A few posts back we mentioned the traditional use of confetti in Italian weddings. In the past it was customary to package them in veils of tulle – strictly in odd number, usually 3 or 5 – tied with a satin ribbon and adorned with flowers and decorations. With the combination of a keepsake, it is called bomboniera.
In recent years, a new way of offering sweets to wedding’s guests has been introduced, as you can see in the photos of the most recent event held at the Castle of Vincigliata, to which we have dedicated the previous post.
The confetti table becomes a delicious moment, a delight for the eyes and pleasure for the palate combined with the magic of a scenic presentation. A table with lace tablecloths, and many containers of various sizes such as biscuit tins, teapots and cups, and sugar bowls in crystal, glass, pottery and porcelain.
Various flavours (pistachio, chocolate, strawberry, pear and ricotta cheese, nutella etc…) can be placed into closable paper cones or pastry bags for tasting during the party, or take them home as a sweet reminder of a memorable wedding!
