A FOOD TRADITION

Romagnan Cuisine

Romagnan cuisine is a shared tradition of the northeastern Apennines and Adriatic hinterland, with strong connections to San Marino through neighboring Rimini and inland Romagna. Its everyday foundation includes wheat flour, eggs, fresh cheeses, pork, beans, seasonal greens, olive oil, and, nearer the coast, Adriatic seafood. Characteristic methods include hand-rolling and shaping fresh pasta, cooking piadina on a hot griddle, slow braising, and roasting. Representative dishes include piadina with savory fillings, cappelletti in broth, and passatelli, a breadcrumb-and-cheese pasta traditionally served in broth. This is a cross-border regional tradition, not an exclusive national origin claim for San Marino.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.