With its ancient architecture, revered renaissance art, cobbled narrow laneways, fields of rolling vineyards, and cuisine intertwined in its culture – Italy is not surprisingly high on many Australians travel to-do lists.
Now, after years of lockdowns and border closures, we can say Arrivederci to the last of the travel restrictions.
Australians and New Zealanders can finally pack for an Italian summer holiday minus the mask.
From mid-June, Italy dropped the requirement for masks on public transport and in indoor venues. You can now enjoy the theatre, cinemas and attend concerts without the need for a mask. You can also enter Italy without a Green Pass or equivalent certificate.
Italian National Tourist Board manager for Australia and New Zealand, Emanuele Attanasio says, “the thousands of local travelers heading to Italy soon will be pleased to hear that they’ll be visiting the Italy they know and love as things return to normal.”
Au revoir to PCR
In May, Greece followed Switzerland’s lead and dropped the need for proof of vaccination. You also don’t need a negative (PCR) test to travel to its shores.
You do, however, need to wear a mask in indoor spaces. In Switzerland, you no longer need to wear face masks or present COVID-19 certificates to enter public spaces.
Meanwhile, it’s Bon Voyage for those settings off for France too. All restrictions were lifted in March, including the need for a PCR. Face masks are only required on public transport.
A negative pre-departure test is also not required in Austria, however, in Vienna, masks are required on public transport.
A taste of Italy
Is all this talk of European travel getting your taste buds excited?
If you’re flying to Rome on Qantas’ new direct flight from Perth, you can get a taste of Italy before you even leave.
Italian dishes will be served in select Qantas lounges and on Business and First Class menus.
All dishes are curated by Qantas’ creative director of food and beverage, Neil Perry.
Expect Italian classics such as buffalo mozzarella with heirloom tomatoes and basil; and salumi with bocconcini, semi-dried tomatoes, olives and pecorino-crushed peas.
Perry says the dishes were inspired by his own travels to Italy.
“I first traveled to Italy in 1984 and immediately understood why people fell in love with simple Italian food.
“Italian food is so much more than pizza and pasta … they celebrate the hero ingredients of their country, including citrus, olives, fresh seafood and tomatoes.”
Dishes will be paired with Australian-grown Italian wine varietals such as Montepulciano and Vermentino.
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