Gastronomy San Marino
Since the story of a particular territory is also strongly connected with the story of its alimentation, the visitor can also learn more about the Republic of San Marino by tasting its culinary specialties. Unfortunately, the rapid abandonment of the rural areas, the growth of touristic and comercial activities, the radical social and economic transformations, together with the influence of the mass-media in presenting the industrial society, upset the antique traditions of the local cuisine.
The passion for the "piadina",a typical Italian flatbread which, in the Rimini version is very thin, and which continues to accompany any type of food from the humblest of greens to fine cheeses to more expensive meat dishes. The basic recipe is a mixture of white flour and water and salt; in the past a yellow flour was added and, on special occasions, the mixture was flavoured with lard which resulted in a pastry-type piada.
Another traditional dish, still very popular, is "polenta" (a corn-based mash) usually served with a sausage and tomato sauce with grated "pecorino" (sheep's milk cheese) or in the "richer" version with a sauce made of game birds, bacon fat and sage.
One of the most favorite types of pasta remains "i strozapret", prepared with flour, water and salt and served with a meat sauce and grated cheese. The recipe for this type of pasta, as well as those for tagliatelle, ravioli and gnocchi, have remained unvaried over the years. The Christmas Eve dinner traditionally includes pasta and chick peas while the Christmas Day dinner "imposes" a menu with "cappelletti in brodo" (a type of dough ringlet filled with seasoned minced meat cooked and served in a meat broth).
A dish for the heartiest, simple and tasty, usually served during the cold winter months, is beans with pork rinds.
The so-called "bobolotti" (soup for the poor), made with a sheet of pasta (flour, water and salt) cut into large squares, cooked in water and seasoned with bacon fat and brown beans has fallen into disuse.
Typical sweets belonging to the San Marino culinary tradition are "la Pagnotta", a sweetbread prepared during the Easter season, with raisins and anisette, and "il Bustrengo" prepared with breadcrumbs or corn flour, in substitution of the rice which is part of the tradition from March and Romagna.
Last but not least, the traditional wines of the Republic: red "sangiovese", golden "albana", "biancale" and "moscato".
These ancient and traditional flavors can be rediscovered in the numerous restaurants in San Marino; in particular, during the week dedicated to the Medieval Days when the restaurants in the historic city center, offer specialties of that period. The restaurants present typical products produced by "native-born" consortiums and cooperatives. Thus, the consortium "Terra di San Marino" processes the milk from the local dairies into cheese: fresh cheeses are Casatella, Caciotta and Nuvoletta; seasoned cheeses are, instead, Campagnola, Noce and Fossa. The consortium "Vini di San Marino" (www.consorziovini.sm) extracts from local vines red wines (Brugneto or Tessano Riserva) and white wines, such as "Roncale" or the "passito" or raisin wine, “Oro dei Goti”.
The land of Mount Titano also produces an extravergine olive oil, processed and bottled by the local cooperative of olive growers. Honey is also found among the typical products of the territory; the cooperative of bee-keepers produces a wide variety of honey: polyfloral, acacia, chestnut, honey-dew. Bread and piadina, commercialized under the trademark "Made in San Marino", are from the cooperative "Ammasso prodotti agricoli" which harvests and processes wheat and barley. The quality of the beef produced by San Marino breeders is also high. In conclusion, other local products, which also represent a "souvenir" for visitors to the Republic are the cakes: "Titano" and "Tre Monti" as well as the typical liqueurs, such as, Tilus (a bitter with a truffle scent) or the Duca di Guelfo (an erbe-scented liqueur).
