Fiesole is a town and comune of the Province of Florence, located on a scenic height above the city. Fiesole was probably founded in the eighth or ninth centuries BC, because it was an important part of the Etruscan confederacy, as can be seen in the remains of the ancient walls around the city. Fiesole was independent for several centuries in the early Middle Ages, and it almost held the same power that Florence did. However, many wars arose between Florence and Fiesole, and in 1010 and 1025 Fiesole was ransacked by Florentine’s. Fiesole was then conquered by Florence in 1125, and its leading families began to form residences in Florence as well. By the 14th century, wealthy Florentine families had villas in Fiesole.
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The European University Institute also stands on the foot of the hills of Fiesole. Many of its buildings are historical, notably the Badia and Villa Schifanoia. Villa Il Poggiolo houses the Historical Archives of the European Union which are attached to the Institute. The Historical Archives conserve and offer access to the original documents of the European institutions. The Archives will have a permanent home in the near future in Villa Salviati, which is another Tuscan landmark.
Our Recommendations
Take city Bus 7 from Piazza San Marco to reach the top of Fiesole. We highly recommend taking the climb up Via San Francesco for some striking views of Florence. A ticket for the Area Archeologica, the Museo Civico Archeologica, the Museo Bandini, and the Chapels of San Iacopo costs €6 for students up to 25 years old. Spend a gorgeous summer day roaming the quiet and clean city, admiring the views and the quaintness of this city, it is truly magnificent.
Ristorante Perseus is located at Piazza Mino da Fiesole 9. Fodor’s guide book says that this is one the best places to try out bistecca alla fiorentina. Bistecca alla fiorentina is a favorite Tuscan dish, which consists of a T-bone or porterhouse steak ,grilled over a wood or charcoal fire, and seasoned with salt and, sometimes, black pepper, and olive oil. Thickly cut and very large, steaks are often shared between two or more persons, and it is served very rare at most restaurants.