Sammarinese cuisine

A piada or a piadina with bresaola. Piadine are not only Sammarinese dishes but are also common in the surrounding region, Emilia-Romagna.

As San Marino is a microstate completely landlocked by Italy, Sammarinese cuisine is strongly similar to Italian cuisine,[1][2] especially that of the adjoining Emilia-Romagna and Marche regions. San Marino's primary agricultural products are cheese, wine and livestock, and cheesemaking is a primary economic activity in San Marino.[3] San Marino participated in The Exposition Universelle of 1889, a world's fair held in Paris, France, with three exhibits of oils and cheese.[4]

Dishes

Local savoury dishes include fagioli con le cotiche, a Christmas bean and bacon soup; pasta e ceci, a chickpea and noodle soup with garlic and rosemary; nidi di rondine, a baked pasta dish with smoked ham, beef, cheese, and a tomato sauce; and roast rabbit with fennel.[1][5][6] Erbazzone is a spinach-based dish that includes cheese and onions.[5] There is a dish found mostly in Borgo Maggiore called piada, which consists of flatbread with various fillings and is somewhat similar to the piadina from Emilia-Romagna.

Desserts and sweets

Bustrengo

Sweets include a cake known as Torta Tre Monti, based on the Three Towers of San Marino[1][2] and similar to a layered wafer cake covered in chocolate; Torta Titano, a layered dessert made with biscuit, hazelnuts, chocolate, cream and coffee, also inspired by San Marino's central mountain, Monte Titano; bustrengo, a traditional Christmas cake made with honey, nuts and dried fruit;[1][7] Verretta, a dessert made of hazelnuts, praline and chocolate wafers; Cacciatello, a dessert made with milk, sugar and eggs, similar to crème caramel; and zuppa di ciliegie, cherries stewed in sweetened red wine and served on white bread.[8]

Alcoholic beverages

Wine

Main article: Sammarinese wine

The region also produces a number of wines such as Brugneto and Tessano (cask-aged red wines) and Biancale and Roncale (still white wines).[9][10][11] Wine in San Marino is regulated by the San Marino Wine Association, which is also a large-scale wine producer.[10]

Spirits

Its liqueurs include the aniseed-flavoured Mistrà, the truffle-flavoured Tilus and the herbal Tamir Shachar.[12]

References

  1. ^ a b c d World and Its Peoples. World and Its Peoples: Europe. Marshall Cavendish Reference. 2010. p. 855. ISBN 978-0-7614-7893-5. Retrieved October 26, 2017.
  2. ^ a b "San Marino: A small, fairy tale land". The Jakarta Post. March 7, 2017. Retrieved October 26, 2017.
  3. ^ Cuhaj, G.S.; Michael, T. (2011). Coins of the World: Italy, San Marino, Vatican. F+W Media. p. 159. ISBN 978-1-4402-3139-1. Retrieved October 26, 2017.[permanent dead link‍]
  4. ^ Reports of the United States Commissioners to the Universal Exposition of 1889 at Paris. Vol. IV. U.S. Secretary of State / Government Printing Office. 1891. Retrieved 2017-10-26.
  5. ^ a b Minahan, J. (2009). The Complete Guide to National Symbols and Emblems [2 Volumes]. ABC-CLIO. p. 509. ISBN 978-0-313-34497-8. Retrieved October 26, 2017.
  6. ^ "San Marino". Culture of San Marino. November 16, 2007. Retrieved October 26, 2017.
  7. ^ Roufs, T.G.; Roufs, K.S. (2014). Sweet Treats around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture. ABC-CLIO. p. 198. ISBN 978-1-61069-221-2. Retrieved October 26, 2017.
  8. ^ Warmbein, Christiane. "A Taste of Europe". Europe & Me. Archived from the original on October 26, 2017. Retrieved October 26, 2017.
  9. ^ The Italian Wine Guide: The Definitive Guide to Touring, Sourcing and Tasting. Dolce Vita. Touring Club Italiano. 2004. p. 170. ISBN 978-88-365-3085-4. Retrieved October 26, 2017.
  10. ^ a b Carrick, N. (1988). San Marino. Let's Visit Places & Peoples of the World. Chelsea House. pp. 45–46. ISBN 978-0-7910-0101-1. Retrieved October 26, 2017.
  11. ^ "Gastronomy, Visit San Marino". Archived from the original on 18 December 2007. Retrieved 26 October 2017.
  12. ^ Team, Delicious Italy. "Rome Food Sayings". Archived from the original on 25 May 2012. Retrieved 26 October 2017.

Further reading