The cuisine of San Marino is influenced by the Mediterranean and Italian traditions, but it also has its own typical dishes. Some of the most popular Sammarinese foods are:
Fagioli con le cotiche: a bean and bacon soup that is usually eaten at Christmas.
Pasta e ceci: a chickpea and noodle soup flavored with garlic and rosemary.
Nidi di rondine: a baked pasta dish with smoked ham, beef, cheese, and tomato sauce. The name means “swallow’s nest” because of the shape of the pasta rolls.
Roast rabbit with fennel: a meat dish that is often served with polenta, a cornmeal porridge.
Erbazzone: a spinach pie with cheese and onions.
Torta Tre Monti: a layered wafer cake covered in chocolate that is inspired by the Three Towers of San Marino, the country’s symbol.
Verretta: a chocolate wafer cake with hazelnut and cocoa cream filling.
The name comes from the crossbowmen’s arrows used in historical tournaments. Bustrengo: a fruit cake with honey, nuts, and dried fruit that is also a Christmas specialty.
San Marino also produces various wines, cheeses, and liqueurs, such as the aniseed-flavored Mistrà and the truffle-flavored Tilus.
San Marino is a tiny country landlocked by Italy. At only 23.6 square miles, San Marino is the fifth smallest country in the world, only larger than Vatican City, Monaco, Nauru and Tuvalu. Traditional wines of the Republic following the tradition of italian Romagna: red wine“sangiovese”, white wines “albana”, “biancale” and “moscato”. There are also liqueurs such as Tilus , ade with truffle and Duke of Guelph herbal liqueur. San Marino also produces extra virgin olive oil and honey: wildflower, acacia, chestnut, honeydew.
Local savoury dishes include fagioli con le cotiche, a Christmas bean and bacon soup; pasta e ceci, a chickpea and noodle soup with garlic and rosemary; nidi di rondine, a baked pasta dish with smoked ham, beef, cheese, and a tomato sauce; and roast rabbit with fennel.
What has definitely been since ancient times is the passion for the “piadina”, a flat thin bread that still accompanies any type of food, from simple herb, cheese, to the finest foods meat.
Fagioli con le cotiche: a bean and bacon soup that is usually eaten at Christmas.
Pasta e ceci: a chickpea and noodle soup flavored with garlic and rosemary.
Nidi di rondine: a baked pasta dish with smoked ham, beef, cheese, and tomato sauce. The name means “swallow’s nest” because of the shape of the pasta rolls.
Roast rabbit with fennel: a meat dish that is often served with polenta, a cornmeal porridge.
Erbazzone: a spinach pie with cheese and onions.
Torta Tre Monti: a layered wafer cake covered in chocolate that is inspired by the Three Towers of San Marino, the country’s symbol.
Verretta: a chocolate wafer cake with hazelnut and cocoa cream filling.
The name comes from the crossbowmen’s arrows used in historical tournaments. Bustrengo: a fruit cake with honey, nuts, and dried fruit that is also a Christmas specialty.
San Marino also produces various wines, cheeses, and liqueurs, such as the aniseed-flavored Mistrà and the truffle-flavored Tilus.
San Marino is a tiny country landlocked by Italy. At only 23.6 square miles, San Marino is the fifth smallest country in the world, only larger than Vatican City, Monaco, Nauru and Tuvalu. Traditional wines of the Republic following the tradition of italian Romagna: red wine“sangiovese”, white wines “albana”, “biancale” and “moscato”. There are also liqueurs such as Tilus , ade with truffle and Duke of Guelph herbal liqueur. San Marino also produces extra virgin olive oil and honey: wildflower, acacia, chestnut, honeydew.
Local savoury dishes include fagioli con le cotiche, a Christmas bean and bacon soup; pasta e ceci, a chickpea and noodle soup with garlic and rosemary; nidi di rondine, a baked pasta dish with smoked ham, beef, cheese, and a tomato sauce; and roast rabbit with fennel.
What has definitely been since ancient times is the passion for the “piadina”, a flat thin bread that still accompanies any type of food, from simple herb, cheese, to the finest foods meat.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
SAN-MARINO
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