Where to eat in Prato: cantucci, mortadella and local cuisine
Prato is the birthplace of cantucci biscuits and has its own mortadella: Tuscan cuisine with specialities of its own, often overlooked by Florence visitors.
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Prato has a direct, little-known contribution to Tuscan cuisine: cantucci, the famous almond biscuits meant for dipping in Vin Santo, originated here in the Middle Ages before becoming a classic across the whole region. The city also has its own mortadella, Mortadella di Prato, different from the Bolognese version, seasoned with spices and sometimes scented with Alkermes liqueur.
The historic centre, between the Duomo and Piazza Mercatale, concentrates the most traditional trattorias. Being a city lived in mainly by its own residents, with a strong textile-industry past (the "city of a hundred chimneys"), prices remain more contained than in nearby Florence, and the places frequented by locals often offer a more authentic experience than the touristy ones.
Practical info
When is the best time to visit Prato?
The recommended time is April, May, June, September and October, when it is less crowded.
Is Prato crowded?
Prato is a very quiet destination compared with the more touristy ones.
Where is Prato?
Prato is located in Tuscany.
Part of the complete guide
How to get there
- 🚆 Nearest station: Prato Borgonuovo ~5 km as the crow flies
- ✈️ Nearest airport: Aeroporto Firenze Amerigo Vespucci FLR ~17 km as the crow flies
Nearest points as the crow flies (source OpenStreetMap): actual times depend on the roads, often mountain ones.
