A) Mid-1970s B) Early 1950s C) Mid-2000s D) Late 1990s
A) 1960s B) 1980s C) 2010s D) 1970s
A) Empanada shops B) Pasta restaurants C) Steak houses D) Bakery cafes
A) BA Pizza Race B) Corrientes Pizza Run C) Muza 5K D) Mozzarella Marathon
A) Avenida Corrientes B) Avenida 9 de Julio C) Calle Florida D) Avenida Santa Fe
A) Pizza a la piedra B) Thin crust pizza C) Neapolitan pizza D) Pizza de molde
A) 2015 B) 2011 C) 2010 D) 2012
A) By the slice B) As a buffet C) In boxes D) By the whole pie
A) Meet the pizza chefs B) Run a 5 kilometer race C) Create a ranking of prices D) Vote for the best pizza
A) Losing customers to international food B) Replacing steakhouses entirely C) Mounting a strong challenge for popularity D) Declining in popularity
A) The Industrial Revolution B) The global oil crisis C) The Great Depression D) The rise of the digital age
A) Import substitution industrialization B) Hyper-globalization C) Free trade agreements D) Export-led growth
A) The provinces B) Other countries C) Coastal islands D) Rural mountain outposts
A) The 1930s B) The 1980s C) The 1950s D) The 1920s
A) Güerrín B) The Roman Oven C) Don Pepe's D) Pizza Express
A) Fainá B) Tortillas C) Churros D) Empanadas
A) Cleto Minocchio B) Luis J. Medrano C) Carlos Spriano D) Ignacio Xurxo
A) Anuario Kraft B) Trade and Industry Annual C) The National Gastronomic Review D) The Buenos Aires Ledger
A) 11 B) 22 C) 5 D) 45
A) Cleto Minocchio B) Carlos Spriano C) Ignacio Xurxo D) Luis J. Medrano
A) 45 B) 11 C) 30 D) 60
A) Las Cuartetas B) Banchero C) Güerrín D) La Americana
A) 1934 B) 1931 C) 1940 D) 1938
A) Carlos Spriano B) Luis J. Medrano C) Cleto Minocchio D) Ignacio Xurxo
A) Pasta B) Medialunas C) Empanadas D) Sandwiches
A) The factory manager B) The food critic C) The former employee D) The politician
A) Rosario B) Buenos Aires C) Cordoba D) La Boca
A) Late 19th century B) Mid-1970s C) Early 20th century D) 1930s
A) Chickpea flour B) Wheat flour C) Corn meal D) Potato starch
A) It is cooked in a pan B) It uses a stone mold C) It is a secret family recipe D) It is molded by hand
A) Anchovies and hearts of palm B) Ham and roasted bell peppers C) Longaniza and cheese D) Cheese, tomatoes, garlic, oregano, and green olives
A) Exactly 5 cm B) Less than 1 cm C) At least 2 cm D) Around 0.5 cm
A) Subtle and creamy B) Chewy and dense C) Spongy and thick D) Crunchy and dry
A) Slices of longaniza B) Chopped hard-boiled egg C) Roasted bell peppers D) Hearts of palm
A) Italy B) Uruguay C) United States D) Argentina
A) It burns quickly due to high heat B) It is added only after the pizza is baked C) It stays soft on top without melting D) It bubbles and crisps at the bottom of the pan
A) Provolone B) Queso cuartirolo C) Parmesan D) Mozzarella
A) Juan Banchero B) Oscar Vianini C) Jorge D'Agostini D) Agustín Banchero
A) To create a snack for soccer fans B) To improve his father's dry fugassa C) To use up leftover cheese D) To compete with other local pizzerias
A) Pizza al molde B) Thin crust C) Focaccia style D) Media masa
A) Jorge D'Agostini B) Juan Banchero C) Agustín Banchero D) Oscar Vianini
A) Soccer field or stadium B) Metal container C) Street market D) Cooking pan
A) Buenos Aires city B) Genoa C) Naples D) Adrogué
A) Santo Battifora B) Banchero C) Ti Amo D) Eléctrica
A) Spanish immigrants B) Italian immigrants C) German immigrants D) French immigrants
A) 5 million B) 1 million C) 500,000 D) 3 million
A) Marcos Arredondo B) Pellegrino Artusi C) Francisco Figueredo D) Horacio Julio Spinetto
A) Agustín Banchero B) Nicola Vaccarezza C) Antonio Piccardo D) Santo Battifora
A) Baker B) Historian C) Store owner D) Journalist
A) 1914 B) 1893 C) 1882 D) 1920 |