San Marino

Sammarinese carnival doughnuts of fried sweet dough scented with lemon and anise and dusted with sugar.

A dense, baked polenta-and-stale-bread cake from San Marino and the Rimini hinterland, bound with eggs and olive oil, studded with dried figs, raisins, and walnuts, and perfumed with citrus zest and anise.

Whole rabbit butterflied, packed with a battuto of wild fennel fronds and seeds, garlic, and rosemary, then rolled, tied, and roasted or pot-roasted with white wine in the manner of porchetta.

Crescione is a stuffed, folded piadina turnover from the Romagna–San Marino area, filled with greens, squash or cheese and sealed before being griddled.

Fagioli con le cotiche is a slow‑stewed bean and pork‑rind dish from San Marino, seasoned with sage and tomato.

A pungent, crumbly sheep or mixed-milk cheese ripened by burial in straw-lined tufa pits underground for roughly three months, which gives it its characteristic earthy, fermented sharpness.

A rustic San Marino / central-Italian soup of hulled spelt (farro) simmered with legumes, seasonal vegetables and cured pork into a hearty, thick minestra.

A baked San Marinese pasta dish of fresh egg sheets rolled around ham, cheese and béchamel, then sliced into pinwheels that sit in tomato sauce like nests.

A thick, hearty Italian soup of chickpeas and short pasta cooked together with garlic, rosemary, and olive oil into a creamy one-pot dish.

A thin, unleavened or minimally leavened wheat flatbread from the Romagna subregion and San Marino, enriched with lard, cooked directly on a hot terracotta griddle, and served immediately folded around savory fillings.

A rustic plate of soft stone-ground cornmeal polenta served with grilled or braised pork sausage, often napped with the sausage's own tomato or wine sauce.

A Sammarinese veal escalope dish in which thin, floured cutlets are quickly pan-fried and finished in a pan sauce built on local Tessano wine reduced with butter and herbs.

Sammarinese mixed-meat skewers alternating pork, liver, and pieces of bread (often with bay leaf), grilled over wood embers.

Fresh, porous, hand-rolled egg tagliatelle dressed with a long-simmered meat ragù, the authentic Emilian dish that the rest of the world mistakenly calls 'spaghetti bolognese'.

A San Marinese national confection of thin crisp wafer sheets stacked with hazelnut cream filling and fully enrobed in dark chocolate, its silhouette evoking the three towers of Mount Titano.