Celtnet San Marino (Sammarinese) Recipes and Cookery, Home Page





Welcome to the Celtnet Recipes section for recipes from the Southern European country of San Marino. Here you will find all the recipes from San Marino on this site all gathered into one place. I have attempted to gather together here as many Sammarinese recipes as possible. The current collection represents one of the largest gatherings of Sammarinese recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to San Marino given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

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This page of Sammarinese recipes is brought to you by the Celtnet European Recipes Site:

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San Marino and its Cuisine

San Marino, officially Serenissima Repubblica di San Marino (The Most Serene Republic of San Marino) is a Parliamentary Republic that is a landlocked enclave, completely surrounded by Italy. The country's official language is Italian. The capital city is City of San Marino, whilst the largest city is Dogana. The state is named after its purported founder, St Martin. According to tradition, Saint Marinus left the island of Rab in present-day Croatia with his lifelong friend, Leo, and went to the city of Rimini as a mason. After the Diocletianic Persecution following his Christian sermons, he escaped to the nearby Monte Titano, where he built a small church and thus founded what is now the city and the state of San Marino. The official date of foundation of the Republic is the 3rd of September 301 CE. By the mid-fifth century, a community was formed; because of its relatively inaccessible location and its poverty, it has succeeded, with a few brief interruptions, in maintaining its independence. In 1631, its independence was recognized by the Papacy. The advance of Napoleon's army in 1797 presented a brief threat to the independence of San Marino, but the country was spared its liberty thanks to one of its Regents, Antonio Onofri, who managed to gain the respect and friendship of Napoleon. During the later phase of the Italian unification process in the nineteenth century, San Marino served as a refuge for numerous persons who were persecuted because of their opposition to the unification. In memory of this support, Giuseppe Garibaldi accepted the wish of San Marino not to be incorporated into the new Italian state.

During the First World War, as Italy declared war on Austria-Hungary on 23 May 1915, San Marino remained neutral and Italy adopted a hostile view of Sammarinese neutrality, suspecting that San Marino could harbor Austrian spies who could be given access to its new radiotelegraph station. Italy tried to forcibly establish a detachment of Carabinieri on its territory and then suspended any telephone connections with the Republic when it did not comply. From 1923 to 1943, San Marino was under the rule of the Sammarinese Fascist Party (PFS). During World War II, San Marino declared war on the United Kingdom on the 17th September 1940. San Marino also restored relations with Germany as it did not attend the 1919 Paris Peace Conference. This was done to avoid a repeat of the 1936 incident when San Marino denied a Turkish student entry because he was an enemy alien. San Marino is the world's smallest republic and became a member of the Council of Europe in 1988 and of the United Nations in 1992. It is not a member of the European Union.

Malta s a member of the United Nations (since 1964) and a member of the European Union (since 2004). Malta is also party to the Schengen Agreement (since 2007) and member of the eurozone (since 2008) it is also a member of the he Commonwealth of Nations.

As San Marino is a microstate completely landlocked by Italy, the cuisine of San Marino is strongly similar to the Italian cuisine, especially that of the adjoining Emilia-Romagna and Marche regions. However, although partly based on a typical Mediterranean diet, it also draws on a richer eclectic cuisine and has a number of its own unique dishes and products.


The alphabetical list of recipes from San Marino follows (limited to 100 recipes per page). There are 18 recipes in total:


Page 1 of 1



Bistecca di San Marino
(Steak San Marino)
     Origin: San Marino
Fagioli con le Cotiche
(Beans with Pork Rind)
     Origin: San Marino
Piadina
(San Marino Flatbread)
     Origin: San Marino
Bustrengo
     Origin: San Marino
Lasagne Verdi
     Origin: San Marino
Pollo Alla Cacciatora
(Sammarinese Chicken Cacciatore)
     Origin: San Marino
Ciambella
(Sammarinese Doughnuts)
     Origin: San Marino
Nidi di Rondine
(Swallows' Nests)
     Origin: San Marino
Ragu di Carne
     Origin: San Marino
Coniglio in Porchetta
(Rabbit Stuffed with Pork)
     Origin: San Marino
Passatelli in Brodo
(Passatelli in Broth)
     Origin: San Marino
Strozzapreti
(Penne Pasta with Cream and Bacon Sauce)
     Origin: San Marino
Crostata
(Sammarinese Marmalade Tart)
     Origin: San Marino
Pasta con Cece
(Pasta Soup with Chickpeas)
     Origin: San Marino
Tagliatelle con gli Stridoli
(Tagliatelle with Bladder Campion)
     Origin: San Marino
Faggioli con le Cotiche
(Barlotti Beans with Pork Rinds)
     Origin: San Marino
Pasta e Cece
(Pasta Soup with Chickpeas II)
     Origin: San Marino
Zuppa di Ciliege
(Stewed Cherries)
     Origin: San Marino

Page 1 of 1





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The image above shows the entire continent of Europe with Southern Europe picked out in red. According to the United Nations, Southern Europe is formed from fourten states: 1: Albania; 2: Andorra; 3: Bosnia and Herzegovina; 4: Croatia; 5: Greece; 6: Italy, 7: Macedonia, 8: Malta, 9: Montenegro, 10: Portugal, 11: San Marino, 12: Serbia, 13: Slovenia and 14: Spain (also included in this list is Turkey, its being a part of the European Continent and Cyprus, as a member of the European Union).

This list of Sammarinese recipes is brought to you by the One Milion People Campaign that aims to make a number of old and ancient recipe books available on the web. It you have a little time to spare, then pliease help support this site (all donations are made securely via PayPal):

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Cake Decorating Set - Take Cake Decorating Into Your Own Hands

By Byron Dyson | Published 2011-12-02 23:58:40 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Everything you want to know about cake decorating sets.

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information: 115

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

The Origins of Chutney

By gwydion | Published 2008-04-27 11:07:36 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.

How Does a Water Softener Work?

By Adrianna Noton | Published 2011-12-10 22:56:43 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

If you live in an area with higher than average levels of calcium and magnesium in the earth, your water will be hard. The solution to the hard water problem is a water softener. A water softener is a water station that is installed in your home to remove the minerals from the water before they reach your taps.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

Le Creuset Cookware

By gwydion | Published 2010-07-12 16:28:54 | 2010 Recipes and Cookery Articles |

Recipe Information: 114

Le Creuset, established in 1925, is one of France's most well know brands. Originating from a collaboration between a metal caster and an enameller, Le Creuset's enamelled cast iron cookware, particularly their cocottes (casseroles) are rightly famous and deserve a place in every serious cook's kitchen. Learn more about the company's history and product ranges here.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

Making the most of Cheese

By gwydion | Published 2008-10-28 11:34:33 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.


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