TUSCANY
A timeless land of rolling, cypress-lined hills, Renaissance art, and celebrated culinary traditions. This guide takes you beyond Florence’s marvels to explore medieval hill towns, world-famous vineyards, and the region’s warm, passionate soul.
Why Visit Tuscany?
Art & Architecture: Home to Florence, the cradle of the Renaissance, with unparalleled museums and magnificent cathedrals.
Iconic Landscapes: Discover the classic, breathtaking scenery of the Val d’Orcia, famed for its perfect rolling hills.
World-Class Cuisine: Indulge in simple, hearty food and exceptional wines like Chianti Classico and Brunello di Montalcino.
Smart Travel
Shoulder Season (April-May, September-October): This is the ideal time to visit, offering warm weather perfect for exploring and the beautiful colors of spring blooms or the autumn harvest.
Deep Off-Season (November-March): You will find the best rates on accommodation and fewer crowds. Florence’s museums are peaceful, but rural areas can be very quiet.
Peak Season (June-August): The weather is very hot and crowded, particularly in Florence, Siena, and the coastal towns. Book well in advance for this period.
Main Areas & Places to Explore
Florence
The capital of Tuscany and the heart of the Renaissance. Must-sees include the Duomo, the Uffizi Gallery, and the Ponte Vecchio. It is a city that demands walking and a deep dive into its history.
Your smart Tip: To avoid the peak-season crowds at the major museums, book all your tickets online well in advance. This will save you hours of queuing in the heat.
Siena & the Val d’Orcia
Siena is a stunning medieval city famous for its shell-shaped Piazza del Campo. South of Siena lies the Val d’Orcia, the iconic landscape of cypress trees, hill towns, and celebrated vineyards.
Your smart Tip: Rent a car and plan a few nights in an agriturismo (farm stay) in the Val d’Orcia. This is the best way to experience the famous scenery and rural cuisine.
The Coast & Elba Island
Tuscany’s coast offers a different experience, from the marble mountains near Carrara to the chic resorts of Viareggio. Elba Island, off the coast, is a beautiful spot with clear waters and hiking trails.
Your Smart Tip: Visit the coastal town of Livorno for an excellent, authentic fish market and a less-touristy glimpse of daily Tuscan life.
Chianti Wine Region
The area between Florence and Siena is home to the world-renowned Chianti Classico wine. This is a beautiful region to drive through, dotted with historic castles, small stone villages, and countless wineries.
Your smart Tip: Don’t just stick to the main road (SR222). Take the smaller, scenic roads that wind through the hills to discover tiny, family-run vineyards and hidden restaurants.
Handy Tips
Weather & Climate
Tuscany has a Mediterranean climate. Summers are hot and dry, with temperatures often exceeding (). Winters are mild and rainy, especially along the coast, with colder temperatures in the hills.
Local Customs And Etiquette
Language: The Italian spoken in Tuscany is considered the standard form of the language.
Dining: Dinner often starts late (after 8:00 PM). It is customary to order courses—an appetizer (antipasto), first course (primo – pasta/soup), and second course (secondo – meat/fish).
Tipping: Tipping is not mandatory but appreciated. A small tip of a few euros for good service is sufficient; service charges (coperto) are often included.
Budgeting For Your Trip
Accommodation: Hostels ($30–$55), mid-range hotels ($90–$160), luxury ($200+). Agriturismo stays can offer excellent value.
Food: Fixed-price lunch menu ($15–$25), dinner at a mid-range trattoria ($35–$60 per person), fine dining ($75+).
Transport: Car rental ($40/day), train ticket (regional). Activities: Uffizi Gallery ticket ($28), wine tasting tour ($45+).
Daily Budget:
- Budget: $80–$120 (hostels, market food, public transport).
- Mid-range: $140–$220 (hotels, restaurants, attractions).
- Luxury: $250+ (boutique hotels, gourmet meals, private tours).
Getting Around
Essential for exploring the countryside and the small hill towns, offering the most flexibility to stop for photos and visit vineyards.
By Train: An efficient train network connects major cities like Florence, Siena, Pisa, and Lucca, making city-hopping easy.
By Bus: The bus network is well-developed for travel between towns and cities, often reaching places where thine.
Must-Try Food
Bistecca alla Fiorentina: A massive, thick-cut, charcoal-grilled T-bone steak from the local Chianina cattle, traditionally served rare.
Pappa al Pomodoro: A thick, rustic soup made with fresh tomatoes, basil, garlic, and stale Tuscan bread.
Ribollita: A hearty, twice-boiled vegetable and bread soup, a classic of cucina povera (peasant cooking).
Crostini Toscani: Toasted bread slices topped with a pâté made from chicken livers (often called fegatini).
Lampredotto: A classic Florentine street food made from the fourth stomach of the cow, slow-cooked in broth and served on a roll.
Cacio e Pepe: While Roman in origin, a peppery, cheesy pasta dish is common in the region, using excellent local pecorino cheese.
Schiacciata: A flatbread, similar to focaccia, often used for sandwiches or simply flavored with olive oil and salt.
Pecorino Toscano: A salty, sharp sheep’s milk cheese, best sampled when fresh (fresco) or aged (stagionato).
Cantucci e Vin Santo: Almond biscuits (cantucci) traditionally served at the end of a meal for dipping into a small glass of Vin Santo.
Zuccotto: A dome-shaped, chilled dessert from Florence, traditionally made with sponge cake, cream, and candied fruit.
Must-Try Drinks
Chianti Classico DOCG: The iconic, world-famous red wine made primarily with Sangiovese grapes in the core Chianti region, identifiable by the Black Rooster label.
Brunello di Montalcino DOCG: A prestigious and age-worthy red wine made 100% from Sangiovese grapes near the town of Montalcino.
Vernaccia di San Gimignano DOCG: Tuscany’s most famous white wine, a dry, crisp, and refreshing option from the area around San Gimignano.
Super Tuscans: A category of high-end red wines that often blend Sangiovese with international grapes like Cabernet Sauvignon and Merlot.
Vin Santo: A sweet, amber-colored dessert wine made from dried grapes, traditionally served with cantucci biscuits.
Grappa: A strong, clear digestif (after-dinner spirit) distilled from the leftover grape skins, seeds, and stems.
Limoncello: A sweet, bright yellow, lemon-flavored liqueur, commonly served chilled as a digestivo.
Espresso: The traditional Italian coffee, often ordered as un caffè.
Acqua Minerale: Sparkling or still mineral water, the standard beverage at meal times.
Aperol Spritz: The popular, refreshing Italian aperitif made with Aperol, Prosecco, and a splash of soda water.