| There's no place like Rome
 Rome is one port of call I always love to revisit. Although the actual port for Rome is Civitavecchia, Rome is an hour and a half drive well worth the trip. The glories of Rome never disappoint and the people are as warm and exuberant as ever. (Word to the wise -never refer to a Roman as Italian.)
To ensure my return to Rome, I make a point of tossing a coin over my shoulder into the Trevi Fountain. It's always worked so far. This time the fountain was overrun with hawkers and tourists and it was the end of October...so much for "off season." After taking care of the coin business, I headed over to Piazza Navona for some Tartuffo at Tre Scalini. A famous chocolate ice cream confection, it failed to live up to my memory from several years before.  Sometimes you just can't "relive a remembered rapture." I am happy to report the gelato vendors around the city still make the most marvelous silky smooth and ridiculously rich ice cream anywhere in the world; rapture you can relive again and again for less than 2 dollars! I would also be remiss if I didn't rave over the pizza joints, which offer well over 15 varieties and sell pizza not by the slice but by weight from enormous baker's trays. I could not stop! Between the gelato on every corner and the pizza shops, I really felt I was in the midst of a Roman food orgy!
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I had an exquisite dining experience at one of Rome's most expensive hotels, the Grand Hotel Parco dei Principi. Located practically in the Borghese Gardens, the hotel and service is exceptional. Why I mention it is because the restaurant, Pauline, offers a divine prefix menu for only $55 USD per person including a selection of wine with each course. The Pauline offers that rarest of opportunities - a "shoot-the-lock-off" dining experience for a steal. The al a carte menu is extensive but pricey.
 Kind enough to share his recipes, Pauline's executive chef, Roberto Antonelli prepared our meal starting with piccola focaccia al parmigiano (parmesan cheese flat bread stuffed with Culatello ham and green apple salad) followed by tortelli di zucca gialla (pumpkin ravioli with walnuts and sage sauce). The main course, involtiono di carni bianche alla bolognese (white meat rolls, bolognese style), was served on a bed of tagliatelle pasta with a meat ragout sauce. Dessert consisted of sliced, fresh fruits bathed in a delectable Lambrusco wine flavored au gratin. The word sublime comes to mind.
With all the wonderful food in Rome it is hard to go wrong and frankly challenges any cruise ship to live up to the wine and food experience of the "eternal city".
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