From a family tradition rich in
emotions to the art of reception

With a spirit of initiative and a lot of passion for good food, Burro e Salvia Banqueting began its success story in 1989, first as a family-owned bakery, then also as a delicatessen.

The business, carried on mainly by my two brothers Massimo and Nicola, quickly expanded and became increasingly successful. Following a philosophy oriented toward quality artisanal production, my brothers have renovated the two stores, giving them a more modern and technologically advanced look, and transforming them into stores increasingly specialized in gastronomy and the sale of high-quality products.

The passion for this profession has also been handed down to me, so much so that since 1995 I started to dedicate myself full time to the activity.

From an emotionally rich family tradition to the art of reception

With a spirit of initiative and a lot of passion for good food, Butter and Sage Banqueting began its success story in 1989, first as a family-owned bakery, then also as a delicatessen.

The business, carried on mainly by my two brothers Massimo and Nicola, has expanded and become increasingly successful in a short time. Following a philosophy oriented toward quality artisanal production, my brothers have renovated the two stores, giving them a more modern and technologically advanced look, and transforming them into stores increasingly specialized in gastronomy and the sale of high-quality products.

The passion for this craft has been passed down to me as well, so much so that since 1995 I have been devoting myself full time to the business.

In order to meet the wide demand, since 1998 we also began to propose and carry out small refreshment services arranged at the bride and groom's home before going to the place of the ceremony, an activity we have carried out more and more frequently in the following years.

In 2000, after Nicola's untimely death, the desire was born in me to pursue a project in which my brother had always believed: a real catering service. And so I began to embark on a new path, offering more complex services for baptism luncheons, first communion and wedding receptions, where there was no longer just a request for delivery of dishes, but a complete set-up and banqueting service.

In 2006, the company Corsato Banqueting was officially founded, later named Burro e Salvia Banqueting, in which I express my passion for cooking and the art of hospitality every day.

Riccardo Corsato - Burro e Salvia Banqueting Verona

In order to meet the wide demand, since 1998 we also began to propose and carry out small refreshment services arranged at the bride and groom's home before going to the place of the ceremony, an activity we have carried out more and more frequently in the following years.

In 2000, after Nicola's untimely death, the desire was born in me to pursue a project in which my brother had always believed: a real catering service. And so I began to embark on a new path, offering more complex services for baptism luncheons, first communion and wedding receptions, where there was no longer just a request for delivery of dishes, but a complete set-up and banqueting service.

In 2006, the company Corsato Banqueting was officially founded, later named Burro e Salvia Banqueting, in which I express my passion for cooking and the art of hospitality every day."

Riccardo Corsato - Butter and Sage Banqueting Verona

In order to meet the wide demand, since 1998 we also began to propose and carry out small refreshment services arranged at the bride and groom's home before going to the place of the ceremony, an activity we have carried out more and more frequently in the following years.

In 2000, after Nicola's untimely death, the desire was born in me to pursue a project in which my brother had always believed: a real catering service. And so I began to embark on a new path, offering more complex services for baptism luncheons, first communion and wedding receptions, where there was no longer just a request for delivery of dishes, but a complete set-up and banqueting service.

In 2006, the company Corsato Banqueting was officially founded, later named Burro e Salvia Banqueting, in which I express my passion for cooking and the art of hospitality every day."

Riccardo Corsato - Butter and Sage Banqueting Verona

In order to meet the wide demand, since 1998 we also began to propose and carry out small refreshment services arranged at the bride and groom's home before going to the place of the ceremony, an activity we have carried out more and more frequently in the following years.

In 2000, after Nicola's untimely death, the desire was born in me to pursue a project in which my brother had always believed: a real catering service. And so I began to embark on a new path, offering more complex services for baptism luncheons, first communion and wedding receptions, where there was no longer just a request for delivery of dishes, but a complete set-up and banqueting service.

In 2006, the company Corsato Banqueting was officially founded, later named Burro e Salvia Banqueting, in which I express my passion for cooking and the art of hospitality every day."

Riccardo Corsato - Butter and Sage Banqueting Verona

GOLOSARIA 2023

Best Catering and Banqueting Service

Burro e Salvia received the award

BEST CATERING AND BANQUETING SERVICE by Golosaria 2023.

Golosaria was officially founded in 2006 as an exhibition dedicated to Italian excellence in food & wine. An event that has grown year after year, without losing its distinctive feature: that of a living room where you can meet the great protagonists of taste. In the 18th edition, Burro e Salvia was awarded the best catering and banqueting award: an honor for us to have reached this goal. Attention to detail, expert staff and continuous research are our strong point, but special thanks go to our customers who choose us and who entrust us with the organization of their event.