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.
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.
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 Sierra-leone
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