The ISI Florence Guide | Listing the Best Picks of the Month to Explore the City at its Best.
make the most of the city with suggestions from ISI STAFF!
1. WATCH THE SUN SET AT PIAZZALE MICHELANGELO
2. VISIT THE UFFIZI
3. EAT GELATO AT ONE OF THESE PLACES: La Carraia, Sbrino, Gelateria dei Neri, Vivoli
(Try “Buontalenti”, the gelato flavor invented in Florence!)
4. GO TO FIESOLE
5. TOUCH THE PORCELLINO’S SNOUT
6. TRY A TYPICAL TUSCAN DISH
7. VISIT THE BOBOLI GARDENS
8. SEE THE REAL DAVID AT THE GALLERIA DELL’ACCADEMIA
9. COFFEE BREAK AT LE OBLATE LIBRARY
10. GET FOOD AND GROCERIES AT MERCATO CENTRALE
In Christian tradition, September 8 marks the Nativity of the Virgin Mary. Florence has a special tradition associated with it: on the eve of the Nativity, the city celebrates “Festa della Rificolona”, a Festival of Paper Lanterns.
During the Renaissance, peasants and farmers from neighboring villages would travel into the city to celebrate, and to sell their produce at the Feast Day markets. In order to arrive on time to Mass, many would set off before sunrise, carrying lanterns to light the way before gathering in front of Santissima Annunziata Church.
Today, “pilgrims” take part in a procession through the streets of Florence, carrying candle-lit paper lanterns and led by the Cardinal. This year’s parade begins at 8 pm from Piazza Santa Croce, winding its way through Piazza della Signoria, via Calzaiuoli, piazza del Duomo, and via dei Servi before ending in Piazza Santissima Annunziata. There, city officials, along with the Archbishop of Florence, will give speeches followed by music, entertainment and celebration.
Following the parade, starting from the Società Canottieri on Lungarno de’Medici near Ponte Vecchio, boats will float down the Arno illuminated by paper lanterns starting at 9 pm. This tradition is beloved by Florentine adults and children alike, and it is not uncommon for families to make their own Rificolona lanterns together the day before the procession.
Despite its Christian origins, many Florentines, especially families with children, enjoy Rificolona secularly, opting to gather in public parks in the evening.
FIERUCOLA DI SANTO SPIRITO
Enjoy organic products from local vendors in this quaint neighborhood market! Piazza Santo Spirito is beloved by Florentines and tourists alike. At the Fierucola you can get groceries and small handcrafted items. The market takes place every month in Piazza Santo Spirito.
Where: Piazza Santo Spirito
When: Sunday, Septembr 17 – 9:00am-7:00pm
Price: FREE
A.C. FIORENTINA – HOME GAMES
When: Saturday, September 17 – 6:00pm (Fiorentina vs Atalanta)
Where: Stadio Artemio Franchi, Viale Manfredo Fanti
Price: Varies
Website: https://www.bigliettifiorentina.com/en/
TOWERS, FORTRESS AND GATES OPEN TO THE PUBLIC
The towers, fortresses and gates that populate Florence’s historical cityscape welcome visitors to explore the landmarks. Visitors can deepen their understanding of Florence by visiting Torre Della Zecca, Porta Romana, Forte di Belvedere, Baluardo San Giorgio, Fortezza di San Giovanni, Porta San Gallo and the walls of Florence.
When: Until October 1
Price: Varies
Website: https://musefirenze.it/en/torri-porte-e-fortezze-il-programma-delle-visite-2/
MUSEUM OF ILLUSIONS
When: Open Mon-Fri 10:00am – 7:00pm / Sat-Sun 9:00am – 9:00pm
Where: Borgo degli Albizi, 29
Price: Euros 17,00
Website: https://museumofillusions.it/en/
Y.Z. KAMI. LIGHT, GAZE, PRESENCE
When: Open Mon to Sun 11:00am – 8:00pm (closed on Thu)
Where: Museo del Novecento – Piazza Santa Maria Novella, 10
Price: Euros 9,50 (4,50 under 25)
Website: https://museumofillusions.it/en/
CHILDREN. STEVE MCCURRY
When: Open Everyday 10:00am – 7:00pm
Where: Museo degli Innocenti – Piazza Santissima Annunziata, 13
Price: Euros 14,00 (10,00 under 25)
Website: https://museumofillusions.it/en/
SIENA
A historical rival of Florence, Siena is full of art and artisanal work, as well as being known world-wide for its Palio (horserace), that takes place in July and August. The city is divided into “contrade” to this day, each having a different symbol and colors. The city is charming and can be visited easily in a day.
Getting there: There are frequent regional trains from Florence SMN station to Siena throughout the day (about 1.5 hr. ride + 1 mile by foot to the city center).
AREZZO
Arezzo, located 80km from Florence, isn’t a popular tourist destination, despite being one of the many gems in the Tuscan hills. The history, culture, and art, not to mention the beauty of its architecture and beautiful scenic views, make Arezzo one of Italy’s best-kept secrets!
Getting there: Take a Regionale Veloce (about 1hr) or Regionale train (about 1.5 hr.) from Florence SMN station to Arezzo. Many trains running throughout the day.
PANZANELLA
Panzanella is a salad of stale bread and vegetables, a traditional Tuscan dish particularly suitable for summer.
Recipe: 200 g stale white Tuscan bread (unsalted) – 1 cucumber 200 g coppery tomatoes – 1 Tropea onion 1 liter water – 40 g apple vinegar – Olive oil, basil, salt, and pepper.
To prepare the Panzanella, cut the bread into coarse pieces and place in a large bowl. Add water (some recipes also add vinegar at this stage), just enough to wet it and leave it to soak for 20-30 minutes. Meanwhile, peel the vegetables and cut the onion into slices, the cucumber and the tomato into chunks. Then, squeeze the bread well with your hands, it should not be too wet. Combine the tomatoes, cucumber and onion in a large salad bowl. Add the pieces of bread and the basil leaves, chopped with your hands. Season with plenty of oil, vinegar, salt and a sprinkle of pepper. Mix well and let the panzanella rest for a couple of hours before serving.
PAPPA AL POMODORO
One of the symbolic recipes of Tuscan cuisine, made with leftover Tuscan “stale” bread and beautiful red and ripe tomatoes. A first course that can be enjoyed both hot and at room temperature.
Recipe: 150 g stale white Tuscan bread (unsalted) – 1 garlic clove 250 g ripe tomatoes – 1 Tropea onion – ½ liter vegetable broth – Olive oil, basil, salt, and pepper.
To prepare the Pappa al Pomodoro, peel the tomatoes and chop them coarsely. In a saucepan heat the extra virgin olive oil with a clove of garlic over medium heat for about 2 minutes. Remove the garlic and add the tomatoes. Cook for a few minutes and cover with a lid. Season with salt and pepper. Meanwhile, cut the bread into chunks and put in a bowl, cover with boiling broth until the crust has softened. Add the bread in the saucepan with the tomato, stir constantly, until the bread is completely undone. If the Pappa gets too dry, add some broth a little at a time. Season with salt and pepper and add the fresh basil leaves. Let the Pappa al Pomodoro rest and garnish it with fresh basil and a drizzle of extra virgin olive oil.