The long beach of Viareggio with beach clubs, view of the Apuan Alps, and the Margherita Promenade behind.
Viareggio overlooks the Tyrrhenian Sea, between the Migliarino San Rossore Park and the Apuan Alps, and is known for its sandy coastline, the Seaside Promenade, and the Carnival with paper-mâché floats up to 20 meters high.
The origins of Viareggio are linked to its role as a sea port for the Republic of Lucca, featuring shipyards and coastal towers to defend the shoreline.
Between the 19th and early 20th centuries, the city transformed into an elegant seaside resort: hotels, bathhouses, and Liberty-style villas were built along the Promenade, frequented by high Italian society.
In 1873, the Viareggio Carnival was born, destined to become one of the most important carnivals in Europe thanks to its large allegorical paper-mâché floats and festive atmosphere.
The "Passeggiata" is the pedestrian seafront lined with Liberty-style buildings, shops, historic cafés, and ice cream parlors—the heart of city life in every season.
The Carnival parades start from here, while at sunset, it is the ideal place for a walk watching the sun go down behind the Apuan Alps.
The Carnival takes place between February and March with several masked courses where satirical paper-mâché floats representing politics, current events, and famous people parade.
At the Carnival Citadel (Cittadella del Carnevale), you can visit the workshops where the floats are created, the Carnival museum, and a paper-mâché school open year-round.
The "Pineta di Ponente" is a large shaded park near the sea, perfect for walking, renting bicycles, or stopping at the kiosks.
In the tourist harbor area, you can find walks on the pier, seafood restaurants, and boats sailing up and down the Burlamacca canal.
Viareggio's cuisine is strongly linked to the sea: fish soups, pasta dishes with clams and wedge shells, mixed fried seafood, and simple dishes born from the fishermen's tradition.
The "Cacciucco alla Viareggina" is a lighter fish soup compared to the Livorno version: the broth is red and rich in fish and crustaceans, but less dense, often served with toasted bread on the side.
Among the most popular first courses are "Spaghetti alle arselle" (wedge shells), with local clams, garlic, parsley, and extra virgin olive oil, along with seafood appetizers, stuffed mussels, and grilled fish.
In the local pastry shops, you can find rice cakes, fruit tarts, fried "bomboloni" to be enjoyed while still warm on the seafront, and dry biscuits perfect with coffee or cappuccino.
