San Marino's cuisine is heavily influenced by its Italian surroundings, particularly the regions of Emilia-Romagna and Marche. It features a variety of pasta dishes, often accompanied by rich sauces and local cheeses. Traditional dishes include "nidi di rondine," a baked pasta dish with ham, beef, and cheese, and "torta tre monti," a layered wafer cake with chocolate and hazelnut cream. The cuisine also emphasizes the use of fresh, local ingredients, including meats, vegetables, and herbs, reflecting the country's agricultural heritage. San Marino's wines, such as the red Sangiovese and the white Biancale, complement its culinary offerings.