Slow Food unveils Osterie d’Italia 2027 guide in Turin

The 2027 edition of the Osterie d’Italia guide was officially presented at the OGR Sala Fucine in Turin. Led by Carlo Bogliotti, CEO of Slow Food Editore, and baker Fulvio Marino, the event highlighted the guide's role in preserving Italy's regional gastronomic excellence.

The publication continues to operate on four core principles: authentic local recipes, the use of high-quality regional raw materials, accessible pricing, and warm hospitality. Beyond a culinary directory, the guide is positioned as an educational tool that explores geography, agriculture, history, economics, and sociology through the lens of local traditions.

The ceremony included a tribute to the guide's founder, Carlo Petrini, with remarks from restaurateur Piero Alciati and institutional greetings from Turin's Tourism Councilor, Domenico Carretta. The event emphasized the importance of osterias as physical spaces of cultural resistance against digital homogenization and culinary standardization.