Aesperta Group
Rome
Agency run by Alessandra Lanari that combines catering, venue finding and event styling in a single service.
- Weddings
- Corporate events
Buffet
This page brings together 79 Rome caterers that run buffets for private and corporate events, with details checked on their official websites.
Free, no obligation · data from official websites

Choose hot food if the buffet replaces a meal
Spread the crowd with one or two stations
Allow three metres of table per twenty guests
Ask for quantities per course
Alphabetical order · data from official websites
Rome
Agency run by Alessandra Lanari that combines catering, venue finding and event styling in a single service.
Triestesince 1996
Receptions rooted in a family of pastry makers from Foligno, with food cooked on site and local ingredients; it has a dedicated base in Rome.
Marinosince 1992
Caterer in Marino run by Stefano Angelucci since 1992, with an open bar, a sushi corner and a cigar and rum corner.
Rignano Flaminio
Catering and banqueting from the Tuscia area, with a grand buffet of local produce and many themed corners for weddings.
Centro Storicosince 1972
Historic bakery on Via dei Chiavari, taken over by the Roscioli family in 1972, organising buffets, aperitivi and tailor-made dinners.
The catering arm of Forno Pistilli in Cori, a family bakery, for receptions and parties in Latina and Lazio.
Frascati
Full-service caterer based in Frascati, working in villas, farmhouses, wineries and abbeys across Lazio.
Flaminio
Bakery, café and pastry shop in Flaminio with self-service catering or catering with waiting staff.
Fiumicinosince 1961
A bar, pastry shop and gelateria in Fiumicino run by the Rustichelli family since 1961, with buffets and personalised cakes for parties.
Family caterer with homemade pasta and locally sourced produce, no set menus and more than 1,500 events to its name.
Velletri
A bar and pastry shop in Velletri with party buffets, buffets and working lunches, including a waiter for service and set-up.
Pontiniasince 1982
Catering and banqueting by the Campana family, with a reception restaurant in Pontinia and services for companies in the province of Latina.
Rome
Hire of vintage carts and Ape vans for gelato, granita, beer and crêpes, which can be branded with a company logo.
Receptions, buffets and cake design in Rome, also delivery-only, with table and gazebo hire.
Aurelio / Casalotti
A Rome-based caterer for parties, ceremonies and companies, with a home restaurant service in which the chefs cook in the client's home.
Private chef service founded by Matteo Sepe and Federica Luzzitelli, with published prices and a waitress included.
Roma
Polish-born chef in Rome: cooking on site, a kitchen inspection beforehand and buffets with themed stations for up to 100 guests.
Primavalle
Rinfreschi and buffets from Primavalle, with in-house pastries and breads and two options: delivery without service or banqueting with staff.
Romasince 2012
Team led by chef Lucia d'Aloisio Mayo, active since 2012: private chef, catering with buffet and staff, also in villas or on yachts.
Casilinosince 1994
Family caterer in Casilino since 1994, with buffets, coffee breaks, vegan menus and many extra services.
Pigneto
Caterer in Pigneto using organic, locally sourced and fair-trade produce, with menus that follow the seasons.
Prati
A pastry shop and deli in Prati with a range of savoury and sweet party buffets.
Roman delicatessen specialising in rinfreschi and food supplies, with refrigerated delivery and vegan or gluten-free menus.
Romesince 1992
Events company active since 1992, offering catering and a turnkey service for conferences and meetings in Lazio.
Frascatisince 1936
Food business in the Castelli Romani since 1936, with venues in four towns and catering for dinners and pizza parties.
Civitavecchia
Banqueting on the coast north of Rome, run by Vincenzo Monteleone and his son Alessio, with Castello Odescalchi in Santa Marinella among its venues.
Monterotondo
A bakery, bar-pastry shop and eatery in Monterotondo with buffets, standard menus from 10 people and delivered company lunches.
Capenasince 1926
A long-established bakery in Capena, open since 1926, catering for 20 to 200 people, with a private room for companies.
Centro Storicosince 1890
Historic gelateria and pastry shop in the centre, founded in 1890, with catering at home and menus for coeliacs and vegans.
Cecchignola
A caterer in Cecchignola with more than thirty years in contract catering, its own production kitchen and a dietetics service.
Trieste / Salario
The pastry shop of Marta Boccanera and Felice Venanzi, with sweet and savoury buffets and personalised cakes for parties and events.
Genzano di Romasince 2010
A bakery and pizza shop in Genzano di Roma since 2010, with party buffets delivered to your home in the Castelli Romani.
Centocelle
Catering and banqueting from Centocelle, handling MICE events for companies and institutions, with event managers and set-ups in several styles.
Aurelio
A bar and pastry shop with two branches near St Peter's, catering for companies and families, with equipment, flowers and an open bar.
Monteverde
A seafood deli with a fishmonger's in Monteverde: fish catering, raw seafood and sushi, from platters to cooking in your home.
Roma
American-style barbecue with wood smoking and cooking in front of the guests, for parties and events at your location.
Rome
Sushi catering by chef Alessandro Petrosino, with fish bought on the morning of the event and prepared live at the venue.
Cassia / Olgiata
A pastry shop, bar and gelateria on the Via Cassia with fixed-price buffet packages for 20 to 50 people and home delivery.
Pietralata
A caterer in Pietralata built on seasonal produce, ethical farming and local sourcing, with no single-use plastic and buffet prices listed on its website.
Bufalotta
Contract catering cooperative in Bufalotta with halal and kosher lines, catering, banqueting and meeting rooms in a hotel.
Portuense
Roman banqueting company from coffee breaks to gala dinners, with mobile venues such as trams and boats.
Prati
A French restaurant, boulangerie and pâtisserie in Prati, with French catering, oyster and cheese corners and a meeting room.
Casalotti / Selva Nera
A caterer in Casalotti led by chef Loris Madrisan, with a nutritionist on the team and in-house serving staff.
Palombara Sabina
Artisan caterer in Palombara Sabina for weddings, birthdays and private events, with an at-home service too.
Family business in Prati that makes most of its food in-house, pastries included, with chefs from the Italian Chefs' Federation.
A restaurant with two terraces overlooking the Colosseum, inside a hotel on the Celio, that also takes its catering to villas, terraces and company offices.
Esquilino
Azzarone family business in Esquilino handling MICE and institutional events, with an organic and vegan line.
San Lorenzosince 1965
The catering arm of Bar Leonardi in San Lorenzo, open since 1965, for coffee breaks, lunches, aperitivi and buffets.
Frascatisince 1991
A Frascati caterer working in Rome and the Castelli, with ethnic and fusion wedding menus, vegan options and hire of equipment and outdoor cover.
Monte Porzio Catone
Caterer in Monte Porzio Catone with its own vegetable garden for local produce and the Casale Vigna Ferri venue.
La Rusticasince 1999
A caterer founded in Rome in 1999, with a price list published online, takeaway, a cook in your home and supply to public bodies through MePA.
Vigna Stellutisince 2014
A Roman artisan bakery with buffets delivered and set up, birthday menus and a terrace for parties.
Catering for companies and parties in Rome and the province, with a published price list, lunch boxes delivered to the office and meals transported to regulatory standards.
An artisan bakery in Prati making bread, Apulian focaccia and pastries, with fixed per-guest packages for a minimum of 20 people.
Ladispoli
Catering and banqueting from Ladispoli with buffets at your home, aperitivo and apericena packages and per-person prices on its website.
Rome
Team of young chefs, wedding planners and event coordinators, with a mixology service and an online quote calculator.
Bufalotta
A caterer in Bufalotta for weddings and corporate events, with menus that state the ratio of staff to guests.
Prenestino
Catering and banqueting company in Prenestino that also handles conferences and trade fairs, with styling, equipment hire and a vegan option.
Magliana
Catering and banqueting by Omnia Ricevimenti, based in Magliana and accredited at many villas and farmhouses in Lazio.
Salariosince 2013
Vegan restaurant in the Salario district, open since 2013, that also takes its fully plant-based cooking outside the restaurant.
Prati / Trionfale
Sweet and savoury buffets and personalised cakes in Trionfale, Monte Mario and Primavalle.
Torrino
A pastry shop with branches in EUR-Torrino and Trastevere, preparing sweet and savoury buffets for meetings, openings and family occasions.
Guidonia Montecelio
An artisan pastry shop on Viale Roma in Guidonia Montecelio, with party catering, personalised cakes and wedding cakes.
Anguillara Sabazia
A pastry shop in Anguillara Sabazia with sweet and savoury products, which states it does corporate buffets and banquet supply.
Testaccio
Catering and banqueting company in Testaccio working on trade fairs and large events, with an open bar and a sushi bar.
Grottaferrata
A small outfit in the Castelli Romani with buffets arranged in themed stations, a private chef at home and cookery classes.
Aurelio
Caterer in the Aurelio area run by two partners, specialising in corporate events and catering for film sets.
Catering and banqueting with its operating base in Velletri, led in the kitchen by chef Roberto Dominizi, working between Rome and the Castelli.
Sant'Angelo Romano
Catering and banqueting based in Sant'Angelo Romano, working across Rome and its province with no exclusivity ties.
Ardeatino
A pastry shop with its own kitchen in the Ardeatino-Ostiense area, catering for private clients and companies, with waiters on request.
Tor Sapienza
A party-buffet service with an online shop open around the clock and daily delivery in time slots across Rome and the province, with free collection in Tor Sapienza.
Prenestino / Tor Pignattara
Party buffets delivered to your home by the Cecchini family, between Prenestino and Tor Pignattara, with a gluten-free range and collection from the shop.
A caterer based in EUR delivering to companies and homes, with fixed-price menus and compostable containers.
Nettunosince 1998
A seafood restaurant in Nettuno since 1998, with catering in the client's home and a self-service format for parties and group dinners.
San Lorenzo
Caterer in San Lorenzo run by chef Flavio Romano, with organic and locally sourced produce and an international offer.
East Rome caterer for weddings, parties and corporate events, with styling and table and chair hire.
Mentana
A caterer with a deli on the Via Nomentana: buffet, finger food or a mixed format with pasta and main courses served at the table.
Pomezia
A bakery with shops in Ardea, Pomezia and Torvaianica, with takeaway party menus and cakes for ceremonies.
Mezzocammino
Caterer in Mezzocammino linked to the Er Macellaio restaurant, built around grilled meat and show cooking in front of guests.
A buffet is the format where guests serve themselves, or are helped by a waiter, from laid-out tables. It works when there are many guests compared with the seats available, when you want people to move around and talk, or when you don't know exactly how many will come.
It is the most common choice for birthdays, graduations, openings, company parties and lunches after a ceremony. For a shorter standing moment after a ceremony, a rinfresco (a light buffet) is often enough; for a long aperitivo there is the apericena, an evening of drinks with food that replaces dinner.
A cold buffet is the simplest to manage: rice and spelt salads, grilled vegetables, cured meats and cheeses, savoury tarts, roast beef, fruit. It holds up well even if guests arrive in waves and needs no equipment on site, apart from a fridge for drinks.
A hot buffet adds pasta and main courses kept warm in chafing dishes (the bain-marie containers the caterer brings along). It suits a buffet that replaces a meal, especially in winter. It needs power sockets or gas burners, and someone to keep an eye on the trays.
The most common format is mixed: cold starters, one or two hot pasta dishes, a main course, then desserts and fruit. A creamy pasta dish at a buffet, such as a risotto, a gricia or a carbonara, is possible but needs care: the pasta must be tossed just before serving, or it overcooks. Ask the caterer how it handles this.
Stations, or corners, are points dedicated to a single type of food: cheeses, cured meats sliced to order, raw fish, pasta tossed in a wheel of pecorino, freshly fried food, desserts. They have two advantages: they spread the crowd over several points, instead of one long queue, and they add a bit of theatre.
Every staffed station adds staff and therefore cost. For an event with fewer than 50 guests, a main buffet and a single station are often enough. For ideas on live stations, see luxury catering with show cooking, or sushi catering.
Table service gives the event a rhythm and ensures everyone eats the same thing at the same time. It needs a seat for every guest and more waiters. A buffet leaves more freedom and needs fewer front-of-house staff, but it has to be well planned: tables accessible from two sides, dishes that are easy to take, cutlery and napkins at the start of the line.
A middle way is a buffet with a pasta course served at the tables, or a buffet of starters followed by a short served menu. Many weddings in Rome follow this pattern: a buffet aperitivo in the garden, then dinner at the table.
In summer, outdoors, a cold buffet must be kept in the shade and refreshed often. Ask the caterer how often it replaces the trays and how it protects dishes with sauces, dairy and raw fish.
Industry guides, summarised in our guide on food quantities for a buffet, suggest about 150-200 g of cold starters, 120-150 g of pasta or rice, 100-120 g of mains, 80-100 g of side dishes and 80-120 g of desserts per person for a full buffet. These are indicative figures: if you drop a course, the others grow; if you serve three pasta dishes, the total quantity is split between them. Add a 10-15% margin.
For space, guides to buffet receptions suggest about three metres of table for every twenty guests.
We don't give an average price: it depends on the number of courses, cold or hot, stations, drinks, staff and hire. A buffet delivered without waiters is the most affordable format; every staffed station and every extra hour of service push the bill up. To compare different quotes, read the guide how much catering costs in Rome.
If you don't yet know which format suits you, try the guided find a caterer tool, or request up to 3 quotes.
Table service gives rhythm and needs a seat for every guest and more waiters. A buffet is more flexible and needs fewer staff. A middle way is a buffet of starters followed by a short served menu.
As an indicative reference, industry guides suggest 150-200 g of starters, 120-150 g of pasta or rice and 100-120 g of mains per person for a full buffet. Add a 10-15% margin.
They are points dedicated to a single type of food, such as cheeses, cured meats sliced to order or freshly fried food. They split the queue and liven up the event, but every staffed station adds cost.
You need power sockets or burners for the chafing dishes, which the caterer usually brings. Ask how much power is needed and whether they also bring gas burners.
It depends on courses, cold or hot, stations, drinks, staff and hire. Ask several caterers for the same menu for the same number of guests, so the quotes can be compared.

Planning
How many grams of food and how many pieces of finger food to plan per person for a buffet or aperitivo, how to estimate drinks and how much margin to keep.
7 min read

Planning
How many waiters, bartenders and buffet staff you need for a seated dinner, buffet or aperitivo: indicative reference ratios and what changes them in Rome.
7 min read
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