Drink

Albana

Albana is a white italian wine grape planted primarily in the emilia-romagna region. the wine made from the grape, albana di romagna, was first awarded docg status (denominazione origine controllata e garantita) in 1987. the grape produces deeply colored wines and could be related to greco di tufo.

Drink

Biancale di San Marino

White wine produced in san marino, made with at least 85% biancale grapes and the remainder local white grapes

Drink

Brugneto di San Marino

Red wine from san marino that is made with at least 85% sangiovese grapes

Dessert, Sweet

Bustrengo

Bustrengo is a cake dish in romagnol and sammarinese cuisine and a traditional christmas dish in the republic of san marino, in the provinces of forlì-cesena and rimini, which are in emilia-romagna and partly in the region of marche. it is consumed at all times of the year. ingredients include standard cake ingredients such as flour, leavening, oil or shortening, sugar or honey, etc. along with cornmeal, bread crumbs or stale bread, figs, raisins, diced apples, lemon rind and orange rind. it is typically a dense and moist cake. traditional preparation of bustrengo involves cooking it in a fireplace in a copper pot with the lid covered in hot coals.

Main

Cappelletti

Cappelletti [kappelˈletti] are ring-shaped italian pasta so called for the characteristic shape that resembles a hat (cappello in italian). compared to tortellini, they have a different shape, larger size, thicker dough and different filling. the origins of the recipe, very widespread on a territorial basis, are ancient, traditionally and historically linked to emilia-romagna and marche. from these areas it then spread over the centuries, becoming a typical dish in various cities. some recent sources specifically indicate the area in the cesena-ferrara-reggio emilia triangle as the place of origin, others report the marche as a land where cappelletti are of ancient tradition.

Side, Snack, Appetizer

Cheese

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. it comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. during production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. the solid curds are then separated from the liquid whey and pressed into finished cheese. some cheeses have aromatic molds on the rind, the outer layer, or throughout. over a thousand types of cheese exist and are produced in various countries. their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is produced by adding annatto. other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. a cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.for a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei, but others have been extracted from various species of the cynara thistle family. non-vegan cheese has a high carbon footprint. cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. hard cheeses, such as parmesan, last longer than soft cheeses, such as brie or goat's milk cheese. the long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Drink

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Main

Coniglio arrosto

Roast rabbit

Main

Cotoletta alla valdostana

Breaded veal chops or cutlets stuffed with fontina cheese

Drink

Duca di Gualdo

Herbal liqueur

Main

Erbazzone

Savory swiss chard or greens pie

Main

Fagioli con le cotiche

Stewed beans with pork rind

Main

Gnocchi

Gnocchi ( n(y)ok-ee, us also n(y)oh-kee, n(y)aw-, italian: [ˈɲɔkki]; singular gnocco) are a varied family of dumpling in italian cuisine. they are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. variations of the dish exist, where individuals often supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. base ingredients may be substituted with alternatives - sweet potatoes for potatoes or rice flour for wheat flour, as examples. such variations are often considered to be non-traditional.the dough for gnocchi is most often rolled out before it is cut into small pieces about the size of a wine cork or smaller. the dumplings may be pressed with textured object, such as a fork or a cheese grater to make ridges or cut into little lumps. professional tools do exist for this purpose, known as a gnocchi board or a cavarola board. gnocchi are usually eaten as a first course, but they can also be served as a contorno (side dish) to some main courses.gnocchi vary in recipe and name across different regions. for example, lombard and tuscan malfatti (literally poorly made) are made with ricotta, flour and spinach, as well as the addition of various other herbs if required. tuscan gnudi distinctively contains less flour; but some varieties are flour-based, like the campanian strangulaprievete, the apulian cavatelli, the sardinian malloreddus, and so on. gnocchi are commonly cooked on their own in salted boiling water and then dressed with various sauces. but certain kinds are made of cooked polenta or semolina, which is spread out to dry, layered with cheese and butter, and baked.gnocchi are eaten as a first course (primo piatto) as an alternative to soups (minestre) or pasta. common accompaniments of gnocchi include melted butter with sage, pesto, as well as various sauces. gnocchi may be home-made, made by specialty stores, or produced industrially and distributed refrigerated, dried, or frozen. most gnocchi are boiled in water and then served with a sauce. small soup gnocchi are sometimes made by pressing the dough through a coarse sieve or a perforated spoon.

Side, Snack, Appetizer

Honey

Honey is a sweet, viscous food substance made by honey bees and some other bees. bees produce honey from the sugary secretions of plants (floral nectar) or from secretions of other insects (such as honeydew), by regurgitation, enzymatic activity, and water evaporation. honey bees store honey in wax structures called honeycombs, whereas stingless bees store honey in pots made of wax and resin. the variety of honey produced by honey bees (the genus apis) is the best-known, due to its worldwide commercial production and human consumption. honey is collected from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping or apiculture (meliponiculture in the case of stingless bees). honey gets its sweetness from the monosaccharides fructose and glucose, and has about the same relative sweetness as sucrose (table sugar). fifteen millilitres (1 us tablespoon) of honey provides around 190 kilojoules (46 kilocalories) of food energy. it has attractive chemical properties for baking and a distinctive flavor when used as a sweetener. most microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years. honey use and production have a long and varied history as an ancient activity. several cave paintings in cuevas de la araña in spain depict humans foraging for honey at least 8,000 years ago. large-scale meliponiculture has been practiced by the mayans since pre-columbian times.

Main

Lepre a ciffe e ciaffe

Marinated and stewed rabbit with wine, olive oil, onion, tomatoes, parsley, bay leaves, rosemary

Drink

Mineral water

Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. mineral water may usually be still or sparkling (carbonated/effervescent) according to the presence or absence of added gases. traditionally, mineral waters were used or consumed at their spring sources, often referred to as "taking the waters" or "taking the cure", at places such as spas, baths, or wells. the term spa was used for a place where the water was consumed and bathed in; bath where the water was used primarily for bathing, therapeutics, or recreation; and well where the water was to be consumed. today, it is far more common for mineral water to be bottled at the source for distributed consumption. travelling to the mineral water site for direct access to the water is now uncommon, and in many cases not possible because of exclusive commercial ownership rights. there are more than 4,000 brands of mineral water commercially available worldwide.in many places the term "mineral water" is colloquially used to mean any bottled carbonated water or soda water, as opposed to tap water.

Drink

Mistrà

Aniseed liqueur

Drink

Moscato

The muscat family of grapes includes over 200 grape varieties belonging to the vitis vinifera species that have been used in wine production and as raisin and table grapes around the globe for many centuries. their colors range from white (such as muscat ottonel), to yellow (moscato giallo), to pink (moscato rosa del trentino) to near black (muscat hamburg). muscat grapes and wines almost always have a pronounced sweet floral aroma. the breadth and number of varieties of muscat suggest that it is perhaps the oldest domesticated grape variety, and there are theories that most families within the vitis vinifera grape variety are descended from the muscat variety.among the most notable members of the muscat family are muscat blanc à petits grains, which is the primary grape variety used in the production of the italian sparkling wine asti (also known as moscato asti) made in the piedmont region. it is also used in the production of many of the french fortified wines known as vin doux naturels. in australia, this is also the main grape used in the production of liqueur muscat, from the victorian wine region of rutherglen. young, unaged and unfortified examples of muscat blanc tend to exhibit the characteristic muscat "grapey" aroma as well as citrus, rose and peach notes. fortified and aged examples (particularly those that have been barrel aged) tend to be very dark in color due to oxidation with aroma notes of coffee, fruit cake, raisins and toffee.muscat of alexandria is another muscat variety commonly used in the production of french vin doux naturel, but it is also found in spain, where it is used to make many of the fortified spanish moscatels. elsewhere it is used to make off-dry to sweet white wines, often labeled as moscato in australia, california and south africa. in alsace and parts of central europe, muscat ottonel is used to produce usually dry and highly perfumed wines.

Main

Nidi di rondine

Baked spiraled pasta with smoked ham, beef, cheese, tomato sauce

Side, Snack, Appetizer

Olive oil

Olive oil is a liquid fat obtained from olives (the fruit of olea europaea; family oleaceae), a traditional tree crop of the mediterranean basin, produced by pressing whole olives and extracting the oil. it is commonly used in cooking: for frying foods or as a salad dressing. it can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. it also has additional uses in some religions. the olive is one of three core food plants in mediterranean cuisine; the other two are wheat and grapes. olive trees have been grown around the mediterranean since the 8th millennium bc. spain accounts for almost half of global olive oil production; other major producers are portugal, italy, tunisia, greece, morocco and turkey. per capita consumption is highest in greece, followed by italy and spain. the composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. it consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.

Side, Snack, Appetizer

Olives

The olive, botanical name olea europaea, meaning 'european olive' in latin, is a species of small tree or shrub in the family oleaceae, found traditionally in the mediterranean basin. when in shrub form, it is known as olea europaea 'montra', dwarf olive, or little olive. the species is cultivated in all the countries of the mediterranean, as well as in australia, new zealand, north and south america and south africa. olea europaea is the type species for the genus olea. the olive's fruit, also called an "olive", is of major agricultural importance in the mediterranean region as the source of olive oil; it is one of the core ingredients in mediterranean cuisine. the tree and its fruit give their name to the plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. hundreds of cultivars of the olive tree are known. olive cultivars may be used primarily for oil, eating, or both. olives cultivated for consumption are generally referred to as "table olives". about 90% of all harvested olives are turned into oil, while about 10% are used as table olives.

Side, Snack, Appetizer

Pagnotta

Sweet bread made with lemon or orange peel, vanilla, anise, common during easter

Main

Passatelli

Passatelli are a pasta formed of bread crumbs, eggs, grated parmesan cheese, and in some regions lemon, and nutmeg; it is typically cooked in chicken broth. typically, it is found in pesaro e urbino (northern marche) and other regions of italy, such as emilia romagna and umbria.passatelli is made by passing the dough through a potato ricer, often into a boiling broth.

Main

Pasta

Gnocchi, ravioli, strozzapreti, tagliatelle

Main

Pasta e ceci

Chickpea and noodle soup, common on christmas eve

Side, Snack, Appetizer

Piadina

Piadina [pjaˈdiːna] or piada [ˈpjaːda] is a thin italian flatbread, typically prepared in the romagna historical region (forlì, cesena, ravenna and rimini). it is usually made with white flour, lard or olive oil, salt and water. the dough was traditionally cooked on a terracotta dish (called teggia in romagnol), although nowadays flat pans or electric griddles are commonly used. the piadina has been added to the list of the traditional regional food products of italy of the emilia-romagna region.

Main

Piadina

Piadina [pjaˈdiːna] or piada [ˈpjaːda] is a thin italian flatbread, typically prepared in the romagna historical region (forlì, cesena, ravenna and rimini). it is usually made with white flour, lard or olive oil, salt and water. the dough was traditionally cooked on a terracotta dish (called teggia in romagnol), although nowadays flat pans or electric griddles are commonly used. the piadina has been added to the list of the traditional regional food products of italy of the emilia-romagna region.

Main

Pizza

Pizza (italian: [ˈpittsa], neapolitan: [ˈpittsə]) is a dish of italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions, olives, vegetables, meat, ham, etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. a small pizza is sometimes called a pizzetta. a person who makes pizza is known as a pizzaiolo. in italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. in casual settings, however, it is cut into wedges to be eaten while held in the hand. the term pizza was first recorded in the 10th century in a latin manuscript from the southern italian town of gaeta in lazio, on the border with campania. modern pizza was invented in naples, and the dish and its variants have since become popular in many countries. it has become one of the most popular foods in the world and a common fast food item in europe, north america and australasia; available at pizzerias (restaurants specializing in pizza), restaurants offering mediterranean cuisine, via pizza delivery, and as street food. various food companies sell ready-baked pizzas, which may be frozen, in grocery stores, to be reheated in a home oven. in 2017, the world pizza market was us$128 billion, and in the us it was $44 billion spread over 76,000 pizzerias. overall, 13% of the u.s. population aged 2 years and over consumed pizza on any given day.the associazione verace pizza napoletana (lit. true neapolitan pizza association) is a non-profit organization founded in 1984 with headquarters in naples that aims to promote traditional neapolitan pizza. in 2009, upon italy's request, neapolitan pizza was registered with the european union as a traditional speciality guaranteed dish, and in 2017 the art of its making was included on unesco's list of intangible cultural heritage.raffaele esposito is often considered to be the father of modern pizza.

Side, Snack, Appetizer

Polenta

Polenta (, italian: [poˈlɛnta]) is a dish of boiled cornmeal that was historically made from other grains. the dish comes from italy. it may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. the variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. polenta is a staple of northern italian, swiss and balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the central italian one, e.g. tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. in romania and moldova, this dish is known as mămăligă.

Main

Ragù alla bolognese

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

Drink

Roncale

White wine

Drink

Sangiovese

Sangiovese (, also uk: , us: , italian: [sandʒoˈveːze]) is a red italian wine grape variety that derives its name from the latin sanguis jovis, "the blood of jupiter". though it is the grape of most of central italy from romagna down to lazio (the most widespread grape in tuscany), campania and sicily, outside italy it is most famous as the only component of brunello di montalcino and rosso di montalcino and the main component of the blends chianti, carmignano, vino nobile di montepulciano and morellino di scansano, although it can also be used to make varietal wines such as sangiovese di romagna and the modern "super tuscan" wines like tignanello.sangiovese was already well known by the 16th century. recent dna profiling by josé vouillamoz of the istituto agrario di san michele all’adige suggests that sangiovese's ancestors are ciliegiolo and calabrese montenuovo. the former is well known as an ancient variety in tuscany, the latter is an almost-extinct relic from calabria, the toe of italy. at least fourteen sangiovese clones exist, of which brunello is one of the best regarded. an attempt to classify the clones into sangiovese grosso (including brunello) and sangiovese piccolo families has gained little evidential support.young sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels. while not as aromatic as other red wine varieties such as pinot noir, cabernet sauvignon, and syrah, sangiovese often has a flavour profile of sour red cherries with earthy aromas and tea leaf notes. wines made from sangiovese usually have medium-plus tannins and high acidity.

Main

Scaloppine di vitello

Thin veal cutlets in a sauce with lemon and capers

Side, Snack, Appetizer

Strozzapreti

Strozzapreti (italian pronunciation: [ˌstrɔttsaˈprɛːti]; "priest-choker" or "priest-strangler": 152  in italian) are an elongated form of cavatelli, or hand-rolled pasta typical of the emilia-romagna, tuscany, marche and umbria regions of italy as well as in the state of san marino. the name is also used for a baked cheese and vegetable dumpling, prepared in some regions of italy and on the french island of corsica.

Main

Strozzapreti

Strozzapreti (italian pronunciation: [ˌstrɔttsaˈprɛːti]; "priest-choker" or "priest-strangler": 152  in italian) are an elongated form of cavatelli, or hand-rolled pasta typical of the emilia-romagna, tuscany, marche and umbria regions of italy as well as in the state of san marino. the name is also used for a baked cheese and vegetable dumpling, prepared in some regions of italy and on the french island of corsica.

Drink

Tessano

Sammarinese wine is wine from san marino, which is home to a small but profitable wine industry. being a small enclave within italy, its wine industry is often overshadowed by its larger neighbour. the country produces a number of wines such as brugneto and tessano (cask-aged red wines) and biancale and roncale (still white wines).

Drink

Tilus

Truffle flavored liqueur

Dessert, Sweet

Torta Titano

A two-layered pastry dessert made with hazelnuts, chocolate, cream, coffee

Dessert, Sweet

Torta tre monti

Torta tre monti (from italian: “three mountain cake”) is a traditional sammarinese cake made of layers of thin waffled wafers cemented together by chocolate or hazelnut crème. the final product is covered in chocolate fondant. it is similar to other layered desserts common to san marino, this one being representative of the three towers of san marino.in san marino, the torta has been commercially produced by la serenissima since 1942. the bakery markets both a full-size cake and snack-size version, in addition to a variation that includes coffee.

Dessert, Sweet

Zuppa di ciliegie

Cherries stewed in sweetened red wine