights for all of you planning your own celebrations.
From Pandemic Pivot to Passionate Catering
Like many inspiring stories, Là Di Cesar’s journey involved adaptation. Claudia shared how she and her husband, Filippo, had to close their B&B during the pandemic. Instead of stopping, they pivoted creatively – starting with breakfast deliveries, moving to aperitifs and small buffets, and even selling beer and watermelon from a cargo bike along a local cycling path! This resilience and passion evolved into the successful catering service they run today.
Simplicity, Quality, and a Taste of Friuli (with a Twist!)
When I asked Claudia about their signature style, her answer was simple: Simplicity.
“It means searching for quality raw products and elaborating them without spoiling them,” she explained. “Enhancing the origin and the regional tradition while sometimes adding international flavours – maybe ginger or citrus to recall Asian tastes, or using sous vide techniques. But always being true to the local culinary tradition.”
And that local heart is key. They focus on beloved Friulian dishes like cjarsons (sweet & savory dumplings), frico (a potato and cheese tart), and seasonal delights like gnocchi alle susine (plum gnocchi). “This is also what internationals ask for and appreciate,” Claudia notes. “They come here wanting authentic Italian, and especially regional, cuisine.”
Sourcing with Soul: The 'Filiera Corta' Approach
Their philosophy hinges on sourcing the best, which means seasonal first, local whenever possible. “We work with producers from our area and the wider region,” Claudia says. “It’s particularly easy in summer with the richness of produce.” They prioritize suppliers using the Friuli Venezia Giulia region’s own “Io Sono FVG” label, signifying a short supply chain (filiera corta).
How do they choose these suppliers? “Knowing them personally is key,” Claudia emphasizes. “Working with small producers who can show and explain their processes. Many, like Vini Puntin [their wine supplier from Aquileia], also have organic certifications. We find small producers are generally more attentive to fair and sustainable processes and careful towards the environment. It’s easier to connect.”
She candidly admits meat sourcing is more complex for catering volumes and sustainability. “Vegetarian or vegan is always a more sustainable option,” she acknowledges – something I personally embraced for my wedding menu, and truly, the creativity with vegetables means nobody feels they’re missing out!
They source cheese locally too, with the exception of mozzarella coming from its traditional heartlands in Puglia and Campania.
Sustainability Beyond the Plate
For Là Di Cesar, sustainability extends far beyond ingredients. “It means respecting the environment for our present and future,” Claudia states. In practice, this looks like:
Minimizing Waste
Using glass and ceramic containers extensively for buffets, avoiding disposable plastic entirely, using compostable tools where necessary but minimizing disposables overall. Meticulous recycling, even though it’s challenging at large events.
Thoughtful Decor
Incorporating original vintage and second-hand objects into their presentation.
Local & Natural Drinks
Instead of standard sodas, they create aromatic waters with homemade syrups from local plants (like lavender!). Wine, artisan beer, and even the gin for gin & tonics are sourced from small FVG producers.
Unique Local Flavours
Their new ice cream trailer service features classics alongside hyper-local tastes like Montasio cheese and Refosco wine ice cream!
Buffet Format
They often recommend buffets because it allows flexibility to prepare food based on real-time guest demand, significantly reducing potential food waste compared to pre-portioned plated meals. It also fosters a more relaxed, informal atmosphere where guests can mingle freely.
Venue Partnerships
Collaborating with venues known for their connection to nature and commitment to sustainability, like a chalet in the middle of the mountains in Taipana, Udine (Chalet nel Bonis – Casa Narauni), designed for “slow weddings.”
Claudia's Expert Advice for International Couples Planning in FVG
I asked Claudia what advice she’d give couples planning from abroad:
Get a Local Point Person
“The main recommendation is to have a person of reference to rely upon,” she stressed. Language can be a barrier with suppliers. You need an intermediary – ideally a planner – who speaks Italian and knows the region.
Coordination is Key
“Someone needs to coordinate all the actors involved – venue, catering, photographer, florist, music… Clients often ask me, but I cannot do it all! It might look simple, but it isn’t.”
Visit the Region
“Go and visit the area, especially to check out different venues. A second trip isn’t always necessary, but go at least once. It’s hard to choose everything from abroad. An expert you trust can accompany you.”
Trust Recommendations
For other services, trust recommendations from your coordinator or suppliers like Là Di Cesar, who guarantee local, sustainable sourcing.
Book Early!
“As soon as possible! A year before possibly,” especially for weekend dates from spring to autumn, as venues get booked up quickly.
Consider Weekdays
For much greater venue and supplier availability, consider a weekday wedding and plan a lovely “wedcation” in the region for your guests around it!
Provide Key Info
When first inquiring with caterers, provide: Event timing (duration), estimated guest count (intimate vs large), and setup details (do they need to bring tables/chairs?). A general menu idea is helpful, but details can be finalized closer to the date.
Looking Ahead
Là Di Cesar isn’t standing still! They’re planning fun additions like a small bowling alley for event entertainment and, excitingly, developing their own intimate event venue in Aiello del Friuli, perfect for smaller weddings (up to 50 winter / 80-100 summer).
Why La Di Cesar Embodies the Love Grows Hope Spirit
Talking with Claudia reaffirmed why suppliers like La Di Cesar are so special. Their commitment to quality, deep roots in Friulian tradition, creative flair, and genuine efforts towards mindful, sustainable practices make them exactly the kind of partner that can help create a wedding that is both beautiful and responsible. They demonstrate that you don’t have to sacrifice flavour or experience for sustainability.
If you’re planning a wedding in FVG and value delicious, authentic food served with care for the region and the planet, I wholeheartedly recommend getting in touch with Claudia and Filippo.
Find them here: https://ladicesar.com/
Stay tuned for more insights and recommendations for planning your sustainable and purposeful wedding!
Photo credits: Là di Cesar.
