San Marino, so good

"Atuttogusto, wine and food guide, history and curiosities of the Republic of San Marino", is out and available for free to all those who wish to request it. 114 pages dedicated to the best things you can do and find in the shade of Mount Titano.

The reason behind this work is finely summarised in the introduction by Paolo Marchi, editor of this work, his profile and journey finely narrated by Brescian writer Camilla Baresani in the preface: «When, after two editions of Identità di Libertà, we were asked, at Identità Golose, to write a food guide to what’s best in San Marino, our first reaction was that of asking ourselves if we could ever let a camel pass through the eye of a needle. This, to be clear, is not because there’s no good food in the Republic of Titano […], but because until you don’t really know this State, a symbol of centennial freedom, it sounds impossible that 61 square kilometres could enclose so many choices. Instead, this is precisely the case. If we take the greatest part of our eight thousand towns in Italy, very few are comparable to San Marino. This is what we soon understood, especially those who were close to me in this work, namely journalist Cecilia Todeschini and photographers Francesca Brambilla and Serena Serrani».

This thesis is demonstrated in the following pages, made possible by the Marino’s Secretary of State for Industry, Crafts and Sales and the Secretary of State for Tourism of San Marino, a country which, on July 7th 2008, became a Unesco Human Heritage site.

The plot is developed along three itineraries. The first is, of course, focused on the History & Culture pair, since the Republic rests on 17 centuries of existence. The journey passes through castle, ancient manors, palaces and noble traditions and ends with the profiles and the recipes of the first taste characters in San Marino: Roman Guid of Cacao Il Ristorantino and his Tuna hamburger with avocado sauce and potato chips, the Alilab savoiardi by Jenny Moretti of Ali-Lab in Domagnano, the Marinated mora romagnola pork loin by Giovanni Fornaciari of Brasserie da Gianni, and the Cannelloni with buffalo milk ricotta, aubergines and giant prawns by Luigi Sartini, a pupil of Gualtiero Marchesi and a true authority in San Marino, in the kitchen of the Righi restaurant.

The two following itineraries follow the same scheme: Nature & Sport and Shopping & Food. The first shows the road to 5 main tracks, user-friendly distances you can cover in a few hours on foot among natural beauties, finishing perhaps with the Panzotti in tomato cream of the Parco Verde restaurant in Santa Mustiola. Or with the Apricot jam tart of Pasticceria Cristal in Fiorentino. The second itinerary gives a complete overview of the places in which you can buy food and more, from the San Marino Factory Outlet in Rovereta to Atlante in Dogana and Azzurro in Serravalle. This guide to Titano ends with some “Love nests” and addresses and practical info that summarise all you need to know on San Marino.

The guide is offered for free and upon request at the headquarters of the State Office for Tourism, in Contrada Omagnano 20 in San Marino, tel. +39.0549.885431, info@visitsanmarino.com.