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Bucatini all’Amatriciana (guanciale and tomato sauce) - Test
Contributed by: Pratt
  • 1. What is guanciale made from?
A) Chicken breast
B) Beef
C) Pork belly
D) Pork cheek
  • 2. Which region of Italy is Bucatini all’Amatriciana traditionally from?
A) Sicilia
B) Campania
C) Toscana
D) Lazio
  • 3. What is Bucatini?
A) A type of rice
B) A small round pasta
C) A thick spaghetti-like pasta with a hole
D) A thin flat pasta
  • 4. What is added to the dish to balance its richness?
A) Cream
B) Sugar
C) Acidity from tomatoes
D) Butter
  • 5. How long is Bucatini typically cooked?
A) Cooked only in sauce
B) Overcooked and mushy
C) Until al dente
D) Barely cooked
  • 6. What is typically served alongside Bucatini all’Amatriciana?
A) Grated Pecorino Romano
B) Cream
C) Parmesan cheese
D) Basil
  • 7. Is Bucatini all’Amatriciana typically a vegetarian dish?
A) Only with seafood
B) Yes, but can be made with meat
C) No
D) Yes, it is vegetarian
  • 8. What role does guanciale play in the dish?
A) Provides flavor and fat
B) Acts as a garnish
C) Is unnecessary
D) Is replaced with chicken
  • 9. What do Italians typically serve with pasta dishes like Bucatini all’Amatriciana?
A) Mashed potatoes
B) A simple salad
C) Dessert
D) Breadsticks
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