Date: May 14

Her story: Amanda Funk, 26, was born in Fairfax, Va., and raised in Mount Airy. She is a proposal coordinator for Hickok Cole Architects, an architecture firm in Washington. Her parents, Alan and Cynthia Funk, live in Crownsville.

His story: William Joseph Lattanzio III, 26, was born and raised in Kennett Square, Pa. He works as an associate principal with Wiles Mensch Corp. in Washington.

Their story: They met in October 2009 at the University of Maryland, College Park, where they were both students. The two had a mutual friend.

“We met at one of the local bars in College Park called The Thirsty Turtle,” Amanda recalled. (The bar has since closed.) “His energy was infectious.”

By the end of the night, they exchanged phone numbers.

“We have not stopped talking since,” Amanda said.

They dated for three months before becoming an official couple.

The two live in Arlington, Va., with their beloved orange Maine Coon cat, Tucker.

The proposal: In June 2014, Amanda's parents took the couple on a family trip to Italy.

Throughout the whole trip, William had been making jokes about its being theperfect place to propose.

The couple had been to a town featured in “Twilight.” They took a midnight dip in the Mediterranean Sea. They went to vineyards and ate at various restaurants. But still no proposal.

So Amanda was surprised when the two were walking to their hotel after a delicious dinner and William dropped to one knee and asked her to be his wife.

“I said ‘Of course,'” Amanda said, adding that the spot was perfect, with the water and lights from the neighboring hotels behind them.

“I am not a huge crier,” she added. “I did cry for about five seconds, and then realized I had the ring on my finger and became more excited than anything else.”

Venue: About 180 guests attended the ceremony and reception at the Chesapeake Bay Beach Club in Stevensville.

Flowers and decor: The theme was nautical chic, with a color scheme of white, navy, gold and a hint of sea-foam green. “The ocean is my happy place and I love everything nautical,” Amanda said. Flowers were provided by Blue Vanda Designs. Wedding planner Elizabeth Bailey coordinated the wedding design. Linens were provided by Table Toppers; rentalscame from Party Rental Ltd.; the draping, dance floor, lighting, and stage were done by Event Pro; and furniture was from AFR Furniture Rental.

Bride's attire: Amanda wore a white mermaid Badgley Mischka dress adorned with Swarovski crystals from Francesca's Bridal.

Bridesmaids' dresses: Bridesmaids wore various dresses in sea-foam green by Jim Hjelm from Weddington Way.

Men's attire: William and the groomsmen wore gray suits with navy ties from Men's Wearhouse.

Music: The band Millennium provided the music. The couple's first dance was to “Mean to Me” by Brett Eldredge.

Food and dessert: The Chesapeake Bay Beach Club provided the food: filet mignon with a wild mushroom sauce, risotto with peas, grilled asparagus and Maryland crab cakes.

Charm City Cakes made a five-tier cake of alternating levels of red velvet cake with buttercream frosting and chocolate cake with peanut butter frosting. The cake was monogrammed and featured pearled white and navy icing.

Favors: Guests received the couple's favorite candy: Sour Patch Kids and Reese's Peanut Butter Cups.

Special touches: Before dinner, the couple served a charcuterie board with the eight cases of wine they brought back from Italy.

The couple honeymooned at Sandals resort in Grenada.