My First Taste of Europe: A Dietitian's Culinary Honeymoon Through Italy

From Rome to Sicily: A Culinary Journey

Two weeks ago, my husband and I took the leap across the Atlantic for our honeymoon—our very first time in Europe. Italy welcomed us with open arms, full hearts, and plates piled high with some of the most beautiful food I’ve ever experienced. As a registered dietitian, I couldn’t help but view the experience through both a personal and professional lens, and let me tell you—my perspective on food and culture was forever changed.

Our trip took us from the bustling city streets of Rome, to the artistic charm of Florence, the sun-soaked coastlines of Sorrento and the Amalfi Coast, and finally, the bold soul of Sicily. While each destination offered its own flavor, literally and figuratively, the regional differences in cuisine were something I didn’t expect to notice as deeply as I did.

In Rome, the variety was impressive—city life lent itself to options: traditional Roman pastas like cacio e pepe, but also wood-fired pizzas, grilled meats, and even some international choices. Florence, however, leaned into rustic simplicity. Think rich risottos, buttery potatoes, fresh pasta, and proteins like lamb and chicken—red meat was surprisingly sparse. In Sorrento, the coast dictated the menu. Fresh seafood was abundant (my personal favorite!), especially grilled shellfish served in the shell, with very little need for sauce or dressing. Sicily followed suit with seafood, grilled vegetables, and incredibly bold, yet simple, flavors.

The Confusing (Yet Beautiful) Italian Meal Structure

One of the more surprising aspects of dining in Italy was navigating the meal structure: antipasti (appetizers), primi (first course), secondi (second course), contorni (side dishes), and then dolce (dessert) and coffee. As someone used to a one-plate meal, I found this format a bit confusing at first—especially since the primi often included pasta dishes with or without protein, and the secondi featured the protein on its own.

Vegetables were typically ordered separately and were more like a small side of sautéed greens—spinach, eggplant, carrots, or even kohlrabi—rather than the big, varied salads I was used to. Speaking of salads, they were very simple: usually just greens with olive oil, balsamic vinegar, salt, and pepper. No creamy dressings, no croutons—and definitely no ranch.

And don’t expect butter with your bread. That was another surprise! Bread was served plain, often without dipping oils or spreads, which felt foreign at first—but eventually made sense. You taste the bread for what it is: rustic, fresh, and perfect in its own right.

A Sweet (and Surprising) Start to the Day

Breakfast was probably the biggest adjustment for me. In Italy, mornings are light and sweet—croissants, filled pastries, and a shot of espresso. As someone who typically looks for protein in the morning, it felt a little off at first. But surprisingly, I adjusted quickly, and even more surprisingly—I didn’t feel overly hungry or sluggish after those sweet starts. The simplicity really grew on me.

Food Pride and the Joy of Slowing Down

What stood out to me most on this trip—more than any one dish or market—was the pride Italians have in their food, and their culture of slowing down to enjoy it. Meals aren’t rushed. Servers don’t check in every few minutes—they give you space to enjoy. Every dish is prepared with love, using quality, seasonal, simple ingredients. And when we complimented a meal, the joy and gratitude from the staff was deeply genuine. “I will tell the chef,” they would beam. That moment, that recognition of their craft, clearly meant a lot.

Even the airport pizza in Naples—yes, airport pizza—was delicious, made with fresh ingredients and easy to digest. It’s not something I can say about many airports back home.

Simple Foods, Deep Impact

As a dietitian, I was struck by how nourishing and “approved” most meals were: plenty of healthy fats like olive oil, lots of seafood, modest portions of meat, minimal processed foods, and small but satisfying portions. There wasn’t a lot of fried food, and the meals just made me feel good. I even noticed how well I was digesting the food throughout the trip—something that often isn’t the case when I travel.

The outdoor markets in Sicily were a dream—overflowing with seasonal produce, vibrant greens, grains, legumes, seafood, and fresh herbs and spices. I wanted to bring the whole market home with me, but unfortunately, my suitcase had limits.

Oh, and the olive oil—don’t get me started. I may never enjoy another bottle quite the same again.

What I Miss Now That I'm Home

Yes, I missed a few things—having butter with bread, ketchup or mustard with certain dishes, and a more protein-packed breakfast—but I also miss the pace of meals, the simplicity, and the care that went into each dish. I miss drinking from the tap and actually enjoying the taste of the water. I miss that deep, rooted respect for food as culture, connection, and pride.

And while I may be back in the States, I’m taking that mindset home with me. More mindful meals, simpler ingredients, slower pace—and maybe a homemade ravioli or two from the pasta-making class we took in Florence (fun fact: it only takes three ingredients!).

Final Thoughts

Traveling to Europe, especially Italy, opened my eyes to a new way of eating—and living. For our honeymoon, it was the perfect first trip abroad. For me as a dietitian, it was a culinary education I didn’t know I needed. And for both of us, it was an experience we’ll savor for a lifetime.