Osteria, Trattoria and Ristorante, you may have seen these words in association with the names of various kinds of eateries.
Let’s take a closer look at these terms in order to get a clearer picture.
Osteria
The word osteria (pl. osterie) comes from the Old French òste (innkeeper) through ostière.
Osterie started to appear in the Middle Ages, wher they were placed along busy thoroughfares and market places. Besides being refreshment points, osterie soon became also meeting places where social relationships developed.
Stopping at the osterie, travelers could find accommodation and, above all, wine.
In those times, serving food was not a prerogative of the osterie. They were places where people came to drink and food was usually served to go along with the wine.
Trattoria
The word trattoria has it roots in the French traiteur (to provide food).
Trattorie are characterized by two distinguishing features that normally set them apart from ristoranti and osterie: They are comparatively cheaper and offer food linked to local traditions.
Trattorie make the best of their simplicity: A few but good traditional recipes. Such places are proof that “simplicity” is not synonymous with “carelessness”.
Precisely because food is prepared according to tradition, generally using local ingredients and products, trattorie hardly have a bad reputation.
The décor usually reflects the climate of the place: You will typically find simple, rustic furnishings.
Ristorante
Ristoranti represent a wider and more heterogeneous category. Unlike osterie and trattorie, ristoranti are not necessarily linked to local specialties.
A ristorante has a more formal look and clearly defined hierarchies regarding work in the dining hall and in the kitchen.
Ristoranti often have a more sophisticated menu and sometimes they even offer experimental recipes thus not linked with the local tradition.