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Bucatini all’Amatriciana (guanciale and tomato sauce)
  • 1. What is guanciale made from?
A) Pork cheek
B) Pork belly
C) Beef
D) Chicken breast
  • 2. Which region of Italy is Bucatini all’Amatriciana traditionally from?
A) Lazio
B) Sicilia
C) Toscana
D) Campania
  • 3. What is Bucatini?
A) A thin flat pasta
B) A small round pasta
C) A type of rice
D) A thick spaghetti-like pasta with a hole
  • 4. What is added to the dish to balance its richness?
A) Sugar
B) Cream
C) Butter
D) Acidity from tomatoes
  • 5. How long is Bucatini typically cooked?
A) Barely cooked
B) Cooked only in sauce
C) Overcooked and mushy
D) Until al dente
  • 6. What is typically served alongside Bucatini all’Amatriciana?
A) Parmesan cheese
B) Basil
C) Cream
D) Grated Pecorino Romano
  • 7. Is Bucatini all’Amatriciana typically a vegetarian dish?
A) Only with seafood
B) Yes, it is vegetarian
C) Yes, but can be made with meat
D) No
  • 8. What role does guanciale play in the dish?
A) Is replaced with chicken
B) Provides flavor and fat
C) Acts as a garnish
D) Is unnecessary
  • 9. What do Italians typically serve with pasta dishes like Bucatini all’Amatriciana?
A) Breadsticks
B) Dessert
C) Mashed potatoes
D) A simple salad
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