San Marino in detail

Eating

For the most part, Sammarinese cuisine shares a similar culinary pedigree to Emilia-Romagna, but often with a local tweak: passatelli (pasta made with breadcrumbs, eggs and grated Parmesan cheese), strozzapreti (a twisty pasta) and bazana (fava beans with artichokes and chard) warrant seeking out. Stridoli, a leafy local herb, is often used to flavour pasta dishes.