Merchants, Medici and legends in the shadow of the dome.
Florence began as a Roman colony on the Arno, grew rich on wool and banking and, in the 15th century, became the cradle of the Renaissance. Its historic centre, a World Heritage Site, packs together Brunelleschi's dome, the palaces of the Medici and small mysteries carved into the stone. Three free routes to discover it on foot, at your own pace.
Choose your free tour
All routes are free and can be combined. If it’s your first visit, start with the mixed route.
Two thousand years in a short walk: the Roman forum, the guilds, the republic, Vasari's offices, the goldsmiths' bridge and the grand dukes' great residence.
An elm that blossomed in winter, a bull's head with a grudge, the golden ball that fell from the sky, the hanged men of the Bargello, a face carved in stone and a boar that brings luck.
The great basilicas, the palace where Lorenzo the Magnificent grew up, Brunelleschi's dome and the square of statues: the highlights of Florence in one walk.
The map
The routes cross in the old town. Tap a point to see which story awaits you there.
Filled points already have a published article; the rest are in the works.
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Itineraries
We’ve planned it day by day for you: which routes to walk and in what order, what else to see and where to eat.
All three routes in one full day: the highlights, the history and the legends at dusk.
See the itinerary 2A gentler pace: the three routes over two days, plus extra sights and where to eat.
See the itinerary 3The city in depth: one route a day, extra museums and neighbourhoods, and a day for good food.
See the itineraryWhat to eat
The dishes you can’t leave without trying, and the classic spots that have been serving them for years.
A thick T-bone steak, several centimetres high, grilled over embers and served very rare with nothing but salt and olive oil. It is ordered by weight and shared. Buca Lapi, in the cellars of Palazzo Antinori, has been serving it since 1880.
Where to try it
Florence's street food classic: the cow's fourth stomach, slow-cooked in a vegetable broth, stuffed into a roll dipped in the cooking juices and topped with green sauce. Nerbone has served it in the Mercato Centrale since 1872.
Where to try it
A thick soup of stale bread, beans, black cabbage and vegetables that, as its name says, is 'reboiled' the next day to deepen the flavour. Tuscan peasant cooking at its very best.
Where to try it
Florence likes to claim it shaped modern ice cream: tradition credits Bernardo Buontalenti, architect to the Medici, with a frozen cream for the court. Vivoli, near Santa Croce, has been making gelato since the 1930s.
Where to try it
