Baku Kitchen! An independent reference of traditional food

San Marino

Romagnol-style pastas, flatbreads and rustic sweets crowned by the wafer-layered Torta Tre Monti. That is the short version of what San Marino cooks. Look for Torta Tre Monti (wafer layers with hazelnut-chocolate cream, honoring three towers), Nidi di rondine (baked ‘swallow’s nest’ pasta rolls with ham, cheese) and Passatelli (bread-and-Parmesan noodles served in capon broth). Named for the three towers on Monte Titano that crown San Marino’s flag and coat of arms; layered wafer discs bound with chocolate. This atlas has 19 San Marino dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

19 dishes.

BiancaleBiancaleDry Sammarinese white wine from Biancame grapes, drunk young with fish.BustrengoBustrengodense cornmeal cake with apples, figs, raisinsCacciatelloCacciatellomilk-and-egg caramel custard, rustic crème caramelCassoneCassonePiadina folded over greens or cheese and griddled shut, eaten hot.Ciambella romagnolaCiambella romagnolaDense lemon-scented ring cake dunked in sweet wine after dinner.Coniglio in porchettaConiglio in porchettaBoned rabbit rolled with wild fennel, garlic and pancetta, then roasted.Fagioli con le coticheFagioli con le cotichebean and pork-rind soup, Christmas traditionFormaggio di fossaFormaggio di fossasheep cheese buried in tufa pits for months, sharp and crumblyMistraMistraClear anise liqueur drunk neat or splashed into black coffee.Nidi di rondineNidi di rondinebaked 'swallow's nest' pasta rolls with ham, cheesePassatelliPassatellibread-and-Parmesan noodles served in capon brothPasta e ceciPasta e ceciThick chickpea soup with short pasta, rosemary and olive oil.PiadinaPiadinaRomagna flatbread folded with squacquerone, prosciutto, arugulaSangiovese di San MarinoSangiovese di San Marinothe republic's dry red, grown on the slopes below Monte TitanoSquacqueroneSquacqueronevery soft, tangy fresh cow's cheese spread on warm piadinaStrozzapretiStrozzapretihand-rolled twisted pasta of Romagna, served with ragù or vegetablesTorta TitanoTorta TitanoLayered wafer cake with chocolate and hazelnut cream, named for Mount Titano.Torta Tre MontiTorta Tre Montiwafer layers with hazelnut-chocolate cream, honoring three towersVin bruleVin bruleRed wine warmed with sugar, cinnamon, cloves and citrus peel.

  • Biancale

    Dry Sammarinese white wine from Biancame grapes, drunk young with fish. A wine & spirit recipe from San Marino.

  • Bustrengo

    Dense cornmeal cake with apples, figs, raisins. Ready in 25 min prep and 1 hr 15 min cooking. 1 tray,…

  • Cacciatello

    Milk-and-egg caramel custard, rustic crème caramel. Ready in 20 minutes prep and 1 hour cooking. Serves 8. A dessert recipe…

  • Cassone

    Piadina folded over greens or cheese and griddled shut, eaten hot. Ready in 30 min prep and 25 min cooking.…

  • Ciambella romagnola

    Dense lemon-scented ring cake dunked in sweet wine after dinner. Ready in 20 min prep and 40 min cooking. 1…

  • Coniglio in porchetta

    Boned rabbit rolled with wild fennel, garlic and pancetta, then roasted. Ready in 1 hour prep and 1 hour 30…

  • Fagioli con le cotiche

    Bean and pork-rind soup, Christmas tradition. Ready in 30 minutes prep and 2 hours 30 minutes cooking. Serves 6. A…

  • Formaggio di fossa

    Sheep cheese buried in tufa pits for months, sharp and crumbly. A cheese & dairy recipe from San Marino.

  • Mistra

    Clear anise liqueur drunk neat or splashed into black coffee. A wine & spirit recipe from San Marino.

  • Passatelli

    Bread-and-Parmesan noodles served in capon broth. Ready in 20 min prep and 10 min cooking. 4 servings. A soup &…