A) To boil B) To cut C) To roll D) To mix
A) Veneto and Lombardy B) Sicily and Calabria C) Emilia-Romagna and Marche D) Tuscany and Lazio
A) 10 mm B) 6 mm C) 12 mm D) 2 mm
A) Carbonara sauce B) Alfredo sauce C) Pesto sauce D) Bolognese sauce
A) Gluten-free pasta B) Whole wheat pasta C) Egg pasta D) Corn pasta
A) Two eggs to 100 grams of flour B) Three eggs to 200 grams of flour C) One egg to 50 grams of flour D) One egg to 100 grams of flour
A) Leonardo da Vinci B) Cristoforo di Messisbugo C) Marco Polo D) Tommaso Garzoni
A) The Uffizi Gallery B) Bologna chamber of commerce C) The Italian National Archives D) The Vatican Museum
A) 10 mm B) 4 mm C) 6 mm D) 8 mm
A) Porous and rough B) Smooth and thin C) Elastic and firm D) Glossy and soft
A) Rabbit B) Veal C) Beef D) Chicken
A) 10–11 mm B) 8–9 mm C) 5–6 mm D) 6.5–7 mm
A) Cristoforo di Messisbugo B) Niccolò Machiavelli C) Tommaso Garzoni D) Dante Alighieri
A) Beef ragu B) Briciole e noci C) Rabbit sauce D) Veal ragu
A) Fusilli B) Fettuccine C) Penne D) Spaghetti |