Capital city of the province of Prato since 1993, Prato is situated 61 meters above sea level in the plain which is traversed by the Bisenzio River between Pistoia and Florence. An important industrial center (textiles, manufacturing, chemical and mechanical sectors), it possesses notable Medieval and Renaissance monuments of historical and artistic value. These are well-conserved thanks to the circuit of walls built in the 1300’s.

Of Roman origin, Prato was razed to the ground during the Greek Gothic war (6th century) and was reconstructed under Lungobard dominion. It proclaimed itself a free commune in the 12th century, prospering above all thanks to its flowering textile activity, which didn’t end despite local conflicts and attacks from the nearby cities. The frequent wars of the 14th century led to the construction of the walls, which are still preserved today. Changing events led to Prato’s submission to the power of the Angioni. Subsequently the city passed under the tutelage of Florence (14th century), nonetheless maintaining a certain autonomy. In 1653 it held the title of city and of diocese.

By car
Highway A 11 from Pistoia-Florence
Autostrada A 1 and A 11 from Bologna
Autostrada A 12 and A 11 from Genoa

By Train
Rail communications follow the routes of the highways. Connections with Florence, Pistoia, Lucca and Bologna.

By air
The nearest airport is A. Vespucci Airport of Florence-Peretola (tel: 055-333498)

The little historic center can easily be visited on foot. Parking places are found downtown or on the periphery (near the Piazza del Mercato or the railway station).

Tourist Information
APT Agency for the Promotion of Tourism
Via Muzzi 51, tel. 0574-35141; Piazza delle Carceri 48, tel. 0574-24112.

Useful Numbers
Carabinieri: 112
Emergencies: 113
Fire Department: 115
Doctor on call: 118
Road Assistance: 116
Urban Police: 0574/42391
Taxi: 0574/5656
Railway Information: 0574/33008

Prato’s cooking doesn’t differ much from that of nearby Florence, but it presents some typical dishes: the original “polpette alla pratese,” meatballs with veal, ham, potatoes, eggs, pine nuts and raisins; a flavorful vegetable and bean soup; steamed osso bucco; and an elaborate celery “alla pratese,” filled with veal, chicken livers and parmesan cheese and covered with a rich meat sauce.

In Prato’s traditional pastry shops one can acquire the famous Prato “biscotti”: "cantucci"’ and “brutti boni,” also called "mandorlati di S. Clemente” (almond cookies). These are eaten with the classic "Vin Santo," a sweet and agreeable Tuscan liquore.