Rebecca and Scott had a fun and fruity fiesta on Italy’s sunny Amalfi coast, making a perfect seaside wedding that all the guests clearly enjoyed!

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How they met

Rebecca and Scott met during an evening out. “We exchanged numbers, and after two weeks of texting, we arranged our first date,” Rebecca says. “We managed to fit in four dates in that first week, and by the end of the week, we had swapped house keys. When you know, you know!”

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The proposal

Scott proposed to Rebecca during a romantic holiday in Tuscany. “He created a treasure hunt for my ring around our villa, using song lyrics as clues,” Rebecca remembers. “One clue was even hidden in an ice cube, and I had to melt it to get it out. I finally found my ring in an air vent, with a note asking me to marry him.”

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The bride’s outfit

Rebecca blew the budget with her sensational Ian Stuart gown in ivory silk dupion and spot tulle. “I laughed when I put it on, as it looked like I had been dragged through a hedge backwards and taken it with me, with its explosion of flowers and long rambling train,” Rebecca smiles. “It really suited our garden wedding venue, and felt very ‘me’ but it was a lot more expensive than I’d planned. I had several sleepless nights before deciding that despite the cost, it had to be ‘the one’.”

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The groom’s outfit

Scott wore a stylish grey suit from DKNY. “He wanted something he could wear again, but we had the wedding date stitched inside it to make it special,” Rebecca explains.

The bridesmaids

The three maids wore knee- length halterneck dresses in ivory chiffon from Glamour, teamed with satin shoes from Fairytale Brides, dyed lemon yellow to fit the colour scheme. Heart- shaped sunglasses were the perfect quirky finishing touch.

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The ceremony

The couple were married in an intimate civil ceremony in a public garden, with the Mayor of Ravello officiating.

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The reception

With the Amalfi coast famed for its lemons, Rebecca and Scott opted for a lemon colour theme. “We had lemon paper fans for each guest, and square vases filled with lemons and white hydrangea as table centres,” Rebecca says. The five-course meal included Italian specialities such as Caprese salad, risotto and pumpkin ravioli.

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The honeymoon

Rebecca and Scott continued their Italian adventure in Capri and four days in Sorrento.

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