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Garden of a typical osteria in Castello Roganzuolo, Veneto
Garden of an osteria in Giumaglio, in the Italian-speaking Canton Ticino, Switzerland

An osteria (Italian pronunciation: [osteˈria]) in Italy was originally a place serving wine and simple food. Lately, the emphasis has shifted to the food, but menus tend to be short, with an emphasis on local specialities such as pasta, grilled meat or fish, and often served at shared tables. Ideal for a cheap lunch, osterie (the plural in Italian) also cater for after work and evening refreshment. Osterie vary greatly in practice: some only serve drinks and clients are allowed to bring in their own food; some have retained a predominantly male clientele whilst others have reached out to students and young professionals. Some provide music and other entertainment. Similar to osterie are bottiglierie, where cutomers can take a bottle or flask to be re-filled from a barrel, and enoteche which generally pride themselves on the range and quality of their wine. In Emilia-Romagna are located three of the oldest Italian osterie: "Osteria del Sole" and "Osteria del Cappello" in Bologna, and "Osteria al Brindisi" in Ferrara, established between the 14th and 15th century.[1]

The oldest "osterie" in Italy[edit]

Osteria del Cappello o Al Cappello Rosso[edit]

Thanks to the historical archives of Bologna, it has been possible to date back to a "Osteria del Cappello" certified from 1375. This osteria could have changed location many times until 1700. In fact the locales were not property of the host, and often the symbol of the inn remained the same even though its position had changed. The actual location of the ostaria dates back to 1652, when host Domenico Simoncini decides to place the inn in Via de' Fusari near Piazza Maggiore.

In 1712 the Bolognese engraver Giuseppe Maria Mitelli included the osteria in the Giuoco nuovo di tutte le osterie che sono in Bologna, with the same logo as nowadays. The sign of the tavern in the game occupies the box #41, followed by the description of the tavern as a place where it is possible to eat "good partridges" finely larded, together with "croutons". The Osteria Del Cappello is the only inn of this old name to be still in activity in Bologna, together with the Osteria del Sole.

See also[edit]


  1. ^ "Osteria del Sole" (in Italian). Bologna Welcome. Retrieved 28 March 2014. 

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17029 news items

New Haven Register
Mon, 28 Jul 2014 16:03:45 -0700

Cheshire's Luca Ristorante closing, but Viron Rondo Osteria's ready to take its place. By Luther Turmelle, New Haven Register. Posted: 07/28/14, 6:27 PM EDT | Updated: 29 secs ago. # Comments. CHESHIRE >> The town is losing one restaurant at 1721 ...
Mon, 28 Jul 2014 13:03:45 -0700

the_dunlavy.png Keeping their word to stay busy in Texas, Clark Cooper Concepts founders Charles Clark and Grant Cooper aren't pausing to enjoy the success of recently opened Coppa Osteria and Punk's Simple Southern Food in Rice Village, or their ...
Chron.com (blog)
Tue, 01 Jul 2014 15:38:15 -0700

Two days after he confirmed that the Galleria neighborhood Italian restaurant would close on Saturday, Osteria Mazzantini chef/owner John Sheely is backpedaling. “Osteria Mazzantini is open. Contrary to other reports. Mazzantini remains open lunch ...
Houston Business Journal
Mon, 07 Jul 2014 13:03:20 -0700

The popular Galleria-area restaurant remains open, according to chef and owner John Sheely. Just this Saturday, on July 5, Sheely was set to serve his last meals at Osteria Mazzantini, which is located in the BBVA Compass Plaza building at 2200 Post ...
Fri, 18 Jul 2014 15:26:00 -0700

LOGAN SQUARE—Head over to Osteria Langhe this Monday to celebrate Belgium and grab all-you-can-eat mussels and frites for $29. As to why the restaurant, which specializes in cuisine from the Piemonte region of Italy, is focusing on Belgium? Owner ...

Chicago Reader

Chicago Reader
Sat, 05 Jul 2014 07:32:04 -0700

The pair have opened Osteria Langhe in the awkward little space once inhabited by Brand BBQ, where they're pushing a top-to-bottom Piemontese menu of simple, minimally seasoned dishes that rely heavily on the quality of their elemental ingredients, ...

Houston Press (blog)

Houston Press (blog)
Thu, 24 Jul 2014 05:00:00 -0700

Once again, Kaitlin Steinberg is eating her way through Houston and counting down her 100 favorite dishes as we work our way toward our annual Menu of Menus® issue and culinary extravaganza. She'll compile a collection of the dishes she thinks are the ...
Houston Business Journal
Tue, 15 Jul 2014 11:37:48 -0700

Osteria Mazzantini, at BBVA Compass Plaza in the Galleria area, named Lewis its executive chef shortly before it opened last summer. He worked with the Four Seasons Hotels and Resorts for nine years, including stints in Ireland, Dallas, London and Hawaii.

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