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