A modern city in the Tuscan province with the same name, Livorno faces the Tyrrhenian coast, to the south of the Arno plain. A populous city of ancient maritime tradition, today it is also an important industrial center, with refineries, shipyards, chemical plants, food and metal mechanics. Above all, it is one of the largest ports of the Tyrrhenian Sea. Many tourists, who are also attracted by the original and picturesque historic center, visit the beautiful coastline.

The city of Livorno boasts a precise foundation date. Buontalenti, commissioned by the Medici, who wanted to ensure that they had access to the sea, built it in 1577. From a simple fishing village under Pisan dominion, Livorno became an important port center, furnished with fortresses and military outposts. Ferdinand di Medici favored its urban development, welcoming exiles subjected to political and religious persecution. Thus a vivacious and hard-working multiracial populace animated the city. With the Unity of Italy and the abolition of the free port (1868), economic growth slowed.

By car
State road SS 1, from Rome-Grosseto and from Pisa
Highway A11 and then A12, from Florence
State road SS 555, from Florence
Highway A12, from Genoa

By train
The rail communications follow the routes of the main roads. Connections with Genoa, Pisa, Florence, Lucca, Rome.

By air
The nearest airport is G. Galilei Airport of Pisa (tel. 050-500707)

The small historic center, located between the port and the New Fort, can be visited by foot, parking one's car nearby. The main parking areas are in Piazza Ferrucci (north), Piazza Dante (east, railroad station), in the area of the Old Fort (west), and in via dei Pelaghi (south).

Tourist information
APT, Agency for the Promotion of Tourism
Piazza Cavour 6, tel. 0586/204611
Office of Tourist Information
Piazza del Municipio tel. 0586/204611
Molo Mediceo, tel. 0586/895320

Useful numbers
Carabinieri: 112
Emergencies: 113
Fire Department: 115
Doctor on Call: 118
Highway Assistance: 116
Railroad Station: 0586-401105

Livorno’s lively and flavorful cooking is mainly based on seafood, with the addition of simple and genuine ingredients from the hinterland. Among first dishes, the place of honor goes to Cacciucco, a famous soup (perhaps of Arab origin) based on various types of fish, tomato, peppers and toasted bread. The Arselle soup comes next, then spaghetti “alla scoglio” (of the shoreline), rice with cuttlefish. Among land dishes is “Bordatino livornese,” a kind of polenta with the addition of borlotti beans, black cabbage and tomatoes. Second dishes are distinguished by their strong yet balanced flavors: boiled octopus, totani and stuffed cuttlefish, steamed mullet “alla livornese” (whose recipe, according to tradition, was imported by the Hebrews), crispy fried fish, “stockfish” (dried cod) served with onion, tomatoes and potatoes. An expression of the multi-ethnic character of this cooking are the Livornese “Roschette,” traditional little biscuits from the Hebrew Easter, widespread in Livorno since remote times, and the typical Easter “stiacciata,” an anise-flavored sweet with an oriental flavor. To conclude a lavish meal, there is nothing better than “ponce,” a hot drink made from coffee and rum.

Teatro Comunale Granguardia
Via Grandi, tel. 0586-885165