San Marino

Bustrengo, also called bustrèng, is a cake in Romagnol and Sammarinese cuisine. It is a traditional Christmas dish in the Italian provinces of Forlì-Cesena and Rimini, Emilia-Romagna, and in the Republic of San Marino. Ingredients include standard cake ingredients, such as flour, leavening, olive oil or shortening, sugar or honey, etc., along with cornmeal, breadcrumbs or stale bread, figs, raisins, diced apples, lemon rind and orange rind. Bustrengo 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. Media related to Bustrengo at Wikimedia Commons

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

Torta Tre Monti 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.

Cherries stewed in sweetened red wine

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 in 1987. The grape produces deeply colored wines and could be related to Greco di Tufo. The history of this grape variety is unclear and confused with legends; it is believed that it was introduced to the region by the ancient Romans. The name Albana refers to the colour of the grapes (Albus = white in Latin).

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

Red wine from San Marino that is made with at least 85% Sangiovese grapes

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Herbal liqueur

Mineral water is water from a mineral spring that contains various minerals, such as salts and sulfur compounds. It is usually still, but may be sparkling . 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 and wells.

Aniseed liqueur

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 , to yellow (Moscato Giallo), to pink (Moscato Rosa del Trentino) to near black (Muscat Hamburg). Muscat grapes and wines almost always have a pronounced 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 d'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.

White wine

Sangiovese[a] is a red Italian wine grape variety that derives its name from the Latin sanguis Jovis, "blood of Jupiter". Sangiovese Grosso, used for traditionally powerful and slow maturing red wines, is primarily grown in the central regions of Italy, particularly in Tuscany, where it is the dominant grape variety. Here, Sangiovese thrives in various subregions, including Chianti, Montalcino, and Montepulciano, whose diverse terroirs, winemakers put to good use to craft wines that reflect the land's unique nuances. Sangiovese's ability to express terroir and age gracefully has earned it a revered status among wine enthusiasts worldwide, cementing its place as one of Italy's most cherished grape varieties. Because of its distinctive character and versatility, Sangiovese is the singular or primary grape variety used in iconic Italian wines from Tuscany such as bold and age-worthy Brunello di Montalcino and Vino Nobile di Montepulciano, to vibrant and fruity wines like Morellino di Scansano, Carmignano and Chianti Classico.

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 and Biancale and Roncale (still white wines). Grapevines have been cultivated on slopes of San Marino for nearly 2000 years. The oldest known records of winemaking in San Marino stem from the 13th century, however remains of viticulture related objects dating back to 1st century A.D. have been discovered by archeologists. In 1979, Cantina di San Marino (a.k.a. Consorzio Vini Tipici di San Marino) was established. It is the only entity producing wine in San Marino.

Truffle flavored liqueur

Cappelletti are ring-shaped stuffed 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. A first reference to this culinary preparation could perhaps be found linked to Ferrara, in a text dating back to 1556 by Cristoforo di Messisbugo, former cook of the Este court with Alfonso I d'Este, Duke of Ferrara, at the beginning of the 16th century. The traditional recipe for cappelletti includes, among the ingredients of the filling (batù) chicken, pork, veal or beef (as well as bacon and cotechino), Parmesan, eggs and nutmeg. For the puff pastry there are no particular differences compared to the one prepared for all the other types of filled pasta. In the Ferrara area we distinguish the caplìt, filled with meat and cheeses, to be consumed in broth, and the larger caplàz, with a pumpkin-based filling, to be eaten dry with meat sauce (ragù) or butter and sage.

Roast rabbit

Breaded veal chops or cutlets stuffed with Fontina cheese

Savory swiss chard or greens pie

Stewed beans with pork rind

Gnocchi ɒki/ N(Y)OK-ee, US: /ˈn(j)oʊki, ˈn(j)ɔːki/ N(Y)OH-kee, N(Y)AW-; Italian: [ˈɲɔkki]; sg.: gnocco) are a varied family of dumplings in Italian cuisine. They are made of small lumps of dough, such as those composed of a simple combination of wheat flour, potato, egg, and salt. Variations of the dish 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 such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional. Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. They are usually eaten as a first course (primo) as an alternative to soups (minestre) or pasta, but they can also be served as a contorno (side dish) to some main courses. Common accompaniments of gnocchi include melted butter with sage, pesto, as well as various sauces. Gnocchi may be homemade, made by specialty stores, or produced industrially and distributed refrigerated, dried, or frozen. Small soup gnocchi are sometimes made by pressing the dough through a coarse sieve or a perforated spoon. The word gnocchi may be derived from the Italian word nocchio, meaning 'a knot in wood', or from nocca, meaning 'knuckle'. It has been a traditional Italian dish since Roman times.[contradictory] It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent. One ancient Roman recipe consists of a semolina porridge-like dough mixed with eggs; similar modern dishes include the baked gnocchi alla romana and Sardinian malloreddus, which do not contain eggs.

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

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

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 mainly in Romagna, Pesaro and Urbino province , Ancona province (central Marche) and other regions of Italy, such as Umbria. Passatelli is made by passing the dough through a potato ricer, often into a boiling broth.

Gnocchi, ravioli, strozzapreti, tagliatelle

Chickpea and noodle soup, common on Christmas Eve

Piadina romagnola or simply piadina, traditionally piada ( Italian: [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 or testo in Romagnol), although nowadays flat pans or electric griddles are commonly used. The piadina has been added to the list of the prodotti agroalimentari tradizionali (PAT) of the Emilia-Romagna region.

Pizza[a] is an Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. The term pizza was first recorded in the year 997 AD, in a Latin manuscript from the southern Italian town of Gaeta, in Lazio, on the border with Campania. Raffaele Esposito is often credited for creating modern pizza in Naples. In 2009, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed dish. In 2017, the art of making Neapolitan pizza was added to UNESCO's list of intangible cultural heritage.

Thin veal cutlets in a sauce with lemon and capers

Strozzapreti 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. There are several legends to explain the name, primarily based on the anticlerical sentiment of the region. One is that gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves. Another explanation involves the azdora ('housewife' in the Romagna dialect), who "chokes" the dough strips to make the strozzapreti. The azdora would express rage (perhaps triggered by the misery and difficulties of her life) and curse the local clergy, resulting in a pasta that could choke a priest. A third states that wives would customarily make the pasta for churchmen as partial payment for land rents (in Romagna, the Catholic Church had extensive land properties rented to farmers), and their husbands would be angered enough by the venal priests eating their wives' food to wish the priests would choke as they stuffed their mouths with it. The name surely reflects the diffuse anticlericalism of the people of Romagna and Tuscany.

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk . During production, milk is usually acidified and either the enzymes of 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, 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 pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. 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 added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.

Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, and during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous. Honey bees stockpile honey in the hive. Within the hive is a structure made from wax called honeycomb. The honeycomb is made up of hundreds or thousands of hexagonal cells, into which the bees regurgitate honey for storage. Other honey-producing species of bee store the substance in different structures, such as the pots made of wax and resin used by the stingless bee.

Olive oil is a liquid fat obtained by pressing whole olives, the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin, and extracting the oil. It is commonly used in cooking for frying foods or as a salad dressing. It can also 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, together with wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC.

The olive, botanical name Olea europaea, meaning 'European olive', 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. It is the type species for its genus, Olea. The tree and its fruit give their name to the Oleaceae plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. 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 Middle Eastern and Mediterranean cuisines. Thousands 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 80% of all harvested olives are turned into oil, while about 20% are used as table olives.

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

Piadina romagnola or simply piadina, traditionally piada ( Italian: [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 or testo in Romagnol), although nowadays flat pans or electric griddles are commonly used. The piadina has been added to the list of the prodotti agroalimentari tradizionali (PAT) of the Emilia-Romagna region.

Polenta is an Italian dish of boiled cornmeal that was historically made from other grains. 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 both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine. It is often mistaken for the Slovene-Croatian food named žganci. Its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition.