A) Mozzarella B) Cream cheese C) Ricotta D) Mascarpone
A) Fruit juice B) Tea C) Espresso D) Milk
A) Whiskey B) Marsala wine C) Rum D) Vodka
A) Fruit slices B) Cocoa powder C) Powdered sugar D) Chopped nuts
A) Soggy B) Crunchy C) Chewy D) Soft
A) Frozen B) Warm C) At room temperature D) Chilled
A) France B) Italy C) Greece D) Spain
A) Lift me up B) Take me away C) Wake me up D) Pick me up
A) Mid-1970s B) Early 1950s C) Late 1960s D) Early 1980s
A) Luca Zaia and Ado Campeol B) A Vetturino restaurant team C) Cosimo III and a Siena pastry chef D) Alba di Pillo and Roberto Linguanotto
A) 1969 B) 1978 C) 1972 D) 1983
A) New York Times, 1975 B) The Guardian, 1980 C) Sydney Morning Herald, 1978 D) Le Monde, 1976
A) It was concocted by a 19th-century Treviso brothel madam for conjugal duties B) It was created to boost energy levels in athletes C) It was designed to improve digestion D) It was invented as a dessert for royalty
A) Tuscany B) Friuli-Venezia Giulia C) Lombardy D) Sicily
A) To introduce it to international markets B) To create a new variant with strawberries C) To promote it as a national dish of Italy D) To seek European Union protected status certification based on original ingredients
A) Zuppa inglese B) Sbatudin C) Tiramisù semi-frozen dessert by Vetturino restaurant D) Panna cotta
A) 1980 B) 1982 C) 1978 D) 1983
A) Rectangular B) Square C) Triangular D) Round
A) Tia Maria B) Kahlúa C) Dark rum D) Malibu
A) Egg-based creams such as zabaglione B) Cappuccino C) Espresso D) Latte
A) Water B) Milk C) Tea D) Chocolate
A) Brioche B) Focaccia C) Ciabatta D) Panettone
A) Whipped cream B) Ladyfingers (savoiardi) C) Mascarpone D) Amaretto
A) Rectangular or square B) Triangular C) Round D) Oval |