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The Leaning Tower of Pisa (Torre Pendente di Pisa) is the freestanding bell tower (“campanile”) of Pisa Cathedral, part of the Cathedral complex in Piazza del Duomo (also called Piazza dei Miracoli — the Square of Miracles).
The complex includes the Cathedral, Baptistry, the Campo Santo (cemetery), plus other buildings, all representative of Pisan Romanesque architecture.
Construction began in 1173. By the time the third floor was completed (in 1178), the tower’s foundations — set in soft, unstable ground of clay, fine sand, and shells — had begun to settle unevenly, giving rise to its famous lean.
Because of this tilt, construction paused for long periods: wars, political instability, and funding lapses all contributed. But the pauses sometimes helped—giving the ground time to settle before more weight was added.
Work resumed and continued over more than a century; there were attempts to compensate for the lean by making upper stories taller on the uphill side, but these also added weight and complexity.
Height: ~ 55.86 m on the “low” side, ~ 56.67 m on the “high” side.
Weight: ~ 14,450 tons
Steps: about 294–296
Inclination: At its worst (1990), tilt reached 5.5 degrees. After stabilization (1993–2001), it was reduced to ~ 3.97 degrees.
Current inclination is ~ 5.115°, with over 29,400 hewn stones, and more than 7,700 m² of stone surface.
Climbing to the top gives a breathtaking view of Pisa and its surroundings.
The “holding up the tower” pose is a classic, but the best moments are seeing the tower in different light, from sunrise to golden hour.
Don’t miss the surrounding Piazza dei Miracoli — the Cathedral, Baptistry, and Campo Santo add depth to Pisa’s story.
Pisa and its coast share one of Tuscany’s simplest, most ancient culinary treasures: cecina (also called torta di ceci) — the chickpea flatbread. It is made from just chickpea flour, water, salt and olive oil (with no yeast). This makes a thin, golden and crisp bread - rustic yet deeply satisfying.
Where & How It’s Eaten
Found in bakeries, pizzerias, and street-food stalls in Pisa, Livorno, and along the Tyrrhenian coast.
Enjoyed plain with pepper, or inside bread as a sandwich. Sometimes enhanced with tomatoes, rosemary, or olive oil.
Cecina shares roots with farinata (Liguria) and socca (Nice, France).
Historically a peasant food, it has become a beloved Tuscan staple, connecting generations through simplicity and flavor.
Every October, Pisa hosts the Terre di Pisa Food & Wine Festival — one of the city’s most anticipated events. It’s a chance to savor the best local products and meet the artisans who make them. In 2025, the festival runs October 17-19, Friday evening through Sunday, at Piazza Vittorio Emanuele II in central Pisa.
Over 80 producers showcasing cheeses, olive oils, salumi, pasta, wines, liqueurs, beer, and chocolate.
Wine masterclasses, olive oil tastings, and show cooking with Tuscan chefs.
A family-friendly atmosphere with workshops, kids’ activities, and cultural events.
A focus on sustainability, Mediterranean diet, and authentic Tuscan traditions.
Pisa is more than just its tower. This beautiful city offers historic churches and Renaissance palaces. In October, the city offers the crisp bite of cecina, the conviviality of a wine festival, and the timeless sight of marble against autumn skies.