Deliziosa night two
This is one of those truly delightful cruises where even though we are only on our third day we already feel as if the ship is our home. We settled right into the cabin with no problem. The bed is soft, the rom temperature is just right, our balcony is spacious. We have a 21-inch flat panel television, a hair dryer, wireless Internet access and room service always answers and arrives promptly.
Our second night onboard the Deliziosa was indeed a delicious one. We sampled the Supper Club at the top of the atrium looking down some ten open decks to the atrium far below.
The food was truly delicious beginning with a Caesar salad, a rabbit turenne and a fresh sea bass that was buttery and flaky as the main course. For dessert I decided to ship the melting chocolate cake – the same as the famous carnival recipe, and I opted for a nougat parfait, which turned out to be a caramel mousse atop a folded nougat shell that was crunchy and nutty. You have to love cruise ship dining.
As noted, this ship is in the Spirit-class, so it is not as big as the average Costa or Carnival ship. It is a sister ship to the first ship ever made with this floor plan, the Costa Atlantica which actually came out before the Carnival spirit. We used to call this the “upside down” floor plan because all of the public rooms are on decks two and three (some of them even on deck one) leaving all of the higher decks for plenty of balcony cabins.
This ship has a 4-D movie experience which I have not yet tried out. Apparently the idea is that you can watch any of four different movies and the experience includes 3-D glasses, moving seats, a full surround sound system and even what I believe they used to call smell-o-vision. In other words, there are odors intentionally emitted into the theater that pertain to the action on screen, whether it is a pine forest or the smell of exhaust fumes from a Grand Prix race through the streets of Monaco.
This ship is beautiful in many ways. Designed by famous Carnival interior designer Joe Farcus, Joe has toned down his design the last few years and is opting for more complimentary color schemes and is making the décor less “entertainment” and more complimentary to the overall feel of the ship.
We have just docked in Naples and will not be going to Pompeii as we did just two summers ago. We plan to just get out and experience some of the local color and life of this famous Italian city.
Tonight I have massage in the Samsara Spa, and I have to tell this is the most extensive spa I have ever seen. If you are a spa maniac, this is the ship for you. Even the thermal suite has extra hot ceramic beds, plenty of aromatherapy steam rooms, whirlpool tubs, rain showers and more. I have a deep tissue massage scheduled for tonight.
We had this discussion last night and my wife will be writing an article about the Spa. She is an expert in Spas having been a professional massage therapist for many years (working with the Phoenix Suns and other celebrity athletes over the years). What we discussed is this – most ship spas specialize in Swedish massage, which you should know is not known as the deep tissue style of massage. It is known more for rubbing and stroking with a softer touch. If you really want a masseuse to dog deep and loosen up certain muscles you need to tell them what you want.
A great masseuse will use his elbow and your oiled body to really smooth out the accumulated toxins in your shoulder muscles, for example. They will use their fingertips to dig below your scapula and loosen the knots that plague your arms and shoulders if you type all day like I do.
In any case – we also had lunch in the main dining room yesterday and it was very good. I must say I do not see why people knock Costa food. It is a bit more European than Americans are used to, lots of lamb and veal choices, for example. But the pasta has been delicious (hint, go for the filled pasta such as ravioli for the most flavor). The croissants are freshly made and crumble into a thousand pieces when you break them open. There are freshly made sandwiches on baguettes just like the famous French boulangeries. Breakfast buffets includes omelets made to order, German sausage, English bacon , Spanish ham, Italian pastries and French cheeses – the perfect combinations of everything European.
We flew a long way to get here, but so far this trip is a joy and it is only day three. We leave in two days; tomorrow we will be in Florence. As I noted earlier, it can get cold in Italy in the deep winter, so definitely bring a jacket if you plan to come between October and April.