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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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