cruisemom42

Yes. Just flew back from LHR to US last Sunday. The email test result on my phone was fine, I did not need a printed version. Don't forget you also have to complete an "Attestation Form" (each airline seems to have their own link but I think the form is the same) when flying back to the US. https://www.cdc.gov/quarantine/pdf/ATTACHMENT-A-COMBINED-PASSENGER-DISCLOSURE-AND-ATTESTATION-4-4-2022-p.pdf

I'm not sure a tour guide in Venice is really needed... The ticket to the Doge's Palace, for example, can be purchased with a tour. St. Marks in busy season is unfortunately usually a quick shuffle in, around, and out and I don't think they let guides give spiels inside. Taking the vaporetto to Murano and Burano is quite easy to do on your own and the places themselves are fairly small. I'd agree with the thought of getting a guide like Rick Steves or similar and just seeing the sites on your own.

Siracusa is a wonderful stop. There are a number of ancient ruins to see in and around the area, see here: Syracuse Archaeological Site - History and Facts | History Hit And the lovely town of Ortygia is a very charming place to wander and enjoy a delicious meal or coffee and cannoli. You'll also find a couple of ancient temples near the town, including one that's been totally encased by a later church. This gives you an idea of the place: How To Spend A Day In Siracusa, Sicily (azamara.com)

Seems all the cruise lines are "washing their hands" (nice expression) of COVID as soon as they possibly can. Celebrity is not offering testing at the end of their cruises even in Europe -- although at least at Southampton last week they were letting you buy a test at the port. But in other ports not so much.... They are also being very cagey about quarantine procedures and about how much COVID is actually onboard. While I enjoyed my cruise, I found the evasiveness very off-putting. And people wonder why regulatory authorities don't trust the cruise lines to regulate themselves. 😳

If all goes to plan, I'll be in Rome in late November/early December, following a stint in Naples. My usual cycle of visiting what's new (archaeologically speaking) in both places.

You don't mention the age of your child. But if, like most children, they rely on the internet (social media, entertainment, perhaps home schooling), keep in mind that on a world cruise there will be long periods where the ship probably will have poor reception/connectivity.

Here's the link to the roll call for your Apex cruise:

Most of these so-called solo options are so few that my take is that the cruise lines' intention is primarily to be able to tell the solo-sailing potential passenger base that yes, they do offer something that is solo-friendly. Rather than offer a significant number of such cabins. On some ships, like Silhouette, they are retrofitting a very few solo cabins into small, oddly shaped spaces; I'm not sure they could even fit two bunks in some of these.

A couple of nights ago I caught the first episode of a new show on the Food Network featuring Bobby Flay and Giada de Laurentis on a food and wine journey through Italy. Hot on the heels of the success of the series featuring Stanley Tucci, it begs the question: has Italy become the epicenter of all the pent-up longing for the food and wine associated with travel that we've experienced during the pandemic? I've never heard or read more about Italian food than over the last couple of years. From the Italian desire to preserve the character of their prosciutto (ever hear about the great prosciutto scandal of 2017?) to the new organic wines and olive oils, to the secrets of a "certified" Neapolitan pizza -- Italians are obsessed with their food, and so are we. I thought it would be fun to have a post that compiled information, ideas, recommendations, questions about food and wine in Italy. And due to a couple of recent "requests", maybe we should start with gelato. I don't profess to be an expert about gelato outside Italy. In fact, my scope is more rightly limited to Rome. I know other cities have their favored gelaterie, but Rome is what I know. So let's start with Rome. Rome has several well established gelaterie. There you will find very traditional gelato, in seasonal but also mostly traditional flavors: San Crispino and Giolitti are great examples of these "grandes dames of gelato". As is Gelateria della Palma, but some Romans seem to turn up their nose at the latter -- it's too much like Candyland and less like a true temple to gelato. (Still it is rumored to have been the favorite of at least one recent pope. Wink, wink.) Anyway, Giolitti and San Crispino both have several branches in the main heart of Rome. Definitely worth a try. A new generation of gelaterie have popped up in the last decade that offer an even stricter artisanal and seasonal approach to their gelato. A good round-up of most of the best names I've heard mentioned are written up here: https://www.romewise.com/best-gelato-in-rome.html. I haven't tried all of these, but I can definitely recommend Gelateria del Teatro for its super-fresh ingredients and especially good fruit and nut flavors of gelato. Plus they have a fun "window" into the kitchen where you can watch them making their magic. Fatamorgana is also good and has a number of locations, so if you are strolling and see one, definitely pop in to look at their seasonal flavors. Otaleg (which is "gelato" backwards) has a following -- in fact, it was THE place Bobby Flay wanted to go in Rome on arrival, a favorite of his from previous visits. They have some flavors only a chef could love, like gorgonzola with "blonde" chocolate and hazelnuts, and a beetroot sorbet. I believe there's one in Trastevere now. Come il latte is on my list to try next time I'm in Rome. How should you eat gelato? However you want -- but a few tips to consider: Gelato is rich, it's better to get just a small cup or cone. Even the smallest cup/cone size entitles you to two scoops of gelato and it is traditional to get two different flavors. Think about all the great combinations -- say dark chocolate and hazelnut or bananas and creme caramel, or strawberry and cream, walnut and fig, peach and ginger, etc. At most gelaterie, you will pay at the cashier first, then you will be served at the counter -- not the other way around as is common in the US. Both cups and cones seem equally popular, but the true gelato afficionado will not ask for any toppings, whipped cream, etc. Beware of any gelateria that tries to upsell you -- it usually means their gelato is not that great on its own. And speaking of which, there are a few unscrupulous places -- mostly sit-down places near popular tourist attractions, like Trevi fountain -- that will scam unwary tourists by recommending hugely oversized "gelato sundaes" with the works. Afterwards they present a hefty bill upwards of 20 euros! Buyer, beware. Ask price first. And one last tip: At any of the places already mentioned, you'll get great, quality gelato. But if you're just passing by a no-name gelateria and are tempted -- take a look at the colors. If they are screaming neon, too bright to be true, they are probably not the real artisanal gelato. Pistachio should be a dull green, not neon green. The exceptions are some of the intense fruit flavors.