Florence: The David, the Duomo, and Two-Hour Lunches

Arriving via Assisi

We reached Florence on day five by way of Assisi, where a local guide, Daniella, walked us through Santa Chiara and the Basilica of San Francesco after lunch at Trattoria La Pallotta. Dinner our first Florence night was Buca Mario, then a nightcap at the Westin’s rooftop bar — a view we returned to more than once.

The Arno at night, from the Westin rooftop

Eating Our Way Through the City

Florence is where the two-hour lunch became our religion.

Trattoria 13 Gobbi — zucchini and blue cheese appetizer and another bowl of ribollita. When in Tuscany, always ribollita.
Le Bussola — so good we went twice. Wood-fired pizza and house-made tagliatelle with porcini the first visit; a margherita-style pizza with prosciutto and a sampler of four tiramisus the second. McKenzie ditched her prosciutto and cantaloupe for half my pizza.
Le Osteria di Giovanni — pesto pasta and osso bucco for me, a filet for Chad.
Parione — our last-night dinner spot.
Cibreo — porcini soup and slow-cooked beef on the night we got back from Lucca.

The zucchini appetizer at Trattoria 13 Gobbi

Ribollita — when in Tuscany, always ribollita

The Greatest Hits, With a Private Guide

On day seven we booked a private guide for the classics: the Accademia and Michelangelo’s David, the Duomo, Piazza della Signoria and the Perseus with the Head of Medusa, and the Uffizi square. Worth it — Florence’s big sights come with big lines and bigger stories, and a guide sorts both. Gelato after, at La Strega Nocciola.

Michelangelo's David at the Accademia — Michelangelo’s David at the Accademia

Day Trip: Pisa and Lucca

The train makes this an easy day: about an hour to Pisa, long enough for the Leaning Tower, the church in the square and a quick coffee, then 30 minutes more to Lucca. Lunch at GiGi Trattoria with the house wine, the Guinigi Tower, the city wall, and Piazza dell’Anfiteatro. Back in Florence for dinner.