Nearly two thousand establishments (1980 to be precise) chosen from every corner of the country for their authentic local cuisine, rigorous ingredient selection, ambiance, use of quality local products, and affordable prices. The Slow Food Guide to Italian Osterie captures the most authentic and authentic side of Italian dining.
A proven diversity that distinguishes us as Italians and that also affects the culinary aspect of our country: a multifaceted set of diversities that evolve over time, affirming cuisine not just as food, but as a set of social practices, rituals, and gestures based on local knowledge, a true representation of Italian identity and culture.
In the 2026 edition of the Slow Food Guide to Italian Osterie, alongside osterias, restaurants, wine bars with kitchens, and agritourism establishments, there are also Locali Quotidiani (Everyday Locals)—a section inaugurated in the 2025 edition, which groups together all those alternative restaurant types such as pasta shops, delicatessens, wine bars with kitchens, and other more informal establishments, where the primary focus is on well-being, local culture, and the pleasure of eating. Last year, there were 134 Locali Quotidiani; this year, their number has risen to 161. Of the 1980 establishments listed in the guide, 337 have been awarded the highest recognition, the Chiocciola (Snail), which is given to establishments that stand out for their excellent food, ambiance, cuisine, and hospitality, all in keeping with Slow Food's values.
Looking at the regions, those with the most reported inns are Piedmont (187), followed closely by Campania (169) and Tuscany (163), while the order is different if we look at the number of Chiocciole, which sees Campania in the lead with 39 establishments, Tuscany in second place with 30 and Piedmont right behind with 29.
There's no shortage of inserts with addresses where you can try other popular cuisines: from Abruzzo arrosticini to Roman supplì, from Neapolitan pizzas to Piedmontese tegamini, from Venetian bacari to Trieste buffets, not to mention the osmize on the Karst, from Apulian stoves to Florentine tripe shops, from Trentino mountain huts to Ligurian focaccias—a map of places, even the most remote, where you can find all the most delicious specialties that the traditions of each region, from north to south, have to offer.
"The 2026 edition of the Osterie d'Italia guide takes us by the hand and leads us into the depths of the most authentic, truest Italy, capable of transcending any division or diversity," says Carlo Bogliotti, CEO of Slow Food Editore and editorial director of the guide. "It's a captivating story that invites us to travel, to discover places, people, and traditions that are good for the heart and mind, that reconcile us with existence. While eating out for lunch or dinner, in times of economic hardship for everyone, might seem superfluous to many, we believe that frequenting Osterie belongs to the category of 'the superfluous necessary,' almost a form of civic education in these times."
The special prizes
The special awards given each year by the guide provide an opportunity to highlight the many stories of osterias that are expressions of gastronomic excellence, but also stories that demonstrate how osterias are a stronghold for the community, often in marginal, perhaps hard-to-reach areas, where they become a point of reference for the reconstruction of the social fabric and virtuous examples of microeconomics.
Newcomer of the Year Award: Trasimeno Fishermen's Inn | Magione (PG) is a place of resistance, embodying stories of life and work tied to the traditions of small-scale fishing and the simple recipes it provides. A crucial piece in safeguarding a fragile ecosystem, a promise for the future, guaranteed by community building.
Young Person of the Year Award: “Vittorio Fusari” Franciacorta: Uncle Salvatore | Siderno (RC) for his determination to return home and bring his vision. A 22-year-old chef who uses his cultural heritage as an innovative way to return to the land through the Osteria: his land and that of his family, his town and the desire to see it alive, populated and
Ostinati Award: Osteria Storica Morelli | Pergine Valsugana (Trento) for the story of a small community that rallied around the restaurant, which not only saved the historic and excellent establishment but also laid the foundation, creatively and emotionally, for a new venture that maintains continuity with the past, ensuring generational transition in the absence of family support.
Regional Cuisine Interpretation AwardLa Piazzetta | Valle dell'Angelo (SA) is a bastion of authenticity in a small village where a single family produces the ingredients for its menu or buys them from the locals. The menu changes daily, reflecting the "little but good" philosophy that gave birth to the Mediterranean diet and perfectly reflects its location.
Pantry Award in the tavern: Fattoria Borrello | Osteria del Maiale nero Raccuja (Messina) for its raw and processed ingredients, sourced primarily from the family's farm and garden and from numerous Slow Food Presidia, for the restaurant's seamless integration into its natural setting, and for its limited menu selection, which always showcases the finest ingredients. A bastion of biodiversity, an oasis within an oasis.
Dish of the Year AwardMinestrone alla Genovese | Caccia C'a Bugge | Campo Ligure (Genoa): A perfect balance and intensity of flavors, it's also an example of "anti-waste" cuisine, combining simplicity, tradition, and sustainability, showcasing fresh ingredients and leftovers. A dish that evolves with the seasons, better the next day, and delicious hot, warm, or cold.
Wine Award in the tavernEnoteca Spontanea | Florence for its ability to convey passion and authenticity, and for creating a customized experience for guests through a wide variety of wines, always from winemakers with a shared passion for wine, authenticity, and respect. All this is achieved with transparency and a desire to network with small producers.
Beer Award in the tavern: Al Giardino da Giamburesti | Mondavio (PU) for its ability to combine a lively and generous cuisine, combining the finest ingredients with meticulous cooking, with a craft beer menu that perfectly complements the authentic flavors of the region.
Drink Well Award: RistOrobie | Cusio (BG): In a magical yet remote area, a restaurant crafted with research, care, and a variety of products. Enjoy authentic dishes and a wine, beer, and beverage list that rivals many city lists, including non-alcoholic aperitifs with local botanicals, herbal teas, infusions, and artisanal spirits of great variety and quality.
Innkeeper of the Year Award: Botteghe Antiche | Putignano (Bari): a "happy involution" that brings the Osteria model back to the center of the gastronomic world. In the kitchen, we return to the essentials: familiar and recognizable recipes that evoke Sunday lunches. No frills. Just honest flavors, without the pretense of invention, but with the desire to rediscover and rekindle fond memories.
FIPE Special MentionTaverna 58, Pescara "In the Osterie guide since the first edition in 1990, and a Chiocciola (Chiocciola) since the award was established over thirty years ago. This fact alone would explain why it deserved this special mention. A symbol of continuity, quality, and resilience in a neighborhood that has changed significantly over the years, between the homes of Flaiano and D'Annunzio."
The Guide is available in all bookstores and on the Slow Food Editore online store from October 22nd. The Osterie d'Italia 2026 app will be available for Android and iOS from November 6th, in Italian and English.
