Crostini with vegetables and mint leaves arranged edge to edge, buffet from the FmLAB opening event

Events & Banqueting

The same hand that crafts your morning coffee in the square can build an entire event.

Fabrizio Mantovani and his brigade take the Cucina Cucinata outside our walls. To your home, your company, or for a ceremony.

From the amuse-bouche to banqueting for a hundred people, the attention to detail remains the same.

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Where our kitchen goes

A layered chocolate and caramel dessert with crisp wafers, piped cream and an edible flower, on a white plate

At your home

A sit-down dinner or an entire menu delivered to your door. And if you wish, the chef can cook right in your kitchen. We choose the format together.

Filled piadina wraps cut into triangles on a wooden board, corporate buffet

For your company

A corporate aperitif, a breakfast buffet, a sit-down dinner, or a show cooking event. For your guests or a trade fair.

A table with a white tablecloth in Faenza's square: rows of wine glasses, an ice bucket with sparkling wine bottles and a bunch of yellow, pink and orange gerberas, in front of the cathedral steps

Weddings and ceremonies

Banqueting for your wedding or an important milestone. The same care for details you find with us, brought to the venue of your choice.

A table set at FmLAB with a vase of dried flowers and amber glassware, warm light

FmLAB just for you

FmLAB closed to the public and open only for you. An evening planned with us, to experience the laboratory in an intimate atmosphere.

The buffet at an event at Fmarket Café: a tray of small savoury croissants and canapés on a white-clothed table, a vase of orange flowers and anemones, guests in the background

The Market, in the square

A private event at Fmarket Café. The stage is the square of Faenza, and the food is prepared by the laboratory's brigade.

Who has tried it

"I ordered a full menu to be served at home for 16 people. Not easy to organize and manage, especially given the number of guests and the transport, but with Fabrizio's tips, we transported and handled everything great. [...] The guests, of all ages, were thrilled!" Francesca T., Google review, June 2026 — Google review

A small table laid with a white cloth, glasses and flowers on the street outside FmLAB, at dusk

Our calling card

Anyone who has spent an evening at Fernet has already seen how we work.

It is the dress rehearsal for the care the brigade brings even to large numbers.

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What your event could look like

Three proposals to give you an idea, with the price per person. The dishes are examples: we choose them together, based on the season and your occasion.

Aperitif buffet

from €60 per person

For those who want a buffet of our small roaming bites: a party, a toast at the office, a standing birthday, with guests moving around and tasting.

Small bites from land, sea and garden, hot and cold, with our cicchetti and a few small sweets. For example:

Soft polenta with creamed salt cod;
Small glasses of prawns, lettuce hearts and remoulade sauce;
Spianata flatbread and mortadella;
Erbazzone, vegetarian and classic;
Crostino with caramelised figs and gorgonzola;
Brioche with salted butter, salmon and raspberry mayonnaise;
Seared tuna with black sesame and cardamom carrots;
Mini Provençal-style beef tartare;
Small prawn and squid skewers.

Standing, roaming.

Aperitif, first course and dessert

from €80 per person

For those who want something more than an aperitif, without sitting down at the table.

The whole aperitif buffet, plus a hot first course and dessert, with a selection of our wines.

The first course, chosen from three or four options. For example:

Carnaroli Riserva San Massimo risotto;
Seafood lasagnetta;
Lemon goat cheese bottoni with a shellfish and langoustine reduction;
Porcini tortellone.

Dessert:

A selection of pastries;
Red berry and white chocolate tatin.

Still standing, roaming: it is not table service.

Served dinner with the chef present

from €100 per person

For evenings when everyone sits down: a birthday, an anniversary, a company dinner, a ceremony.

Served aperitif, first course, main course with a side and dessert.

The first course, chosen from three or four options, as above.

Among the main courses, for example:

Stuffed chicken with vegetable ratatouille;
Griddled octopus with a pil pil of its own juices and pink grapefruit;
A white fish such as meagre, with fennel and fennel cream;
Porcini with potatoes.

Dessert:

A selection of pastries;
Red berry and white chocolate tatin.

Always included

Dedicated staff for the whole event;
Drinks, with a selection of our wines: for example a classic method sparkling wine by Francesco Bellei, a Ribolla Gialla by Ronco dei Tassi, a Rosso Conero by Piantate Lunghe (labels change);
Site visit;
Set-up and clearing;
Table linen and service;
Food prepared in the FmLAB kitchen, Deli and Bistrot.

Extra

Travel costs;
The cake, for example for a wedding: we quote it separately.

Christmas and companies. End-of-year company dinners and aperitifs: write to us in good time. The same three formats work in the office, in the meeting room, at your company.

Prices per person, always "from". In the quote we agree together on the minimum number of guests, which stays the same even if someone does not come at the last minute. Payment: 50% on confirmation and 50% on the day of the event, by bank transfer. Dishes change with the season and with the ingredients of the moment: those listed are examples.

Curious?

Request a quote

The more details you give us about your event, the more precise our proposal will be right from the start.

Quote requests are currently being handled over the phone. Call us and tell us about your event.

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Looking for something else?

Want to celebrate in the square with friends at aperitif time? Discover the Group Aperitif at the Market.

Looking for product development or support for your business? Discover Training and consulting.