2023-10-24 09:58:45
The trend is what Slow Food defines as “alternative catering”: that is, pasta factories, pubs and delicatessens, thus confirming that it is not just a passing fad to expand the catering range in Italy. Because Slow Food’s reasoning – in the guide that will be in bookstores from October 25th – starts from afar, and as always goes in search of harmony with its values. And then, here it is 1752 venues reported in the 2024 editionwith taverns, restaurants, wine bars with cuisine, farmhouses, and, indeed, new venues that stand out for their adherence to the territory, selection of raw materials and hospitality.
However, the trend of solidity and growth of the tavern model also continueswith 163 new addresses included in the guide, “demonstrating a restaurant sector in turmoil and an increasingly large new generation of innkeepers and innkeepers”, underlines Slow Food: the identity of the tavern is alive and continues to also be a family value, because there are many cases of those who take over the tradition of their fathers and grandparents.
Campania is today the region with the largest number of Snails, with 39 addresses, of which 11 are new, followed by Tuscany (28) and Piedmont (26). For the first time, then, the historical awards of the Snail and the Bottle and the more recent Bere Bene (craft beers, spirits, cocktails but also juices, extracts and infusions) are also awarded to the establishments indicated in the inserts. And speaking of inserts, these are capable of taking us to the delicious Italian territory, telling us about farinotti and focaccia from Genoa and focaccia from Recco in Liguria; but also of the Trentino mountain huts and South Tyrolean törggelen. And again: Venetian bacari; osmize on the Carso, Trieste buffets and tajùt ritual in Friuli Venezia Giulia; Romagna piadina shops; Florentine tripe shops; supplì and pizza by the slice in Lazio; Abruzzo kebabs; Murgesi stoves in Puglia; pizzerias in Campania; morzello in Calabria.
Of the 245 rooms reported in the insertsthere are 15 who have received the Chiocciola: 1 Florentine tripe maker, 4 Roman supplì and sliced pizza addresses, 2 addresses for Abruzzo’s kebabs, 7 Campania pizzerias and 1 address for Calabrian morzello.
During the presentation in Milan, Carlo Bogliotti, managing director of Slow Food publisher, underlined that “The Osteria d’Italia guide is an Italian novel that tells the story of our country. In its pages there are no rankings or judgements, but stories: reading the profiles of the restaurants listed you will feel like you are sitting at their tables.” “For us, Osteria d’Italia is indeed an editorial product, but also an associative project – he added Barbara Nappini, president of Slow Food Italy. This is demonstrated by the fact that many of the chefs reported are members of the Slow Food Alliance. Hosts and landladies who, in addition to being ambassadors of the world of quality production, are its allies: because they choose to obtain supplies from farmers, breeders and cheesemakers who defend biodiversity. This means being part of a community.”
“Fifty of the chefs reported in the first edition of Osteria d’Italia are still in the pages of this guide” he added Carlo Petrini, founder of Slow Food. Others have made choices and taken different paths. Since then the world has changed, but you who are here – he continued, addressing the audience of innkeepers and innkeepers – are the guardian of our country’s nutrition: those to whom Italy must recognize for having preserved its gastronomic heritage”.
Here are the special prizes:
The Best Host Award was delivered by Matteo Cavicchioli, National Sales Manager of Paderno, to XFood – San Vito dei Normanni (BR)with the motivation: “if hospitality is the value underlying the innkeeper’s identity, a tavern whose welcome starts from the members of the brigade as well as the company can only result in one of the most interesting projects, of inspiration and example for a new way of being hosts.”
The Best Wine List award was delivered by Elena Tassone, Marketing Manager of Acqua S. Bernardo at Trattoria di Campagna – Sarre (AO)for “a broad, varied and coherent map, in which the territory is showcased with due attention, and the rest of Italy is told in depth and without shortcuts, in search of the best.”
The Best Young Award “Vittorio Fusari Franciacorta” was delivered by Silvano Brescianini, president of the Franciacorta Consortium, to Gianmarco Casadei of Piccola Osteria Tera – Sogliano al Rubicone (FC)for “a beautiful example of hospitality whose story is able to filter and, at the same time, pay homage to the family history of cooking, as well as to those grandiloquent and powerful traditions of the border areas from which it comes to life, thanks to a character and a kind soul.”
The Best New Award was delivered by Mattia Negro, Brand & Sponsorships Manager of Reale Mutua, toAntica Trattoria del Gallo – Gaggiano (MI), with the motivation: “a dutiful entry to celebrate the very solid work of this classic of Lombard cuisine. A place where tradition, hospitality, attention to raw materials are brought to their highest levels.”
The Best Interpretation of Regional Cuisine award going to Ginger People&Food – Agrigento and was delivered by Roberto Calugi, Director General of FIPE – Confcommercio with the motivation: “A cuisine whose identity is based on the games of parallels, similarities and commonalities that transcend borders and cultures, resulting in a mixture of flavors and peoples of which, on the other hand, the Sicilian identity has been an example of this for centuries.”
The Best Pantry award was delivered by Pietro Rovatti, communication manager of Parmigiano Reggiano, to From Maria – Fano (PU), “for the attention and care of the marine pantry which are not so much a restaurant choice, but more a lifestyle choice. If the fish she wants doesn’t arrive in the morning, Maria doesn’t open.”
The Drinking Well Selection Award was delivered by Claudio Arneodo, CEO of Bordiga, to Me’ Compari Turiddu – Cataniafor “a mixology menu and a selection of bitters in which both the choice of products and the mixing recall, in a skilful and equally fresh, contemporary way, flavors and workers from every corner of Sicily.”
Finally, the numbers in the guide: 1752 taverns, farmhouses, wine bars with cuisine and restaurants reported; more than 240 collaborators spread across the entire Italian territory; 163 new features; 311 establishments awarded with the Chiocciola for their excellent offering and for the environment, cuisine and hospitality in harmony with Slow Food, of which 15 establishments reported in the regional inserts; 151 venues awarded with the Bere Bene, a recognition for the careful selection of drinks: craft beers, juices, infusions, cocktails and spirits; 488 establishments awarded the Bottle for their careful selection of wines.
Osteria d’Italia 2024, edited by Francesca Mastrovito and Eugenio Signoroni, has 940 pages and is sold for 24 euros from 25 October.
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