Montecatini Terme in the province of Pistoia, is the most important center of Valdinievole, an area situated between Pistoia, Lucca and Florence. Its geographical position makes of it a perfect location for holidays. Montecatini Terme is not far from the most important cities of Tuscany, easily reachable from the main airports and well connected to Tuscan highways.

Montecatini Terme has a long history. In the past, when the town chose the name Bagni di Lucca - before changing it in 1934 to Montecatini Terme - it was an international center of the Liberty style, in fact it has a great architectural heritage and can offer the best services and attraction to its visitors: art, history, culture, excursions and sport. But its national and international reputation is due to the indisputable quality of its thermal baths rich of therapeutic properties, that made this town a perfect location for spa, wellness, and health.

You can find many termal spas in and around Montecatini Terme, but no doubts that the most beutiful and important are: Terme Leopoldine, Terme Excelsior, Terme Tamerici, Terme Tettuccio - the most ancient spa of the city and for this reason often considered its symbol - Terme Regina, Terme la Salute and the Istituto Termale Grocco - famous because since 1583 it allowed guests to enter for free.

The waters of Montecatini were probably already known during Roman times. This is testified by the finding of some roman votive statues during works of restoration of the Terme Leopoldine. The miracolous properties of these waters and the description of their therapeutic use were illustrated in 1417 by doctor Ugolino Simoni in his book "Tractatus de Balneis".

MONTECATINI ALTO

But Montecatini do not mean just Spas. In fact the historical center is situated on the top of a hill about 300 metres high and is called Montecatini Alto. To reach Montecatini Alto one can walk along a trail called "La Corta" - or as an alternative there are two other trails called "Via Amore" and "Via Foresta" - or eventually to go by the oldest funicular of the world - realized in 1898  and still working today - that runs along a stretch of one km and has a slope of almost 40% in its steepest point. The funicular connects Montecatini Terme to the ancient village of Montecatini Alto.

Due to the destructions following the many wars and battles that Montecatini has been object and active protagonist of, only Porta del Borgo among the many gates, remained intact. The town, also called "Borgo" (Village), extends along the back of two hills where on a side dominates the ancient Rocca di Castello Vecchio, the Church of San Pietro and the Torre Campanaria, while on the other side the Torre dell'Orologio. All along the Borgo the old walls run.

EXCURSIONS

Not far away from Montecatini people can discover amazing sceneries perfect for short car rides, long walks and bicycle excursions. In general it is said that in Valdinievole you just need to look at the sky and you will see among the olive trees the battlements of ancient towers, an ancient village or the top of the steeple of a church.

Going forward in the so-called "Svizzera Pesciatina" you will be plunged into nature, among olive trees, water sources and forests of chestnut. Along that area - once boundary line between Lucca and Florence - we can find the "antiche castella", villages of extreme beauty which once had a strategic role thanks to their position. Some of these villages are: Pietrabuona, Vellano, Medicina, Aramo, Fibbialla, Sorana, San Quirico, Castelvecchio, Stiappa and Pontito.

TYPICAL CUISINE

Culinary delights of this area are the Cialde di Montecatini and the Fagiolo (Bean) di Sorana IGP (Protected Geographical Indication).

The Cialda di Montecatini is a flat round filled wafer famous for its harmony of good taste and friability. It was created way back between the first and second World War through the initiative of a family of Czechoslovakian Jews who decided to open a pastry shop in a town that was at that time attended by élite tourism. Ingredients of the original recipe are: mixed flour, honey, toasted almond, sugar and vanilla. The Cialda can be tasted with sweet wine, tea, ice-cream or simply by itself.

The Fagiolo di Sorana IGP is produced in the hills around Pescia and has a unique taste. The traditional way to cook it is boiled and flavoured with a bit of olive oil, not much salt and a bit of fresh white pepper. Then around 300g of dried beans must be put into a fiasco stripped from its straw, with 50g of olive oil, 5 sage leaves and 2 cloves of unpeeled garlic with salt and filled with water up to three quarters. Close the Fiascio with cotton and tie it with some string, so that it cannot be opened. Then bake everything on a low flame. The beans should never boil. When the water is completely evaporated they are ready to be eaten. The cooking requires several hours.