Argentine pizza - Quiz
A) Late 1990s B) Mid-1970s C) Mid-2000s D) Early 1950s
A) 2010s B) 1970s C) 1980s D) 1960s
A) Steak houses B) Empanada shops C) Bakery cafes D) Pasta restaurants
A) Muza 5K B) BA Pizza Race C) Mozzarella Marathon D) Corrientes Pizza Run
A) Avenida 9 de Julio B) Avenida Santa Fe C) Avenida Corrientes D) Calle Florida
A) Pizza a la piedra B) Neapolitan pizza C) Thin crust pizza D) Pizza de molde
A) 2011 B) 2015 C) 2012 D) 2010
A) By the whole pie B) In boxes C) As a buffet D) By the slice
A) Run a 5 kilometer race B) Vote for the best pizza C) Meet the pizza chefs D) Create a ranking of prices
A) Losing customers to international food B) Replacing steakhouses entirely C) Declining in popularity D) Mounting a strong challenge for popularity
A) The Great Depression B) The global oil crisis C) The rise of the digital age D) The Industrial Revolution
A) Free trade agreements B) Import substitution industrialization C) Hyper-globalization D) Export-led growth
A) Other countries B) Coastal islands C) Rural mountain outposts D) The provinces
A) The 1920s B) The 1930s C) The 1980s D) The 1950s
A) Güerrín B) Don Pepe's C) The Roman Oven D) Pizza Express
A) Churros B) Fainá C) Empanadas D) Tortillas
A) Carlos Spriano B) Ignacio Xurxo C) Luis J. Medrano D) Cleto Minocchio
A) The National Gastronomic Review B) The Buenos Aires Ledger C) Anuario Kraft D) Trade and Industry Annual
A) 45 B) 5 C) 22 D) 11
A) Luis J. Medrano B) Ignacio Xurxo C) Carlos Spriano D) Cleto Minocchio
A) 30 B) 11 C) 60 D) 45
A) Güerrín B) Banchero C) La Americana D) Las Cuartetas
A) 1934 B) 1940 C) 1931 D) 1938
A) Luis J. Medrano B) Ignacio Xurxo C) Carlos Spriano D) Cleto Minocchio
A) Pasta B) Sandwiches C) Empanadas D) Medialunas
A) The politician B) The food critic C) The former employee D) The factory manager
A) Rosario B) Buenos Aires C) La Boca D) Cordoba
A) Late 19th century B) Early 20th century C) Mid-1970s D) 1930s
A) Wheat flour B) Chickpea flour C) Potato starch D) Corn meal
A) It uses a stone mold B) It is molded by hand C) It is a secret family recipe D) It is cooked in a pan
A) Ham and roasted bell peppers B) Cheese, tomatoes, garlic, oregano, and green olives C) Longaniza and cheese D) Anchovies and hearts of palm
A) Around 0.5 cm B) Less than 1 cm C) At least 2 cm D) Exactly 5 cm
A) Crunchy and dry B) Spongy and thick C) Subtle and creamy D) Chewy and dense
A) Slices of longaniza B) Chopped hard-boiled egg C) Hearts of palm D) Roasted bell peppers
A) Italy B) Argentina C) United States D) Uruguay
A) It is added only after the pizza is baked B) It burns quickly due to high heat C) It stays soft on top without melting D) It bubbles and crisps at the bottom of the pan
A) Parmesan B) Queso cuartirolo C) Mozzarella D) Provolone
A) Oscar Vianini B) Juan Banchero C) Agustín Banchero D) Jorge D'Agostini
A) To compete with other local pizzerias B) To improve his father's dry fugassa C) To create a snack for soccer fans D) To use up leftover cheese
A) Thin crust B) Focaccia style C) Pizza al molde D) Media masa
A) Oscar Vianini B) Juan Banchero C) Agustín Banchero D) Jorge D'Agostini
A) Soccer field or stadium B) Street market C) Metal container D) Cooking pan
A) Buenos Aires city B) Genoa C) Adrogué D) Naples
A) Santo Battifora B) Eléctrica C) Ti Amo D) Banchero
A) French immigrants B) German immigrants C) Spanish immigrants D) Italian immigrants
A) 3 million B) 5 million C) 500,000 D) 1 million
A) Marcos Arredondo B) Francisco Figueredo C) Horacio Julio Spinetto D) Pellegrino Artusi
A) Nicola Vaccarezza B) Agustín Banchero C) Antonio Piccardo D) Santo Battifora
A) Baker B) Journalist C) Historian D) Store owner
A) 1920 B) 1893 C) 1882 D) 1914 |
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