@ fruitnut: Wester is a rielable producer under difficult conditions? @lucky_p: Yes I know, in fact Cape Fear is a Type 1, Kiowa a Type 2. Unfortunately in Italy we have only Cape Fear, Cheyenne, Kiowa, Shoshoni and Wichita. I forgot a nursery sells also Wichita, but by seeing the pollination pattern I excluded it. Than I read that it is subject to Scab. Is Wichita better than Kiowa? Anyway I have struments to spray treatments and I have a patent to buy eventually chemicals. Here we use to treat only grapes but we don't use to treat olives and other fruits. We have a lot of Juglans Regia, the common nut, but we don't use to treat them and they are usually native plants or seedlings. I have 4 big plants, I never treated them and they make good nuts.

Great spread---lucky guests!!! Other juices, like cranberry or grapefruit, would be good. Other additional suggestions are maybe a whiskey, tequila, champagne, wine or beer? If you wanted variety you could add a bit of flavored schnapps, like peach, for something like fuzzy navels or amaretto. And for your cocktail mixers you could add--bloody mary mix, sour mix. It can get as complicated or simple (and as expensive) as you choose. A bar setup when I worked was this... basics, at the sink-- liquors: vodka, gin, rum, whiskey/bourbon, tequila (cheap stuff). mixers: sour mix, orange juice, cranberry juice, grapefruit juice, tonic, soda water, sodas, milk, bloody mary mix. Flavored syrups or liquors: grenadine (cherry non alcoholic syrup for drinks & non alcoholic shirley temples), amaretto, coffee liquor, etc. Garnish: cut limes /lemons, Ice, straws/stirrers, napkins. behind me on the bar-- call liquors (name brands of each liquor versus the cheap bar brand, but not the most premium) flavered liquors (amaretto, melon, coffee, irish creme, etc) top shelf--(most $$$ brands of each liquor). I agree that vodka is the most popular liquor--unless uncle mickey & aunt lulu are big martini (gin) drinkers (might try to ask around your family/friends to see their favs). After vodka, I say gin/rum next. Then, scotch/brandy. I served scotch only occasionally & brandy very rarely--depends on your crowd. Your bartenders would be an excellent source of info on preferences, suggestions & quantities. Or a local bar owner, someone who runs a bartending school, or a caterer. Be sure to let them know if this is a older crowd, or a younger set. They will be able to give great advice on a basic setup for a wedding.

If you have access to a kiln, you can fire them. A lady had a display last year in the mall. Couldn't keep them supplied. The bottles flatten (across the bottle, not from the top down) the label stays. They can then be placed on a plate rack, hung on the wall, or laid on a coffee table. My DD bought two and went back for more but the lady said she no longer had access to the kiln. Works with beer bottles and other bottles as well.

Sounds like fun! And doable. Like Linda i've done it as well...for more than 50. She spelled out the process and details...similar to my method. Do a trial run for fun with your daughter if possible. Decide what different toppings she would like to serve and make a listed plan. It is a great do-ahead party food. Pre-made dough from a pizza place or store bought. Maybe trial three and pre-bake, then freeze the day before. Prep your toppings ahead as well and have ready in containers. A trial run will let you see and calculate how much of everything you need. Heavy freezer zip-locks work well for ingredients as they flat-pack nicely in the fridge. I have a ton of the aluminum pizza pans but four should be fine. And i have four of the Ikea 20inch cutting boards...10 dollars. I use a big chef knife for cutting but i also have a couple good wheels so others can cut as i usually head the assembly line and oven. Pre-baking does give a head start....i only did a bit more than half as, as Linda pointed out, once the first 1/2 dozen are out, the production slows down a bit. Usually someone likes to get involved and wants to attempt to toss and form some crusts. (i did not have a ton of freezer space back then). I only bake two at a time...using the two middle positions for the racks....start the first on the lower middle 5min, move to the top to bubble, and add the second below, take out the first, move the bottom one up, while prepping the next.... Every oven is different, even set at 500...with heat escape and shifting, mine take 10-12min. I overdo the topping varieties as everyone here likes it. But i start with a couple simple ones, just sauce and cheese, then one with a meat, then the vegetarian, then get fancy and see how it goes. Some kids like it simple. I also make printed cardstock labels folded like a tent so the veg and the others are on the correct serving board. And I get a small pack of gluten-free tortillas and the big 12inch flour tortillas for the 'adult' thin crust i make. My cuisinart is small but has a side shoot attachment that goes right into a bowl on the side....it just has a grate and a slicer disc but that does me fine. Another quick easy snack...a popcorn bar. Made ahead with sides of a butter warmer and bowls of parm, a spicy mix, and a sweet cinnamon one, (yuck, but kids like it)...i have a stack of those folded popcorn boxes but have used brown paper sandwich bags with the top folded a bit...(that was a barn setting and we printed the wedding couples design on them). cute and cheap.