Carbonara - Quiz
A) Chicago B) New York C) Rome D) London
A) The 1940s B) The 1970s C) The 1950s D) The 1990s
A) Ham B) Bacon C) Guanciale D) Pancetta affumicata
A) Ricotta B) Mozzarella C) Pecorino romano D) Gorgonzola
A) Due to the saltiness of the cured meat and hard cheese B) To balance the sweetness of the cream C) To preserve the texture of the eggs D) To prevent the pasta from sticking
A) To make the dish easier to prepare for home cooks B) To fit the idyllic Italian stereotype of the rustic kitchen C) To reduce the calorie count of the dish D) To satisfy new health regulations regarding raw eggs
A) Inside a preheated oven B) Directly on a stovetop burner C) Away from direct heat D) Over high heat in a frying pan
A) Beef B) Chicken C) Sausage D) Bacon
A) Mushrooms B) Eggplant C) Tomatoes D) Spinach
A) It reduces the cooking time significantly B) It enhances the saltiness of the dish C) It makes the dish more stable D) It is required for authentic flavor
A) Whole wheat stuffed pasta B) Dried durum wheat pasta C) Gluten-free rice pasta D) Fresh egg pasta
A) Cheese B) Eggs C) Black pepper D) Garlic
A) With gelatin and butter B) With extra egg yolks and flour C) With pureed vegetables D) With cream and sometimes food starch
A) Cesari B) Alberto Grandi C) Pecorino Romano D) La Cucina Italiana
A) Flat lasagna sheets B) Long, thin spaghetti C) Stuffed ravioli D) Tubular pasta
A) 1839 B) 1945 C) 1944 D) 1939
A) Milan B) Rome C) Naples D) Florence
A) Before 1939 B) After 1944 C) In the early 1930s D) During the 1800s
A) Luca Carboni B) Eleonora Cozzella C) Renato Gualandi D) Gillian Riley
A) Luca Cesari B) Eleonora Cozzella C) Renato Gualandi D) Alan Davidson
A) Cheese B) Bacon C) Cream D) Egg yolks
A) Pasta alla gricia B) Spaghetti breakfast C) Cacio e uova D) Carbonara romana
A) Tuscany B) Lazio C) Sicily D) Lombardy
A) 20th century B) 19th century C) 18th century D) 17th century
A) Roman Delights B) La cucina romana C) Pasta Classics D) The Italian Kitchen
A) Charcoal burners B) Egg sellers C) Spice merchants D) Pasta makers
A) 1939 B) 1965 C) 1920 D) 1950
A) Corriere della Sera B) Il Messaggero C) La Repubblica D) La Stampa
A) Pork shoulder B) Pork jowl C) Pork belly D) Pork loin
A) Lazio Union B) Risorgimento C) Trastevere D) Carbonari
A) Tagliatelle or linguine B) Lasagna or ravioli C) Orzo or macaroni D) Bucatini or rigatoni |
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