Booking Florence: Florence is certainly one of the most visited cities in the world. In fact, millions of tourists choose every year the Tuscan capital as a destination, even passing through, for their holidays.
Florence has a temperate climate with rather hot summers and not very cold but humid winters. For this reason, the best times to visit our city are from April to June and from September to the end of October.
"Florentia" was founded in 59 BC as a village for Roman veterans, this is one of the few news we have. The most important history of the city, however, begins in 1252 when the gold florin was introduced and subsequently, after the period of the Guelphs and Ghibellines, with the rise of the Medici.
The Medici had above all the merit of having attracted all the best artists of the time to the point of making Florence the true cradle of the Renaissance as well as one of the dominant powers in Europe.
In the seventeenth century Florence also reached its peak in science and around 1660 it was one of the first cities in the world to emerge in meteorology.
After the fall of the Medici and at the end of the Austrian dynasty, Florence was annexed to the Kingdom of Italy and in 1865 it became the capital for 6 years. King Vittorio Emanuele II took up residence in Palazzo Pitti, while the Chamber of Deputies was hosted in the wonderful setting of Salone dei Cinquecento.
By plane, Peretola airport is certainly the most convenient solution, even if at times, due to weather, arrivals and departures are delayed. Peretola is connected to the Santa Maria Novella station with the new T2 tram line.
The airports of Pisa and Bologna are two excellent alternatives and are connected to the city by the railway line.
By car, the recommended exits are Firenze Nord and Firenze Sud while by train the main station is Santa Maria Novella.
For getting around the city, the best solution is to go around it on foot or by renting a bicycle.
Florence is full of masterpieces and breathtaking views, so it's hard to report everything. However, below is a list of what we believe are the main attractions
Florentine New Year: on 25 March of each year, nine months before Christmas, the Tuscan New Year is celebrated in Florence which from the end of 1700 started the calendar year.
Explosion of the cart: every year at Easter.
Historic football: every year from 24 to 26 June. The four teams competing in Santa Croce are Bianchi of Santo Spirito, Azzurri of Santa Croce, Rossi of Santa Maria Novella and Verdi of San Giovanni. To remember on June 24 the fires of San Giovanni, patron saint of Florence.
Pitti Uomo: two editions a year, in January and June. It is the most important trade fair in the world, reserved for men's fashion.
Firenze Rocks: born in 2017, it is certainly the most important musical event in Florence.
Useful link, events in the city: www.gogofirenze.it
Street food: Amici di Ponte Vecchio, Trippaio del Porcellino
Meat Restaurants: Trattoria Sostanza, La Buca dell’Orafo, Antica Trattoria da Tito, Fratelli Briganti
Top restaurant for Florentine steak: Da Padellina, Strada in Chianti
Fish Restaurants: Da Settimo, Il Clarinetto, Gastone
Pizzeria: Antica Pizzeria da Michele
Gelaterie: Vivoli, Badiani, Gelateria dei Medici
In addition of course to our B&B Boutique there are countless possibilities for any need.
Many structures are present in portals such as booking.com florence, booking com florence, booking florence center, booking florence historic center, florence booking.com, airbnb florence, expedia florence, hotel florence booking center, to name a few.
Yab, Tenax, Otel, Colle Bereto
Tourist information office, Via Cavour 1r. Tel 055 290832 - email firstname.lastname@example.org Hours: Mon-Fri 9-18 | Saturday 9-14
The local historian of the Fratelli Briganti, in Piazza Giovanbattista Giorgini in Florence, presents a classic: spaghetti with fresh tomato sauce, born by chance, and then added to the menu by popular demand. The owner Leonardo Briganti and chef Dimitri work together to create the recipe. They start by selecting well-ripened tomatoes, blanching them in hot water for a few seconds, and then dipping them in ice water to peel them easily. Meanwhile, they prepare a mixture of chopped basil, julienned garlic, and the diced tomatoes, which are marinated with the mixture, along with a pinch of salt and extra virgin olive oil. They can be left to rest for a longer time to absorb more flavor. Then, they cook the spaghetti quickly until it is al dente. Once ready, they drain it well and place it on the serving plates, seasoning it with the prepared sauce. Finally, they sprinkle it with chili powder, Parmigiano Reggiano cheese, and extra virgin olive oil. The recipe serves 4 people and requires 320 grams of spaghetti (De Cecco brand), 6 ripe tomatoes, 2 cloves of garlic, 6-8 basil leaves, salt, extra virgin olive oil, chili powder, and Parmigiano Reggiano cheese.