A) Only traditional breakfast foods B) Traditional soup bases C) Strictly savory Italian pasta dishes D) A variety of dishes resembling a pizza
A) A cookie-like base B) A hard cornmeal base C) A solid chocolate base D) A flaky pastry base
A) In being served exclusively as a main course B) In being baked in a brick oven at high heat C) In containing tomato sauce and cheese D) In having a flat round shape with a distinct base and topping
A) The United Nations for lacking protein B) Agricultural boards for excessive flour usage C) Critics for having an unhealthy balance of ingredients D) Italian chefs for using too much garlic
A) High in salt and fat, and high in calories B) Balanced in nutrients and low in calories C) Low in sodium and high in vitamins D) Completely free of fats and sugars
A) 5,100 mg B) 1,500 mg C) 3,400 mg D) 7,200 mg
A) Flatbread topped with minced meat and onions B) Bread dough rolled tightly into a cylinder C) Phyllo dough layered with cheese and butter D) Pizza dough folded around a filling
A) Folded in a triangular shape B) Rolled around a filling C) Layered like a multi-tier cake D) Fried in oil instead of baked
A) Alsace and neighboring regions B) Catalonia and neighboring regions C) Tuscany and Liguria D) Stone Town and Zanzibar
A) Tanzania B) Algeria C) Japan D) Canada
A) Only plain dough versions B) Sweet and savory versions C) Only spicy meat versions D) Only sweet fruit versions
A) Catalan and Algerian B) Levantine and Armenian C) Alsatian and Swiss D) Ligurian and Tuscan
A) Fried in a pan and sold in whole circles B) Baked in a brick oven, weighed and sold by the slice C) Steamed in bamboo baskets and sold in pairs D) Rolled into tubes and sold frozen
A) Alsace region B) Catalonia region C) Romagna region D) Ligurian region
A) A deep-fried pocket of pizza dough B) A sweet chocolate pastry C) A thin Middle Eastern flatbread with minced meat D) A flat leavened oven-baked Italian bread
A) Pizza rossa B) Pizza bianca C) Macedonian pizza D) Turkish pizza
A) Stone Town B) Levantine C) Atlantic Canadian D) Romagna
A) Chopped meat and caraway seeds B) Minced meat, tomatoes, and peppers C) Cooked onions, anchovies, and olives D) Melted butter, garlic, cheese, and sometimes bacon
A) Armenian B) Georgian C) Swiss D) Japanese
A) Shaped into a circle with braided edges B) Rolled into a long cylinder C) Formed into a boat-like shape D) Stretched into an oval
A) Sauce applied strictly after baking B) Melted butter, garlic, and cheese C) A mixture of seasoned minced meat and puréed roasted vegetables D) Cooked onions, anchovies, and olives
A) Turkish B) Italian C) German D) Georgian
A) A thin flatbread with minced meat and vegetables B) A fried calzone filled with beef and onions C) A cheese-filled bread, or a boat-shaped dough topped with cheese, butter and an egg D) A multi-layer cake made of pizza dough
A) A Swiss tart B) A Turkish dish C) A Japanese hotplate dish D) An Armenian flatbread
A) A strict square shape B) An oval shape with braided edges C) A boat-like shape D) A multi-layered round shape
A) Japanese pizza B) Turkish pizza C) White pizza D) Macedonian pizza
A) A deep-fried Italian calzone B) A Middle Eastern flatbread topped with minced meat C) A bagel with traditional pizza toppings D) A German onion tart with diced bacon
A) The base is cookie-like, and the meat is sweet B) The base resembles filo dough, and the meat is raw C) The base is thick leavened bread, and the meat is pure beef without vegetables D) The base is very thin, and the layer of meat often includes chopped vegetables
A) An Italian-American tomato pie B) A Swiss tart specialty C) A frozen snack product D) A Levantine flatbread dish
A) An Armenian meat pie B) A Turkish flatbread C) A Georgian cheese boat D) A Jewish pizza dish
A) White pizza B) Turkish pizza C) Macedonian pizza D) Japanese pizza
A) In a brick oven B) In a multi-tier steamer C) On a hotplate D) In deep frying oil
A) Sweet rather than savory B) Rolled rather than folded C) Thin rather than thick D) Fried rather than baked
A) White pizza B) Macedonian pizza C) Japanese pizza D) Turkish pizza
A) A bread pie made from dough and meat B) A tart filled with caraway seeds and bacon C) A bagel with melted butter and garlic D) A flat leavened bread with cooked onions
A) Circle-shaped with braided edges B) Square-shaped with multiple layers C) Boat-shaped with an egg D) Oval-shaped with chopped meat on top of it
A) A Japanese hotplate snack B) A thin Italian flatbread C) A thick German onion tart D) A Swiss dessert tart
A) Alsace region B) Catalonia region C) Romagna historical region D) Ligurian region
A) It is a frozen snack product B) It is a multi-layer pizza cake C) It is a pizza fried in oil D) It is a flatbread with sauce applied after baking
A) An Armenian semsek B) A Georgian khachapuri C) An Italian pizza D) A Japanese okonomiyaki
A) Minced meat and puréed roasted vegetables B) Cooked onions, anchovies, and olives C) Melted butter, garlic, cheese, and bacon D) Minced beef, onions, and an egg
A) A pizza rolled into a tight cylinder B) A deep-fried bread dough pocket C) A bagel with toppings similar to that of traditional pizzas D) A multi-layer bread pie
A) A multiple-layer pizza B) A sweet chocolate pizza C) A dessert pizza with a cookie base D) A flatbread with sauce applied after baking
A) A freshly baked Levantine flatbread B) A fresh street food in Zanzibar C) A traditional Italian-American tomato pie D) A frozen snack product
A) A tomato pie of Italian-American origin B) A German caraway bread C) An Atlantic Canadian garlic bread D) A Swiss onion tart
A) A Japanese hotplate specialty B) A Georgian boat-shaped dough C) A frozen American snack D) A Levantine flatbread with toppings
A) A Macedonian bread pie B) A Swiss type of tart C) An Italian thin flatbread D) A Turkish meat pide
A) Stone Town, Zanzibar, Tanzania B) Romagna, Italy C) Catalonia, Spain D) Alsace, France
A) A dough much thinner than pizza dough, almost like filo dough B) A cookie-like sweet base C) A very thin flatbread base with sauce applied after baking D) A thick leavened bread dough
A) Minced beef, onions, and an egg B) Melted butter, garlic, and cheese C) Cooked onions, anchovies, and olives D) Seasoned minced meat and puréed roasted vegetables
A) A Turkish flatbread B) An Italian tomato pie C) A German onion tart D) A Swiss cheese bread
A) Cooked onions and olives B) Minced beef and an egg C) Diced bacon and caraway seeds D) Tomatoes and peppers
A) Peter Boizot B) Gennaro Lombardi C) Raffaele Esposito D) Darius the Great
A) 1999 B) 2017 C) 1984 D) 2009
A) $76 billion B) $128 billion C) $44 billion D) $12 billion
A) Gelatier B) Pizzaiolo C) Panettieri D) Barista
A) Achaemenid Empire B) Byzantine Empire C) Roman Empire D) Ottoman Empire
A) About 1830 B) About 1905 C) About 1750 D) About 997
A) Queen Victoria B) Queen Elizabeth C) Queen Margherita D) Queen Isabella
A) PizzaExpress B) Totonno's C) Lombardi's D) Pizzeria Brandi
A) Darius the Great B) Raffaele Esposito C) Peter Boizot D) Gennaro Lombardi
A) Aeneid Book III B) The Etymological Dictionary of the Italian Language C) The royal decree of Capodimonte D) Codex diplomaticus Caietanus
A) Dialectal pinza meaning 'clamp' B) Greek pitta meaning 'round flat bread' C) Lombardic bizzo meaning 'mouthful' D) Greek pissa meaning 'pitch'
A) Mouthful B) Clamp C) Fermented pastry D) Flat bread
A) 1950s B) 1880s C) 1930s D) 1900s
A) Silk Road trade B) Byzantine expansion C) Columbian Exchange D) Industrial Revolution
A) Naples B) New York C) Gaeta D) Rome
A) Garlic B) Lard C) Ricotta D) Mozzarella
A) Basil B) Spinach C) Oregano D) Olive oil
A) US$44 billion B) US$128 billion C) US$10 billion D) US$500 billion
A) 100,000 B) 76,000 C) 500 D) 12,000
A) About 50% B) About 25% C) About 11% D) About 5%
A) Gaeta B) Naples C) Pompeii D) Rome
A) Tuscany B) Calabria C) Apulia D) Lazio
A) Cyrus the Great B) Darius the Great C) Darius III D) Xerxes
A) Margherita B) Dido C) Cassandra D) Celaeno
A) PizzaExpress B) Verace Pizza C) Pizzeria Brandi D) Lombardi's
A) Exactly 12 B) Over 76,000 C) Over 500 D) Over 5,000
A) A restaurant menu from Naples B) An epic poetry book C) A royal decree by the queen D) A notarial Latin document
A) Ottoman Empire B) Roman Empire C) British Empire D) Byzantine Empire
A) πIνIζI (pinza) B) πίσσα (pissa) C) πήτεα (pḗtea) D) πικτή (pikte)
A) πίσσα (pissa) B) πIτIς (pitis) C) πικτή (pikte) D) πήτεα (pḗtea)
A) πIνIζI (pinza) B) πήτεα (pḗtea) C) πικτή (pikte) D) πίσσα (pissa)
A) picta B) pudere C) pinsere D) pikte
A) The invading Lombards B) The Byzantine monks C) The Persian soldiers D) The Trojan refugees
A) 997 B) 1905 C) 2009 D) 1889
A) Three B) Twelve C) Two D) One
A) 2009 B) 1984 C) 2017 D) 1905
A) Mediterranean restaurants B) Via delivery C) Steakhouses D) Pizzerias
A) Latin pinsere B) Ancient Greek πίσσα (pissa) C) Ancient Greek πικτή (pikte) D) Lombardic bizzo
A) Etymological Dictionary of the Italian Language B) Codex diplomaticus Caietanus C) The Aeneid D) EU TSG Registry
A) Book I B) Book X C) Book III D) Book VII
A) Book III B) Book XII C) Book VII D) Book V
A) 2009 B) 2017 C) 2023 D) 1889
A) Naples B) New York City C) London D) Gaeta
A) United States B) Greece C) United Kingdom D) Italy
A) Preserved ration B) Fine dining dessert C) Breakfast cereal D) Street food
A) Flippers B) Peel C) Paddle D) Spatula
A) Flour B) Sugar C) Cornmeal D) Olive oil
A) It takes too long to cook B) Too rapid heat transfer burns the crust C) The metal melts into the dough D) The crust becomes extra crispy and perfect |