Pizzoccheri (buckwheat pasta from Valtellina)
- 1. Which region of Italy is known for Pizzoccheri?
A) Sicily
B) Lombardy
C) Veneto
D) Tuscany
- 2. What is the traditional vegetable often included in Pizzoccheri?
A) Zucchini
B) Spinach
C) Swiss chard
D) Tomatoes
- 3. What kind of fat is often used in Pizzoccheri recipes?
A) Lard
B) Butter
C) Olive oil
D) Coconut oil
- 4. What type of water is usually used to cook Pizzoccheri?
A) Unsalted water
B) Mineral water
C) Salted water
D) Flavored water
- 5. How is the buckwheat for Pizzoccheri typically milled?
A) Stone-ground
B) Quick-milled
C) Roller-milled
D) Sifted
- 6. What is the primary source of carbohydrates in Pizzoccheri?
A) Buckwheat pasta
B) Cheese
C) Butter
D) Vegetables
- 7. Which of the following describes the taste of Pizzoccheri?
A) Nutty
B) Bitter
C) Sweet
D) Spicy
- 8. In addition to Swiss chard, which other vegetable is commonly used?
A) Carrots
B) Leeks
C) Peas
D) Potatoes
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