
I flew to Italy for a first date with a girl I met on TikTok - my mother thought I was being catfished but it was the best decision of my life
When Jessica Smith, 29, posted about the Italian version of Big Brother, the long-running UK series, on her TikTok account, she had no idea it would lead to her meeting her now-girlfriend, India, 24.
They struck up a conversation about the show online and spent a week FaceTiming before Jessica decided to fly to Milan to meet India - despite her mother being 'worried sick' she was being targeted by catfishers.
However, the coffee shop manager said she and India 'clicked straight away' when they met on May 15 and proceeded to spend the next four days together - visiting sushi restaurants, vintage markets, museums, and cocktail bars.
They even went to a rave and took a two-hour road trip to a stunning lake for a picnic.
By the end of the trip, they knew it was something special and decided to keep dating long-distance. Two months later, India - who is from Verbania but lives in Milan, flew to Manchester - where Jessica asked her to be her girlfriend.
'I think there's always a risk in flying elsewhere to meet someone, but there's a risk of meeting a stranger anywhere,' Jessica reflected on her decision to fly to Italy for a date.
'I would say don't do it unless you've FaceTimed, et cetera. Obviously, we've all seen the show Catfish,' she continued. 'The trip did lead to something more, and I am so grateful. She is now my girlfriend.'
Explaining how their paths crossed, Jessica said: 'We met on TikTok – welcome to 2025, I guess!
'I was posting on there about Italian Big Brother – a random hyperfixation I had – and my videos came up on her For You page.
'She followed me, I followed her back, and we started talking almost immediately.'
While the trip to Italy initially came up as a joke, Jessica decided to take the plunge and book her tickets one month after they first spoke.
'Some of my friends thought I was mad to go for that long when we were meeting for the first time,' she recalled how those close to her reacted.
Jessica's mother, she added, was terrified when she found out her daughter was staying at a stranger's house abroad.
'My mum was obviously worried sick and wasn't impressed when she found out I was going.
'She asked me for the address where I was staying,' Jessica continued.'I had to FaceTime her when I arrived to show her it wasn't a 60-year-old man.'
She added that her friends were all 'happy for me' and had even spoken to India over FaceTime before the trip, 'but some did think the length of time was crazy'.
Their fears turned out to be unfounded because not only was India who she claimed to be, their first date felt easy and natural because 'we FaceTimed so much beforehand'.
Jessica knew the trip was 'so worth it' after their first night together, as she said: 'That spark was there the moment we met in person. It was just incredible.'
Now they're travelling back and forth between the UK and Italy, making scrapbooks of their memories and planning more adventures together.
Jessica said: 'My favourite memory was definitely the day we spent at the lake.
'We took a picnic, wine and her dog, made canvases for each of us and played a card game to get to know each other more.
'I definitely felt so much more connected after that.
'I think the experience has definitely changed the way I feel about taking risks.
'I'm usually a bit of a risk-taker anyway, but I'd never travelled to another country for a date, so that was a little wild for me – but I am so, so glad I did it.
'The goodbyes are heartbreaking, but we know we'll have another trip soon.'
Jessica is now studying for a teaching abroad course so she can work anywhere and be with India even more.
She said: 'We went to Pride together and had some very wholesome days.
'We'll see each other again in just under three weeks.
'Future plans aren't set yet, but I'm going to start my TEFL course in the next few months so I can teach English abroad.
'She's just finished university, so once she knows what she wants to do, we'll figure it out from there – but I'm so excited for what the future holds.'
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They must photograph their kitchen, equipment and ingredients, as well as take videos of their head pizza chef preparing dough and making and cooking a pizza. This is all sent off to the AVPN headquarters in Naples with no guarantee of approval. To date, roughly 1,000 pizzerias from Japan to Siberia and Ecuador to the UK have signed up to be part of this elite pizza club and, once accredited, can display their AVPN certificate bearing a striped figure wielding a baking peel, all together forming a global network of pizzerias where travellers know they can get the real deal. Still, a restaurant's scrutiny isn't over once it's accredited, as the AVPN intermittently dispatches secret pizza agents on espionage missions to clandestinely spy on the restaurants. Any pizzeria found non-compliant with the group's standards by these quality-control spies risks de-listing. According to one such agent, who cannot be named: "The most serious error I found was a pizza that was crispy and with dough that was definitely not approved." The Association verified the problem and then promptly removed this restaurant from its list of pizzerias. In Japan, a pizzeria that was kicked out of the organisation – but continued to display its certificate – learned of the consequences the hard way. "We went to Osaka and removed it," laughs Di Porzio, recalling the lawyer accompanying the pizza enforcers. This mission to define authentic pizza has a curious side effect, says Karima Mover-Nocchi, a food historian at the University of Siena, who suggests the whole process is as much about myth-making as it is maintaining traditional like this:• A chef's guide to the best pizza in Naples• How to make pizza like a Neapolitan master• Italy's beloved 'fried pizza' By codifying "authentic" pizza, she says the AVPN creates an "inner circle" of true-pizza certificate holders. In short: all the exclusivity gets people salivating over pizza more. "The AVPN aren't just preserving a tradition, they're producing it," she says. "[The AVPN is elevating pizza] into a transcendental experience. They're safeguarding the dish, but also creating a mystique – and you're made to feel like you're part of something that's enduring." Still, given the high drama of these top-secret cloak-and-dagger pizza investigations, it's ironic that such fussy standards to maintain "traditional" Neapolitan pies haven't always existed. According to Di Porzio, centuries ago, Naples' artisanal pizza-makers each had differing techniques, usually passed down from father to son. But in the late 20th Century, faced with a groundswell of shoddy fast-food simulacra that offered fake-Neapolitan pizza, AVPN founder Antonio Pace – who is from a long lineage of pizzaioli – gathered 16 other pizza-making families to standardise what makes an "authentic" pie. There were bumps along the way for the "17 families", as they are known. A major row erupted over the finer details of dough fermentation, but the initial guidelines were published in 1984 and the AVPN was formed. In 1998, the organisation teamed up with the nearby Università Parthenope di Napoli to study pizza science, cutting-edge baking technology and the broader impact of the food, co-creating the Socio-Economic Observatory of Neapolitan Pizza. A yearly conference of top pizza-makers debate whether new findings, such as improvements to flour manufacturing, necessitate a rejigging of the regulations. But for all this precision and protectiveness over pizza napoletana, Antonio Puzzi, the editor-in-chief of the magazine Pizza e Pasta Italiana, notes that Italy has dozens of different types of pizzas. There's Neapolitan pizza fritta(deep-fried calzone), but also Roman pizza, which is crispier and crunchier than the Neapolitan style and rolled with a pin rather than hand-stretched. Then there's pizza nel ruoto (pizza baked in a pan), cooked in a small baking tin; the hot and crispy deep-fried pizzonta from Abruzzo; and a long list of variations on focaccias and flatbreads. "There are a lot of recognised kinds of pizza in many cities and many states," says Puzzi. "But the only official representation is for Neapolitan pizza." Even with Italy's many pizza varieties, certain faux pas – such as ordering a chicken pizza overseas – remain just as likely to invoke the wrath of Italian purists. Case in point: after trying in vain to open 880 shops in Italy, US pizza brand Domino's famously filed for bankruptcy in the bel paese in 2022 – and never dared to open a branch in Naples. Yet, some argue that Italian tastes arechanging, and despite the AVPN's seeming rigidity, they now seem to be more amenable to modifying their exacting standards than they were in the past. "If we can improve something, we'll change it, so we are very open," says Di Porzio. In 2024, Sorbillo, one of the AVPN's examiners and accredited restaurateurs, controversially debuted a Neapolitan pizza with Hawaiian-style toppings. While critics such as Puzzi describe the pizza as a "provocation" – and employees of the eponymous Naples restaurant Gino e Toto Sorbillo all but refused to serve it to me – Sorbillo believes there's room for both modernity and tradition. "Pizza does not stop at a certain point – it's always developing, changing, cooperating with the Association, there is always something to learn," he says. "The pizza of today is not the same as 40 years ago." Yet times do change, acknowledges Di Porzio, who says the AVPN faced a "lot of criticism" for accepting in 2013 that Neapolitan pizza could be cooked in electric ovens as well as the traditional wooden receptacles. The decision rankled the most hardcore traditionalists, says Di Porzio. Still, even as trends and styles shift and previously taboo toppings become de rigueur, Di Porzio and the AVPN believe it's important to maintain traditional cooking methods too. "I always say, pizza napoletana is not necessarily the best, but the pizza that has its strongest roots in the culture," says Di Porzio. "So it's a skill that we need to teach and preserve." -- For more Travel stories from the BBC, follow us on Facebook and Instagram.