The popular history of a territory is connected with the history of its food, which is why if you want to learn more about the Republic of San Marino you can taste its gastronomic specialties.
Over time, San Marino cuisine has been greatly influenced by the traditions of Italian cuisine and in particular that of Romagna and Marche, neighboring territories of the Republic.
With the abandonment of the countryside and social and economic transformations, the ancient traditions of local cuisine have been adapted to the needs of modern times. Let’s see what are the most important typical dishes of San Marino:
A dish from the earliest tradition, piadina is still a must in San Marino and is prepared in a variant similar to the one in Rimini with a thin dough, but a little bit thicker.
The traditional recipe calls for the dough to be made with flour, water and pork lard, and at one time some yellow flour was added.
The Terra di San Marino Consortium, which produces several typical local products, says “San Marino piada is not as thin as that of Rimini, but neither is it as tall as that of Cesena or Ravenna.”
On the fillings, however, everyone agrees: among the most popular is the classic stracchino, arugula and prosciutto crudo, but the beauty and versatility of this “poor man’s bread” is that it goes well stuffed or as an accompaniment to all kinds of food, from the simplest herbs to cheeses to the most prized meat-based ones.
Polenta in the chopping board
An ancient and typical winter dish in the hinterland, in San Marino polenta is served with various toppings and in particular with sausage gravy and grated pecorino cheese or in a richer version with a sauce made of birdseed, lard and sage. The special feature is that it is served on a cutting board hence the name “polenta sul tagliere”.
Strozzapreti and homemade pasta
Prominent among the homemade pastas are “strozapret,” strozzapreti made with flour, water and salt and served with meat sauce and cheese. However, there is no shortage of classic tagliatelle, ravioli and gnocchi on the table.
On Christmas Eve, tradition calls for pasta and chickpeas, while on Christmas Day cappelletti in broth is a must.
A dish reserved for the brave, simple and flavorful, to be eaten mostly in winter, are pork rinds with beans.
Falling into disuse now is the soup of the poor, known as “bobolotti,” consisting of a sheet of flour, water and salt cut into squares and cooked in water with a seasoning of lard and dark beans.
The San Marino confectionery tradition gives the sweet tooth several typical sweets, some of which are a true symbol, to be tasted and taken home as souvenirs.
Torta Titano is made with five layers of overlapping square wafers filled with cocoa cream, coffee and hazelnuts finished with dark chocolate. It has the recognition of the Mark of Origin and Typicality of the Handicraft Products of the Republic of San Marino.
Torta Tre Monti, also called Torta San Marino, whose name is inspired by the Three Towers, is a truly unusual specialty, consisting of large round wafers filled with cocoa and hazelnut cream and chocolate decorations. It has been made since 1942 by the San Marino company La Serenissima of Domagnano. This cake has also obtained the Mark of Origin and Typicality of the Handicraft Products of the Republic of San Marino.
Bustrengo prepared with breadcrumbs or cornmeal, replacing the rice used instead in the Romagna and Marche traditions.
Also inspired by San Marino traditions, Verretta takes its name from an arrow used by Crossbowmen and is sweet composed of hazelnuts, pralines and chocolate-covered wafer pieces.
Pagnotta, is made at Easter time with raisins and aniseed, cacciatello is a dessert made with milk, sugar and eggs, and finally cherry soup made with cherries cooked in sweet red wine and served with toasted bread or sometimes even ice cream.
Wines of San Marino
Traditional wines of the Republic follow the Romagna tradition: the red “Sangiovese,” the golden “Albana,” the “Biancale” and the “Moscato.” Typical liqueurs such as theTilus, a truffle bitter, and the Duca di Guelfo, an herb liqueur, are also worth mentioning.
It is possible to rediscover these ancient flavors in San Marino’s many restaurants, especially taking advantage of the week dedicated to the Medieval Days, a period when restaurateurs in the historic center participate in the historical re-enactment with special menus full of dishes from ancient traditions and local products.
To learn about and purchase typical products of San Marino, you can find several producing companies.
The Terra di San Marino Consortium brings together agricultural cooperatives and associations of small producers in the area with the aim of protecting and enhancing typical products and rural traditions through paths of promotion and definition of the quality of products and the various supply chains.
Wine, meat, oil, milk, cereals and honey are the products that the Consortium protects and sells through its network of producers and its online emporium.
In fact, the land of Titano produces milk from which excellent cheeses are made, the fresh ones being Casatella, Caciotta and Nuvoletta, while the aged ones are called Campagnola, Noce and Fossa. Extra virgin olive oil is processed and bottled by the San Marino olive growers’ cooperative.
The Cooperativa Ammasso prodotti agricoli grows wheat and barley, which are then processed into baked goods including piadinas.
Typical products also include honey: the Beekeepers Cooperative produces the millefiori, acacia, chestnut, sulla and honeydew varieties.
The Consortium is headquartered at the Casa Fabrica rural house where the San Marino Museum of Rural Civilization, whose creator it is, is also located.
For more information: www.terradisanmarino.com
<iframe title=”YouTube video player” src=”https://www.youtube-nocookie.com/embed/2qsR9k1Yi3g” width=”560″ height=”315″ frameborder=”0″ allowfullscreen=”allowfullscreen”></iframe>
The San Marino Wine Consortium (www.consorziovini.sm) is responsible for protecting and promoting San Marino’s wine culture and its local grape varieties. The The Consortium coordinates viticultural activities within the territory of the Republic and the quality of the products to which the state mark of origin identification is attributed.
San Marino grape varieties include those with white grapes: Biancale, Ribolla, Chardonnay, Moscato, and those with red grapes: Sangiovese, Merlot, Cabernet Souvignon, Pinot Noir.