The regional presentation of the 2026 edition of the Guida alle Osterie d’Italia (Guide to Italian Taverns), published by Slow Food Editore, was held in recent days at the headquarters of Toscana Promozione Turistica.
Now in its 36th edition, it offers a colorful panorama of Italian cuisine in its most “popular” form, that of taverns, which not only express the quality of food and a culinary philosophy, but also keep alive social practices, rituals, and gestures that are rooted in local knowledge and reflect Italian identity and culture.
The vitality of osterie is confirmed by the growth in the number of establishments listed: 1,980. Alongside osterie, restaurants, wine bars with cuisine, and agritourism establishments, this year there are also the Locali Quotidiani (Everyday Places), a section inaugurated in the 2025 edition, which brings together all those alternative types of restaurants such as pasta shops, delicatessens, wine bars with cuisine, and other more informal establishments, where the focus is on well-being, the local area, and the pleasure of the table.
Last year there were 134 Locali Quotidiani, this year their number has risen to 161.
The guiding principles of the guide remain the same: local cuisine in its authentic context, use of quality local products, and prices accessible to most.
These principles are reflected in the Vetrina Toscana manifesto of values, with which Slow Food Toscana has signed an agreement to share promotional activities such as Il Salone del Gusto and Terra Madre, Slow Beans, MareDiVino and DiGusto, as well as joint activities such as Vetrina Toscana Kids, dedicated to food education for children.
What emerges from the guide is a story of Tuscany and its taverns, which express a strong relationship with the territory, tradition, and authenticity, while maintaining the joyful and convivial atmosphere of sitting at the table.
Tuscany remains at the top of the guide, ranking second in the national classification for number of Chiocciole (snails). A vision that emerges from the numbers, never static, but always evolving: 130 taverns, 20 Locali Quotidiani (daily eateries), 13 trippai (tripe restaurants) for a total of 163 entries in the guide.
There are 29 Chiocciole (including 5 new additions) plus one Chiocciola among the tripe restaurants, for a total of 30 Chiocciole.
Among the taverns, Florence is the province with the most establishments (23), followed by Lucca (19) and Grosseto (19). Siena is the province with the most snails (6), followed by Arezzo (5), Lucca (4), Grosseto (4), and Florence (4).
This year, Tuscany also won one of the 10 special national awards, which was given to Enoteca Spontanea in Florence as “best wine cellar in a restaurant.”
The 5 new Chiocciole, the highest award given to establishments that stand out for their excellent offerings and atmosphere, cuisine and hospitality in line with Slow Food values, are: Nicola Schirru (Enoteca Spontanea, Florence), Michele Premoli (Casa e ciliegie, Loro Ciuffenna), Cristian Borchi (Locanda Antica Porta di Levante, Vicchio), Alberto Gianassi (Trattoria Da Alberto, Montecarelli), and Fabrizio Caponi (Il Ciocio, Suvereto).
