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Grand
Hotel Parco dei Principi
Rome, Italy receives |
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Society
January -
2006 |
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6 Stars
& 6 Stripes
Hotel & Service |
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The Ultimate
Award:
Seven Stars and Stripes™ |
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| “When you are at Rome live in the Roman style; when you are
elsewhere live as they live elsewhere.” |
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| It was this quote by Saint Ambrose, the sincere
Italian saint who lived 339 AD - 397 AD, that cautioned and advised what to do
in this situation and we took his advice. New Years Eve in 'THE City of All'!
It is said that Rome was not built in a day and it cannot be seen in a day or a
weekend. It is said that people who live in the Eternal City for years are
still discovering 'her', so please be gentle and try not to judge our humble
excursions. Our destination was the Grand Hotel Parco dei Principi, which is
ideally positioned in the heart of Rome, minutes from the Via Veneto and
seconds from the famous Borghese gallery and gardens. But first of all we
landed at Rome's CIA, an airport that connects most of Europe's major cities.
We took early morning flights: Duesseldorf to Rome; it was a clear day. CIA is
one of three (two are international) airports connecting the lavish city with
the rest of the world and is located about ten miles southeast of central Rome
on the Via Appia Nuova. Our driver, dressed in a crisp uniform was easy
recognizable - besides he was holding up a nicely designed sign meant for those
with vacation on their minds. He approached the ladies who were accompanying us
this time and immediately took hold of their luggage. We drove through Rome to
our final destination in a JAG town car with little monitors build into the
headrests - like we would have eyes for any other form of entertainment. I, for
instance loved it to get stuck in traffic in a long line of cars including
Ferraris, Lamborghinis and Alfas; it couldn't have been a lovelier ride for
me. |
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| We passed forever-ancient buildings, monuments,
sparkling fountains and well-dressed people in overcoats obviously on their
merry way. 'I found Rome a city of bricks and left it a city of marble.' Caesar
had declared. We arrived at the Grand Hotel Parco dei Principi within half an
hour; excitement was in the air as the New Year should be arriving soon. A
green park oasis of old-growth palms and pines surrounds the hotel, a resort in
the ancient city of greatness and splendor. The scent of freshly cut, exotic
flowers lingered in the precious welcome halls reminding me of a dignified
residence. Cozy flames while trying to compete with rays of sunshine that were
flooding in through the window, were trapped by the amazing antique mantel of
an oversized fireplace, while authentic oil paintings by old masters were
luring our eyes for attention. |
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| Italians are the most
hospitable and gracious people on earth if you ask my wife as her hands were
kissed by an older gentlemen who was also checking-in. Our check-in was most
efficient, friendly and courteous; my photographer Arno and I had stayed here
on another occasion and to our surprise we were immediately recognized and
appropriately addressed by our last names. The ladies were asked for their
passports, since it was a first for them. I must say that this conveyed a good
and secure feeling. As our valet opened the door to our corner suite, my wife
held her breath; the Eternal City of Rome was here on display with spectacular
views over the Botanical Gardens right through to the Vatican. |
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| That was the moment when the bells of hundreds of
churches announced the full hour. “We could not have asked for a lovelier
suite”
commented Simone while she disappeared in the elegant dressing room and I
dismissed the bellman, a well trained professional conveying an extraordinary
level of personnel service. I uncorked an well chilled bottle of Veuve Cliquot
that must have been placed there just minutes before our arrival, otherwise I
cannot explain the perfect temperature. |
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"I found Rome a city of bricks and left it a city of marble." ~
Caesar Augustus (63 BC - 14 AD), from Suetonius, Augustus |
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| I had just about finished checking my e-mails when the
phone rang and Arno and Stephanie reminded us that we were actually pretty
hungry. New Year's Eve cocktails were not until 9PM and dinner thereafter and
so we had plenty of time for a small snack to still our appetite. We decided to
order in and invited our friends to join us for a glass of one of the finest
champagnes France is producing these days. |
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We discussed the room service
menu ~ written in several languages but ordered in English: Prosciutto de Parma
with honeydew melon, smoked salmon and a couple of salads. As we spent time
together and waited for our light supper to arrive we admired the splendor of
the superb suite. Our charming suites were carefully restored by the architects
Massimo and Maurizio Papiri who have been using highly trained theme painting
techniques for the walls and ornate moldings to match the window treatments.
These architects and their interior design teams have created a showcase of
versatility and beauty in the entire hotel including the rooms and as we should
later on find out also in restoring and decorating the banquet and conference
facilities. Our room service order was announced by a careful knocking at the
door and within minutes we were able to enjoy our delicious snack. As the sun
was setting, it turned the City of the Popes and the Dome of St. Peters into a
golden
painting, which I am certain is captivating dreams every evening in these
great rooms. |
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| I had read an article somewhere that Rome is the #1
New Year's Eve destination of the world for couples who want to celebrate in
grand style. This really didn't come as much of a surprise to us. Rome will let
you walk down the Via Veneto in any fancy, low-cut world-renowned designer ball
gown and no one will even turn a head, just like in N.Y.C. - The New Year's Eve
celebration is a special time in Rome, it's one of their biggest holidays. The
city goes totally insane for a few days while everyone who is flying in is
trying to book a room or a party where they can see the Vatican lit by the
million colors of their spectacular fireworks. We did! |
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| The ladies looked like
queens when we entered the New Year's Eve celebration banquet facilities for
cocktails and to mingle with other guests. The cocktail hour, or champagne hour
in our case, was an important part of the party while exquisitely delicious,
little hors d'euvres were served by white-gloved staff. Some of the casual
conversations initiated during the cocktail hour just begged to be continued
later at the sit-down dinner. The guests were here entertained by the tunes of
a good band while we all were welcomed by the elegant promoter Carla Milos, who
has a long history of hosting successful parties and fine events. She announced
eventually that dinner was served in the banquet room that turned out to be the
most romantic spot. The room was lit with scented candles and there were fresh
flowers everywhere with music playing softly in the background. We walked over
to the balcony where we would watch the fireworks later on, passing huge silver
buckets of chilled champagne, the wine of celebration. |
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| "Come
quickly, I'm drinking stars” ~ Dom Perignon |
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| The banquet setting accommodates smaller or larger
parties with adequate room to dance, dine, and celebrate - and we did. Nothing
that evening was left to chance, it was an extraordinarily well-executed event
and I must applaud the management and staff as they started off the New Year by
placing their best foot forward. |
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| Across Italy and around the
world, New Year's Eve means getting together with friends and family to share
wishes for happiness and prosperity in the coming year, often celebrated with
an elegant, late sit-down dinner like the one we had the pleasure of attending.
The traditional approach by offering an irresistible appetizer, followed by a
delightful intermezzo before the main course was well received and perfectly
timed as we finished the dessert just before midnight. I shall not recite the
entire New Year's Eve menu because I don't want to take the attention away from
our cuisine review later on, but, I must mention the Gnocchetti Dumplings with
Duck Ragout that changed my views of 'How to prepare a Duck Ragout' forever.
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The Duck meat was superb, the
color exquisite and unaltered. The Chef used a recipe from the Abruzzo region
of Italy using a rich pumpkin purée with roasted chestnuts. Simply
divine! Another superb entrée leaving a lasting impression was the
Smoked Veal Filet with Chestnut Flan and Braised Vegetables. In keeping with
the tradition of using chestnuts around the holidays, Chef Gianfranco worked
his magic by creating a chestnut flavored flan to pair with the veal. The
service, food, presentation, and atmosphere were impeccable, congenial and
attentive. It was a delightful New Year's Eve dinner and since the music in the
background never became overpowering, we were actually able to carry on quite a
lively conversation. |
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“I get no kick from champagne. Mere alcohol doesn’t thrill
me at all, So tell me why should it be tru.
That I get a kick out of
you.” ~ Cole Albert Porter (1891 – 1964) |
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| It was a spectacular celebration as at the stroke of
midnight a billion stars lit the Roman sky and the Vatican was bedecked by at
least half of the billion and we all understood why. |
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And then suddenly all the
church bells were ringing, the hair on my neck stood up straight while I pulled
my wife closer. I wrapped my arms around her waist and she entwined her fingers
with mine. "Happy?" I asked, Simone giggled. "Oh, just a little. I'd say this
night ranks up there pretty high..." It is fairly universal to hear church
bells ringing, people shouting, making lots of noise and throwing confetti to
welcome the New Year. This actually dates back to ancient practices of driving
evil spirits away from Baby New Year. |
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| I firmly believe that the stroke of midnight on New
Year's Eve is the one time when loud pops of champagne bottle are allowed,
since it is actually a sign of champagne bottles being opened improperly. There
is an old saying "The ear's gain - is the palate's loss," meaning that loss of
carbonation at this stage affects the taste. For the fullest flavor you want
the bubbles in the wine, not on the wall. The night had just begun. |
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| At 2 AM it was announced that two Jag limos were
conveniently parked at the main entrance and were driving VIP guests over to
the sister hotel Splendide Royal bar for a little change of scenery. We hopped
on board and arrived just five minutes later, everyone was still celebrating
the New Year. I love meeting people. We even met people from the Hamptons of
Long Island, New York where one of our offices is located; the world is so
small! |
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| When we finally said good-bye
to Arno and Stephanie sometime in the wee-hours of January 1st, 2006 and as I
closed the door of our suite behind us my wife reminded me that there was
another New Year's Eve tradition we had missed so far. The practice of
exchanging gifts on New Year's Eve that actually started in ancient
Rome. |
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In the beginning,
symbols of good luck were presented. This developed later into coins featuring
Janus, the God of New Beginnings. A friend or husband would possibly receive a
glass jar filled with dates and dried figs soaking in honey and a bay leaf
branch so their year would be sweet and full with good fortune. Happy New Year,
Roma! |
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“So what’s my gift? “ I asked
Simone. She took the key out of my hand and locked the door. "I am going to
give you a massage”, she smiled. “It's the least I can do after
everything you've done for me today." I lifted her up and rubbed my nose
against hers. Happy New Year, Roma! |
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| New Year’s Day morning. I
fought with myself to wake up, wanted to inhale the views of ancient Rome,
instead I got to immerse myself into a book about Asia, since my wife was still
sound asleep. I figured that reading a book would be the quietest activity
possible not to wake Simone. Finally when my wife would just be waking up, I
couldn't stand it and turned on Euro News and flipped to BBC World and CNN (it
seems the majority of English-language TV is NEWS). |
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| We ordered breakfast in bed, nothing big, just enough
hot strong coffee and some English tea to get back to reality. Room service was
announced within 15 minutes after we'd ordered by a careful knocking at the
door. I slipped into a thick, fluffy Italian Frotte robe and opened the door to
our suite. A friendly, smiling face presented us with the latest edition of a
daily newspaper on a silver tray decorated with a red rose. We were thoroughly
enchanted by the exquisite service and the freshly baked crisp rolls on New
Year's Day. We really just had a bite, which for me meant also a couple of
slices of grilled bacon ;) and we sipped on our freshly pressed orange juice
while we watched the server pour the wonderful hot coffee and tea (with white
gloves) into pre-heated fine porcelain cups. |
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| We had a couple of wonderful hours alone, admiring the
indescribable views over the ancient city, Skype-ing New Year's greeting to all
we love and loving life. We were supposed to meet wit Arno and Stephanie for
New Year's Day Brunch at 1 pm and we were on time. We walked through precious
halls, admired an abundance of original oil paintings while the ladies were
actually more attracted to the luminous glass cases displaying the latest of
Cartier, Rolex and Faberge. As we entered the gracious antique Grand Hall with
its magnificent Italian marble tile floors covered with deep pile carpets and
mahogany arches, we felt like royalty. Adjoining parlors were filled with
valuable antiques, a cozy fireplace beckoning in the winter and tall windows
bringing in cheerful southern light. We gentlemen marveled at the unique
architecture of the house, while the ladies were delightedly discussing its
vintage appeal. |
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I've always looked forward to
New Year's Day. It's a day of new beginnings, a return to normalcy after the
craziness of the holidays. This
New
Year’s Day brunch, complete with all the hangover remedies, I shall
never forget. It was a casual but comfortable
brunch,
filled with elegant, luxury touches and astonishing, delicious food creations.
Many guests who overindulged the previous night were grateful for the many
delectable cuisine arrangements, carefully placed in strategic locations
throughout the room and easy accessible. Colorful, cheerful, fresh flowers
created the positive mood everyone likes to set for the year ahead.
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| These Italians know how to prepare and serve a big
‘breakfast’,
toss in some champagne and make the whole event look like a great family
affair. It was hard to find anything missing at this brunch, and it was good.
And so people put off their New Year’s resolutions for another day or so,
and came back often to the ‘displays’ on this buffet for just about
everything one might desire: omelets, pastas, meats, tarts, smoked salmons,
soups and so much more. I indulged in the ultimate hangover cure; one of their
killer Bloody Mary's followed by some smoked fish. After some hesitation we
joined the other group of people who put off their New Year's Resolutions for
just another day…just like us! |
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| Finally it was time for us to
experience the fascination of the Eternal City first hand with its ancient
Roman ruins, the delightful Baroque fountains, the Coliseum, St. Peter's Dome
and the Vatican with its Renaissance masterpieces. The three-hour tour began by
taking us up the Via Veneto, famously portrayed in Fellini's La Dolce Vita.
Then we got to stop at the Fountains of the Naiads and Trevi at the Piazza
della Republica. |
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| After passing the Piazza Colonna and the site of the
Column of Marcus Aurelius came the Montecitorio which is the location of the
Chamber of Deputies; then the Pantheon, intended by Emperor Hadrian to carry
the largest dome in the world. Next Piazza Navona, located at the site of the
ancient Stadium of Domitian which is also the location of Gian Lorenzo
Bernini's masterpiece: the Fountain of the Four Rivers that we absolutely
adored and admired. From Piazza Navona, we took the Castel Sant'Angelo en route
to St. Peter's Square with Michelangelo's Pieta. Crossing the Piazza della
Republica we got to see the Monument of Victor Emanuel II, the
Vittoriano. |
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Then we went off to the
Colosseum and the Arches of Constantine and Titus before it was time for the
mind-boggling Roman Forum. We traveled to the Capitoline Hill where we were
presented with an extraordinary view over the Roman Forum and the Palatine
Hill. Crossing the Porta Pinciana, the Aurelian Wall, and the Villa Borghese,
we arrived at the Vatican Museums. Among the many attractions of the Museums
are the Hall of the Greek Cross, the Gallery of Statues, the Tapestry Gallery,
and the beautiful antique maps in the Gallery of Maps. |
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| The Raphael Rooms, entirely frescoed by the Master,
serve as a precursor to the Sistine Chapel, where the Popes are elected.
Michelangelo's 'Last Judgment and Creation of the World' have been here
recently restored, and are now displayed in their original incandescent
splendor. After passing through Piazza Barberini, home of Bernini's 'Triton
Fountain', we got to St. Mary Major, the beautiful basilica dedicated to Mary,
the mother of Christ, with gorgeous mosaics and the relics of Jesus's crib. St.
John of Lateran, the cathedral of Rome, was the next stop. The first Papal
residence, St. John's is filled with masterpieces from the Middle Ages to the
Baroque as well as the Scala Sancta (the Holy Stairs). |
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| Following the old Appian Way
past the Church of Domine Quo Vadis, we finally got to the Catacombs of St.
Domitilla, St. Calixtus, and St. Sebastian. These ancient underground tunnels
were once the burial places for Jews and Christians. A most panoramic view over
the Baths of Caracalla should then much too soon end our sightseeing tour. As I
said at the very beginning, there is no way to see Rome in a day or three
hours. But if you have a weekend, please take a tour to make the most of
it. |
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| Yes, the ladies were delighted to have a cup of
afternoon tea together. ‘High Tea’ and ‘Afternoon Tea’ are
not the same social occasion where one drinks tea, eats sweets and little
sandwiches. My wife enjoys an occasional ‘Afternoon Tea’ which occurs
usually between 3 and 4 PM and where she gets her sweets. I care for ‘High
Tea’ which is served early evenings around 6 PM and includes of a full
dinner meal. ‘Tea for Two’ was served for our ladies in the tea room
at a crackling fire on a delightful silver tray with all the appropriate
utensils that inspire a true lady to lift her little pinky while she is sipping
carefully. English what else? |
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"Etiquette means behaving yourself a little better than is absolutely
essential."
~ Will Cuppy (1884-1949) American Writer, Critic |
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| We had spent a wonderful time at the cozy fireplace,
counting the hours that we were still allowed to discover in the 2000-year-old
city. But for now the ladies insisted that we should freshen up before our
upcoming dinner. We again passed walls covered with carefully chosen,
fascinating authentic art and parted as we arrived on our floor. The suite was
not set to 'turn-down' as it was only 6 PM and while Simone vanished in the
bathroom, I poured myself a Pellegrino and walked with my glass over to the
terrace door. I stepped outside and just couldn't get over the spectacular
sunset over St Peter's Basilica. Rome's beauty is timeless. Today with a
population of about 3 million it will forever remind me of its glorious past as
the city that 'built the greatest empire the world had ever known'. |
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| Restaurant Pauline Borghese |
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| Parco dei
Principi, Rome, Italy |
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Extraordinary - Society
January - 2006 |
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5 Stars
& 6 Stripes
Cuisine & Service |
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The Ultimate
Award:
Seven Stars and Stripes™ |
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| Simone looked radiant as she dressed in preparation
for our cuisine review event later this evening in the Restaurant Pauline
Borghese located in the venerable Parco dei Principi Hotel in Rome. The Romans
were masters in the art of statuary portraiture and I remember thinking how
much my wife Simone resembled some of the finer profiles I had seen earlier in
the day during our city tour. Dinner was scheduled for eight and we were on
target to meet up with our other team members Arno and Stephanie at the bar for
an aperitif to kick off the evening. The whole experience so far was one of
supreme relaxation punctuated by magnificent vistas of superbly manicured
gardens flowing literally from your doorstep all the way to the Vatican. It is
an oasis of peace and tranquility directly in the heart of a major European
city. |
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| Our table was strategically
chosen by the
Maitre
D' Marco Andronico for its characteristics of suggesting privacy yet
conveying a feeling of unlimited freedom coming from the view adjacent to our
location near the window. Before we could be seated, bartender Luigi called us
over to his immaculately maintained and festooned bar for a brief interlude of
champagne and canapés. A perfectly chilled bottle of
1998
Dom Perignon, an exceptional champagne from Möet et Chandon, a fine
winery that has been in business since 1747 was the focus of our attention.
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Simone - Thorsten - Arno -
Stephanie |
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| Its youthfulness attempted to belie the aromatic
citrus fruits wrapped by a blanket of soft spice with visual nuances of straw
yellow gold and fine mousse. The bite-sized canapés were delicate and
tasty offering the ideal introduction to the creative cuisine of Executive Chef
Gianfranco Calidonna. Together with the subtle ambiance of dark brown paneled
wood accents and nearby tiffany stained-glass windows, we felt as though we had
been invited into the elegant home of an Italian Renaissance prince.
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We could hear the soft sounds
of classical piano music from the restaurant, which drew us away from the bar
and into the arms of Maitre D' Marco who announced that our table was waiting.
We entered the intimate setting of subdued lighting, rich cherry wood elements,
tapestry-like curtains and festive seasonal decorations, which added to the
relaxed, secure atmosphere. |
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| Our location was directly next to a rather large
window framed by lush fabric-covered walls, which provided a cozy warmth that
radiated throughout the entire room of about eight other tables. Our server
Giuseppe was quick to point out that we should put our menus aside and allow
Executive Chef Gianfranco work his magic with his innovative cuisine. Candles
strategically placed on all the tables seemed to reflect softly the highlighted
brilliance of the real silver utensils. |
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| Our server produced the Amuse
Bouche from the kitchen consisting of Smoked Salmon and Mozzarella on Tender
Field Greens with Olive Crostini over which was poured a strongly scented
fruity extra-virgin olive oil, obviously cold-pressed. A chilled bottle of
Villa Russiz 2002 Pinot Grigio the perfect partner for starters,
appeared and was dutifully poured for us. It displayed an intense bouquet of
toasted almonds and sun-dried hay and together with its straw yellow color
proved to be an elegant pairing for this course. |
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| Next came Polpo al Vapore on Green Cauliflower with
Polenta and Broccoli Purée, a decidedly unusual rendition of steamed
whole octopus, which incidentally tasted tender and held up to the influences
of the broccoli purée over polenta. With this course we began to chat it
up a bit as we were impressed with the originality of Chef Gianfranco's take on
the oddities of provincial Italian cuisine. A quick glance around and we were
reminded of the splendid views emanating from the windows adjacent to our
table. The sun was setting over the Borghese Gardens and provided contrasting
hues of soft reds, pinks and blues in the sky while the landscaping was backlit
by indirect garden lights from below. |
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Our server Giuseppe returned
to clear the dishes and simultaneously change our napkins as well; a nice touch
that we discovered is often a staple of some finer restaurants in our reviews.
After clearing we were presented with Veal Stuffed with Goat Cheese in
Zabaglione Marsala Sauce, a superb cut of meat that can hold up to the
richness of the marsala fortified zabaglione sauce. A rather powerful bottle of
Verdicchio dei Castelli di Jesi Classico Superiore Gaiospino 2002 was
offered as a pairing to the elegant veal. |
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| It presented a medium lemon yellow body with excellent
structure and complex nose of honeysuckle, citrus and toast. Just the right
amount of oak worked to contain its powerful nose thus tempering it enough to
work well with the delicate veal. Next up was the Sautéed Lobster
with Dill Sauce and Spinach Pappardelle for Simone and Rosette of
Roasted Salmon with Exotic Spices for me, both paired with a bottle of
Antinoo Chardonnay 2000, Casale del Giglio. This beautiful wine is
produced near Rome and displays transparent straw yellow and green tints
wrapped in an elegant intense nose of refined vanilla. It finished with
persistent good flavors of litchi, peach and pineapple that offered a great
match for the ocean fresh lobster as well as the salmon. |
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| It was time to exhale a bit as
plates were cleared while taking in all that we had experienced so far with
regard to this superb culinary experience. We were in the artful hands of an
accomplished chef and his team, creating one masterpiece after another. Within
minutes of our respite came our final course of Filet Mignon Crustade, baked
in Polenta Crust, a delightfully different take on the usual pastry crust
that is seen so often enveloping this tender cut of meat. The polenta was laced
with finely grated parmigiano reggiano cheese, which lent just the right amount
of sharpness to the otherwise neutral tasting polenta. |
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| A successful wine paring of Montepulciano d'Abruzzo
Marina Cvetic 2000, a stellar wine with a blossoming nose of sweet oak and
dark fruits. Add to that mild tannins on the palate together with its big, rich
not to astringent and not too ripeness in the fruit for a very fine wine
drinking experience. We slowly continued to savor the wine while espresso was
being offered and the table was being prepared for dessert. |
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I ordered latte macchiato and
this was dutifully delivered piping hot along with petite fours and a very
special Cioccolato Lava Timbale with fresh berries made to resemble the
volcano Vesuvius, complete with flowing chocolate 'lava' upon slicing open the
cone. |
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| We decided to retire to the very comfortable bar to
visit Luigi again, and were impressed with his suggestion for a nightcap of
Picolit Nonino Grappa to wile away the waning hours of our remarkable
evening in this special place. Luigi's choice of the Nonino grappa showed his
intense and deep knowledge of some of the best kept secretes of Italian
specialties. Nonino is produced as the first ever single-vineyard, single-grape
distillate successfully using the picolit grape varietal. Furthermore, it
revolutionized the industry with its uniquely intense aroma and flavor
components. |
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| It was late now and we bid
goodnight to Luigi the bartender as Marco the Maitre d' allowed us to poke our
heads into the kitchen just as Executive Chef Gianfranco and his team were
cleaning up and preparing to leave. "Even though we are finished for the
evening, the work is never done" said Chef Gianfranco, "I must prepare my team
for the challenges of tomorrow and plan the menus that will satisfy our
guests." We were delighted to hear this from an executive chef as it shows the
leadership and planning skills necessary to operate successful business of such
high caliber. |
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| Massimo
Canzian & Thorsten Buehrmann & Gianfranco Calidonna |
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| “Executive Chef Gianfranco works magic with his innovative
cuisine.” ~ TB |
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| How can one top a dinner like the one we just
experienced? Rome is for lovers, remember? When in Rome do as the Roman
prescribes! As we opened the door to our elegant suit we realized that the
spacious bathroom was light with candles and the stimulating fragrance of fresh
flower peddles lingered in the air. We were in awe. |
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A silver bucket with a
perfectly chilled bottle of 'Riesling Italico by Martini' was placed right in
front of the jet-tub filled with scented bath water and bubbles at just the
right temperature. How in heaven the staff got to set this up catching the
perfect moment is beyond me and besides not for me to know. My wife looked like
an angel with wings in the white foam and when we toasted with our champagne
glasses it sounded like a little bell was ringing. The broad windows featured
the lit dome of the Church of God. |
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| We were hungry, usually we wake up and cuddle, but for
some reason that morning we both were just too hungry. Besides, we really could
afford after the soak from the night before to slip right into our plush
bathrobes and 'run' for breakfast. We opened the breakfast room doors to the
enticing aroma of a homemade breakfast buffet that featured an exuberant
selection of Italian favorites and an abundance of fleshly baked pastries and
breads, tasty jams, tropical fruits, creamy yogurts and cereals. |
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| There was an omelet station
where the chef prepared made-to-order crepes, eggs and omelets any way
possible. There were little pancakes with powdered sugar and syrup and bacon,
everyone found something they liked. The cakes and tarts here were wonderful,
delicious and creative as well and there were a huge variety of all sorts of
to-die-for desserts. |
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| My wife Simone who has a soft spot for shoes, never
stopped reminding me that Rome's Via Appia is the street we should not miss
under any circumstances. But shoes, especially Italian shoes I insisted, could
be purchased in New York or Berlin just as well. So we did what should be a
must when one resides at the Grand Hotel Parco dei Principi and that is to
visit the Villa Borghese and their famous parks, which are only a one-minute
walk away from the hotel. Besides I had meet with Prince Marco Borghese and his
wife Ann Marie on the North Fork of Long Island, NY a few years ago, where they
now own and manage Long Island's oldest winery renamed the Castello di
Borghese. |
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The grounds of the Villa
Borghese, which were once a playground for the rich and powerful family and
their friends, is today an inviting public place to relax. A green oasis that
is surrounding the precious park-like property could be considered Rome's
version of Central Park complete with an abundance of arbitrary arches,
cherished antique statues and ever-present wonderful ruins. Villa Borghese and
the Galleria Borghese may also be reached through a superbly maintained maze
and that's a lot of fun. |
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| Just after we returned from our excursion to the
Borghese grounds we conducted an e-meeting, which included a quick review of
the data we had colleted over the last days. Our teams are required to prove
their recommendations and must include supporting data in form of text and
pictures. The analysis of the data was scheduled for that afternoon, and in
order to allow the board to approve my recommendations, they needed some
time… |
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| Dr.
Roberto Naldi is the proprietor of four highly successful, upscale hotels:
the Grand Hotel Eden and Splendide Royal in Lugano, the Parco dei Principi and
the Splendide Royal in Rome. Now in his early fifties, he is an entrepreneur of
Neapolitan origin who earned a degree in economics and is married with two
children. Mr. Naldi practically grew up in hotels and has followed in his
father and grandparent's footsteps as the heir of a family hospitality
tradition. The charming, elegant hotelier has a talent for choosing great, and
loyal employees. The tourism luxury market is without a doubt a challenging
task that does not allow any flaws. |
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| “Naldi’s standards are high, even for a city like Rome. He
will always succeed.” ~ TB |
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| The Parco dei Principi Hotel is an independent,
privately held hotel that provides personal, gracious hospitality and
world-class service. Dr. Naldi addresses environmentally sensitive concerns
such as preserving history and sustaining and adding cultural aspects that we
feel are very important in a city that is 2000 years old. The Parco dei
Principi Hotel has succeeded in reaching for the ultimate service level as Dr.
Naldi has a great feel for hiring top hands-on staff and GMs like Carla Milos;
together they were able to raise the bar. |
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| Front row left
to right: GM Carla Milos, Owner Dr. Roberto Naldi & Thorsten
Buehrmann |
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"The modern age has been characterized by quick fix taste.
Modern
travelers find themselves increasingly attracted to time period hotels,
whatever period that might be.” ~ TB |
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by
Thorsten Buehrmann & Arno Goudschaal
Editor: Ingrid
Lemme
Editor-in-Chief: John Lomitola |
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| © 2005 ~ Seven Stars and Stripes, Inc. |
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