
My navigation aboard one Costa cruise began one weekend in mid-November. To tell the truth, I welcomed the idea of sailing in late autumn with a bit of fear for the (possible) sea conditions even if the trip with other colleagues and the possibility of living on board the Cantabrian Toscana, Costa's flagship, intrigued me a lot.
And then I was looking for new stories for my readers.
My third cruise
I had already been on board a cruise ship before. The first time, always on board a Costa, dates back 30 years ago (1993). Another, again, from the same company, dates back 25 years ago. Both touched the Cyclades islands, in Greece, and it was midsummer. Since then, decades have passed and even the ships themselves have undergone notable changes. Furthermore, the Internet has also changed the way we travel a lot. Therefore my curiosity was high and I couldn't wait to set sail aboard the ship which, with the rest of the Costa fleet, is the only one to fly the Italian flag.
A different cruise
Compared to my two cruises previous ones, this one was different. Not only was my cruise supposed to take place in late autumn but on board I also had the opportunity to hold workshops, interview the ship's protagonists, discover life on board and visit the port cities. In short, to "combine business with pleasure" and not just take a holiday.

Working on board and being a travel journalist: how many advantages!
Never change hotels
One of the biggest advantages for a travel journalist is undoubtedly not having to change a hotel every day as a new destination requires. But not only. Instead of "wasting" time between one airport or station and another, for the various transfers, thanks to floating accommodation and night trips between one port and another, there is plenty of time to return to the room to work , to arrange the equipment for the next day, to prepare for dinner on board.
Internet everywhere
Thanks to the subscription available from the Costa App, I was able to take advantage of an essential service for the life of a modern travel journalist: unlimited Internet. And what a connection speed!!! The technological innovation on board Costa Toscana was perceived in every detail. The Wi-Fi on board, anywhere on the ship, has never shown any signs of slowing down or returned annoying slowdowns.
Interview opportunities with experts and local residents in each destination
One of the most exciting reasons that led me to embark on a Costa Cruises as a journalist was the opportunity to interview experts on board and local inhabitants in each destination. During the stops I had the opportunity to get to know new places or return to places I had already seen but which the weather had completely changed. Valuable ideas and information for my stories to tell with a journalistic attitude.
The prospect of looking for new stories to tell, staying in close contact with the locals I met at each stopover, kept my thirst for discovery alive. TO Marseille, for example, I had a chat (with my rusty French mixed with English that French speakers can't stand) with a street food girl. And since the cruise was themed "chocolate" I didn't hesitate to try a crepes in Marseille, obviously with Nutella, with the addition of a banana.

While in the Barcelona my beloved "paella" took center stage, which I chose to taste in an outdoor restaurant in the Barceloneta, a well-known neighborhood overlooking the sea in the Catalan capital.

Life on board
On a cruise you are truly spoiled for choice when it comes to food. On Costa cruise ships the food is mostly prepared with Italian-produced ingredients. However, there are several restaurants on board, including from the rest of the world. In short, if you have a sweet tooth, you are spoiled for choice.
Furthermore, in the evening, while the ship is sailing, you have the possibility to choose your show, take part in some bets at the casino or relax at one of the numerous refreshment points such as, for example, the "Ferrari" where it is possible sip a glass of “bubbles” perhaps in good company. And then there is the swimming pool and the SPA, excellent during the day of navigation which is never missing on a cruise.

On all days of the cruise we had excellent sea conditions. We never encountered rough seas that could cause any discomfort on board. Speaking of health, during the week on board, with almost 6000 passengers and 1400 crew members, the ship had to make two forced night stops to allow the rescue of two passengers who needed further care in addition to that promptly provided on board ship, with equipped places and medical and healthcare personnel. There was a first medical stop off the coast of Sanremo and the other a Cagliari (the ship had just left and was forced to return). The health of passengers has absolute priority and it matters little if this has caused some small delays in arrival at the destination ports.
Access to exclusive tours and special events
Costa Crociere paid special attention to cruise passengers. Both we journalists and all those who chose this thematic cruise had the opportunity to choose exclusive tours and special events that enriched our trip. For us journalists it was a further opportunity to create engaging content for our stories aimed at our audience.
During the cruise we had the opportunity to take guided tours behind the scenes of the ship. From the bridge to the captain's meeting, everything was organized with special attention.

Chococruise: Genoa, Marseille, Barcelona, Cagliari, Naples, Civitavecchia.
My cruise (from 17 to 24 November) was one of Costa's themed cruises and completely dedicated to the world of chocolate!!! There were two international and four Italian Mediterranean cities on the Chococruise itinerary. For the experience on board a cruise ship and the proximity to the city center, the ports of Naples and Genoa are really at the top of my personal ranking.
Despite my numerous trips I had never been to Marseille which, in the case of my cruise, was the first stop. And then Barcelona, Cagliari and Naples, with San Gregorio Armeno e San Biagio dei Librai, where artisans compete to create the most beautiful nativity scene characters, according to the ancient Neapolitan tradition. Finally Civitavecchia and return to Genoa.
Being able to use my photographic equipment stage after stage, without particular weight or worry, represented a true "luxury". All I had to do was do my reportage "on the ground", go back into the cabin and start working without dragging any weight with me. But not only. In the morning we were able to enjoy a real cooking masterclass whose theme was, obviously, the chocolate. A special experience, full of novelties and above all many surprises. Chocolate!
Chococruise, the chocolate flavored cruise
Born from the partnership between Costa Cruises e Barry Callebaut, world leader in the production of high quality chocolate and cocoa, the “ChocoCruise – Explore the world of chocolate” on board the Costa Crociere flagship, Costa Toscana, it really represents a nice opportunity to get your hands dirty and sweeten your palate.
What made the cruise truly special was the presence on board of five of the greatest pastry chefs in the world, coming from Italy, Spain, French, Switzerland e Belgium, members of the Barry Callebaut Chocolate Academy and Barry Callebaut Ambassadors: Alberto Simionato (Italia) Joel Perriard (Switzerland), Philippe Bertrand (France), Ramon Morato (Spain) e Alexandre Bourdeaux (Belgium), together with Riccardo Bellaera, Costa's Corporate Pastry & Bakery Chef.

Advice for journalists planning a Costa cruise
If you are a journalist who wants to embark on a Costa cruise to discover and tell the hidden stories of the world, here are some useful tips to make your trip a success.
- Plan ahead. Before embarking on a Costa cruise, carefully plan your itinerary and the stories you want to tell. Do thorough research on destinations and identifies experts and local residents who might be interesting to interview.
- Bring the right equipment. Make sure you have the necessary equipment for content creation, such as a camera, audio recorder and notebook. Take note of any special requirements for using equipment on board the vessel.
- Keep an open attitude. While traveling, maintain an open and flexible attitude. The world's hidden stories may reveal themselves in unexpected ways, so be ready to seize opportunities that arise along the way.
- Maintain a balance between work and play. While you're busy creating high-quality content, remember to balance work with fun. Take advantage of the activities and facilities on board the ship to relax and recharge your batteries.
- Be respectful of local cultures. While interacting with local inhabitants, be respectful of their cultures, traditions and customs. Show interest and respect the people you interview.
Costa Toscana, the flagship of Costa Crociere
The Costa Toscana is the flagship of Costa Crociere, a true tribute to Tuscany. It flies the Italian flag and represents the pride of the Italian cruise industry. Built on the construction site Meyer of Turku, in Finland, this magnificent ship began its first cruise on March 5, 2022, departing from Savona.
A cutting-edge innovation
The Tuscan Coast was designed to be a traveling "smart city", which applies sustainable solutions and circular economy concepts in order to reduce environmental impact. An example of this is the use of liquefied natural gas (LNG) as the main fuel for the ship. LNG is a cutting-edge technology that reduces CO2 emissions by up to 20% compared to traditional fuels. Furthermore, thanks to LNG, emissions of nitrogen oxide, sulfur oxide and particulate matter are almost completely avoided.
The Tuscan Coast reduces water consumption thanks to the use of desalination plants, which transform sea water into drinking water. Furthermore, thanks to an intelligent energy efficiency system, the ship's energy consumption is reduced to a minimum. The ship is attentive to the separate collection and recycling of materials such as plastic, paper, glass and aluminium, which are part of an integrated approach to promote the circular economy.
“Made in Italy” interiors
To create an authentically “Made in Italy” experience, the interiors of the Tuscan Coast have been treated with great attention. The furnishings, lighting, fabrics and accessories were chosen in collaboration with prestigious Italian companies such as Molteni&C, Roda, Flos, Dedar and Rubelli. These quality Italian brands join with other renowned Italian suppliers such as Kartell, Poltrona Frau and Alessi to create a unique and stylish atmosphere on board the ship.

An extraordinary gastronomic offer
The Tuscan Coast offers an incredible gastronomic offer, with 21 restaurants and areas dedicated to gastronomy. The dishes on board are signed by internationally renowned chefs such as Bruno Barbieri, Hélène Darroze and Ángel León. This trio of chefs has traveled to discover the authentic local recipes of the places visited on the Tuscan coast and proposes them through Destination Dish and the menus of the Archipelago restaurant. Destination Dishes are dishes that interpret the tradition and flavors of the place you will visit the following day.


Main technical data
- Shipyard: Meyer Turku Oy (Finland)
- Classification body: RINA
- Italian flag
- Total length (approx.): 337 m
- Maximum width: 42 m
- Maximum draft (approx.): 8,6 m
- Gross tonnage: 185.000
- Total passenger cabins: 2.663
- Total passengers: 6.730
- Total crew: 1.646
- Main Engines: 4 x 15440
- Total main engine power: 61760 Kw
- Propulsion: Azipod 2 x 18.500
- Maximum Propulsion Power: 37 MW
- Service speed: 17 knots
- Bow Thrusters: 4 x 3.500
- LNG
- MGO

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