Osterie d’Italia 2027 - Chiocciola Award Winners

Slow Food Tuscany Restaurants 2027

Osterie d’Italia 2027 Chiocciola Winners for Authentic Tuscan Food

by Anastasia Bakker Tuscany, Italy November 10, 2026

🐌 Looking for last year’s list? Here is the Slow Food Tuscany Restaurants 2026 edition, with the 30 winners of the previous guide.

Slow Food Tuscany Restaurants 2027 - Where to Eat in Tuscany Every autumn Slow Food Italia publishes a new Osterie d’Italia guide, and the 2027 edition has just arrived. For Tuscany it brings a smaller but still impressive roll call: 26 osterie now carry the snail, the famous Chiocciola award.

If you read my 2026 list, expect a few changes: a new name on the island of Elba and five familiar restaurants that have left the guide.

This page gathers all the current restaurant Slow Food award winners in one place, organised by province, so you can find a good meal close to wherever you are staying.

Think of it as a shortcut to real Tuscan cooking, far from the tourist menus.

Maybe you would like to try: Infused Olive Oil with Garlic & Rosemary

Infused olive oil with garlic and rosemary is a flavorful and aromatic addition to any kitchen. This cold-infused olive oil recipe preserves the full-bodied taste of extra virgin olive oil, allowing the garlic and rosemary to release their natural essence without heat.

This simple yet aromatic oil is perfect for drizzling over grilled meats, roasted vegetables, salads, cooked potatoes, or fresh bruschetta — a taste of Italy in every drop!

🐌 What the Slow Food Snail Really Means

The snail is the emblem of Slow Food, and in the Osterie d’Italia guide it marks the osterie that cook the way the movement believes in: traditional recipes, ingredients from the surrounding land and a table where you are made to feel at home. The guide is updated every year, and the 2027 book is its 37th edition.

It is not a ranking of the most refined kitchens. Where a Michelin star points to fine dining, a Chiocciola points to honest, local cooking, so a simple trattoria in a hill village can appear on the same list as a farmhouse restaurant in the Maremma.

Because the list is reviewed every year, an osteria can gain or lose its snail from one edition to the next, which is why it is worth checking the latest guide before you book.

Source: Slow Food, all the Chiocciole of Osterie d’Italia 2027 (published October 19, 2026).

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Slow Food Tuscany Restaurants 2027 Award Winners

Here are all 26 Slow Food Tuscany restaurants for 2027, grouped by province and listed by town. No osteria in the provinces of Pisa or Prato appears in this edition.

Best Slow Food restaurants 2027 in Arezzo & Countryside

Osteria del Teatro – Cortona
Casa e Ciliegie – Loro Ciuffenna
La Tana degli Orsi – Pratovecchio Stia

Best Slow Food restaurants 2027 in Florence & Countryside

Da Alberto – Barberino di Mugello
Enoteca Spontanea – Firenze
Osteria dell’Enoteca – Firenze
Antica Porta di Levante – Vicchio

Best Slow Food restaurants 2027 in Grosseto & Countryside

Oste Scuro – Grosseto
La Ciottolona – Montieri
L’Oste Dispensa – Orbetello

Best Slow Food restaurants 2027 in Livorno & Countryside

Summertime – Capoliveri, Isola d’Elba (new in 2027)
Azzighe – Osteria a Metà – Livorno
I’ Ciocio – Suvereto

Best Slow Food restaurants 2027 in Lucca & Countryside

Il Mecenate – Lucca
Locanda Agricola Posapiano – Montecarlo
Peposo – Pietrasanta
Buonumore – Viareggio

Best Slow Food restaurants 2027 in Massa-Carrara & Countryside

La Burlanda – Fosdinovo

Best Slow Food restaurants 2027 in Pistoia & Countryside

Il Nonno Cianco – Abetone Cutigliano
La Bottegaia – Pistoia

Best Slow Food restaurants 2027 in Siena & Countryside

La Taverna di Vagliagli – Castelnuovo Berardenga
Il Grillo è Buoncantore – Chiusi
La Solita Zuppa – Chiusi
Bel Mi’ Colle – Colle di Val d’Elsa
Il Libridinoso – Murlo
Il Conte Matto – Trequanda

What Changed in Tuscany: 2027 vs 2026

Compared with the 2026 edition, Tuscany goes from 30 to 26 Chiocciole.

New in 2027: Summertime – Capoliveri, Isola d’Elba
No longer in the list: Il Cappello di Paglia (Anghiari), Il Tirabusciò (Bibbiena), Tenuta di Paganico (Civitella Paganico), Leonardo Torrini (Firenze) and Antico Ristoro Le Colombaie (San Miniato)

A restaurant missing from the list has not necessarily closed: it may simply not have kept the Chiocciola this year. It is always best to check before you go.

🍝 What to Order at a Slow Food Osteria

Travel to Tuscany TipBox

Combine your PISA visit with a walk to the nearby Piazza dei Miracoli to see the Leaning Tower, the Baptistery & the Cathedral .

Not sure what to order? Most menus follow the Tuscan table: something warm to start, then pasta, then meat, and a sweet ending with a glass of wine.

A few classics to look for on the menu:

To start: ribollita or pappa al pomodoro, the hearty bread soups of Tuscan country cooking
Pasta: hand-rolled pici or wide pappardelle with a slow-cooked ragù
Main course: bistecca alla fiorentina, the thick Florentine steak, traditionally served rare
Cheese: a slice of Pecorino Toscano, young or aged
On the table: a drizzle of extra virgin olive oil over bread and vegetables
To drink: a glass of local red, ideally one of the Tuscan wines from the same area
To finish: cantucci biscuits dipped in Vin Santo

Use the Slow Food Tuscany restaurants 2027 list above to plan where to try them: each osteria cooks these traditional dishes its own way, using local recipes and sustainable values.

🚗 Planning a Slow Food Trip in Tuscany

Pick a base: many winners are in small towns and the countryside, so choose one town as your base and look for osterie within a short drive
Combine two stops: Chiusi has two winning osterie, and the province of Siena has six in total, so a food-focused weekend there is easy to plan
Think about the road home: if you enjoy the local wine, arrange a driver or choose a place close to where you are staying
Allow extra time for Elba: Summertime is in Capoliveri, on the island, so check the ferry times from the mainland first
Call before you go: opening days and seasonal closures can change, and a quick call or message avoids a wasted trip
Come hungry: meals are generous and meant to be enjoyed slowly, so do not rush

FAQ About Slow Food Tuscany Restaurants 2027

How many Chiocciole does Tuscany have in the Osterie d’Italia 2027 guide?View Answer+

Tuscany has 26 Chiocciole in the 2027 guide, four fewer than the 30 in the 2026 edition. The province of Siena leads with six osterie.

Which Tuscan restaurant is new in the Slow Food guide 2027?View Answer+

Compared with the 2026 list, the new entry is Summertime in Capoliveri, on the island of Elba (Livorno province).

Which restaurants are no longer in the Slow Food 2027 list?View Answer+

Compared with the 2026 list, Il Cappello di Paglia (Anghiari), Il Tirabusciò (Bibbiena), Tenuta di Paganico (Civitella Paganico), Leonardo Torrini (Firenze) and Antico Ristoro Le Colombaie (San Miniato) are not in the 2027 list. This does not necessarily mean they have closed, so check before you go.

What does the Chiocciola mean in a Slow Food guide?View Answer+

The Chiocciola, or snail, is the symbol Slow Food uses in the Osterie d’Italia guide for osterie that cook with local ingredients, follow tradition and welcome guests warmly. It rewards authenticity rather than fine dining, so it is a different kind of recognition from a Michelin star.

Should I reserve a table at a Slow Food osteria?View Answer+

Yes, it is wise to. Many of these osterie have only a handful of tables and fill up quickly, particularly at weekends. Phone ahead and confirm the opening days, as some close during the week or for part of the year.

Osteria, trattoria or ristorante: what is the difference?View Answer+

The names were originally distinct: an osteria served wine with simple food, a trattoria was a casual family-run restaurant, and a ristorante was more formal. Today the lines are blurred, and the name says less than the cooking does.

Where does the Slow Food movement come from?View Answer+

Slow Food is a global movement that began in Italy in 1986. It defends good, clean and fair food, local traditions and small producers.