travel by train from rome to florence

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Travel by train with Italo, the Official Italian High Speed Train, from  Rome to Florence from [PRICE] €

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Don't miss out on our incredible deals! Purchase HSR high-speed rail tickets on italotreno.it, the only site with no booking fees , from Rome to Florence or Florence to Rome. Tickets are also available for Day Trips!

ROME TO FLORENCE TRAIN PRICE

Italo train is the fastest connection between rome and florence: only 1 hour and 32 minutes of travel, from rome to florence by train.

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What to visit in Rome and Florence

Travelling from Rome to Florence by train is a fast and economical journey. The Rome-Florence route is 144 miles ( 232 km) long and the journey with Italo takes 1 hour and 32 minutes . The price of this trip starts from [PRICE] €, a convenient price to enjoy a round trip to visit beautiful Florence . The Italo trains offer the possibility to choose between two departures from Rome (Tiburtina and Termini) with arrival in Florence (Santa Maria Novella) on the Rome-Florence routes .

Italo trains excel in their focus on the customer. Services include customer support in English , providing ease and accessibility for international passengers. This element is particularly comforting for those not fluent in Italian.

The travel experience is made smoother with a no check-in requirement before boarding , streamlining your journey and saving valuable time.

Experience a touch of luxury in first club class, where the journey is enhanced with a complimentary glass of prosecco . This offering adds an Italian flair to your travel experience.

These trains are not just a means of travel but a blend of modern conveniences. They come equipped with free Wi-Fi, comfortable seating, and onboard services , ensuring a relaxing trip. Plus, the scenic views along the way add a picturesque dimension to your travel.

Italo's train schedules are thoughtfully designed to accommodate various travel times , catering to different preferences and needs. This makes the Rome to Florence journey with Italo a top-notch choice, combining convenience, comfort, and Italian elegance.

Lounge Italo Club Free Access

Extra-wide armchairs

Dedicated catering

Newspapers and magazines

Personal screen

Free Wi-Fi Internet

A superior experience

Travel in our most exclusive ambience and relax in comfort and privacy whilst enjoying unrivalled entertainment : - Complimentary entry to Lounge Italo Club , where waiting for a train becomes a pleasure, not a bore. (Available in those stations containing Lounge Italo Club) - Dedicated access to your train with the new Fast Track service - Extra-wide armchairs for maximum comfort. - Dedicated catering including expresso coffee and a mouthwatering selection of Italian sandwiches, bakery products and drinks. - Every seat includes a 9” personal screen so you can enjoy the great selection of complimentary onboard entertainment available on our Italo portal, or browse the Internet in total comfort. Service available on the AGV train. - A generous choice of Italy’s favourite newspapers and magazines to read at your leisure as you travel.

Travel in Prima Business Class

Welcome service

Extra space

Reclining leather seats

Your Comfort is served

Maximum relax, unique service. Avoid queues and pass through checkpoints with ease thanks to a dedicated access to your train with the new Fast Track service. Our onboard staff is ready to welcome you with a selection of sweets, snacks, warm drinks and cold beverages. Our reclining Frau leather seats are equipped with soft individual armrests, and they ensure a wide personal space and freedom of movement. And if you select the single-seat option, your trip can be even more comfortable. When you need to stretch your legs, the Break Area is equipped with vending machines with espresso coffee, cold drinks and snacks. Also, a number of small utilities is available for each passenger: a power socket, a reading light control, a glove compartment placed between double seats. Plus, a free Wi-Fi connection is always available.

Travel in Smart Class

Smart journey ambience.

Affordable, comfortable, convenient. Travelling in a Smart ambience means enjoying in a smart travelling experience combining self-service and comfort. Vibrant with colours, this journey ambience provides services such as reclining Frau leather seats, footrests, individual power sockets and independent tables. A high number of seats is available in our 7 Smart coaches, all with free Wi-Fi connection . Snack Area , with vending machines for some affordable espresso coffee, cold drinks and snacks.

Which stops the Rome - Florence route train makes.

Find out the Italo train timetables from Rome to Florence

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Train information from Rome to Florence

Want to know more about your journey? Following you'll find the frequently asked questions by our customers and some tips for your journey.

How to get from Rome to Florence?

Getting from Rome to Florence is best accomplished by utilizing the train network, which provides both efficiency and comfort. Italy's high-speed trains, including options like Italo, offer a rapid and pleasant travel experience, making them the preferred mode of transportation for this route.

Is there a high-speed train from Rome to Florence?

Yes, sure. Italo Train is a high-speed trains can make the journey in about 1.5 hours, while slower regional trains might take up to 3 hours. Other types of trains in Italy, such as the regional train, take nearly 3 hours to travel between these two cities.

How long is the train from Rome to Florence?

Distance Between Rome and Florence: The distance between Rome and Florence is approximately 144 miles. This relatively short distance makes train travel particularly appealing.

How much does the train cost from Rome to Florence?

The price of train tickets can range significantly based on the type of train, class of service and how far in advance you book. High-speed train tickets typically range from 9,9€ to 50€ , but early bookings and discounts can reduce this cost.

How many trains a day between Rome and Florence?

Italo has over 62 trains a day on this route starting at 5 a.m. until almost midnight. More than one train per hour!

When to book train tickets from Rome to Florence?

When traveling between Rome and Florence, consider booking tickets in advance to secure the best fares. The  sooner you buy  the ticket the  less you will spend. 

When are Rome-Florence train tickets available?

Italo trains are bookable about 6 months in advance.

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Italo Family, children travel free of charge.

Children under 14 years of age travel free of charge with their family.

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Let yourself be inspired, travel with Italo Mini guide

Rome is one of the most beautiful cities in the world, full of history, art, culture and tradition. The Italian capital is the perfect place for a romantic getaway or a weekend with friends. Rome is a city that never ceases to surprise, and traveling to it on Italo is a comfortable and fast way to get to your destination. Once you arrive, you’ll have plenty of options. To start, add some of the must-see sights to your agenda such as the Colosseum, one of the most recognizable symbols in the world, the Imperial Fora, a symbol of the glorious Roman era, and the Pantheon, which you can visit for free. Don’t forget to take a trip to the Vatican to admire the Vatican Museums and Saint Peter’s, and don’t miss the opportunity to visit the recently restored Trevi Fountain. Rome is also art: don’t miss out on Leonardo da Vinci’s masterpiece, The Last Supper, or the exhibitions at the Pinacoteca di Brera, the Triennale, and the Fondazione Prada. To discover the trendiest area of the city, head to Darsena and explore the famous Navigli (Naviglio Pavese and Naviglio Grande). Furthermore, you can admire the skyscrapers in the Porta Nuova area, such as the Unicredit Tower and the award-winning Bosco Verticale. Rome is also great for shopping: around Piazza di Spagna you’ll find some of the most beautiful streets in the world such as Via Condotti and Via del Babuino, where you can buy luxury Italian brands such as Armani, Dolce & Gabbana and Prada, while Via del Corso is like an open-air shopping mall. To explore the most authentic parts of the city, go to Testaccio, Coppedè or the Giardino degli Aranci; while at night get lost in the alleys of Monti and the osterie of Trastevere. Finally, in Rome you can also find an infinite selection of restaurants, from the most authentic Lazio cuisine to the Jewish cuisine of the Ghetto, and Japanese cuisine. And don’t forget to visit Rome during Christmas or New Year's Eve, when the city is lit up with installations and lights. What are you waiting for? Buy your Italo ticket to Rome now!

Are you looking for an unforgettable experience of art, history and culture? Your destination is Florence , the cradle of the Renaissance. The city offers an infinite number of attractions to visit that will not disappoint even the most demanding travellers. Start your tour with a visit to Piazza del Duomo, the heart of Florence , where you will find the Cathedral of Santa Maria del Fiore, with its wonderful campanile of Giotto and the famous dome of Brunelleschi; then the Basilica of Santa Croce and the Baptistery of San Giovanni. Not to be missed is the Tower of Arnolfo, the Loggia of Bigallo and the imposing Palazzo Vecchio, seat of the city government. Continuing the visit, do not forget to take a look at the Uffizi Gallery, which houses the largest collection of ancient art in the world, with masterpieces by Michelangelo, Leonardo, Raphael, Caravaggio and Botticelli. Arriving in Piazza della Signoria, let the magnitude of the Palazzo Vecchio and the statues of the Loggiato dei Lanzi, including Michelangelo's David, make you admire the grandeur of the Florentine Renaissance. To complete the tour, a visit to the Academy Gallery cannot be missed, where the largest work of Michelangelo, the David statue, is kept. After a day full of visits, take a break to taste the specialties of Tuscan cuisine, such as the famous Panino with Lampredotto, the ribollite and the Florentine steaks. Reaching Florence by train with Italo will be a winning choice! It is a unique opportunity to enjoy the beauty of the Tuscan landscape and the comfort of the on-board services, which will make your trip even more pleasant. What are you waiting for? Buy your Italo ticket to Florence now!

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Find train tickets from Rome to Florence

Good to know, top tips for finding rome to florence train tickets.

• 25% of our users found round-trip train tickets from Rome to Florence for $44 or less.
• You will generally catch the best train deals if you travel in the morning.

FAQs when traveling from Rome to Florence by train

How long is a train journey to florence from rome.

The train journey from Rome to Florence takes 1h 36m on average and covers a distance of 143 miles.

What train companies travel from Rome to Florence?

Trenitalia is the only train operator serving this route.

Book Trenitalia tickets from Rome to Florence (round-trip)

Search by stops, search by train company, book trenitalia tickets from rome to florence (one-way), popular train routes to florence.

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Rome and Florence are two of the most beautiful and historically important cities in Italy. Traveling by train between them is easy, affordable and fast. Let us tell you what your options are and how you can have a smooth Italian vacation by rail.

Video train route Rome - Florence

Train options for Rome to Florence

Traveling by high-speed train

The fastest way to travel from Rome to Florence is by taking the Le Frecce high-speed train . This modern and luxurious train will get you to your destination in only 1 hour and 30 minutes. For actual travel times, check out our timetable . If you travel with a Eurail Pass, you don't need to buy a ticket and only pay a small reservation fee. We recommend you book your seats as far in advance as possible.

Traveling by regional train

Taking a regional train from Rome to Florence means more travel time than by high-speed train. It also means you don't have to reserve a seat and you can stop along the way in charming Italian cities like Orvieto and Arezzo. If you're looking to get inspired, check out our blog entry on traveling between Rome and Florence. If you have a Eurail Pass, you don't need to buy a ticket. You can travel on this train for free and get on and off whenever you like.

Eurail Passes

The Eurail Pass is a train pass that lets you travel on nearly every train in Europe. It comes in all shapes and sizes, so you can pick the one that best fits your vacation plans. Check out our Eurail Passes. If you're only looking to travel in Italy, the Eurail Italy Pass might be just the thing for you. Otherwise you can choose another pass and make this journey part of a larger, exciting European adventure!

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How to Travel from Rome to Florence by Train, Bus, Car, and Plane

TripSavvy /  Hilary Allison

Rome and Florence are two of Italy's most historic cities, separated by several centuries and 174 miles. The ruins of Rome hark back to its days as the then-capital of civilization over 2,000 years ago, while Florence flourished much later as the birthplace of the Renaissance. Both cities boast art, churches, history, and cuisine unlike anywhere else in the world, and a visit to both is standard for most travelers coming to Italy .

Thankfully, Rome and Florence are easily connected by the train and you can reach one from the other in under two hours. The bus takes more than twice as long, but it's the cheapest way to move between them. A car is fun to explore the Tuscan countryside and for day trips, but it's a headache to have in the city. There are also direct flights, but they're pricey and end up taking longer than the train.

What Is the Cheapest Way to Get From Rome to Florence?

Travelers on a budget can use the bus for travel to Florence for dirt cheap prices on FlixBus , sometimes for as low as $10. It takes about two to three hours longer than the train, but it's a viable option when euros are running short, especially for last-minute plans. Trains and buses both go up in price as your travel date gets closer, but if you're flexible with your departure time, you can often find bus tickets for under $20 even for same-day trips.

Buses leave Rome from Tiburtina station and arrive in Florence at Villa Costanza, which is about 25 minutes outside of the city center and accessible via the local tram, which takes passengers to the main train station. The tram only runs from 5:30 a.m. until midnight, so think twice before booking a late-night bus that arrives in Florence in the early morning or you may be stuck hiring a taxi, totally negating your savings by using the bus.

 What Is the Fastest Way to Get From Rome to Florence?

The easiest way to travel around Italy is, without a doubt, the train, especially when traveling between major cities like Rome and Florence. Trains are comfortable, fast, and affordable—especially when booked with advance notice—and are the transport of choice for locals and visitors alike.

You can reserve a train through Italy's state-run rail service, Trenitalia , or the privately owned Italo . Both companies are comparable in price and comfort, so look at tickets on both websites before making your purchase. You can also use RailEurope to compare the two companies on one website, although RailEurope charges a small commission when checking out. Less expensive regional trains are also an option, but they take two to four hours and do not have reserved seats.

Trenitalia trains leave from Termini and Tiburtina stations in Rome, while Italo trains depart from Tiburtina and Ostiense stations. If you're staying in Rome near Termini or Ostiense, choose the respective company that serves that station in order to avoid crossing the entire city with all of your luggage.

All trains arrive in Florence Santa Maria Novella Station —sometimes written as "Firenze SMN"—the main station of the Tuscan capital. This accessible city is easily traversed on foot, although taxis are allowed to enter the car-free city center if you need to haul luggage to your hotel.

How Long Does It Take to Drive?

You won't need a car in Florence, and in fact, you can't even bring your vehicle into the historic city center, so having a car can actually be more of a headache than it's worth. Plus, trying to get out of the madness of Rome in a car is every driver's worst nightmare. When you add up the costs of the rental, gas, and tolls on Italy's autostrada highways, driving isn't very cost-effective either.

Despite the inconveniences, the journey from Rome to Florence is a beautiful one, passing through the rich countryside of Umbria and Tuscany. And even though you can enjoy the same scenery from the window of a train or bus, only a car gives you the flexibility to stop in the charming Italian villages you'll pass along the way to enjoy a hearty lunch and a local Chianti wine. You can also take day trips from Florence if you have your own vehicle, such as to nearby Pisa with its famous leaning tower or Siena .

How Long Is the Flight?

Direct flights by Alitalia get you from Leonardo da Vinci Airport (FCO) in Rome to Florence Airport (FLR) in under an hour, but the total travel time taking into account transport to the airport, checking in, going through security, and waiting at the gate is actually much longer. The train is clearly the winner in terms of transport, taking only 30 minutes more but shuttling passengers directly from city center to city center. Plus, low-cost airlines don't fly to Florence, so in addition to being more of a hassle, the flight is also significantly more expensive.

When Is the Best Time to Travel to Florence?

Florence is one of those cities that seems to be always packed with tourists, so the best time to visit is really a question of visiting when the city is busy or very busy . Late spring to early fall is the high season, especially the summer months when it's full of study abroad students and the temperatures are uncomfortably hot. Winter and early spring are when there are fewer tourists but the weather is more likely to be cold and rainy. To balance out crowds with the climate, aim for a trip in March or April, making sure to avoid the week leading up to Easter when most schools are on break.

Can I Use Public Transportation to Travel From the Airport?

The easiest way to travel from the airport to Florence is via the Volainbus, which shuttles passengers directly to the Florence Train Station. Since only taxis are allowed in the historic center, you'll need to take a cab if you want door-to-door service. The taxi fare from the airport is a set price that varies based on the time of day, but it starts at 22 euros—or about $26—for daytime rides, plus a small supplement for pieces of luggage.

What Is There to Do in Florence?

Lovers of art, history, food, wine, culture, and shopping all have something to enjoy in Florence. The local cathedral, or Duomo , is one of the most impressive in all of Italy with its bright pink and green facade and massive brick dome. The Ponte Vecchio , or Old Bridge, is the only remaining bridge from Florence's medieval days, offering unbeatable views of the city along the Arno River. The Uffizi Gallery and Galleria dell'Accademia are two of the most important art museums in Europe, the latter of which is home to Michaelangelo's "David" . Travelers who love to shop will have plenty to keep themselves busy with while in Florence, from street stalls selling local handicrafts and genuine leather to high-end designer products, such as the original Gucci store. Apart from renowned Tuscan wines, other local items to try include artichoke panini, any kind of gelato, and the mouthwatering Florentine steak.

The distance between the two cities is 174 miles.

The three-hour drive is scenic, taking you through Umbria and Tuscany, but in the two city centers, it can be hectic.

Rome and Florence are connected by a train that takes 1.5 hours. You can choose from a few different companies to find prices and schedules that suit your trip.

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Train from Rome Fiumicino Airport to Florence

A child is between the ages of 4 and 11 years.

Many trains in Italy and beyond offer a discounted fare between 30% & 50% off the Adult fare for Children.

The child offer is now extended to children ages 4 to 14 years when traveling on high-speed Frecciarossa, Frecciabianca, Frecciargento, InterCity, InterCityNotte, EuroCity, and Thello trains. Your child will be assigned his/her own seat and children must be accompanied by an Adult when traveling on this offer.

Regional trains will still offer discounted fares for children ages 4 to 11 years.

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Head directly to the heart of the Renaissance after you land in Italy. Learn about taking the train from Rome Fiumicino Airport to Florence.

The largest and busiest airport in Italy, particularly in terms of international traffic, is Rome’s Fiumicino Airport (FCO). The airport is actually 22 miles (35 km) from Rome’s city center, but because it’s such a busy airport it has its own train station.

The FCO station connects frequently with central Rome with a few options, and from Rome, you can get anywhere else in Italy, including Florence. The Rome-to-Florence route is popular, and likely the first train ride you will take from the moment you land in Italy.

Frequent Trains from Rome Fiumicino Airport to Florence

Upon arrival at Fiumicino, you can choose either the Leonardo Express , a Regionale FL1 train, or a high-speed Alta Velocità (AV) train. The AV train is ideal if you’re not planning to spend any time in Rome and want to get straight on to Florence from the airport .

The AV trains are Frecciargento , the mid-range of the AV line, which leaves from FCO twice per day, at 11:08 a.m. and 3:08 p.m. They do stop along the way in Rome, but you don’t need to change trains. This trip takes 2 hours and 24 minutes, and ticket prices range from $28-34.

There are many more trains that will get you from FCO to Florence each day, but these require a train change in Rome. The Leonardo Express offers non-stop service all the way to Roma Termini  station. This trip takes 32 minutes, and the trains leave the airport every 15-30 minutes throughout the day. The FL1 trains connect the airport with other stations in Rome, including Tiburtina and Ostiense. These are commuter trains, therefore they make more stops en route, but the trip is still just over 30 minutes. The first trains bound for Rome from FCO leave the airport at 5:57 a.m., the last at 7:57 p.m. Ticket prices from FCO-Rome range from $17-21.

Once in Rome, you can take a direct Trenitalia AV train from Roma Termini to Firenze Santa Maria Novella  (abbreviated to SM Novella). This 143.5 mile (231 km) distance is covered in as little as 1.5 hours. Some of the AV trains also depart from Roma Tiburtina, which cuts ten minutes off the journey time. There are 68 trains on this route from Termini alone per day. The first train leaves Termini for Florence at 6:20 a.m., the last at 8:50 p.m., and ticket prices range from $20-50 on this route.

Italo trains leave from Roma Ostiense for SM Novella. This trip takes about 1 hour and 45 minutes, and there are seven departures per day.

Note that weekends and holidays typically mean less frequent service and sometimes longer travel times.  

Direct Trains from Rome Fiumicino Airport to Florence

As mentioned, there are only two direct trains from Rome’s Fiumicino Airport to Florence each day, and those are Frecciargento trains. These leave the airport at 11:08 a.m. and 3:08 p.m. All other trains will require a change en route at one of the train stations in Rome.  

Train amenities

The typical train for this route are all equipped with air-conditioning and power outlets in your seat for your convenience. There are both 1st-class and 2nd-class cars. First class passengers get a free drink and a choice of newspaper. A cafe car is available to all passengers.

Rome Fiumicino Airport, Rome, and Florence Train Stations

The airport’s train station is called Fiumicino Aeroporto which is located inside the Fiumicino Airport. The station is opposite of Terminal 1, and if you did not land at Terminal 1, there is a free shuttle connecting all the terminals.  There is another station named Fiumicino in a nearby town, so make sure not to get the stations confused!

Rome's Termini is the city's largest station, and also a major transportation hub within Rome. Many bus lines stop right outside the station, and there is a Metro station inside Termini.

Roma Tiburtina and Roma Ostiense are also connected to the city's Metro system, and are both served by a number of city buses.

Florence's Santa Maria Novella , is the city’s main train station. It is close to the historic center, and is a major hub for city and regional buses, making it easy to get to and from the station if you're traveling light.

Journey Information

See below for details on traveling from rome fiumicino airport to florence by train., frequently asked questions (faqs) about train travel in italy, from seat assignments and luggage space to the different types of tickets, here are some of the most frequently asked questions about train travel in italy., arrival & departure train destinations, read on for information about rome fiumicino airport and florence train stations., hotels in florence, from historic properties to contemporary design hotels, this beloved tuscan city, birthplace of the renaissance, has atmospheric accommodation options for all budgets and tastes., things to do in florence, check out deals on some of the best tours in florence, the birthplace of the renaissance and a city famous for its culture, art and architecture., types of trains in italy, from trenitalia's high-speed frecciarossa trains to old-world scenic rail cars, learn about the different kinds of trains in italy., more popular train routes in italy, if florence is not your final destination, see below for ideas and information on other popular train routes in italy., more trips from rome.

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How To Take a Day Trip from Rome to Florence: Ultimate Guide 2024

A re you planning your travels to Rome and wondering if you should also make a day trip to Florence? Well, I’m here to tell you that it’s worth it! Florence is one of the most beautiful cities in Italy, and it’s only a short trip from Rome. In this blog post, I’ll share my tips on planning a perfect day trip from Rome to Florence.

*Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something we have recommended. Please check out our  disclosure policy  for more details. Thank you for your support!

Considering Taking a Day Trip from Rome to Florence?

I’ll cover everything from the best ways to get to Florence from Rome to what to see and do in Florence. I’ll also give you some tips on making the most of your day trip and avoiding crowds. 

So whether you’re a first-time visitor to Italy or a seasoned traveler, read on for all the info you need to plan your perfect day trip from Rome to Florence!

How to get from Rome to Florence: The Best Ways 

There are many reasons to visit Rome , but once you have explored for a few days, it’s not a bad idea to head out beyond the Eternal City. Let’s jump into the best ways to get from Rome to Florence for a day trip.

1. High-speed train

Several train companies offer direct services between the two cities, and the journey takes about 1 hour and a half. 

I recommend you buy tickets online to save time and hassle in the morning, as seats can fill up during peak seasons. You can also grab your tickets at the train station if you forget.

Rome to Florence by train

Cost: €15 –  €30 each way for an express train

Duration: 1 hr 30mins one way

Departure: Roma Termini and Roma Tiburtina.

Arrival: Santa Maria Novella Station. 

Several train companies offer direct express services between the two cities, including Trenitalia and Italo. You can take a local train to save a few euros but it will extend your trip to 3-4 hours.

The most popular train stations for departures to Florence that are close to most Rome hotels are Roma Termini and Roma Tiburtina . And good news, in Florence, you will arrive at Santa Maria Novella Station which is in the heart of the city. Most places are easily accessible by walking.

Essential Train Tips

• Validate your ticket before boarding to avoid fines
• Beware of pickpockets
• Even with the EuroRail or InterRail pass, you will need to make a reservation, which will cost you $10. You can easily book this on the ItaliaRail booking site

2. Book a small group guided tour

I find tours a great way to have a break from the stress of travel logistics. You can simply sit back, relax, and enjoy the journey. Many tours include free pick-up and drop-off to your accommodation in Rome and take about 12 hours round trip.

You will have the extra benefit of learning about the destination from your knowledgeable tour guide. Prices usually start around $115 USD per person and go up from there.

So if you want to skip the fuss, and see the top sights of Florence and possibly a second destination, taking a guided tour is for you! 

Favorite Guided Tours – Rome to Florence

• Rome to Florence with Pisa via GetYourGuide
• Rome to Florence and Pisa with a Small Group via Viator
• Rome to Florence Private Tour by High Speed Train via Tours by Locals
• Florence Day Trip from Rome via WithLocals

Travel through the picturesque Tuscan countryside in a comfortable minivan, and enjoy the personalized attention of a small-group tour. This is a great way to see some of Italy’s most iconic landmarks in one day. Plus if you are a solo traveler like I often am, this is a great way to meet others!

On a tour of Florence, you’ll see artistic masterpieces like Michelangelo’s David at the Accademia Gallery and walk beneath Brunelleschi’s famous dome.

If you book a tour that adds on Pisa, you’ll marvel at the stately marble treasures of Piazza dei Miracoli, including the iconic Leaning Tower. 

Guided tour essential tips

• Be flexible. Things don’t always go according to plan or according to your preferences so it’s important to be flexible when you’re on a guided tour
• Ask questions . If you have any questions, don’t be afraid to ask your tour guide.
• Don’t be late! This goes for pick up and whenever you are allocated some free time for exploring. If you are late back to the bus, you may just lose your ride!

3. Scenic Self-Drive 

Self-driving from Rome to Florence is a great way to see the Italian countryside and have the freedom to explore at your own pace. The drive takes about 3 hours and 15 minutes via the A1 highway, and the scenery is stunning. Expect to pay costs for the rental car, gasoline, and parking.

There are a few things to keep in mind if you’re planning on self-driving from Rome to Florence. 

First, you’ll need to make sure that you have a valid driver’s license and that your travel insurance covers your rental car.

Second, you’ll need to be familiar with the Italian road rules. 

And third, you’ll need to be prepared for traffic, especially during the peak season.

When it comes to parking in Florence, it is pretty limited. There are a few street parking spots available in the city center, but they are metered and have time limits. Some park-and-ride lots are located outside the city center and are great for avoiding the hassle of paying and having to move your car. 

Another good option is a parking garage in the city center, but they fill up quickly. If you’re planning on parking in a garage, be sure to book your spot in advance.

IMPORTANT: Be aware of the ZTL (Zona a Traffico Limitato). This is a restricted traffic zone in the city center that is only accessible to residents and authorized vehicles. Those who enter the ZTL without a permit, aka with your rental car, will be fined.

If you’re up for a challenge, self-driving from Rome to Florence is a great way to see the best of Italy. 

Essential Self-Drive Tips

• Start your drive early and avoid leaving during the afternoon rush. Traffic can be heavy, especially during the summer months. 
• Take breaks. The drive from Rome to Florence is long, so it’s important to take breaks. Get out of the car and stretch your legs every few hours.
• Plan your route, There are a few different routes you can take from Rome to Florence. The most direct route is via the A1 highway. However, there are also some scenic routes that you can take if you have more time.
• Make sure you fill up! Fill your car with petrol in Rome as it is more expensive in Florence.
• Don’t be afraid to ask for directions.

How to get from Rome to Florence: The Worst Ways 

Moving onto, in my opinion, the worst ways to get from Rome to Florence for a day trip.

Flying from Rome to Florence for a day trip is possible, but it is NOT recommended. 

The flight time is only about 1 hour from Rome’s Leonardo da Vinci International Airport to Florence’s Amerigo Vespucci Airport, but you will need to factor in the time it takes to get to and from the airports, as well as the security checks. This means that you will only have about 4-5 hours in Florence, which is not enough time to see the city properly.

I will always opt for a train over a plane, and here’s why:

• You can get up and walk around on a train
• A train is much more scenic
• Avoid long lines and security at the airport
• It is often cheaper and faster (flights are typically $120 more or less)

If you are determined to fly from Rome to Florence for a day trip, I recommend you book your flights early. This will help you to get the best prices and the most convenient flight times.

But again I wouldn’t recommend flying for a day trip. 

5. Catch a Taxi

Catching a taxi from Rome to Florence is possible, but it is not the most recommended way to travel between the two cities. 

The taxi fare will be quite pricey (about $400-500 each way), and the journey will take about 2 hours. 

Catching a taxi can be convenient, but it is not the most flexible option. You will be limited to the taxi driver’s schedule.

Essential Taxi Tips

• Book your taxi in advance . This will help you to guarantee a taxi and get a better price.
• Be prepared to pay a high fare . The taxi fare will be very expensive, so be prepared to pay a lot of money.
• Be aware of the traffic . The traffic can be heavy, so be prepared for the journey to take longer than 2 hours.
• Have a backup plan . If you are unable to catch a taxi, you can consider taking the train or the bus.

6. Taking the Bus

If you’re on a tight budget for your European adventure, you can take a bus to Florence. The bus journey takes a little longer (about three to four hours), but it’s cheaper than the train, albeit not as comfortable. Tickets cost as little as 5 euros. 

Buses depart every hour from Rome (Roma, Autostazione Tiburtina) heading to Florence, Villa Costanza Tram T1. If you choose this, you will want to catch a very early bus to make the most of your day. And remember, buses can be unreliable and are dependent on traffic conditions. 

Personally, I would recommend you stick with the train, it is worth the extra few euros for a quicker, more comfortable journey that leaves you ample time to explore Florence. 

Essential tips for taking the bus

• Book your tickets in advance. This will help you to guarantee a seat and get a better price.
• Be aware of the traffic . The traffic can be heavy, so be prepared for the journey to take longer than expected.
• Have a backup plan. If you are unable to get a bus ticket, you can consider taking the train.

What to Do on a Day Trip to Florence from Rome

To help you plan an efficient day trip from Rome to Florence here is my recommended itinerary!

Early Morning Start

Rise and shine it’s time to head to Florence! 

Catch an early morning train from Rome to Florence, aiming to arrive in Florence by mid-morning. Trains depart from Rome’s Termini station usually starting at 5 am or 6 am and arrive at Florence’s Santa Maria Novella station.

Or wait for your tour guide to swing by and pick you up if you choose that route!

1. Visit the Florence Cathedral (Duomo)

Start your day in Florence by heading to the signature Florence Cathedral, also known as the Duomo. Marvel at its stunning architecture and consider climbing to the top of the dome for panoramic views of the city.

2. Explore Piazza della Signoria

Walk to Piazza della Signoria , a historic square known for its impressive sculptures and beautiful architecture. Take some time to admire the iconic Palazzo Vecchio and the outdoor sculpture gallery.

3. Uffizi Gallery

Next, visit the Uffizi Gallery, one of the world’s most renowned art museums. Explore its extensive collection of Renaissance masterpieces, including works by Botticelli, Michelangelo, and Leonardo da Vinci. I suggest booking tickets in advance to skip the line .

4. Ponte Vecchio

Take a short stroll to the Ponte Vecchio, a famous bridge spanning the Arno River. Enjoy the picturesque views and explore the jewelry shops that line the bridge. The Arno River is a wonderful place to take gorgeous photos of the city!

Take a break for lunch and enjoy some traditional Tuscan cuisine. Look for local trattorias or restaurants offering dishes like bistecca alla Fiorentina (Florentine steak) or handmade pasta.

5. Accademia Gallery (Optional)

If you have time and are interested in seeing Michelangelo’s David , consider visiting the Accademia Gallery . The museum houses this iconic sculpture along with other works of art.

Note that this visit may require additional time, so factor that into your itinerary!

6. Wander through Florence

Take some time to wander through the streets of Florence’s historic center, soaking in the charming atmosphere and admiring the beautiful architecture. Explore the narrow alleys and discover hidden gems along the way.

7. Gelato and Shopping

Treat yourself to some authentic Italian gelato from one of the gelaterias in Florence. Indulge in the delicious flavors as you continue exploring the city.

If you’re interested in retail therapy, browse the local boutiques for leather goods and other unique souvenirs.

Time to head back to Rome ☹️

That’s a wrap!

If you’re catching the train, head back to the Santa Maria Novella station and catch an evening train back to Rome. Ensure you have enough time to reach the station from your last destination in Florence.

Remember to adjust this itinerary based on your specific interests, time constraints, and the operating hours of the attractions you wish to visit.

While it’s a jam-packed day, it allows you to experience some of Florence’s highlights and immerse yourself in its rich cultural heritage.

Essential Tips: Rome to Florence Day Trip

Here are some essential tips to make the most of your Rome to Florence day trip.

Plan in Advance

Researching ahead of time is key to making the most of your limited time in Florence. Identify the attractions and landmarks you want to visit, strategically plan your itinerary, and consider pre-booking tickets for popular museums and galleries to skip the queues. 

Get a head start

Start your day trip from Rome to Florence bright and early to maximize your day. If you are catching a train, first trains usually depart around 5:00 or 6:00 a.m., allowing you to arrive in Florence by mid-morning.

If you opt for a guided tour you can expect to start at around 7:00 a.m.

Comfort over style

Florence is a city best explored on foot. Wear comfortable shoes as you’ll be walking all day. I suggest you wear your favorite pair of white sneakers or your flat leather boots . Save your Birkenstocks and strappy wedges for another day.

Make a priority list of the must-see attractions in Florence, such as the Florence Cathedral (Duomo), Ponte Vecchio, and Piazza della Signoria . Focus on ticking off these spots but allow yourself time and flexibility to get lost in exploring hidden gems.

Switch it up and take a guided tour

Consider joining a guided tour or renting an audio guide to learn more about the city’s history and art. By doing so you gain even more insight into the captivating city of Florence. 

Reserve your Tuscan feast

If you have specific restaurants in mind, make lunch reservations in advance to avoid wasting time waiting in line. Florence offers a variety of delicious Tuscan cuisine, so take the opportunity to savor local dishes and rest your feet. 

Manage your time

Watch the time as you get lost in cobblestone streets and wander through museums. Allocate enough time to visit the major attractions and wander through the charming alleyways. Trust me, it’s easy to lose track of time.

Treat yourself to some local products

Florence is renowned for its leather goods, handmade paper, and artisanal products. Leave some time for shopping and pick up unique souvenirs to remember your trip.

Plan your trip home

If you opt for the train, check the train schedule for your return journey to Rome and ensure you have ample time to reach the train station from your last destination in Florence.

I recommend you book a train ticket with a flexible return time in case you want to stay a bit longer.

If you opt for a tour or self-driving this is less relevant to you, just ensure you leave enough time to safely return home. 

Have a blast!

Finally, remember to savor the experience and immerse yourself in the beauty and culture of Florence. Take in this remarkable city’s art, architecture, and ambiance, making lasting memories before returning to Rome.

And remember to take plenty of photos!

FAQ’s: Day Trip from Rome to Florence

To finish up, let’s cover a couple of additional questions you may have on your day trip from Rome to Florence. 

Is it worth doing a day trip to Florence from Rome?

Absolutely. A day trip to Florence from Rome is well worth doing. Despite the limited time, you can still experience the beauty and cultural richness of the city. 

Feast your eyes on Florence’s Renaissance art showcased in museums like the Uffizi Gallery, marvel at the iconic Florence Cathedral with its breathtaking dome, and explore the historic center that allows you to soak in the city’s charm. 

Plus of course, you have to indulge in Tuscan cuisine to experience the local flavors and traditional delicacies. 

While more time would be ideal to fully explore Florence, a day trip provides a taste of its highlights and leaves you with lasting memories of this captivating city.

Trust me, you’ll be left wanting to explore more!

Is it better to fly or take the train from Rome to Florence?

When traveling from Rome to Florence, taking the train is far superior to flying. 

Not only does it offer a comfortable and enjoyable journey through picturesque Italian landscapes, but it also provides the convenience of city-center to city-center travel. 

With high-speed trains like the Frecciarossa and Italo, the travel time is only around 1.5-2 hours, which is faster than flying once you factor in airport transfers and security procedures.

Plus taking a train eliminates the hassle of airport congestion, risks of delays, and long check-in lines.

You have the freedom to move around, relax, and appreciate the scenic beauty along the way. This is a big plus in my eyes!

If you want a stress-free and pleasant experience, the train is undoubtedly the better choice for your Rome to Florence journey.

No matter how you spend your day, a day trip from Rome to Florence is sure to be an unforgettable experience.

So what are you waiting for? Start planning your trip today!

About the author: Olivia is the founder of the travel blog Defining Decade . As a young Aussie traveller, she is the go-to guide for unlocking the world of travel in your twenties.

The post How To Take a Day Trip from Rome to Florence: Ultimate Guide 2024 appeared first on Kids Are A Trip™ .

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11 replies to this topic

Fiumicino Aeroporto to Firenze S.M. Novella.

https://www.trenitalia.com/en.html

There are ticket machine instructions on youtube, or use the Trenitalia app.

If you MISS your CONNECTION at Roma Termini because of a late-arriving flight and have purchased any kind of ticket fare EXCEPT the Trenitalia "Base" fare or the Italo Treno "Flex" fare (each of which give you a 1-hour grace period), you will FORFEIT the ticket purchased in advance from Termini to Florence (even if you miss your connection by one second). However, if you MISS the TRENITALIA train at Termini due to a late arrival of the scheduled Trenitalia airport train into Termini, (on which you were a passenger) AND you had at least a 15-minutes official connection time, you will be PROTECTED and allowed to board a later Trenitalia train to Florence at no additional charge.

I understand the issue here: it come up DAILY on these forums and I usually give a standard response: you have a couple of options:

1. Don't buy any tickets in advance. Buy them once you arrive at the FCO airport train station. That way, you are 100% assured that you won't incur a forfeiture for missing a train due to a late-arriving flight . Do note that the cost of the "Base" fare ticket (or the "Flex" ticket on Italo Treno) purchased same day as travel MAY be about 5-10 Euros HIGHER than the identical ticket purchased in advance, because the train operators can apply a PREMIUM for tickets purchased at the last minute on some very popular routes. OR OR OR

2. Buy the CHEAPEST POSSIBLE DISCOUNT TICKET from Termini to Florence (Trenitalia" "FrecciaDays" or "Super Economy" fare and Italo Treno "Extra Magic" are usually the cheapest) and completely accept the forfeiture risk. If you find a particularly low fare (e.g. 15-20 Euros), losing your money if you MISS the train may not be excessively painful. (But be aware that you will be required to purchase a "Base" or "Flex" fare ticket, possibly at a small PREMIUM). OR OR OR

3. Buy the "Economy" fare ticket on Trenitalia: you will get a small discount (20-25%), and you can CHANGE THE RESERVATION to a later train if you believe that you're going to miss it. You can make the change, PRIOR TO THE SCHEDULED DEPARTURE TIME of the originally booked train, either on the Trenitalia website or app ((if you have an electronic device with internet connection), or in person at the station (if not too late), or by telephone to the Trenitalia call center (if not too late). If you're able to make the change, you will pay the DIFFERENCE IN FARE between what you originally paid for the ticket and the fare for a "Base" ticket purchased at the last minute (which may include a small PREMIUM). But you will not forfeit your ticket, as you managed to change it IN TIME.

Trenitalia's "FrecciaDays" fare is available for travel only on Tuesday through Thursday. On other days, the "Super Economy" fare may be the lowest fare.

For an additional 1 or 2 Euros per ticket, you can add the PARTIAL REFUND OPTION to your discounted ticket purchase. Trenitalia calls it "TiRimborso". You'll get a 90% refund if you cancel the trip FOR ANY REASON provided you exercise the option (i.e. cancel the ticket) no later than the DEADLINE of 23:59 ( Italy time) two days beforehand. Note that this will usually NOT protect you if you try to cancel the ticket in anticipation of a flight arrival delay (as you likely would be beyond the cancellation deadline).

Italo also has a PARTIAL REFUND OPTION (called "Opzione Rimborso") which gives an 80% refund with a cancellation DEADLINE 72 hours beforehand.

You don't need to buy this partial refund option if you purchase a "Base" fare (Trenitalia) or "Flex" fare (Italo) ticket in advance, because those tickets are already partially refundable.

IF YOU DECIDE TO BUY TICKETS IN ADVANCE, DO SO ONLY FOR THE ROMA TERMINI TO FLORENCE LEG, and not for the airport train from FCO to Roma Termini, because there is no discount with an advanced purchase.

Complicated?

Thank you so much for both of your responses. Very much appreciated.

You can always build in extra time (later departure from Termini) and/or buying the cheapest tickets you can find and take a risk.

" that may be another option so I could reserve seats "

I think you may have misunderstood, ALL fast trains from Roma Termini (whether run by Trenitalia or Italo) all come with seat reservations included. You won't board these trains if you do not have seat reservations.

https://www.trenitalia.com/en/services/leonardo-express.html

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How to Plan an Unforgettable Trip to Rome, According to Local Experts

Whether your tastes swing towards art and architecture, high-end shopping and dining, or browsing markets and munching on street food, it’s an exciting time to visit Rome.

Elizabeth Heath is a writer and editor living on a hill in Umbria, from where she writes about travel in Italy, the rest of Europe, and farther afield.

Best Hotels and Resorts

Best things to do, best shopping, best nightlife, best restaurants, best time to visit, how to get there, how to get around.

Alexander Spatari/Getty Images

For me, the Eternal City is eternally fabulous. No matter how crowded it gets, how dysfunctional its current government is, or how many bad pizzas there are in ratio to good ones, Rome remains. It’s persisted and resisted for more than 2,775 years, and even at this ripe old age, Rome is still evolving. 

It’s an exciting time to visit Rome, and even for people who live there, the flurry of post-pandemic activity in the travel sector has been dizzying. “Archaeological sites that have been fenced-off for years are now accessible to visitors, there’s a host of innovative new tour options, and I can barely keep up with the number of absolutely stunning luxury hotels that have opened ,” says Travel + Leisure contributor and Rome resident Laura Itzkowitz, who also writes about Rome in her newsletter, The New Roman Times . “It’s a delight to see so much investment in the city and so many new ways to experience it.” 

No matter how you decide to see the city or whether your tastes swing towards art and architecture, high-end shopping and dining, or browsing markets and munching on street food, Rome gives you options. We asked Itzkowitz and some other Rome travel experts to weigh in on their favorite places and experiences to recommend in eternal Rome.

Top 5 Can’t Miss

• Swoon over the cityscape. Few things are as romantic as Rome at night from a vantage point like the Fontana dell'Acqua Paola or the Capitoline Hill.
• See marble turn to flesh. At the Galleria Borghese, Bernini’s lifelike sculptures are a gazillion times more impressive than what you remember from art history class. 
• Do the Full Monty of Italian dining. Bring your appetite and go big, with antipasto, pasta, main course, and dessert at a homey trat like Da Enzo da 29.  
• Get up early. At least once during your stay, request an early wake-up call to discover a deserted city. ArcheoRoma can lead the way. 
• Shop at a market. If you don’t buy produce, trinkets, or street food at a real Roman market like Testaccio or Campo de’ Fiore, have you been to Rome? 

Courtesy of Bettoja Hotels

Palazzo Vilòn

If there’s one thing our experts agree on, it’s that Palazzo Vilòn luxury apartment is the most sumptuous new address in Rome. Nicole Bono, luxury travel and events planner with Bono Events International says, “When they open the doors for you, your jaw will drop.” Gary Portuesi, a T+L Top Travel Advisor with Authentic Explorations , says that at Vilòn, “you get to live like a Roman aristocrat in an intimate palazzo in the best neighborhood.”

Singer Palace

“I'm in love with the Singer Palace these days,” says Bono of this 19th-century beauty in the former Singer sewing machine headquarters. “It's family-owned, and that is felt with every single detail in this property. You're truly cuddled from the moment you walk in the door till your last Spritz before you leave.”

Hotel de Russie, a Rocco Forte Hotel

T+L readers’ favorite hotel in Rome is also a hit with Portuesi, who raves about its “with its unique and secluded Mediterranean tiered secret garden walking distance from the Spanish Steps, Fontana di Trevi and Piazza del Popolo.” The hotel’s Stravinskij Bar remains one of Rome’s most elegant locales for a cocktail.  

Hotel Mediterraneo

Every time I exit Termini Station, I sigh with comfort at the sight of this trusty four-star in a fascist-era Art Deco building. Stepping through the doors feels like stepping back in time, in a good way, with old-school service, a delightful lobby bar, and humongous suites, some with skyline views of Rome.

Christopher Larson/Travel + Leisure

Basilica di San Clemente

For a real sense of how Rome’s history is layered like a lasagna, head to this church near the Colosseum — or rather, underneath it. An atmospheric archaeological area beneath the not-too-shabby 12th-century church holds an even earlier Christian church, which lies on top of a pagan altar and an ancient Roman apartment building.  

ArcheoRunning

If you’re a runner, join archaeologist, guide, and running enthusiast Isabella Calidonna on an early morning jogging tour through Rome's truly magical empty streets. (Trust me, it’s okay if you run slowly.) If you’re not a runner, don’t sweat it — she’ll be happy to do the same informative tour at a walking pace. 

Via del Governo Vecchio

Spend a late afternoon vintage shopping on my favorite street in Rome , then stick around for an aperitivo, followed by pizza and gelato. If that trifecta of Roman drinking and eating isn’t enough, this splendid street near Piazza Navona has a buzzy but manageable bar-hopping scene. 

Largo Argentina

Want to stand at the very site (or very near it, anyway) where Julius Caesar lost his life? Long visible only from street level and best known as a cat sanctuary among picturesque ruins, the archaeological area at Largo Argentina site is now open to the public, thanks to funding from Bulgari . The Curia of Pompeo, where Caesar got shivved, stands near the ruins of four ancient temples.

Galleria Borghese

Reserve your tickets in advance and prepare to be overwhelmed by the beauty here, both of the ornate salons of this noble palace turned art museum, and the amazing works inside, including Bernini’s spellbinding "Rape of Proserpine" and several Caravaggio paintings.

Testaccio Market

This sprawling covered market in the working-class Testaccio neighborhood offers an authentic slice of Roman daily life. Even if you’re not shopping for clothing, produce or fresh fish, stop for some of Rome’s best street food, especially a suppli at Food Box or a drippy panino at Modri e Vai. 

Itzkowitz is a fan of this artisan jeweler in Monti and even had owner Antonio design a pair of custom earrings for her wedding. If you don’t have time for a made-to-order bauble, the shop has many original designs, many of which feature colorful gemstones.

Essenzialmente Laura

For a real only-in-Rome gift or souvenir, Portuesi refers friends and clients to the perfumery of Laura Bosetti Tonatto, who’s made custom scents for celebrities, royals, and aristocrats, including Queen Elizabeth II. “You can create your own perfect perfume or find the scent you love,” he says. 

La Bottega del Marmoraro

It’s hard to imagine a store like this anywhere else — a tiny workshop on pretty Via Margutta where stone carver Sandro Fiorentino tinks away at marble plaques by hand. “I love to bring out-of-town visitors here,” says Itzkowitz. “Prices start at around 15 euros, which means you can find an affordable, handmade souvenir.”

Courtesy of Hassler Hotel

Fontana dell'Acqua Paola

Some of the best things in Rome are free, including the views from this monumental fountain high on the Janiculum hill. It’s one of T+L’s top underrated things to do in Rome . Fans of the Oscar-winning film “Rome, the Great Beauty” will recognize this majestic spot.

This classy bar offers great cocktails and light bites with a sublime view. “A table there in the stunning Piazza di Pietra,” says Bono, “with the incredible Roman columns all lit up is truly magical, and it feels like it's just there for you."

Hassler Hotel 7th Floor Terrace

The recipe for an unforgettable Roman evening: Start with panoramic city views from atop the Spanish Steps, stir in a specialty cocktail, garnish with some elevated aperitivo fare, and drink it all in at one of our favorite family-run hotels in Italy and one of the absolute best in Rome.

Da Enzo da 29

Despite its near-legendary status and the long lines for a table (Enzo doesn’t take reservations), Itzkowitz says a meal here is “worth the wait and lives up to the hype — every time.” She’s a fan of the handmade tonarelli cacio e pepe but says that the food here is consistently good across the menu. 

Trattoria Da Cesare Al Pellegrino

This new-in-2023 sister property of a neighborhood favorite in residential Monteverde brings hearty, traditional Roman pasta and meat dishes to the centro storico. “Run, don't walk,” says Bono, “because this city location is super charming, and tourists haven't found it yet.”

Pro Loco Pinciano

Portuesi says you’ll feel like a local at this super-casual pizza and pasta joint just outside the city walls, where the emphasis is on ingredients and wines sourced from the surrounding region on Lazio. Charcuterie platters are delicious and abundant here. 

L'Antica Pesa

Regularly named one of the best restaurants in Rome, this Trastevere culinary landmark is, per Portuesi, “a standard and consistent classic” and worth crossing the river for. Head here for a special dinner or when you’re ready to go big (before going home, maybe?) and order an appetizer, pasta (primo), meat, and dessert for the full Italian dining experience.

You’ve heard all the warnings about visiting in high summer, but if that’s the only time you have to visit, Itzkowitz says to do as the Romans do: rest in your cool hotel room in the afternoon and venture out again in the early evening. Bono agrees that summer can be...sticky but adds, “Those summer sunsets on a rooftop with an Aperol spritz certainly make for that 'Dolce Vita moment' we all crave.”

Portuesi recommends November, as it’s still relatively warm and the crowds have thinned out; January, when sale season starts; or April and October. “Tourists might still be there, but the colors of spring and autumn are amazing, and temperatures are on the warm side.” I love visiting in January or February when the crowds are much more manageable, and if you’re lucky, you can catch some lovely, crisp, sunny days.

Most visitors fly into Rome’s Leonardo da Vinci/Fiumicino Airport (FCO). From there, you can take a 30-minute non-stop train to Termini, the central station, and take a taxi, Metro, bus, or tram to your accommodation. A cab from FCO to anywhere inside the Aurelian Walls costs 50 euros. Ride-sharing services other than Uber Black are not available in Rome. 

Rome’s historic center is primarily flat and highly walkable. Many visitors take the Metro to reach the Vatican Museums, then walk back into the city from there (or take a cab from St. Peter’s Square). 

Buses and Metro, both run by ATAC , are also reliable ways to get around, though depending on the distance, walking may be faster. Note that taxis in Rome cannot be hailed on the street. Instead, they wait at taxi stands or ranks generally located near tourist areas. 

I strongly recommend against renting a car in Rome, as traffic and parking are a mess and the centro is a maze of one-way streets, many of which are pedestrian-only. If you pick up a car in Rome for a more extended tour in Italy, make sure you have your route mapped out in advance — and nerves of steel. 

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The Best Way To Travel From Rome Airport To Florence

• Last updated May 15, 2024
• Difficulty Advanced

• Category Travel

When landing in Rome and planning a visit to the enchanting city of Florence, one may wonder about the most convenient way to travel between the two. With both cities offering a myriad of attractions and cultural experiences, it's crucial to find the best transportation option. Whether it's the scenic train ride, a private chauffeur, or a convenient bus service, this guide will help you navigate the best way to travel from Rome Airport to Florence, ensuring a seamless and memorable journey.

What You'll Learn

Overview of airports in rome and transport options, step-by-step guide to taking a train from rome airport to florence, tips for taking a bus from rome airport to florence, hiring a private driver or taxi from rome airport to florence.

Rome, the capital city of Italy, is a sprawling metropolis known for its rich history, stunning architecture, and vibrant culture. As one of the most popular tourist destinations in the world, Rome is conveniently served by two major airports: Leonardo da Vinci Airport (also known as Fiumicino Airport) and Ciampino Airport. If you are planning a trip to Rome and wondering how to travel from the airport to your final destination, here is an overview of the airports and transport options available.

Leonardo da Vinci Airport (Fiumicino Airport):

• Leonardo da Vinci Airport, located about 30 kilometers southwest of Rome's city center, is the main international airport serving Rome and handles a significant number of international flights.
• There are several transport options to reach Rome's city center from Leonardo da Vinci Airport:

A. Train: The Leonardo Express is a non-stop train service that connects the airport to Rome's Termini Station, the city's main railway station. The journey takes approximately 30 minutes, and trains depart every 15-30 minutes. This is a convenient and efficient option, especially if you are staying near Termini Station.

B. Bus: Various bus services operate between the airport and different parts of Rome. The Terravision and SitBusShuttle are popular bus services that connect the airport to Termini Station and other major locations in Rome. The journey duration can vary depending on traffic conditions but is generally around 45 minutes to an hour.

C. Taxi: Taxis are readily available outside the airport terminals. It is advisable to take authorized taxis with fixed rates. The journey duration and cost can vary depending on traffic conditions and your specific destination within Rome.

D. Private Transfers: If you prefer a hassle-free and comfortable option, you can opt for private transfers. Many companies offer pre-booked transfers that provide door-to-door service from the airport to your accommodation in Rome.

Ciampino Airport:

• Ciampino Airport is the smaller of the two airports serving Rome and mainly handles low-cost airlines and domestic flights.
• Transport options from Ciampino Airport to Rome's city center include:

A. Bus: Several shuttle bus services, such as Terravision and SitBusShuttle, connect Ciampino Airport to Termini Station and other major locations in Rome. The journey duration is typically around 45 minutes to an hour.

B. Taxi: Taxis are available outside the airport terminals. As with Leonardo da Vinci Airport, it is recommended to take authorized taxis with fixed rates. The journey duration and cost can vary depending on traffic conditions and your specific destination within Rome.

C. Private Transfers: Private transfers can be arranged from Ciampino Airport as well, offering convenience and comfort for your journey to Rome.

When planning your trip to Rome, it is important to consider the arrival airport and choose the most suitable transport option for your needs. Whether you opt for a train, bus, taxi, or private transfer, Rome's excellent transport infrastructure ensures that you can easily reach your destination in the city center and start exploring everything this magnificent city has to offer.

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Are you planning a trip to Italy and wondering how to get from Rome airport to Florence? Well, look no further. In this step-by-step guide, we will walk you through the process of taking a train from Rome airport to Florence.

Step 1: Arrive at Rome Airport

Once you arrive at Rome Airport, also known as Leonardo da Vinci-Fiumicino Airport (FCO), make your way to the arrivals area. Collect your luggage if you have any, and proceed to the train station located within the airport.

Step 2: Purchase a Train Ticket

At the train station, you will find ticket counters and automated machines. If there are long queues at the counters, opt for the machines as they are usually faster. Select the desired language and follow the instructions on the screen to purchase a ticket to Florence.

Step 3: Choose a Train

There are several train options to choose from, depending on your preferences. The most popular train operators are Trenitalia and Italo. Both offer high-speed services between Rome and Florence. Consider factors such as travel time, departure time, and ticket availability when selecting a train.

Step 4: Validate Your Ticket

Before boarding the train, it is essential to validate your ticket. Validate the ticket by inserting it into one of the yellow machines located on the platform. These machines stamp the ticket with the date and time, ensuring its validity for the journey.

Step 5: Board the Train

Once the train arrives, ensure that you are in the correct carriage by referring to the information on your ticket. Find a suitable seat, stow your luggage, and settle in for the journey.

Step 6: Enjoy the Scenic Ride

The train ride from Rome to Florence offers picturesque views of the Italian countryside. Sit back, relax, and enjoy the scenery as you speed towards your destination. Feel free to bring some snacks or a book to make your journey even more enjoyable.

Step 7: Arrive in Florence

After approximately 1.5 - 2 hours, depending on the train and schedule you chose, you will arrive at Florence's main train station, Santa Maria Novella (Firenze SMN). Gather your belongings and prepare to disembark.

Step 8: Explore Florence

Congratulations! You have successfully traveled from Rome airport to Florence by train. From here, you can start exploring the beautiful city of Florence, famous for its Renaissance art and architecture. If you have booked accommodation in advance, make your way to your hotel or Airbnb. Otherwise, you can find tourist information booths at the train station to help you with maps, local transportation, and nearby attractions.

Traveling from Rome airport to Florence by train is not only convenient but also offers a seamless transition between two of Italy's most vibrant cities. So, plan your trip, follow this guide, and get ready to embark on an unforgettable Italian adventure. Buon viaggio!

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Taking a bus from Rome airport to Florence can be an affordable and convenient option for travelers. The journey takes approximately 3 hours and offers beautiful views of the Italian countryside. Here are some useful tips to make your bus trip from Rome airport to Florence smooth and hassle-free:

• Research bus companies: Before your trip, it's important to research different bus companies that operate between Rome airport and Florence. Some popular options include Terravision, FlixBus, and Busitalia. Check their schedules, prices, and reviews to find the best fit for your travel needs.
• Book your ticket in advance: To secure a seat on the bus and potentially save some money, it is advisable to book your ticket in advance. Most bus companies allow you to book online, where you can also choose your preferred departure time.
• Find the bus station: Once you arrive at Rome airport, head to the bus station located outside the terminal. The bus station is well signposted, and airport staff can also provide directions if needed. Look for the designated area for buses going to Florence.
• Check the schedule: Double-check the departure time and platform number for your bus. Schedules can vary, so it's crucial to ensure you are at the correct location at least 15 minutes before the departure time.
• Prepare for the journey: Pack some snacks, water, and entertainment for the trip. While most buses offer onboard amenities like Wi-Fi, it's always good to have your own supplies handy. Additionally, bring a small neck pillow or blanket for added comfort during the journey.
• Know your bus stop in Florence: Be aware of the specific bus stop in Florence where you will be dropped off. Most buses arrive at the Santa Maria Novella train station, which is conveniently located in the city center. From there, you can easily access your accommodation or explore Florence on foot.
• Keep your belongings secure: As with any form of travel, it is important to take precautions to keep your belongings safe. Keep an eye on your luggage during the journey and do not leave any valuable items unattended.
• Plan for the return journey: If you plan on taking the bus back from Florence to Rome airport, it's advisable to book a round-trip ticket in advance. This ensures that you have a guaranteed seat on your desired return date and time.

Taking a bus from Rome airport to Florence is a budget-friendly option that allows you to enjoy the scenic views of the Italian countryside. By following these tips, you can have a pleasant and stress-free journey to your destination in Florence.

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When it comes to traveling from Rome airport to Florence, there are several transportation options to consider. While public transportation is readily available, hiring a private driver or taxi can be a more convenient and comfortable choice. In this article, we will discuss the benefits of hiring a private driver or taxi, and provide you with a step-by-step guide on how to go about it.

Benefits of Hiring a Private Driver or Taxi:

• Convenience: Hiring a private driver or taxi is extremely convenient, especially if you are traveling with a lot of luggage or have limited mobility. With a private driver or taxi, you don't have to worry about navigating public transportation or lugging your bags around.
• Comfort: Private drivers and taxis offer a higher level of comfort compared to public transportation. You can relax in the spacious and comfortable seats of a private vehicle, enjoying air conditioning and a smooth ride to your destination.
• Flexibility: By hiring a private driver or taxi, you can set your own schedule and travel at your own pace. This is particularly beneficial if you have a tight schedule or want to make stops along the way to explore other attractions.
• Local Knowledge: Private drivers and taxi drivers are often locals who have extensive knowledge of the area. They can provide you with valuable information about the region, suggest interesting places to visit, and even act as a tour guide during the journey.

Step-by-step Guide to Hiring a Private Driver or Taxi from Rome Airport to Florence:

• Research Options: Before your trip, do some research to find reliable private driver or taxi services that operate between Rome airport and Florence. Check online reviews, compare prices, and ensure that they have a good reputation for punctuality and customer service.
• Make a Reservation: Once you have identified a suitable private driver or taxi service, make a reservation in advance. This will help secure your preferred time slot and ensure that a vehicle will be available when you arrive at the airport.
• Provide Flight Details: When making the reservation, make sure to provide your flight details, including your arrival time and flight number. This will allow the driver to track your flight and be there to greet you when you land.
• Meet the Driver: Upon arrival at Rome airport, clear customs and collect your baggage. Look out for your driver, who should be waiting for you at a designated meeting point, often holding a sign with your name. In case of any confusion, contact the driver or the taxi service directly.
• Enjoy the Journey: Once you meet your driver, they will assist you with your luggage and escort you to the vehicle. Sit back, relax, and enjoy the scenic journey from Rome airport to Florence. Feel free to engage with the driver, ask questions, or request to make stops along the way.
• Arrive in Florence: After a comfortable journey, you will arrive at your destination in Florence. The driver will drop you off at your desired location, whether it's a hotel, Airbnb, or any other address within the city.

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The 25 Essential Pasta Dishes to Eat in Italy

Two chefs, one cookbook author, a culinary historian and a food writer made a list of the country’s most delicious meals, from carbonara in Rome to ravioli in Campania.

Credit... Enea Arienti

Supported by

By Deborah Dunn ,  Vicky Bennison ,  Marianna Cerini ,  Robyn Eckhardt ,  Laurel Evans ,  Kristina Gill ,  Andrew Sean Greer ,  Lee Marshall ,  Elizabeth Minchilli ,  Marina O’Loughlin ,  Katie Parla ,  Rachel Roddy ,  Eric Sylvers and Laura May Todd

Photographs by Enea Arienti

• May 17, 2024

For a food that begins with just flour, water or sometimes eggs, there are infinite variations of pasta. So what happens when you convene a panel of five Italian cuisine experts and ask them to determine the 25 most essential pasta dishes throughout Italy? “I’m sweating,” said Davide Palluda, the chef and owner of All’Enoteca restaurant and osteria in the Piedmont region. “This is too heavy,” he joked during the two-hour video call that I convened to debate his nominations and those of the four other panelists: Stefano Secchi, the chef and a co-owner of New York City’s Rezdôra ; the Tuscany-based cookbook author Emiko Davies ; the Umbria-based culinary historian Karima Moyer-Nocchi ; and the food writer and novelist Roberta Corradin, who lives in Florence, Sicily and Boston. A week before our call, I’d asked each to make their own list of 10 standouts (since he was a panelist, Palluda’s restaurants were automatically excluded); after an energetic debate and several more phone calls, emails and WhatsApp messages, we whittled that list in half. The final picks appear below in unranked alphabetical order, along with the ideal wine to drink with each pasta dish, as recommended by the chosen restaurants and reviewed by Davies’s husband, the sommelier Marco Lami.

This list is the latest in our T 25 series , which highlights significant achievements in the worlds of design, literature , fashion, architecture and food . Previous debates about where to eat right now were confined to major cities like Paris and Mexico City , but this time around, we wanted to see what we might learn if we surveyed the culinary landscape across an entire food-crazed country. We chose pasta because it’s the food most associated with Italy, and because it’s the subject of T’s new Travel issue . It’s also the staple that reveals just how much Italian cooking, even in 2024, remains firmly anchored to a specific place. While most countries have regional fare, Italy is particularly fixated on a recipe’s exact provenance — the town, the valley, the strip of coastline — which is why you’ll often find different pasta shapes or sauces, even over the span of just a few miles.

This culinary diversity informed many of the panelists’ decisions: sometimes, they opted to include a dish because it’s rarely made beyond its birthplace (see Lombardy’s pizzoccheri, No. 12); other times, they chose a favorite sauce (for example, carbonara) or simply a type of pasta like strangozzi (typical of Umbria) since it, like so many local specialties found in the countryside, is paired with different ingredients depending on the time of year.

Only two specific dishes were nominated by more than one panelist: the agnolotti del plin at Madonna della Neve in the Piedmont and the vincisgrassi at Osteria dei Fiori in the Marche region, both centuries-old dishes served at decades-old restaurants. The classics, in general, came up again and again. Even the more idiosyncratic dishes that merited inclusion were riffs on familiar fare: Secchi, for example, made an impassioned plea for the dish called the Crunchy Part of the Lasagna, the chef Massimo Bottura’s technical take on the beloved casserole, offered at his Francescana restaurant at Maria Luigia in Modena, Emilia-Romagna. “If we’re talking about transcendent pasta experiences, that’s it,” Secchi said. (Lasagna, in fact, made a strong showing on this list, which features three varieties.) Secchi suggested one reason the old favorites took primacy: relentless demand.

Northern and central Italy are also overrepresented, perhaps because that’s where most of the participants are based, though Corradin argued that she could easily make an entire list dedicated to any region. And Palluda worried about omitting gnocchi, though there was some disagreement about whether the dumplings usually made with potato and flour are even considered pasta. But Corradin had the final word: “No. Gnocchi is gnocchi. It’s a different chapter. Next time.” — Deborah Dunn

The interview portion has been edited and condensed.

1. The Agnolotti del Plin at Ristorante Madonna Della Neve

Cessole, piedmont.

Overlooking the Bormida valley, Ristorante Madonna della Neve sits opposite the 16th-century chapel for which it’s named. With large windows framing bucolic views, its classic osteria ambience is echoed in its menu of time-honored dishes. While agnolotti is a term used for many kinds of stuffed pasta, especially in Italy’s northwestern Piedmont region, it’s the agnolotti del plin — penny-size filled pasta that’s named for the pinch with which it’s sealed (“pinch” is plin in the Piedmontese dialect) — that are the real star. The manager, Piermassimo Cirio, whose grandparents opened Ristorante Madonna della Neve in 1952 and who sometimes heads up the kitchen, says that meeting the demand for agnolotti del plin requires a full day of filling and folding each week from a crew of staff and family members. And for many guests, the pasta — which is filled with a mixture of ground veal, pork and rabbit, Parmigiano-Reggiano, rosemary and borage — is, in itself, a multicourse meal. Start with the version served al tovagliolo, meaning on a linen napkin without sauce, allowing the gentle sweetness of the filling’s leafy greens to shine. Follow with agnolotti with sage and butter or, more bracingly, sage and lemon juice (Cirio’s invention). Next, try them with a sauce of Bolognese-ish ragù or, as an alternative, the juices and tender scraps of a beef roast (arrosto). For a final course, order a small bowl of agnolotti doused with Barbera wine. Suggested wine pairing: Isolabella della Croce Maria Teresa Barbera d’Asti 2022. — Robyn Eckhardt

2 Reg. Madonna della Neve

Roberta Corradin: I grew up in Piedmont and homemade agnolotti with a roasted meat filling is mandatory.

Karima Moyer-Nocchi: Madonna della Neve is an incredible experience.

Stefano Secchi : I was just there last year and it’s fantastic.

Davide Palluda: I took a picture with the almost 90-year-old [Piera Cirio, Piermassimo’s mother] a few years ago, and I asked her how many agnolotti she’s made in her life. I think a million. She has the forearms! She’s the one that [reminds] all the young chefs in Piedmont why we have to respect [the traditions]. The nicest way to have it is just boiled and naked, without sauce.

Moyer-Nocchi: Oh, yeah, that’s gorgeous. It’s homey and nurturing, and that humble way that it’s served makes it a transformative experience.

2. The Busiate at Duomo

Ragusa ibla, sicily.

The Sicilian chef Ciccio Sultano calls the busiate, an elegant but sturdy corkscrew pasta shape that was historically formed by wrapping the dough around knitting needles (or the stem of a local grass) , “matriarchal.” It’s a specialty of Trapani, on Sicily’s west coast, and usually served with pesto Trapanese: almonds, basil, garlic, tomatoes, pecorino, perhaps a touch of fresh mint. But at Duomo, a gastronomic institution in Ragusa Ibla, on the southern end of the island, Sultano goes much further, imbuing the pasta (always made in-house from heritage grains such as tumminia and perciasacchi) with intense local flavors. The busiate on the current menu features fragrant wild fennel and saffron and a ragù of glittering anchovies and mackerel. And to finish: grated red tuna heart. Another longtime favorite version, which resurfaces from time to time, is the busiate kneaded with rosewater and topped with plump, sweet Mazara prawns (pictured above). Opened nearly 24 years ago, Duomo, as the name suggests, sits in a handsome townhouse down the street from Ragusa Ibla’s dramatic Baroque cathedral, less than an hour from where Sultano took his first job in a kitchen, at a pastry shop, when he was just 13. Eating this dish, he suggests, evokes the island life, culinary influences via Sicily’s many centuries of invaders, from the Greeks and Arabs to the Normans, and the voluptuousness of a cuisine born of the sea. Suggested wine pairing: Pietradolce Archineri Etna Bianco 2018. — Marina O’Loughlin

31 Via Capitano Bocchieri

Corradin: Busiate are Sicily’s version of fusilli. In the western part of Sicily, they make long busiate, which are difficult to eat. If you’re a gentleman, the busiate will slap your tie. That’s the kind that Ciccio Sultano at Duomo makes. The rosewater he puts in the dough gives a hint of the region’s past, when it was under Arab domination. It bounces you back to another time.

3. The Cacio e Pepe at Roscioli Salumeria con Cucina

Made with only pasta, cheese and pepper, cacio e pepe seems downright simple, yet this classic Roman dish is mired with potential pitfalls: cooks know to beware the dreaded clumping. Not only does Roscioli Salumeria con Cucina make a perfect version, they’re unafraid to tweak it when necessary: If the pecorino is fresher, and so less intensely salty, the chefs use only that. If it’s older, they’ll perhaps add some Parmesan to temper the ferocity. Their special blend of ground black peppercorns — including the perfumed, potent Sarawak — makes this simple dish, prepared with tonnarelli (a spaghetti-like egg pasta), memorable. This, at a mere 20 years old, is one of the newer additions to the small Roscioli group of restaurants and bakeries in Rome (a pasticceria also opened 10 years ago). All are popular among tourists, but escaping the chaos of Campo dei Fiori for a seat at the counter here, a glass of red wine in hand, the cacio e pepe in front of you, feels like the real Rome. Suggested wine pairing: Damiano Ciolli Podere Ciriolino Cesanese di Olevano 2022. — M.O.

21 Via dei Giubbonari

Palluda: Cacio e pepe is easy to prepare but it’s not easy to make a good one. Roscioli cooks it the right way, with the right ingredients. If I have the chance I always go when I’m in Rome — if I can get in, it’s a small restaurant — and I always eat the cacio e pepe.

4. The Carbonara at Ristorante l’Arcangelo

Though Rome is the Italian city most often associated with antiquity, carbonara — arguably the most popular of its classic pastas, which also include cacio e pepe, amatriciana and alla gricia — is actually a 20th-century innovation. The dish’s creator and exact place of origin are unknown, but an often-told story involves the arrival of Allied troops in Rome in 1944: The soldiers, or someone cooking for them, allegedly mixed eggs, powdered milk and bacon with pasta. Today, carbonara is usually made with eggs, guanciale (cured pork jowl), pecorino cheese, black pepper and spaghetti. Some chefs use only yolks while others add the whole egg. Some stick to pecorino while others mix in parmigiano. Some pair the sauce with rigatoni instead of spaghetti. Every chef in the city likely believes they make the best version, but the rigatoni alla carbonara at Ristorante l’Arcangelo — a white-tableclothed establishment near Vatican City — has earned its place among the essential dishes of Rome. The silky sauce, salty but not overpowering, evenly coats the rigatoni, pooling just enough in the bottom of the plate so you can dip a piece of bread at the end. The fresh eggs give the dish a vivid yellow hue, and the hefty, crisp pieces of guanciale are doled out with precision; it’s said that the chef personally counts the seven pieces allotted to each plate. Suggested wine pairing: Tenute Filippi Ipazia 2022. — Kristina Gill

59 Via Giuseppe Gioachino Belli

Moyer-Nocchi: I was really torn between including [head chef of Ristorante l’Arcangelo] Arcangelo Dandini’s carbonara or Nabil Hadj Hassen’s. When Nabil was the chef at Salumeria Roscioli, he won a national competition, in 2008, for the best carbonara in Rome. He left Roscioli after 18 years and now he’s at Baccano [also in Rome]. It was a close call between Dandini and Hassen. Post-Covid, when everyone was sitting around thinking about what they were going to do with their lives, Arcangelo made adjustments to the cheeses he uses in the dish. He now uses 80 percent Pecorino Romano sourced locally, from a particular milking. And he’s added 20 percent smoked pecorino di Gavoi from Sardinia, which for him recalls the time when smoking was one of the ways of preserving foods. And he uses these eggs — you’re going to have to trust me — these are just outstanding eggs with the creamiest egg yolks ever. He’s a miraculously inventive chef in the way that he pulls history into his modern iterations of dishes.

Corradin: The carbonara is very good at Arcangelo, and it’s in Prati, a nice bourgeois neighborhood that I believe is also home to several kosher restaurants. It isn’t a place for tourists. Well, in Rome tourists are everywhere, but this is a classic location for real Roman families.

5. The Crunchy Part of the Lasagna at Francescana at Maria Luigia

San damaso, emilia-romagna.

Though it’s served with a fork and spoon, it’s hard to keep your hands off the chef Massimo Bottura’s famous recreation of the coveted corner slice of lasagna. The crispy tower begs to be broken apart with your fingers, the rich ragù and aerated béchamel scooped up, nacho-like, from the plate. To make the dish, Bottura boils spaghetti and then purées it to form a dough, which is divided into three parts, each mixed with a different sauce: basil, Parmigiano-Reggiano or tomato. After being rolled out, the pasta sheets are fried, smoked, and, finally, lightly charred with a torch. The result is somehow both familiar and disorienting: “It’s about feeding people with emotions,” Bottura says. Originally, he served his postmodern take on the homey favorite at his Osteria Francescana , which opened in 1995, but these days it’s available only at Francescana at Maria Luigia , one of the restaurants at Casa Maria Luigia, the guesthouse he opened with his wife, Lara Gilmore, in 2019 in San Damaso, just outside the city of Modena. Here, the sole offering is a nine-course tasting menu comprising Bottura’s well-known dishes, served at communal tables facing an open kitchen. Suggested wine pairing: Comte Lafond Sancerre 2022. — Laurel Evans

56 Stradello Bonaghino

Secchi: I’m biased because I worked at Francescana and I know what it takes [to prepare this lasagna]. It takes three or four days to make. That ragù alone isn’t just made with traditional beef: There’s cheek and side, tongue and a special ingredient I can’t name because Massimo [Bottura] would kill me.

Palluda: Especially in the last 15 years, Massimo Bottura never stops talking about his region, Emilia-Romagna. One of the things he always says is to make good food in Italy, you have to stay with your feet on the land and your brain in the clouds. In his dishes with ragù, you can feel this point of view. Like a lot of guys in Emilia, he probably grew up with the smell of [the sauce] in the house. It’s very important that someone as famous as Bottura still talks about his ingredients and his history — it makes the people and the producers of that region really proud of their home.

6. The Culurgiones at Hotel Ristorante Ispinigoli

Dorgali, sardinia.

From April until October, Hotel Ristorante Ispinigoli serves reimagined Sardinian classics overlooking a patchwork of terraced vineyards, olive groves and fruit orchards that descend toward the Gulf of Orosei on the east coast of Italy’s second-largest island. Among the restaurant’s specialties are culurgiones, fresh pasta parcels filled with a blend of potato, cheese, garlic and mint that are pinched closed, the seams resembling ears of wheat. Native to the Ogliastra subregion of Sardinia that’s about a 90-minute drive south, culurgiones have transcended their hyperlocal origins and are now served across the island, though the filling proportions change from cook to cook. At Hotel Ristorante Ispinigoli, the chef Giovanni Cossu, along with the chef Gian Nicola Mula, leads a multigenerational family-run kitchen that plates them in a novel way: They don’t toss and coat their culurgiones with tomato sauce in the rustic fashion but rather crown each with a spoonful, then top with a dusting of pecorino. Suggested wine pairing: Cantina Tani Taerra Vermentino di Gallura 2022. — Katie Parla

125 Strada Statale

Secchi: This restaurant has been in the family for three generations. It’s about an hour and a half from where my family is from and it has one of the best views in Sardinia. One of the chefs [the nephew of the head chef Cossu] used to work at Osteria Francescana [see No. 5]. He’s cooking traditional pasta, but also doing contemporary things because of his time at high-end restaurants on mainland Italy. I thought he’d go chase the stars, but it’s just the opposite — he wanted to bring everything he learned back home.

7. The Mezzanelli Alla Genovese at Coco Loco

Genoa, the city that lends its name to this meaty pasta sauce, is a good 400 miles from Naples, the place best known for it. Every local seems to have a different origin story for the dish, including the tale that credits Swiss mercenaries for bringing this slow-cooked beef and onion sauce to the southern Italian city sometime around 1495. Though it’s commonly ladled onto short cylindrical pasta shapes such as paccheri or rigatoni, at Coco Loco, which opened in the middle of Naples’s historic center in 1995, the chef and owner, Diego Nuzzo, prefers to use mezzanelli, a longer, skinnier version of ziti. He models his Genovese after the recipe used by monzù, private cooks to the city’s aristocracy in the 18th and 19th centuries who applied French culinary techniques to regional ingredients. Like the monzù, Nuzzo braises the beef shank and lots of red onions in lard rather than olive oil, intensifying the flavor of both ingredients. He then adds white wine, a few cubes of pork and simmers the sauce for up to five hours, adding a little tomato paste toward the end “just to give a touch of color.” But the real secret to the dish, he says, is to choose a dried pasta that doesn’t release too much starch (he prefers the Garofalo brand) to keep the sauce from getting too gluey. Suggested wine pairing: Quintodecimo Terra d’Eclano Irpinia Aglianico 2015. — Lee Marshall

4 Vicoletto Cappella Vecchia

Palluda: It’s difficult to explain to people that this is a [Neapolitan] dish and the name Genovese only refers to the people who moved from Genoa to Napoli. In Genoa, you usually get a pesto condimento [sauce]. Here, it’s a lot of meat and the protagonist of this recipe is the onions. You just color the onion with tomatoes.

Corradin: It’s one of the many geographically confusing dishes in Italian cuisine — like zuppa inglese; inglese means “English” and it’s not English at all. And it’s not a soup at all, it’s dessert. [We call them] false friends.

Moyer-Nocchi: It’s a fabulous dish. That five-hour braise renders something that tastes like a sweet, beef-flavored onion butter that loses whatever negative connotations onions have and becomes a larger-than-the-sum-of-its-parts dish. Diego Nuzzo is the most renowned for [pasta alla Genovese] and [he serves it] in a really elegant setting.

Corradin: And unlike most pastas, in Napoli, pasta alla Genovese is served as a main course.

8. The Minestra di Pasta Mista With Shellfish and Rockfish at La Torre del Saracino

Vico equense, campania.

A meal at La Torre del Saracino, in the seaside town of Vico Equense, is something of a ceremony. It begins in a Medieval watchtower overlooking the Bay of Naples where you’re welcomed with an aperitif (a sparkling Franciacorta, for example) and small bites (perhaps a free range-chicken cacciatora panino) while listening to music chosen by guests from the chef Gennaro Esposito’s vinyl collection, with plenty of 20th-century Neapolitan pop and jazz. Then you’re led down a winding stone staircase to a 20-seat main dining room with high arched windows overlooking the sea. The minestra di pasta mista con crostacei e pesci di scoglio, one of Esposito’s signature dishes, is a nod to the fish soup that the 54-year-old chef, a native of Vico Equense, grew up eating. In those days, it was made mostly with the catch that couldn’t be sold at the markets and typically took hours to prepare. Now, at La Torre del Saracino, it’s a symbol of gleeful abundance: Esposito uses more than a pound and a half of Mediterranean rockfish, shrimps, squid and prawns to make one portion. Still one of the more time-consuming dishes in his repertoire, it involves slow-cooking the rockfish in a light fish stock, then squeezing them in a French duck press to retain the juices. Once all the seafood and San Marzano tomatoes are left to simmer on the stove top, for several hours, he adds a mix of as many as 15 different pasta shapes, both tubes and spirals (families traditionally made minestre like this to use up those annoying bottom-of-the-package leftovers). The pasta is left to cook in the soup so that, in Esposito’s words, “it absorbs all its goodness.” Suggested wine pairing: Mastroberardino Stilema Fiano di Avellino 2015. — L.M.

9 Via Torretta

Palluda: Gennaro Esposito is one of the new generation of chefs from Campania, from Napoli. Twenty-five years ago, it wasn’t so easy to introduce new ideas in Campania — it seemed like you were fighting with tradition, but that’s not why he did it. He learned a lot of new techniques in France [and elsewhere] and then used products that were close to him. He made new recipes without losing the identity of the original one. A lot of young chefs followed him. His minestra pasta is a very interesting dish. You mix in a lot of types of pasta. Every spoonful is different. Like chocolate, you never know what you’re going to get. It’s a very rustic dish, but very technical.

9. The Orecchiette With Broccoli at Ricci Osteria

If you find yourself wandering the whitewashed back streets of a Pugliese town, you’ll likely encounter women gathered near the stoops of their houses, forming semolina flour dough into quarter-size orecchiette, which they leave to dry on netted boxes balanced atop wooden stands. Shaped vaguely like an earlobe (the name translates to little ear) orecchiette is often served with ragù or turnip greens, but among the most beloved variations is one made with broccoli. In Milan, some 550 miles to the north of Italy’s heel, the chefs Antonella Ricci and Vinod Sookar have created their own version of the recipe at the Pugliese-inflected mainstay Ricci Osteria, which opened in 2022. Usually, the dish is made by sautéing parboiled broccoli with garlic, anchovies and mildly spicy pepperoncini in extra virgin olive oil; theirs also includes sweet, soft confit tomatoes. The finishing flourish is a generous sprinkling of crunchy toasted bread crumbs, which serve as the ideal foil to the orecchiette’s chewy texture. Suggested wine pairing: a 2020 negroamaro from Agricola Felline. — Laura May Todd

27 Via Pasquale Sottocorno

Moyer-Nocchi.: Antonella Ricci is from Puglia and her husband and partner in the restaurant [Vinod Sookar] is from Mauritius. And together they really represent Milan. [The city] is a micro-melting pot in Italy that since the end of World War II has pulled in a great exodus from the rural south, because that’s where the jobs were, and then later, a great influx of people of Sri Lankan and Indian origin. It’s good to see a person of color in the position of chef as well, because Italy’s restaurants would not go on without this population.

Palluda : It’s a dish made with briciole [breadcrumbs], which is something you usually throw away. They call it the poor man’s Parmesan. And with these scraps, they’ve built this amazing dish.

10. The Paccheri Alla Vittorio at Da Vittorio

Brusaporto, lombardy.

What happens when a restaurant with such fine-dining pedigree takes on pasta with tomato sauce, one of the simplest of all the primi? You get a creamy, almost velvety rendition that’s become the calling card for Da Vittorio, a luxurious fixture of the northern city of Bergamo since 1966. In the early 2000s, Vittorio Cerea and his family, including his son, the current head chef, Enrico “Chicco” Cerea, moved the restaurant from the historic core of the city to a villa surrounded by parkland, less than five miles outside of town. From there, Enrico expanded the menu, offering innovative dishes like scampi with fermented miso and tempura sardines with a lemon sauce. But diners who come from Milan — about 30 miles to the southwest — and much farther (there’s a heliport and a hotel on the property) often have just one item on their mind: the paccheri alla Vittorio. A cork-size tubular pasta, paccheri are served here slightly al dente and swimming in a sauce made with three types of tomatoes, basil, olive oil and sautéed garlic, thickened at the end with butter and Parmesan. The dish, offered as part of an eight-course tasting menu, also comes with a bib — you’re invited to mop up the sauce with freshly baked farro bread. Suggested wine pairing: Vie di Romans Chardonnay 2020. — Eric Sylvers

17 Via Cantalupa

Palluda: It’s cooked like risotto, meaning that you cook it for just 80 percent of the time in the water, and then you finish the dish directly in the [sauce], and they do that at the table in front of the people.

Secchi: [They serve] it convivio, family-style, which is a beautiful way to do it.

Moyer-Nocchi: What makes the dish so worthy of this list is the sauce. My advice: Opt for the bib.

11. The Pasta con le Sarde at Trattoria Ferro di Cavallo

Palermo, sicily.

When your massive portion of pasta con le sarde at Trattoria Ferro di Cavallo in Palermo is set in front of you, your first thought is likely, “What is this mess of gloopy spaghetti covered with greenish-brown sauce?” But it’s precisely the dish’s aggressively ugly appearance that makes the first bite — and smell — so surprising. The rustic recipe is full of all the contradictions and complexities inherent to Sicilian cooking: High-end ingredients like plump sweet raisins and resinous pine nuts mix with sardines, the poorest of fish, barely boned, to form more of a stew than a pasta sauce; it’s also redolent of wild fennel. The warm, chaotic Trattoria Ferro di Cavallo, which opened in 1944 and is in the heart of the old city, doesn’t take reservations, but with the two big rooms inside, and the large covered terrace outside, you’ll rarely have to wait long. Suggested wine pairing: Tasca d’Almerita Regaleali Bianco 2022. — Elizabeth Minchilli

20 Via Venezia

Moyer-Nocchi: Pasta con le sarde doesn’t get as much attention as it should. Ferro di Cavallo puts a lot of care into it. They have an investment in the tradition of this dish. It’s a very colorful, classic trattoria.

12. The Pizzoccheri at Ristorante Quattro Stagioni

Mantello, lombardy.

Some pasta dishes demand you put aside restraint. Pizzoccheri certainly qualify — the fettuccine-like buckwheat pasta is typically tossed together with copious amounts of Valtellina Casera cheese and butter, potatoes and a vegetable (usually cabbage). Said to be born at least 200 years ago at the foot of the Alps in Valtellina — a valley that runs east from the northern shores of Lake Como — the hearty dish is still the perfect thing to eat at Quattro Stagioni, with its exposed beams, simple wooden chairs and stone fountain in the middle of the main dining room. The restaurant is part of the La Fiorida agriturismo, a working farm that doubles as a country inn, with 29 guest rooms, some 500 animals (mainly cows, goats and sheep), a cheese-making facility and 150 acres of cultivated fields. While the buckwheat is sourced from a nearby farm, nearly everything else used in the pizzoccheri comes from on site. This means that, depending on the time of year, you might find spinach or Swiss chard in your pizzoccheri. “There is no exact recipe because it’s always changing,” says the head chef, Gianni Tarabini. Suggested wine pairing: Nino Negri Inferno Valtellina Superiore 2019. — E.S.

12 Via Lungo Adda

Moyer-Nocchi: Very few pasta dishes use non-wheat flours but the pizzoccheri of Valtellina, made with mostly buckwheat, has been awarded European Union P.G.I. [Protected Geographical Indication] certification, bringing it into the panoply of Italy’s most highly valued traditional dishes. It’s a deeply comforting pasta.

Davies: I love pizzoccheri.

Palluda: I just don’t know if American people know about pizzoccheri.

Davies: Maybe that’s why it should be on the list.

Moyer-Nocchi: La Fiorida makes an excellent pizzoccheri, and it’s a beautiful agriturismo. Very small, local everything.

13. The Rasnal Soup at Maggese

San miniato, tuscany.

The faded grocery store sign still hangs above the door of Maggese in the ancient Tuscan hill town of San Miniato. Step into the small retro-modern interior, glance to the right and there, behind a two-seater counter, you’ll usually find Fabrizio Marino, fielding orders and greeting clients. Opening a vegetarian restaurant in meat-oriented Tuscany back in 2019 was a risk, Marino admits. But he needn’t have worried: Maggese books out days in advance. Rasnal — which he says means “of the Etruscans” — is a soup that’s been a fixture on the Maggese menu from the beginning. It pairs slow-braised seasonal vegetables — some foraged, some cultivated — like wild asparagus and artichoke with a sauce of local red heirloom beans. The dish’s pasta component consists of just four simple, bite-size eggless-pasta parcels made from heirloom flour. Their fillings can change with the seasons — they might be celeriac or chickpeas, pumpkin or carrot — but they always deliver a sweet note to balance the broth’s bitterness. Suggested wine pairing: Il Borghetto Montigiano Sangiovese 2019. — L.M.

29 Via IV Novembre

Davies : I love everything that they do at this restaurant. It’s in my town, San Miniato. We’re in the middle of a place that is very, very well known for red meat. They used to have seven butcher shops in this small town.

Palluda: They eat the vegans there.

Davies: When Maggese opened, it was like this breath of fresh air because everything they do is vegetarian. The owner and head chef [Marino] is from a nearby town and there are a few Japanese chefs [in his kitchen], and they often use ingredients like miso within their dishes. Not in a really obvious way; you just get this little kick of umami. This minestra [reminds me] of pasta e fagioli. When it arrives at the table, the pasta and the soup are separate so you can tip the pasta into the soup or you can eat them separately. It’s a joy.

14. The Ravioli With Ricotta, Walnuts and Burnt Garlic at Oasis Sapori Antichi

Vallesaccarda, campania.

Since the day it opened in 1988, Oasis Sapori Antichi, in the rural town of Vallesaccarda, a two-hour drive east of the Amalfi Coast, has had ravioli with ricotta, walnuts and burnt garlic on the menu. It’s a dish of happenstance: Founder Giuseppina Fischetti neglected a pan on the stovetop and a sauce was born. This could so easily be another accidental origin story, charming but entirely forgettable; but, more than three decades later, it’s become the cornerstone of an exceptional kitchen. Now in the hands of Giuseppina’s five children and grandchildren (both in the kitchen and front of house), Oasis Sapori Antichi focuses primarily on the ingredients grown just outside town, in the territory of Irpinia with its great natural resources. The garlic used in their sauce — toasted, rather than burnt, until it has a savory toffee-like flavor — is blended with the area’s malizia walnuts and olive oil produced by the Fischetti family less than a mile from the front door. The ravioli is also made daily and filled with local cow’s milk ricotta and flecks of minced parsley. The restaurant itself looks like a slightly theatrical living room, with its scattering of Persian rugs and tall candlesticks. But while the service is formal and elegant, the family’s natural ease warms the room. Suggested wine pairing: Boccella Rosa Taurasi Aglianico 2015. — Rachel Roddy

8/10 Via Provinciale

Corradin: The garlic tastes more smoky than burnt. I first had it 14 years ago, and I spent part of my life thinking about when I could go back. I’ve been back several times since.

Palluda: No one has said that to me in my life.

Corradin: The dream of each and every chef.

15. The Spaghetti all’Assassina at Al Sorso Preferito

Bari, puglia.

A few years ago, if you had asked anyone outside of Bari about spaghetti all’Assassina they’d have given you a blank stare. The dish was so specific to the capital of Puglia that only one or two restaurants served it. The method, which was handed down to Pierino Lonigro, the owner of the town’s Al Sorso Preferito, by the supposed inventor of this dish, in the 1960s, involves cooking the spaghetti into a tomato sauce filled with pepperoncini until the mixture forms a crust that’s spicy and slightly crispy. It’s a difficult technique to get right, but Lonigro credits his well-seasoned cast-iron pan that he’s been using for decades. He bought the restaurant in 1974; that same year, he moved it to its current location in the elegant Murat neighborhood. Most locals start with the mixed antipasto, an array of raw and cooked seafood, before having the Assassina. Legend has it that the name of this dish came from the fact that the spiciness of the sauce almost killed customers, though Lonigro’s version, a nice balance of sweetness and mild heat, presents very little danger. Suggested wine pairing: Paololeo Alture Susumaniello 2020. — E.M.

40 Via Vito Nicola De Nicolò

Moyer-Nocchi: While the concept is easy enough, it takes an experienced hand to produce the desired effect: crispy, fiery spaghetti. Al Sorso Preferito may be an unassuming, few-frills restaurant, but it’s the mecca for this dish.

16. The Spaghettone all’Amatriciana at Santo Palato

When you order spaghettone all’amatriciana at Santo Palato near the Basilica di San Giovanni in Rome, the servers tell you that it will take at least 15 minutes. This is both a courtesy and reassurance that the thick spaghetti will be boiled to order, not always the case in a city where, more often than you might imagine, the reliance on precooked pasta keeps service swift, but means the dishes can often lack texture. Santo Palato is a small trattoria, simply furnished and decorated with Futurist-style posters, the daily specials chalked-up on a blackboard. The chef and owner, Sarah Cicolini, sources the spaghettone from a Roman pasta maker called Pastificio Lagano, and the jarred cherry tomatoes from Agricola Paglione, a farm in Puglia. The pigs’ cheek guanciale and the sheep’s milk Pecorino Romano cheese she chooses are also from small producers. One of the four canonical Roman pasta dishes, amatriciana is the sum of these four parts, which Cicolini — often visible through an opening into the kitchen — brings together expertly. Suggested wine pairing: Cantina Ribelà Saittole 2020. — R.R.

4 A/B Piazza Tarquinia

Secchi: When I first went there, about seven years ago, Sarah was one of the very few women in this new avant-garde of Roman chefs, and she was cooking offal, which had always been butch men territory.

Moyer-Nocchi: Santo Palato is a seamless combination of an old trattoria and modern design and it reflects Sarah’s approach to the way she reconceptualizes traditional Roman food.

Secchi: She cooks all the four classic Roman pastas and she does it damn well.

17. The Squash Tortelli at Dal Pescatore Santini

Runate, lombardy.

Tortelli di zucca, a winter squash stuffed pasta, is made a little differently throughout Lombardy but perfected at Dal Pescatore, outside of Mantova (the dish’s supposed birthplace), in the village of Runate. Much can go wrong with this seasonal pasta (at its best in autumn), from the inclusion of amaretti cookies at some places to the addition of strange, mustardy candied fruits at others; it can be too sweet, too spicy, too sour or otherwise unbalanced. Perhaps worst of all, the dish can be oversauced, with a creamy topping drowning out the flavor and texture of the pasta. But at Dal Pescatore, the chefs Nadia and Giovanni Santini have made tortelli the centerpiece: from the slight bite of the outer rim to the tender interior that encloses the filling. The five pieces they provide — which aren’t so much coated with as touched by butter and Parmigiano-Reggiano — are just enough. Suggested wine pairing: Ca’ del Bosco Annamaria Clementi Franciacorta 2015. — Andrew Sean Greer

15 Riserva del Parco Oglio Sud

Secchi: It’s in the middle of nowhere, but they have a helicopter pad there, so people from Milano fly in and have dinner. That place is an institution.

Corradin: The first time I went to Dal Pescatore, Nadia realized I was sick and she cooked me tortellini en brodo [tortellini in broth]; after that, I could’ve eaten a 25-course meal. But I agree with Stefano that the iconic dish there is tortelli di zucca.

18. The Strangozzi at Enoteca L’Alchimista

Montefalco, umbria.

At first glance, strangozzi looks like spaghetti. But unlike that more ubiquitous pasta, which tends to originate in factories, the slightly chubbier strangozzi are hand-rolled, hand-pulled and mostly found in central Italy. At L’Alchimista, established in 2001 in the medieval Umbrian hill town of Montefalco, the chef and co-owner Patrizia Moretti makes it the old-fashioned way: with just water and extra-fine “00” wheat flour, which makes them pleasantly chewy. Go in the warm weather and you’ll likely be seated at an outdoor table in what might be one of Italy’s prettiest piazzas. This, too, is the time of year Moretti serves the pasta with tender greens foraged from nearby fields or with a pesto, made from two of the greens and wild garlic. If you come in summer, you might find your plate of strangozzi tossed with zucchini and in fall, topped with black truffles. Suggested wine pairing: a young trebbiano Spoletino from Tenuta Bellafonte. — E.M.

14 Piazza del Comune

Davies: When I was last there, there was a strangozzi with wild herbs — [ones] no one will have ever heard of that you collect in the Umbrian countryside. It’s just a very simple dish but it’s special . One is called strigoli and another is vitalba, whose English names are not very appetizing (bladder campion and old man’s beard). They’re herbs that need to be picked young and have been foraged for centuries — it’s a really ancient sort of dish.

19. The Tagliolino Cacio e Burro at Cibrèo Caffè

Cibrèo Caffè, the more informal outpost of a small, influential group of restaurants near Mercato Sant’Ambrogio (the locals’ preferred traditional food market), opened in 1983, and it’s still one of Florence’s most inviting places to stop in for a negroni and a snack (say, a pizzetta). But those in the know head straight for the cacio e burro. Here, the ultimate comfort food — pasta doused in melted butter and cheese — is approached with the same earnestness you might expect of fussier fare: Butter, Parmigiano-Reggiano and hot milk are blended together with enough force that it forms a paste, which melts into a cream on contact with the hot pasta — at Cibrèo, it’s tagliolini, the narrower, more delicate sibling of tagliatelle. Its yolk-yellow color, and faint sweetness, comes from the unlikely addition of boiled carrots into the purée. Suggested wine pairing: Podere Erica l’Erica Rosé Sangiovese 2022‌. — M.O.

5r Via Andrea del Verrocchio

Corradin: If we mention Cibrèo, we have to mention the tagliolino cacio e burro.

Secchi: Oh, I agree.

Emiko Davies: Cibrèo is my go-to restaurant in Florence. My husband worked there, as the head sommelier, but he doesn’t anymore. The cacio e burro is still one of my favorite dishes there. Fabio Picchi [the founder of Cibrèo who died in 2022] cheekily called it “rubato,” stolen, because it’s a revisitation of another iconic Florentine dish, the taglierini gratinati from Harry’s Bar, a favorite since the 1950s.

20. The Tagliolini With Lobster at Ristorante Cecio

Corniglia, liguria.

Set atop a steep hill on a particularly dramatic stretch of Italian coastline, Corniglia is considered the quietest of the touristy Cinque Terre villages. When you finally reach town, after climbing a 382-step brick stairway up a rocky cliff from the train station (or taking the shuttle bus), you’ll be ready for a large plate of pasta. Ristorante Cecio in Corniglia — which has been family owned and operated since 1976 — is the place to find it. The menu revolves around local seafood that’s sourced daily and pasta dishes by the head chef, Gabriele Pittavini, who’s honed his craft over the 20 years he spent operating a fresh pasta shop. One favorite is the tagliolini all’astice, a thin, homemade egg pasta with lobster, available for a minimum of two people. At first glance, it’s a flamboyant dish: a cherry-red claw reaches straight up from the ribbons of pasta, adorned with fat morsels of pink meat and a sprinkling of parsley. Half a lobster fills one side of the plate. Upon tasting it, however, you’ll find it showcases the fresh ingredients without overembellishing them. Be sure to reserve a table outside: The view from the veranda alone justifies a visit. Suggested wine pairing: Cinque Terre DOC 2023. — L.E.

58 Via Serra

Davies: I’ve been going here with my family for well over a decade — we love the Cinque Terre but it’s changed a lot and this trattoria has always stayed the same. The seafood is incredibly fresh. There’s nothing like a summertime dinner there.

21. The Tajarin al Ragù at Osteria da Gemma

Roddino, piedmont.

Gemma Boeri has been hand-rolling and cutting tajarin pasta for the locals in Roddino, a small town in southern Piedmont, for almost four decades. “Why would I stop? This is what I know how to do,” she says. The large glass window connecting the dining area of her hilltop trattoria with the prep room affords a view of Boeri and her helpers preparing the long, skinny strands of egg pasta (similar to spaghetti but with a golden hue), while the outside-facing windows overlook the Langhe hills known for producing quality food and wine, including Barolo. Boeri serves the tajarin (the Piedmontese word for tagliolini, a thinner version of tagliatelle) with a thick beef ragù sauce, which she says has won over diners because it reminds them of the comfort food they enjoyed when they were kids. “There’s no secret, I just prepare the food like nonna used to,” she says. It can take several months to get a reservation. Yet da Gemma has nonetheless remained relaxed and unpretentious: its walls lined with photos dating back to when Boeri first started serving customers in 1986. She serves only a single fixed menu that, in addition to the tajarin, includes Piedmontese classics, such as beef tartare and agnolotti del plin, the area’s signature stuffed pasta (see No. 1). Suggested wine pairing: Agricola Gianpiero Marrone La Pantalera Barbera d’Alba Superiore 2020. — E.S.

6 Via Guglielmo Marconi

Palluda: Every month I go see Gemma just to kiss her hand. It’s true, I’m not joking. She’s our pope.

Secchi: Her place is in the mountains. It’s very hard to get to, and it’s very blue-collar. When you sit down to eat, everything is served family-style, and the amount of food that comes to your table is … I mean, completely unnecessary. Gemma is like the original nonna. A few times a week, all the nonnas in the village come to roll pasta with her, and then they all sit down together for lunch. How does that tradition carry on when her time passes? There’s got to be a way.

22. The Tortelloni With Ricotta, Parmesan and Butter at Hosteria Giusti

Modena, emilia-romagna.

Salumeria Giusti , in operation since at least 1605, is reported to be the world’s oldest delicatessen, but that’s not its only claim to fame. Beyond the antique wood and marble counter a hallway leads to a tiny dining room with only four tables. Reservations here are among Modena’s most coveted, especially after the restaurant, a favorite of locals for decades, was featured on the Netflix series “Master of None” in 2017. Daniele Morandi, whose grandparents opened Hosteria in 1989, is in charge of the pasta making. He rolls out each sheet of dough by hand with a long wooden pin and shapes every raviolo and tortellino with skill and speed he learned from his grandmother. Among his most popular offerings are tortelloni — pillowy larger versions of typical Modenese tortellini — filled with a mix of local ricotta, aged Parmigiano-Reggiano, spinach and freshly grated nutmeg. Bathed in an emulsion of pasta water and unpasteurized French butter, the dish is a study in simplicity. (Lunch only, though dinner can be prearranged for groups of 12 or more.) Suggested wine pairing: Corte d’Aibo Spungola Sauvignon Blanc 2022. — L.E.

75 Via Luigi Carlo Farini

Secchi: I worked there when I first moved to Modena, but only after I went to 30 different places to taste fresh pasta. In terms of technique and ambience, Giusti blew my mind. And that tortelloni? I think the ricotta is still warm when it’s delivered to the kitchen. It just disintegrates in your mouth.

23. The Traditional Lasagna at Al Cambio

Bologna, emilia-romagna.

In a bland, busy neighborhood not far from Bologna’s exhibition center, Al Cambio has been drawing a business crowd during weekday lunches and couples and families for dinner and on weekends for the past three decades. After booking weeks in advance, they file into the spare, white and beige dining room, debate the offerings on the extensive wine list (dominated by varieties from the Emilia-Romagna region) and settle in for a long lunch or dinner of local specialties, from breaded veal cutlets and mortadella to sformatino (a type of potato soufflé). But the most ordered — and scrutinized — dish is the one that bears the city’s name: lasagna alla Bolognese. Like most places in town, Al Cambio offers a seven-layer lasagna made with jade-green spinach noodles sandwiched between coats of béchamel and ragù. But Al Cambio’s ragù is meatier than most, made with beef minced together with prosciutto and pork sausage, and then topped with a thick layer of the ragù, the “final flourish,” as the manager Piero Pompili says: “It’s our way of symbolizing Bologna’s food heritage.” Suggested wine pairing: San Patrignano Avi Sangiovese di Romagna Superiore Riserva 2019. — Vicky Bennison

150 Via Stalingrado

Stefano Secchi: People are going to have a lot of opinions about where to find the best [lasagna alla Bolognese in Bologna], but for me, this is it. It has the perfect amount of crispness and gooeyness.

24. The Trofie With Pesto at Antica Osteria di Vico Palla

Pesto alla Genovese — the pungent bright green sauce made from basil, extra-virgin olive oil, Parmigiano-Reggiano, pecorino, pine nuts, garlic and salt — can be tossed with almost any shape of pasta, from spaghetti to fusilli. Its most authentic pairing, however, is trofie, a short, hand-twisted noodle typical of Recco , just down the coast from Genoa. It’s here that the most commonly known pesto originated (what’s thought to be the earliest printed recipe appeared in the 1863 book “La Cuciniera Genovese”), and at Antica Osteria di Vico Palla the dish is served at its most elemental. The rustic restaurant — where patrons sit at simple wooden tables laid with brown paper place mats under vaulted brick ceilings that date back to the 1500s — serves its trofie pesto mixed with boiled potatoes and green beans, as local families have for generations. The menu changes daily; ask for this dish if you don’t see it. Suggested wine pairing: a young vermentino di Albenga from the Ligurian coast. — Marianna Cerini

15/r Vico Palla

Palluda: You can’t have a list of Italian dishes without pesto. It’s the most popular condimento in the world. It’s very light, it’s modern, and it’s easy to make. If you want to blend it, instead of making it with a mortar, and you want to make a good, lively pesto, you really should have cold ingredients.

Corradin : In Genoa, poor people added potatoes and green beans to their pasta with pesto to make it a piatto unico, richer in nutrients but still affordable. [It’s common] to eat it scarpetta, the Italian ritual of scraping up the remaining sauce with bread. But here you use potatoes instead of bread. The beauty of this kind of dish and this kind of trattoria is that they’re both reminders that, in Italy, you don’t have to be rich to enjoy a good meal.

25. The Vincisgrassi at Osteria Dei Fiori

Macerata, marche.

Tourists tend to flock to Macerata, a small hilltop city in the eastern part of the Marche region, for two reasons: The summer opera festival and the decidedly unsummery seven-layer baked pasta dish known as vincisgrassi. Letizia Carducci, one of the three siblings who have been running the 30-seat Osteria Dei Fiori, which opened in 1980 on a cobblestone street close to the main square, says the dish evolved from princisgras, a pasta casserole made with black truffles and prosciutto that was served to the local nobility in the 18th century. In the Marcerate province, resourceful housewives made a ragù using meat from various farmyard animals, including bones and offal; that’s the recipe that Iginia and her brother, Paolo (they cook; their sister Letizia is the maitre’d), have built on to make their vincisgrassi, which consists of duck, chicken, rabbit and a little pork. Dessert wine, vino cotto, also plays a key role: It’s added to the dough that the Carduccis knead into silk-thin pasta sheets, then used to saute the chicken and duck livers, which are stirred into the sauce at the very end. The meaty ragù covers the four bottom layers, while the top one is reserved for the nutmeg-inflected béchamel sauce. Baked in an oven, the whole thing is both earthy and luxurious, with subtle hints of smoke. Suggested wine pairing: Gàjole Verdicchio di Matelica 2021. — V.B.

61 Via Lauro Rossi

Secchi: What is vincisgrassi? I’ve never had it.

Corradin: It’s Macerata’s ancestral lasagna. One story says that it’s named for an Austrian officer named Windisch-Graetz who was stationed in Macerata province around the early 1800s.

Moyer-Nocchi: Lasagna has become a specific dish, associated with a specific place. The Maceratese prefer not to call their dish a lasagna, even though it, too, is a rich, layered pasta dish.

Palluda: When these dishes were born, there were no computers [people didn’t sit all day] and no radiators. They stayed warm with a fire, but with the food also. They expended calories to stay warm. People ate just one meal every day.

Moyer-Nocchi: Historically, you’d only eat these things once or twice a year. It’s not like you’d be picking these dishes off a menu every day. In the meantime, you’d be eating much more frugally: cabbage, beans, leafy greens.

Palluda: Somebody said to me, “Why don’t you make some of these traditional pastas lighter?” But that’s not the right way to respect the dishes. We can make the portions smaller, but you need to keep the flavor.

Photo editor: Lauren Poggi

Research editor: Alexis Sottile

Copy editor: Magnus Schaefer

An earlier version of this article misidentified the restaurant where Nabil Hadj Hassen was the chef in 2008; it was Salumeria Roscioli, not Antico Forno Roscioli.

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