For the day on the boat, the newlyweds welcomed Michelin-starred chef Salvatore Lazzetta of Ristorante Rear. The menu was a tribute to classic Neapolitan cuisine and innovative flavors of the region. Dishes included Pacchero allo Scarpariello with Pecorino and Parmesan cheese, zucchini and scapece cream sandwich, scampi tartare, and oyster and champagne risotto.

“For our wedding day, we wanted a traditional and authentic dining experience that was a little more elaborate but still healthy. Our guests loved the tortello with Neapolitan endive, limited anchovy sauce and black truffle, the raviolone with beef stracciata, smoked provolone and chestnut fondue, and the gnocchetti with asparagus fondue, guanciale, dates and caciocavallo cheese. Equally delicious was the snapper with scampi and mussel guazzetto sauce, which went perfectly with roasted endive salad. Since Amy is vegetarian, we made sure there were equally delicious vegetarian dishes.” The vegetarian main course consisted of a carrot flan with low-temp vegetables, roasted cashews, Jerusalem artichoke cream and Norcia truffle. “The feast truly celebrated the rich flavors of Italian cuisine and added a special touch to our unforgettable day.”

The farewell brunch at Del Fuenti Gardens was a dream. “We gathered under the lemon trees around a large family table beautifully decorated with ceramics from Vietri Sul Mare. We then indulged in a feast of fresh, local food. Ciro from the famous Concettina restaurant in the heart of Naples joined us and served his amazing pizzas, including Ciro Oliva Concettina’s delicious Pizza ai Tre Santi. We also enjoyed the rich flavors of buffalo mozzarella, basil and Sorrento tomatoes. We visited the restaurant while we made preparations and had a lot of fun making pizza with Ciro! And he is probably the only person in history who is allowed to put pineapple on the pizza in Naples!!! As for spirits, we fell in love with the local organic wine from Villa Mathilde and also chose a wonderful imported champagne from the Alexander Johnson distillery.” Personalized labels were designed for each bottle for the occasion.

Wedding cake and the party

Damiano Carrara designed and created not only the wedding cake but also a whole range of sweet treats of all kinds. The cake had five tiers, starting with a crispy layer of white chocolate and candied roses, followed by a delicious Bavarian vanilla cream. The base was a delicate choux pastry biscuit, topped with a light and airy lychee mousse and finished off with a rich raspberry jelly. “After cutting the cake, we let loose with our first dance to ‘Fly Me to the Moon’ and ‘Dancing in the Moonlight’, all of our friends and family joined us, it was an unforgettable moment! Then the band came into action with four singers, an electric guitar, three trumpets, a saxophone and drums. The energy was absolutely electric!” The band was high up on the castle wall overlooking our mirrored dance floor where everyone was – it felt like our own mini concert under the stars!

The band kicked off the party with “Crazy in Love” by Beyoncé and Jay Z. As soon as the electric guitar riff came on, everyone went crazy. They then followed that song with a fantastic mix of cover versions. They then also paid tribute to timeless classics by Marvin Gaye, Michael Jackson and Whitney Houston. Finally, the DJ started his set with our favorite songs of all time.

The secret wedding in London with the vintage Chanel dress inspired by Jackie Kennedy

Few know that the two officially said “I do” in London in a very intimate ceremony. “For our ‘secret’ wedding, where we took care of all the legal matters and celebrated with close family, I chose a vintage Chanel dress from the 1990s with a bespoke hat from Maison Michel, which I designed together with the wonderful Parisian team.” Jackie Kennedy, with her timeless and sophisticated style, was the inspiration.

This article first appeared on vogue.it