You might want to check out the Santa Maria Novella store in Florence. I haven't used their products but I hear good things about them.
I never made it to Rome, but Florence was great.
You've got to check out Giotto's Campanile, the bell tower. It provides an incredible view of the city, ad my girlfriend and I weren't dressed appropriately to get into the Duomo, so it the highest we could make it, but absolutely incredible.
The guy at our hotel (Relais Florence) was awesome, he pulled out a map, asked us what we wanted to do, if we preferred bars or dance clubs, circled a bunch of things, showed us where we could see all the various versions and replicas of David if we didn't want to wait in line for tickets to academia. Then circled a big area, and said "I wouldn't go here at night unless you enjoy being stabbed".
Also don't miss out on a nice big Steak Florentine.
My Florence pics;
http://picasaweb.google.com/jordan.conway/Day7Florence#
http://picasaweb.google.com/jordan.conway/Day6PisaFlorence# (with some pisa thrown in, there's not much but a tower there, we spent literally an hour and a half in Pisa)
Bistecca Fiorentina is one of the finest dishes one can eat on earth. You must be a beef lover though because it isn't for the faint of heart. Done correctly it is a 2-3 inch thick porterhouse steak, cut from the Chianina cattle local to the area. The cow itself is the reason for the greatness of the steak as this breed produces the defining texture and flavor of the dish. There are still several restaurants in Florence proper that prepare it over a wood burning open pit flame, as it should be. Cooked black and blue the steak should be rolled to your table, directly from the grill, atop a rolling butcher block. Fresh olive oil, obviously local, is poured over the steak before your eyes and the waiter expertly dispatches it into slices table side. The steak is plated whole, but sliced, and the blood, juice and olive oil drippings gathered from the board poured back over it.
A bottle of table wine, local again, and your done.
Bistecca Fiorentina is one of the finest dishes one can eat on earth. You must be a beef lover though because it isn't for the faint of heart. Done correctly it is a 2-3 inch thick porterhouse steak, cut from the Chianina cattle local to the area. The cow itself is the reason for the greatness of the steak as this breed produces the defining texture and flavor of the dish. There are still several restaurants in Florence proper that prepare it over a wood burning open pit flame, as it should be. Cooked black and blue the steak should be rolled to your table, directly from the grill, atop a rolling butcher block. Fresh olive oil, obviously local, is poured over the steak before your eyes and the waiter expertly dispatches it into slices table side. The steak is plated whole, but sliced, and the blood, juice and olive oil drippings gathered from the board poured back over it.
A bottle of table wine, local again, and your done.
This it should look when done right!
and this the noble beast that the amazing steak coms from.