What makes a tavern, or osteria, the place you can’t wait to go back to? Undoubtedly the hospitality. It’s what the hosts and hostesses of Italy told us during the meeting organized by Slow Food to discover the new Osterie d’Italia 2023 Guide. We have learned from this conversation that every choice counts: starting from how the restaurant’s entrance looks like, to the choice of raw materials and being good hosts for the guests. But most of all, being a tavern means having a desire to know others.