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Food, eating habits and cusine of San Marino

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San Marino, being completely surrounded by Italy, would pretty much have the same types of foods served on a typical Sammarinese table. The Emilia-Romagna and Marche regions, which are adjacent to San Marino, exert the most influence on San Marino’s cuisine. San Marino and those countries in the Mediterranean basin typically have the so called Mediterranean diet, lots of olive oil and cheese with wine taken in moderate quantities along with fresh fruits for dessert. However, despite the heavy influences of the Mediterranean and the adjoining Emilia-Romagna and Marche regions, San Marino has still developed their own unique dishes that they can call Sammarinese cuisine.

Only in San Marino can one commonly find dishes like Faglioni con le Cotiche, a soup that has Christmas beans and bacon as the main ingredients. Pasta e Cece is another favorite among the Sammarinese people. Pasta e Cece has chickpea, noodles, rosemary and garlic to draw its unique flavor from. Another dish that can only be found in San Marino is the Nidi di Rondine, a baked pasta recipe that has beef, smoked ham, cheese, tomato sauce and a roasted rabbit spiced by fennel. Borgo Maggiore, one of the 9 communes in San Marino has a specialty dish called the Pieda. Pieda is comparable to the famous Greek dish, the Spinakopita, except that it uses mozzarella instead of feta cheese and it is in a pita. San Marino is also very proud of its three towers and so it won’t be surprising to hear dishes named after them. Don’t be surprised to hear Torta Tre Monte and Torta Titano, both are cakes inspired by the famous Three Towers and its highest peak, Monte Titano.

When it comes to wines, San Marino is known to produce cask-aged red and white wines. When one gets invited to a Sammarinese home for dinner, expect a Brugneto or Tessano if the food served is mainly red meat and Biancale or Roncale if fish or any type of white meat is the main course.

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