Sammarinese cuisine

[3] San Marino participated in The Exposition Universelle of 1889, a world's fair held in Paris, France, with three exhibits of oils and cheese.

[4] Local savoury dishes include fagioli con le cotiche, a Christmas bean and bacon soup; pasta e ceci, a chickpea and noodle soup with garlic and rosemary; nidi di rondine, a baked pasta dish with smoked ham, beef, cheese, and a tomato sauce; and roast rabbit with fennel.

[5] There is a dish found mostly in Borgo Maggiore called piada, which consists of flatbread with various fillings and is somewhat similar to the piadina from Emilia-Romagna.

Sweets include a cake known as Torta Tre Monti, based on the Three Towers of San Marino[1][2] and similar to a layered wafer cake covered in chocolate; Torta Titano, a layered dessert made with biscuit, hazelnuts, chocolate, cream and coffee, also inspired by San Marino's central mountain, Monte Titano; bustrengo, a traditional Christmas cake made with honey, nuts and dried fruit;[1][7] Verretta, a dessert made of hazelnuts, praline and chocolate wafers; Cacciatello, a dessert made with milk, sugar and eggs, similar to crème caramel; and zuppa di ciliegie, cherries stewed in sweetened red wine and served on white bread.

[10] Its liqueurs include the aniseed-flavoured Mistrà, the truffle-flavoured Tilus and the herbal Tamir Shachar.