Two Days of Tuscan Flavor in Florence
Walking pace; timings approximate. Allow flexibility for markets and meals.
Packing Tips
- Comfortable walking shoes (cobblestones everywhere).
- Lightweight layers for variable weather; a compact umbrella.
- Reusable water bottle (public fountains in Florence are potable).
Dining Tips
- Reserve dinner for popular trattorie, especially if you want bistecca alla fiorentina.
- Ask for "pane toscano" (unsalted bread) to experience local pairing with olive oil and wines.
- Try small portions at markets to sample more.
Booking & Timing Tips
- Prebook Uffizi or Accademia tickets to skip lines.
- Cooking classes sell out; reserve early for afternoon Day 2.
- Many restaurants close between lunch and dinner (approx 3–7pm); plan accordingly.
Safety & Practical Tips
- Keep pickpocket awareness in crowded spots (markets, major squares).
- Tap to pay is widely accepted, but keep some euros for small vendors.
- Opening hours: check in advance for seasonal changes.
Day 1 — Arrival, Market Stroll & Classic Florentine Flavors
Land at your accommodation and step into Florence’s rhythm: narrow streets, warm stone and the scent of grilled meat and fresh basil. Begin with a slow walk to the Mercato Centrale, where lively vendors, cold cuts and Tuscan cheeses set the scene. Sample lampredotto at a street stand for an authentic Florentine snack, then head toward the Duomo — admire it from the piazza (we save the climb for tomorrow if you prefer a gentler pace).
After a light early lunch at a nearby trattoria, wander the artisan-filled Oltrarno across the Arno River. This area hums with small workshops and relaxed cafes. For dinner, choose a classic osteria to try bistecca alla fiorentina (share for two) with a side of cannellini beans and a bottle of Chianti.
Evening: take a sunset stroll along the Lungarno and enjoy gelato while you watch reflections of the Arno.
Day 2 — Markets, Museums & A Cooking-Forward Afternoon
Start with a proper Florentine espresso and cornetto. Revisit the Mercato or the nearby Sant’Ambrogio market for breakfast bites and to pick up specialty ingredients. Spend late morning at the Accademia (to see Michelangelo’s David) or wander the Uffizi if you prefer Renaissance art — book tickets in advance to avoid lines.
In the afternoon, join a short hands-on cooking class focused on pasta and a simple Tuscan main (many half-day classes are walking-distance in central Florence). Cooking with a local chef gives context to the flavors you sampled and provides recipes to take home.
Conclude your trip with a relaxed final dinner: seasonal vegetable antipasti, ribollita (Tuscan soup) and a light dessert. Finish with an evening passeggiata through the city center to absorb Florence one last time.
Why this plan works for you
- Walking-only transit keeps the pace gentle and immersive; Florence’s historic center is compact and best experienced on foot.
- Food-first: markets, street snacks, a classic bistecca experience and a cooking class so the culinary learning sticks.
- Two days balance key sights with slow, delicious discovery — not a race.