The 71st Historical Regatta of the Four Maritime Republics will be held in Pisa on 2 June 2026. This renowned medieval rowing event, which rotates among the four historic maritime republics, features traditional galleons racing along the Arno River and marks the opening of the month-long civic celebrations known as Pisan June. All events take place along the Lungarni, the riverbanks of the Arno. Each republic competes in an eight-oared boat identified by its own colours and emblem. Amalfi rows in blue beneath a winged horse, Genoa in white with the dragon of San Giorgio, Pisa in red with an imperial eagle, and Venice in green under the lion of San Marco. Although the vessels are modern fibreglass reproductions designed to meet safety standards, they still preserve the regatta’s historic symbolism. The victorious city is awarded a silver-and-gold galleon trophy supported by four hippocampi, which it keeps until the following year’s race. The program consists of: 3:15 pm – Women’s Regatta from Ponte Solferino to Scalo Renaioli. 3:45 pm – Historical Parade along the Lungarni, with hundreds of participants in medieval costume representing the four republics: Pisa in red with an eagle, Amalfi in blue, Venice in green, and Genoa in white. 5:30 pm – Men’s Regatta from Ponte sull’Aurelia to Scalo Renaioli, where crews from Pisa, Venice, Genoa, and Amalfi compete in 2,000-metre rowing races.
An additional highlight is the Strapazzata Run – a traditional fun run through the streets of Pisa held as part of the pre-race festivities. For the 2026 Regatta of the Ancient Maritime Republics in Pisa, the food experience reflects both maritime and rural Tuscan traditions. Alongside the restaurants of the historic centre, the event offers an excellent opportunity to sample some of Pisa’s best-loved specialities. Among the must-try dishes is cecina, Pisa’s signature street food — a thin, savoury chickpea flatbread that is crisp on the outside and soft on the inside. Seafood lovers may enjoy spaghetti alle vongole, a classic pasta dish prepared with clams from the nearby Ligurian coast. Another traditional favourite is bordatino alla pisana, a hearty soup made with beans, cavolo nero, and cornmeal, long associated with the cooking of farmers and fishermen. For meat dishes, Mucco Pisano is a prized local beef, often served as tagliata or in a slow-cooked stew. To finish, torta co’ bischeri is the area’s iconic dessert, a rich pastry filled with chocolate, rice, raisins, candied fruit, and spices.
Write a comment