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