We are seeing fewer meals structured around an appetizer, first course, main course, and side dish; instead, there are more occasions for eating out—at various times of day—choosing just a single course, small plates, or shared tastes. The Italian dining landscape is shifting: over the last decade, lunch has gradually lost its status as the primary meal, dropping from 78.2% to 63.3%, while the share of people eating it at home has fallen from 84.5% to 72.9% (source: ISTAT, Trent’anni di vita quotidiana. Tendenze e trasformazioni della società, 2026). When dining out—especially during lunch breaks—more than six out of ten Italians now opt for a single course, whereas only 17% stick to the traditional three-course format (source: Camst-Censis Report, Il tempo e il cibo, June 27, 2025).
This signals a deeper transformation in our relationship with food—a shift that began some time ago. As early as 2015, Treccani described the changing patterns of food consumption in Italy with a particularly apt phrase: “we eat more often throughout the day, but consume less at each sitting“. Ten years later, the data reveal a fully established trend: the times, locations, and occasions for eating are multiplying and becoming more flexible. Bars, restaurants, and other venues now cater to Italians from breakfast through to late-night drinks; by 2025, dining out accounted for 7.7 billion visits and a total expenditure of 82 billion euros (source: FIPE, Rapporto Ristorazione 2026 [2025 data]). It is not simply a matter of “eating less,” but rather of eating differently: eating more frequently, on various occasions, and increasingly outside the home, while favoring more flexible formats, single-dish meals, small bites, and shared experiences. Beer fits naturally into this landscape thanks to its wide range of styles and alcohol levels, its versatility in food pairing, and its suitability for moderate, mindful consumption. The Fondazione Birra Moretti has explored this emerging trend with the help of experts from its Scientific Committee—including anthropologist Marino Niola and specialists in food science and sports medicine like Michelangelo Giampietro—as well as partners such as ASPI and Noi di Sala.
“We are witnessing the evolution of a new way of experiencing conviviality. Meals are becoming more flexible, built around small bites, multiple social opportunities, and less rigid shared dining experiences“, states Alfredo Pratolongo, President of the Birra Moretti Foundation. “It is an interesting phenomenon that offers growth opportunities for beer culture in our country—a culture that finds a particularly natural fit in this new context. Thanks to its rich variety of styles and alcohol levels, as well as its versatility in pairing, beer strikes a perfect balance with this new approach to eating and, above all, to conviviality. A symbol of social connection and sharing, one of beer’s secrets is its ability to evolve alongside the changing dietary habits of Italians“.
From the traditional table to the “culture of small meals”
The transformation in how we dine reflects a broader cultural shift involving Italians’ relationship with food, time, and occasions for socializing. The traditional meal structure is becoming more fluid, with a proliferation of different consumption moments and styles—particularly among younger generations. Yet, the desire to be together remains constant; conviviality stays central but finds new rituals and forms of expression.
“The traditional sequence of main meals is breaking down, giving way to a fragmentation of settings, times, habits, and consumption patterns. Younger generations are at the forefront of this change; living life in the fast lane, they need to reconcile these hectic rhythms with other aspects of their lives—balancing work commitments with moments dedicated to socializing“, observes Professor Marino Niola, an anthropologist and science communicator. “Yet, even as the timing and nature of consumption shift, a growing desire for community is emerging—one in which sharing a beer becomes a celebratory ritual. Beer perfectly captures the spirit of our times: it has evolved into a quintessential symbol of conviviality, friendship, and the Italian way of coming together. Its versatility allows it to complement the vast array of flavors in Italian cuisine through flexible pairings that are neither overly demanding nor rigid. It represents a new take on the age-old bond between beer and moments of social vibrancy, exchange, celebration, and openness to others“.
From lunch to aperitivo: dining out is becoming the setting for “small meals”
This shift is already evident in restaurants, bars, and hospitality venues. Customer visits are now spread across a wide timeframe: 26.7% at breakfast, 19.4% during the mid-morning break, 2% for a pre-lunch aperitif, 17.3% at lunch, 14.1% during the afternoon break, 4.5% for an evening aperitif, 14.1% at dinner, and 2.8% for after-dinner drinks. This snapshot illustrates the proliferation of out-of-home consumption occasions and the growing demand for more informal formats, sharing plates, and greater freedom from traditional dining rituals (source: FIPE-TradeLab, 2025 data).
“Today, new generations prioritize conviviality and the pleasure of being together, yet they do so in ways that differ from the past. They do not forgo shared time; rather, they want to decide how much time to dedicate to it, without feeling bound by the schedules and rituals of a traditional meal. This has led to a rise in more informal occasions characterized by small bites, sharing, and the freedom to craft one’s own experience. At the same time, there is a growing focus on well-being: people are choosing more balanced dishes, quality ingredients, and more mindful alcohol consumption, favoring pairings that enhance the food without excess. In this context, beer perfectly embodies this new style of conviviality, naturally complementing the meal thanks to a variety of styles, alcohol levels, and formats that allow everyone to find the pairing best suited to the moment“, explains Rudy Travagli, President of Noi di Sala, the first Italian association bringing together front-of-house and wine service professionals.
From trend to table: a menu of 5 “small bites & beer” pairings curated by ASPI
To translate this evolution of conviviality into a tangible experience, the Fondazione Birra Moretti—in collaboration with ASPI (Italian Professional Sommeliers Association)—has developed a menu featuring five pairing journeys. These reflect a modern approach to dining, combining simple, shareable dishes with various types of beer. The pairings were crafted based on principles of harmony and contrast, highlighting beer’s versatility in complementing diverse textures, aromas, and flavors.
For each pairing, ASPI has identified the elements that balance the beer’s characteristics with the culinary creations, offering a guide designed to interpret the new way of experiencing Italian conviviality.
Small meals, great opportunities for conviviality
Breaking up the traditional meal does not mean sacrificing conviviality; rather, it involves distributing it across different moments and occasions. From quick lunches to aperitifs, and from apericena (an early-evening drink with substantial snacks) to informal dinners, there is growing room for new dining formats centered on single courses, small plates, and dishes meant for sharing. This approach also allows for the rediscovery—in a contemporary guise—of many elements of Italian culinary tradition: pizza and pasta, sandwiches and toasted snacks, Mediterranean salads and bowls, street food, and platters featuring cured meats, bruschetta, and cheeses, all alongside influences from international cuisines.
It is precisely within this variety of occasions that beer finds a natural fit: its wide range of styles, alcohol levels, and flavor profiles allows it to pair with diverse dishes and portion sizes, supporting a consumption approach rooted in moderation and mindfulness.
“Beer is one of the oldest and most widely consumed fermented beverages in the world and, in many cultures, represents an element of conviviality and sharing”, observes Prof. Michelangelo Giampietro, a specialist in Food Science and Sports Medicine. “When part of a balanced diet and consumed with food, beer naturally complements the many social dining occasions created by Italians’ evolving eating habits—always with an emphasis on moderation and mindfulness”.
