The food and drink scene in Marino, South Australia, reflects the area's rich cultural heritage and proximity to Italy. The cuisine is heavily influenced by Italian cooking techniques and flavors, particularly from the Emilia-Romagna and Marche regions. This region's primary agricultural products include cheese, wine, and livestock, with cheesemaking being a significant economic activity.
When dining out in Marino, you can expect to find a variety of traditional Italian dishes such as tortellini, passatelli, veal Bolognese, and roasted rabbit with fennel (coniglio con finocchio). Local favorites also include a hearty bean and bacon soup (fagioli con le cotiche), chickpea and noodle soup with garlic and rosemary (pasta e ceci), and a baked pasta dish with smoked ham, beef, cheese, and a tomato sauce (nidi di rondine). For dessert, indulge in regional treats such as Torta Tre Monti, a layered wafer cake reminiscent of the Three Towers of San Marino, and Bustrengo, a traditional Christmas cake made with honey, nuts, and dried fruit.
In terms of drinks, Marino offers a wide selection of locally produced wines, including Brugneto and Tessano (cask-aged red wines) and Biancale and Roncale (still white wines). Additionally, you can sample unique liquors like Mistrà (aniseed-flavored), Tilus (truffle-flavored), and Tamir Shachar. When dining out, it is customary to leave a tip of approximately 10%, and table service is the norm in most restaurants, although some establishments offer self-service options.