We know that for many travellers a romantic city-break is "short and sweet"...often arriving on Day One and departing on Day Four, leaving only two 2 full days in which to explore.
With that in mind, I gave some thought to where I'd want to be taken if it were my first time in the city - places that lend themselves to the idea of romance but don't need prior booking (keeping that lovely spontaneous feel).
So, first up...
Romantic Beauty Spots
My first instinct was to say Villa Borghese and the Pincio (overlooking Piazza del Popolo), but it can get busy and difficult in the clement months from May - July to find a quiet spot all to yourself - unless you get up very early.
So instead I'd suggest the following:
Fall in Love over a Cappuccino!
For me the café is a place to reflect, people-watch, work, relax and above all - enjoy that caffeine kick. But if all you want to do is gaze into each others eyes, here's where I'd go:
Lunch with a View or Dinner by Candlelight
Al Fresco or tucked away in a booth ...
Leave your hotel room for at least one night during your romantic getaway!
One Must-See Sight!
We decided that if you're on a tight schedule and you're with a special someone - the one monument we would recommend (despite the throngs of tourist) would be the Colosseum - more so if this is the first time for both. It's unique and even more impressive from the inside.
I will be adding a map with all of the location indicated.
We have listed our favourite Ice-cream Shops on the map, but I'm sure we'll be adding more...
A Brief History of Ice-Cream in Italy
Having viewed a few different sources the first type of ice-cream documented in Italy was something Emperor Nero (54-68) enjoyed. He had ice brought down from the mountains, which he flavoured with fruit and honey toppings.
Much later, Marco Polo returned from the Orient with a variation, which was perhaps closer to modern-day sorbet or the Italian 'granita', and apparently this recipe evolved, during the 16th century into ice-cream.
A certain Procopio dei Coltelli from Sicily introduced the blending of milk, cream, butter and eggs into the recipe at Café Procope - the first coffee house in Paris. He was also one of the first people to design and use an ice-cream making machine.