Services
The company, since many years specialized in the banqueting, biological and institutional catering areas, realizes every type of gala dinners, parties and banquets, and is capable to customize each event, from the settings to the types of the catering services. The Sire Group offers a wide choice of ancient and modern styles villas, historical residences, castles and farms, all located in panoramic and suggestive areas.
The Sire Group, inter alia, organizes antique style events, faithfully recreating old scenographies and revising the dishes of those periods. For this reason it has been repeatedly requested to teach specialization courses for public and private organizations, in both the catering and hotel sectors.
The Sire Group offers a diverse and wide choice of food preparations’ experiences, being thus able to make both private receptions and institutional events really exclusive.
The coffee break, as the word "break" means, is that short pause lasting a maximum of 15 minutes and it is particularly indicated on the occasion of congresses, reunions and meetings, during which the host proposes hot and cold beverages, desserts and sandwiches that must rigorously be light and simple, assorted small canapés, assorted sliced sandwiches and pastries, accompanied by fruit juices, mineral waters, tea and, of course, coffee.
The breakfast is a rite that is not only a moment of confidential aggregation, but also a chance to arrange for official and work meetings reserved for a small number of people, and it is very often used to settle major professional relations. The typical breakfast time is between 9 and 10 in the morning and the ideal place to arrange for it is a terrace, a private club or a coffee-bar with a private sitting-room. A lavishly assorted variety of foods and drinks is usually offered during both Italian or International style breakfasts.
The buffet service is characterized by providing "easily handled" foods, to meet the needs of those guests who in most cases are required to eat a meal standing up, including canapés and sandwiches, various appetizers, first and second courses, both hot and cold, and many types of raw and cooked vegetables.
The most suitable time to serve the buffet is between noon and 1 p.m, and it is in general organized in the open or in very spacious places.
The brunch (word born from the union of breakfast and lunch) should be rigorously organized late in the morning, from 10.30 to 11.00. The ' typical' occasion for a brunch interval is, usually, during work conventions, conferences, assemblies and any other meeting where the participants are of different origin, culture or dietary habits. The brunch guarantees a considerable variety of dishes and today it is considered as an informal and original alternative for the traditional lunch.
The Gala is, above all, the most solemn and elegant reception that can be organized, and it requires a thorough care in all its implementation phases and a careful attention to the choice of the details: everything must be perfect from any point of view. It ought to be considered that during the Gala it will be necessary to cope with a considerable number of people. And also as it pertains the choice of menus it is, however, preferable to opt for sophisticated and unusual dishes accompanied with fine wines of great vintage.
The cocktail party is, among the various types of receptions, one of the most elegant and refined. It is characterized by a formal tone and chic. The typical time to organize a cocktail party is in the late afternoon, between 6 and 7 p.m. Also for cocktail parties, the ideal location is in a garden, preferably on the edge of a swimming pool or, however, in environments where guests can move and converse without constraints. The main characteristic of a cocktail party is, of course, the wide variety of beverages offered, often in combination with different types of rice or pasta products, however, always strictly served to be consumed standing up.
The aperitifs are usually offered before, during or at the closing of events like presentations of books, vernissage, inaugurations, meetings and consist mostly of Prosecco or white wines, soft drinks such as fruit juices, fruit squashes, accompanied by canapés and snacks.
The reinforced aperitif is an innovative idea for a reception that is half way between the simple aperitif and a real lunch or dinner: the classic cocktail is reinforced, indeed, by additional servings of ham, cheese, stuffed flatbreads.
The business lunch is a break during a conference that permits a genuine refreshment without having to leave the working location, thus optimizing the time available for the programs of the day. With a menu characterized by the current season in all its aspects: cold, mixed or warm, light but nourishing thus being more suitable for a break from work, often mainly vegetarian.
A meal meant to be comfortably consumed, even standing up, served without excessively liquid seasonings or sauces, and essentially consisting in homemade pasta or wheat products: varieties of rice, cous-cous, legumes, cereals, and also cheeses, salami, polenta, country cake, stuffed flatbreads, soufflés and baked vegetables, salads, fruit. All accompanied by white and red wines, soft drinks, fruit juices and, of course, a good espresso.
Private parties represent somehow the pleasure of the dinners of the past: house atmosphere and genuine food. Banquets and private receptions range from brunch/aperitif up to weddings, holy communions, baptisms, graduation and birthdays parties. Luncheons and dinners that make every anniversary really "particular" giving it the character of an event worth to be remembered.
The stage designs are carried out in the occasion of exhibitions and old style events, by faithfully recreating vintage scenographies and by revising the dishes of those periods.
Revisiting old menus being inspired by vintage noble cooking methods (the Corrado - the Cavalcanti – the Apicio) with scenographic settings, music and costumes of those times (Ancient Rome - Pompeii Age – Bourbon Cuisine), the ancient menus are readapted to modern taste while still preserving the fascination of our ancient culinary origins.
The Neapolitan ‘700 cuisine is proposed again through a gastronomic path, among artistic stalls and vintage dresses that evoke the ancient streets and crowds of Naples; and so here is the vendor of fried food, the Master cheese maker, the macaroni eater, the fishmonger, the greengrocer, the baker, the confectioner, etc., thus handing back to the public an imaginative suggestion of colors, smells and flavors of that period.
The gala dinners and the biological buffets. Where natural foods encounter the classic cuisine, guaranteed by continuous quality controls carried out by AIAB.
The congressional catering is organized in sites of extraordinary national importance like the Castel dell' Ovo, the Maschio Angioino, the Castel S. Elmo, the National Archaeological Museum, the San Carlo Theatre, the San Leucio Monumental Complex, the Royal Palace of Naples and the Caserta Royal Palace.