For many of us, holidays represent precious moments of escape from our busy lives – carefully saved for, meticulously planned, and eagerly anticipated. Whether it’s a family’s annual summer break with limited dates around school terms, a couple’s romantic getaway planned around special occasions, or a solo traveller’s adventure fitted between work commitments, these trips often represent significant investments of both time and money.

That’s why travel disruptions can be so devastating. Beyond the immediate stress and frustration, delays and cancellations can eat into valuable holiday time, lead to missed connections, and create a domino effect of disrupted plans – from lost hotel bookings to cancelled tours. With 40% of worldwide travellers having been affected by delays of more than an hour in 2023 and 30% experiencing cancellations in the UK according to TravelPerk data, the impact on travellers is significant. For families especially, with limited holiday windows and multiple tickets to rebook, disruptions can turn an anticipated break into a costly nightmare.

While we can’t completely eliminate the risk of travel disruption, making informed choices during the booking process can significantly reduce your chances of experiencing problems. Here’s how to set yourself up for success before you even pack your suitcase.

Choose Your Flight Times Strategically

The timing of your flight can make a remarkable difference to your travel experience. According to Expedia, flights departing before 11am are 11% less likely to be impacted by cancellations. Their data also shows that March is the most reliable month to travel with the shortest average length of delays compared to July, which sees the highest disruption rates.

Consider booking mid-week flights on Tuesday, Wednesday, or Thursday, when airports typically operate with smaller crowds and fewer disruptions. Early morning departures are particularly reliable, as they’re less likely to be affected by the knock-on effects of earlier delays. If possible, avoid peak holiday periods like school breaks and bank holidays, when airports and airlines operate at maximum capacity. Direct flights, though sometimes more expensive, can significantly reduce your risk of disruption by eliminating connection complications.

Read: Debunking myths and sharing secrets for nabbing cheap flights in 2024

Select Your Seasons Wisely

Weather plays a crucial role in flight reliability, so consider seasonal patterns when booking your travels. The Met Office notes that winter flights often face more delays due to necessary safety measures in fog, snow, and ice conditions. Before booking, research typical weather patterns at both your departure and arrival destinations. Consider travelling during shoulder seasons, when weather is typically stable but crowds are smaller, making for a more reliable journey overall.

If you must travel during potentially challenging weather seasons, book morning flights to reduce the risk of accumulated delays throughout the day. When planning winter travels, allow longer connection times – what might seem like an overly cautious buffer could prove invaluable during adverse weather conditions.

Pick Your Routes Carefully

The choice of airport and route can significantly impact your journey’s reliability. Larger hubs, while offering more flight options, often experience more delays due to their sheer volume of traffic. Consider flying from smaller airports, which typically have fewer delays due to reduced congestion. When selecting your route, look for options with multiple daily flights – this provides more rebooking alternatives if disruption occurs.

Research your chosen airport’s transport links and nearby accommodation options before booking. A well-connected airport with good hotel options can be invaluable if you encounter unexpected changes to your travel plans.

Book Smart With Insurance & Flexibility

Protecting your booking from the start can save considerable stress later, and providers offer travel insurance policies tailored to include coverage for both delays and cancellations. Book with airlines known for good customer service and reliable operations, and consider opting for flexible tickets that allow free changes. Booking directly with airlines, rather than through third parties, often leads to smoother problem resolution if issues arise.

A comprehensive travel insurance policy, purchased at the time of booking, can provide vital protection against unforeseen circumstances. Consider using a credit card that offers travel protection benefits for an extra layer of security.

Plan Your Airport Journey In Advance

Even with the perfect flight booking, getting to the airport needs careful consideration. Check public transport reliability to your departure airport and consider pre-booking airport parking if driving. For very early departures, an airport hotel can transform a stressful rush into a relaxed start to your journey. Research typical security wait times at your chosen airport and terminal to avoid unnecessary anxiety about making your flight.

What To Do If Your Flight Is Delayed Or Cancelled

Despite our best planning efforts, sometimes disruptions are unavoidable. Picture this: you’re at the airport with excited children who’ve been counting down the days to your family’s annual summer break, or you’re trying to make it to a friend’s wedding abroad, when the dreaded ‘delayed’ notification appears on the board. It’s a situation that can test anyone’s patience, but knowing how to handle it can make all the difference.

First, take a deep breath. Then, speak to your airline immediately to understand your options. According to ABTA, you’re entitled to care and assistance while you wait if your flight has been delayed by:

• 2 hours or more for flights of 1,500km or less
• 3 hours or more for flights between 1,500km and 3,500km
• 4 hours or more for all other flights

This entitlement includes food, drink and access to communications, plus accommodation and transfers if the flight is delayed until the next day or later. Delayed flight compensation is also available under certain conditions. Remember, you’re not alone in this situation – airline staff deal with these scenarios daily and are there to help. While waiting, try to keep yourself and any travel companions comfortable and occupied. Many experienced travellers pack a ‘delay kit’ with snacks, entertainment, and essential overnight items in their hand luggage, just in case.

For more detailed information about your rights regarding cancellations, visit the CAA website. You can also find guidance about claiming compensation for a delayed or cancelled flight through Citizens Advice.

Stay Flexible & Be Prepared

While careful planning can significantly reduce your risk of travel disruption, maintaining flexibility in your approach is crucial. Keep important contact details easily accessible, download relevant airline and airport apps, and save offline copies of all booking confirmations. A little preparation and the right attitude can help turn potential travel hiccups into manageable situations rather than holiday disasters, ensuring your flight is as stress free as possible and your holiday largely unaffected by the initial hiccup.

Remember, whilst thoughtful planning can significantly reduce your risk of travel disruption, some factors will always be beyond our control. The key is to make informed choices during the booking process to minimise risks where possible, while ensuring you’re well-protected if things don’t go according to plan.

For holidaymakers who love to base their adventures around food and wine, Italy is one of the world’s most sought-after destinations. While the basic staples, such as the ubiquitous, ever delicious pizza and pasta can be found throughout the country, every province has its own proudly regional dishes and specialities that have been passed down through generations.

Tuscany is no exception, and has a unique, exceptional cuisine all of its own. The region’s fertile landscape gives rise to an abundance of fresh produce and, of course, the grapes used in its renowned wines. While not quite as simplistic as the cucina povera of the southern Italian region of Puglia, Tuscan food is good, honest fare, allowing the quality of the earthy produce and ubiquitous olive oil to shine through.

Should you be visiting the region and are keen to delve deeper into the cuisine, then you’ve come to the right place; here’s how to eat like a local in Tuscany.

Sharing Tasters & Small Plates To Start

Long before ‘small plates’ graced the tables of every hip city in Europe, the restaurants and family homes of Tuscany were enjoying the art of sharing a few nibbles.

For the Tuscans (and all Italians), every meal is an event, and every event tends to start with the very sociable sharing platter. Sharing is a wonderful way to loosen up the mood and can be an endless source of inspiration for conversation, not to mention the fact that the bread and fresh vegetable led culture of Tuscany lends itself perfectly to sharing.

For foodie travellers, this type of spread offers a great chance to sample some as much of the Tuscan cuisine as possible early on. We love the ever popular (and extremely more-ish) lardo di colonnata; pork lard cured in marble and usually served alongside the crusty bread known as crostini. Another delicious starter is crostini toscani, which is bread topped with a creamy chicken liver pâté.

Yep, these guys take great pride in their bread and pane Toscano is a very particular loaf; round and unsalted, then wood fired, it’s designed to be an apt focal point to a rich pâté or simply to allow a drizzle of the region’s famous olive oil to properly shine. Bringing all of these elements together, bruschetta is a popular antipasto here.

Beyond these classics, you’ll find affettati misti gracing most tables – a carefully curated selection of local cured meats including finocchiona (fennel-scented salami), soprassata, and the prized prosciutto Toscano DOP. These are often paired with pecorino cheese from nearby Pienza, creating a perfect harmony of salty, savoury flavours.

Don’t miss the pinzimonio either – raw seasonal vegetables served with a simple dipping sauce of the finest extra virgin olive oil, salt, and pepper. It’s a testament to the Tuscan philosophy that when ingredients are of exceptional quality, minimal intervention yields the best results. Many locals will tell you that the true test of a restaurant’s worth lies in the quality of its olive oil, and this simple starter puts it centre stage.

Primi – First Courses

Italian primi are quite often a modest serving of pasta, but in Tuscany there are some hearty traditional dishes as an alternative. Ribollita is one of the most famous: a rustic, thick soup consisting of seasonal, fibrous vegetables, cannellini beans and torn chunks of white bread. Panzanella is a lighter, summery primi, made from fresh tomatoes, onion, basil, balsamic soaked bread and tossed in the best quality olive oil.

But that’s not to say the pasta dishes aren’t pretty special, too. Our favourite is tortelli di patate; pasta parcels filled with a potato and parmesan mixture and often topped with a rich ragù of game meat, which incidentally, is so popular in the region.

The primi course truly showcases Tuscany’s resourceful culinary heritage, with many dishes originating from the need to use day-old bread creatively. Pappa al pomodoro, a thick tomato and bread soup perfumed with basil and garlic, exemplifies this perfectly – it’s comfort food at its finest. For pasta lovers, pici deserves special mention; these hand-rolled, irregular strands of pasta are unique to southern Tuscany and are typically served all’aglione (with a garlicky tomato sauce) or with breadcrumbs, a humble yet satisfying combination.

In autumn, you might encounter tortelli maremmani, delicate pasta pillows filled with ricotta and spinach, dressed simply with butter and sage. The Tuscans also have a particular fondness for farro, an ancient grain that appears in soups like minestra di farro, often enriched with borlotti beans and finished with a generous glug of new season olive oil.

Secondi – Main Courses

Secondi are where things get serious (so you’re advised to leave plenty of room after your primi) and usually consist of some kind of a meat dish. Wild boar is a true Tuscan speciality; cinghiale in umido is a deliciously rich wild boar stew with a strong flavour and melt-in-your-mouth texture.

The reputation of the traditional bistecca alla Fiorentina often precedes it – many say you haven’t eaten the true taste of Tuscany if you don’t face down this huge slab of premium beef. The dish consists of a huge steak, served rare and on the bone with roast potatoes and beans. The steaks are often in excess of three to four pounds so it’s a good sharing dish. Or, if you’ve a particularly voracious appetite, maybe not…

The Chianina cattle that provide the meat for authentic bistecca alla Fiorentina are an ancient Tuscan breed, and their beef is prized for its distinctive flavour and tender texture. Beyond the famous steak, secondi in Tuscany embrace the full spectrum of local proteins. Peposo, a peppery beef stew traditionally cooked by terracotta tile workers in wine bottles placed in kilns, represents the ingenious cooking methods of working-class Tuscany.

For something lighter, try the tagliata – sliced beef served over rocket with shavings of parmesan and a drizzle of aged balsamic. Pollo al mattone (chicken cooked under a brick) yields incredibly crispy skin and succulent meat, whilst trippa alla Fiorentina (tripe in tomato sauce) remains a beloved dish amongst locals, though it may challenge more timid palates. Near the coast, you’ll find cacciucco, a robust fish stew from Livorno that rivals any bouillabaisse, laden with the day’s catch and served over garlic-rubbed bread.

Read: Where savvy Brits are buying in Italy in 2025

Desserts

You know that strange human appetite trait that always leaves a little room for dessert? After all the amazing food that’s served up as primi and secondi, in Tuscany you’ll only need to save a small space, because the traditional way to finish is surprisingly light.

Indeed, meals in the region are quite often simply capped off with some cantucci (crisp almond biscuits similar to biscotti) dipped in a glass of smooth, sweet vin santo. Of course, if there is still a space wanting to be filled, you could try a slice of castagnaccio, a traditional local cake made with chestnut flour. Both delicious and a beautiful way to cap off a true Tuscan feast.

The Tuscan approach to dolci reflects the region’s preference for subtlety over extravagance. Schiacciata alla Fiorentina, a light sponge cake dusted with icing sugar and bearing the Florentine lily emblem, appears during Carnival season and provides a delicate sweetness without overwhelming the palate. In Siena, you’ll encounter panforte, a dense, chewy confection studded with nuts, dried fruit, and spices that dates back to medieval times – it’s particularly magical paired with a robust espresso.

Ricciarelli, soft almond cookies from the same city, melt on the tongue with their delicate sweetness. During autumn, look for necci – thin chestnut flour crêpes filled with fresh ricotta – and in summer, don’t miss the opportunity to try a proper gelato from one of the region’s acclaimed gelaterie. The Tuscans understand that the best ending to a meal shouldn’t mask what came before, but rather provide a gentle, satisfying conclusion to the symphony of flavours.

The Wine & Drinks Experience

No discussion of Tuscan dining would be complete without proper attention to the region’s liquid treasures. Tuscany’s rolling hills produce some of Italy’s most celebrated wines, and understanding local drinking customs enhances any meal immeasurably. The evening often begins with an aperitivo – perhaps a Negroni (invented in Florence in 1919) or a simple Aperol Spritz – accompanied by small snacks. During the meal, wine selection follows careful consideration: a crisp Vernaccia di San Gimignano with seafood or lighter primi, graduating to the region’s famous reds with heartier fare.

Chianti Classico, with its distinctive black rooster seal, remains the workhorse wine of Tuscan tables, but venture beyond to discover Brunello di Montalcino, one of Italy’s most prestigious wines, or Vino Nobile di Montepulciano, elegant and food-friendly. The so-called ‘Super Tuscans’ – modern wines that break traditional rules by incorporating international grape varieties – offer a contemporary take on Tuscan winemaking. Wine and food tours in Tuscany provide an immersive way to explore these varied wine regions, often including visits to historic cellars and paired tastings with local specialities. Don’t overlook the humble house wine (vino della casa) in local trattorias; it’s often a perfectly serviceable local blend that pairs beautifully with rustic fare.

After dinner, beyond the traditional vin santo, you might be offered grappa or limoncello as a digestivo. Coffee culture here is precise: cappuccino is strictly a breakfast drink, whilst espresso is the only acceptable coffee after a meal. Understanding these rhythms and rituals transforms dining from mere sustenance into a cultural immersion, allowing you to truly eat – and drink – like a Tuscan local.