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