2026 Bancarella della Cucina Award: Six Books, Six Ways of Telling Stories About Food

From India to manga, from the vineyards of the Langhe to the cuisine of memory: the six finalists of the 21st edition were presented in Milan. The winner will be announced in Pontremoli on October 25.

Food can be memory, a journey, identity, and a social narrative. It can permeate theater and cinema, intersect with Japanese pop culture, or become the lens through which to interpret the regions, traditions, and transformations of our time.

This is the common thread linking the six finalist volumes of the 2026 Bancarella della Cucina Selection Award, presented on September 16 in Milan at the Vittoria Assicurazioni S.p.A. Auditorium.

Now in its 21st edition, the award continues to explore the gastronomic universe, going far beyond the simple cookbook.

The selection committee, composed of representatives from the Fondazione Città del Libro and the Pontremoli Booksellers’ and Bancarelle Associations, has selected six very different works, united by their ability to portray food as a cultural experience.

Among the finalists is “At the Table with Culinary Art in Theater and Cinema. The Alchemy of Theater and the Blue Sea Create Magical Tastes and Flavors” by Salvatore Schiavone, published by Cacucci Editore. A convergence of gastronomy, the stage, and cinematic imagery, in which Mediterranean flavors and evocations become part of a narrative that weaves together multiple artistic languages.

With “Ermione. Vite&Vite. Fermenti femminili”, by Elvia Gregorace, published by Trenta Editore, the focus shifts to the world of viticulture and the women who shape it, chronicling their energy, passion, and transformations.

The journey continues to India with “Haveli: India on a Plate. From Punjab to Kerala, from Goa to Bengal: a journey through 25 recipes filled with spices and aromas, discovering the most authentic cuisine” by Giotti Singh, published by Il Forchettiere. A gastronomic itinerary that traverses diverse territories, traditions, and aromas, capturing the complexity of one of the world’s richest culinary cultures.

In a completely different vein is “Manga Cuisine” by Giuseppe Bianco, published by Gribaudo, which takes the reader into the Japanese imagination through dishes that have become iconic in manga stories. It’s a contemporary and intriguing way of showing how food can become an integral part of pop culture.

Then there is the political, economic, and social dimension of “La moneta bianca. Viaggio politico e sociale nei territori del riso” by Francesca Grazioli, published by Il Saggiatore. Here, rice serves as a privileged vantage point for understanding regions, labor, and economies, transforming from a daily staple into a tool for examining society.

Ideally rounding out the selection is “Sugo. Why Grandma’s Cooking Is Just as Important as a Michelin-Starred Dish” by Mariachiara Montera, published by Blackie Edizioni. It marks a return to the cuisine of affection and memory, where the value of a dish is measured not only by technique but also by the history it preserves and the emotions it rekindles.

Six books, then, that demonstrate how talking about cuisine today also means talking about art, women, regions, culture, the economy, memory, and identity.

The selection was not easy, as Ignazio Landi, president of the Fondazione Città del Libro, noted, highlighting the growing wealth of publications dedicated to gastronomy and the desire to identify works that stand out for their narrative quality and originality.

Luciano Chillemi, Head of Institutional Communications and Customer Care at Vittoria Assicurazioni S.p.A., also highlighted the link between gastronomic culture and corporate culture: in both, he explained, fundamental ingredients such as passion, method, patience, commitment, and creativity are essential.

In addition to the six finalists, the Selection Committee also decided to award two additional honors to the books “Sangue delle Langhe” by Marina Marazza, published by Solferino, and “Pasta Diva” by Andrea Grignaffini, published by Marsilio Editori.

After Milan, the next event will take place in Pontremoli on October 25, 2026, when the winner of the Bancarella della Cucina Award will be announced.

But perhaps the most interesting outcome of the selection process is already evident: cooking continues to be one of the most powerful languages through which we can express who we are, where we come from, and how our societies are changing.

And, between a recipe, a vineyard, a plate of rice, and the aroma of a family sauce, these six books demonstrate that behind what we eat there is almost always a story worth telling.