The monarch from the beginning imposed her decisions.
On May 22, 2004, Queen Letizia and Felipe VI joined their lives in a marriage that marked a milestone in the history of the Spanish monarchy. While the future king was the youngest of the royal family, the fact that he had fallen in love with a television presenter sparked great interest throughout the country.
On the eve of the wedding, the then Queen Sofia played a fundamental role in organizing the banquet. Being one of the main figures of such an important event, the groom's mother was in charge of selecting the menu of the day for the news anchor's ceremony with her son. A total of 17 appetizers, as many as there are autonomous communities, in addition to an exquisite first course and a main course of capon in sauce roasted with thyme with nuts.
The choice of this dish was not a coincidence, but rather took into account the dietary restrictions of some of the 1,200 guests present at the banquet. Furthermore, the wine chosen, between red, white and cider, had the approval of the then King Juan Carlos I.
But without a doubt, one of the most memorable moments was the dessert at Letizia's wedding. No less than 2,000 pastries and an impressive 150 kilo cake, prepared by the renowned chef Paco Torreblanca. An authentic delight that accompanied the diners in such a special celebration.
Twenty years later, we fondly remember that day when Queen Letizia became Princess of Asturias and, later, Queen consort of Spain. A historical moment that marked a before and after in the Spanish monarchy and that, without a doubt, continues to be a topic of conversation among Spaniards. And, as Carmelo Pérez, head of the room said during the banquet, the menu included "good ham" and everything necessary to make that wedding a truly memorable event.
