Contemporary Osteria

The word "osteria" calls to mind simple conviviality: rustic dishes, worn wooden tables, and the warmth of shared moments over wine. Yet today, the osteria reinvents itself while keeping its soul intact.

It embraces natural wines, craft beers, exceptional oils, and the work of new farmers. Attentive to seasonality and all customers’ needs, it offers vegetarian and gluten-free choices—showing tradition and innovation can coexist.

Modernity in an osteria isn’t about neon lights or flashy tech but small gestures that renew tradition’s meaning. It’s a focus on local ingredients, creatively interpreted, and telling a story of land and skilled hands.

The Mazzafegato of Upper Umbria is a traditional cured meat recognized as a Slow Food Presidium, representing a virtuous example of circular economy and respect for the rural culture, where no part of the animal was wasted.

In tribute to this tradition, we decided to highlight it with a simple yet iconic dish: the mazzafegato maritozzo with braised endive, Leccino olives, and crispy onion.
The maritozzo embodies the conviviality typical of the osteria: it’s an informal dish that invites sharing and simple enjoyment. At the same time, it demonstrates how a "humble" food can become the base of a gastronomic preparation capable of surprising.

This is why we are particularly pleased that both the 2025 Slow Food Osterie d’Italia Guide and the 2025 Michelin Guide have highlighted it as a must-try dish.