I lived in Italy as a Brit — we all break the same 2 rules when ordering food

Italy is a top pick for summer getaways, boasting an array of stunning spots from Rome, Venice, and Florence to the Amalfi Coast and Lake Como, all promising the quintessential La Dolce Vita experience. It's no secret that Italians take their food seriously. From breakfast to dinner, every meal is a grand affair, not forgetting the customary aperitivo.

I had the good fortune of living in Italy briefly during my university days, working as an au pair. My Italian host family split their time between the majestic Dolomites and the sun-kissed beaches of Trieste. While grappling with the language was a challenge, I spent months immersing myself in the Italian way of eating and drinking, picking up a few cultural faux pas along the journey.

Nothing screams 'tourist' louder than a Brit abroad sticking out like a sore thumb.

Beyond the obvious language hurdles, there are certain habits Brits unknowingly exhibit when dining out that could be seen as embarrassing blunders.

The first revolves around coffee, or more specifically, cappuccino. This iconic Italian beverage, typically a blend of espresso, steamed milk, and foamed milk often dusted with cocoa, is a morning staple.

However, ordering one post 11am is considered a major gaffe. Cappuccinos are typically savoured as a morning beverage, ideally paired with a brioche pastry or biscotti.

Indeed, it's somewhat taboo to request a cappuccino post-lunch or dinner. For those seeking an afternoon or evening caffeine fix, the preferred choices are espresso or macchiato, the latter of which contains just a hint of milk.

Another unwritten rule in Italian dining relates to the cherished Parmesan cheese. This hard cheese is adored across Europe, including the UK, where it's liberally sprinkled over a variety of pasta dishes and even salads.

However, this isn't the case in Italy. Many visitors may be unaware that Parmesan should be sidestepped when it comes to certain pasta dishes, particularly those featuring seafood.

Parmesan, with its robust, salty flavour, can overwhelm the subtle taste of seafood such as prawns or clams. It's akin to serving steak with ketchup.

Parmesan should only be coupled with tomato, meat, or cream-based sauces. Moreover, restaurant staff will usually offer Parmesan with suitable dishes. It's considered quite a faux pas to request Parmesan for an incompatible meal.

Other culinary peculiarities I discovered include the fact that pineapple is not deemed a suitable pizza topping, chicken is rarely used in traditional pasta dishes, and Caesar salad is predominantly an American/British creation.

It's also handy to know that Italians typically adhere to a traditional meal structure. This commences with an aperitivo - a pre-dinner drink often accompanied by small snacks to whet the appetite.

Examples include an Aperol Spritz, Negroni, or Bellini, served with olives, grissini (breadsticks), or crisps.

This is followed by the antipasti, more familiar to us as a starter. This could encompass anything from cured meats and cheeses to arancini, bruschetta, or focaccia. Bread is usually served with oil, not butter.

Next up is the primi, or first course, which traditionally comprises a smaller plate of pasta, risotto, polenta, soup, or gnocchi - depending on whether you're in northern or southern Italy.

The secondi (main course) follows, typically featuring meat or fish. Finally, dolci - dessert - is served.

But that's not the end. If you're out for a proper meal, you'll often order a contorno, a side dish of vegetables or salad.

Then, to conclude, you're expected to wash it all down with a digestivo - an after-dinner drink such as limoncello or an espresso.