A) To cut B) To mix C) To roll D) To boil
A) Sicily and Calabria B) Tuscany and Lazio C) Veneto and Lombardy D) Emilia-Romagna and Marche
A) 12 mm B) 2 mm C) 10 mm D) 6 mm
A) Pesto sauce B) Bolognese sauce C) Alfredo sauce D) Carbonara sauce
A) Whole wheat pasta B) Egg pasta C) Gluten-free pasta D) Corn pasta
A) One egg to 50 grams of flour B) One egg to 100 grams of flour C) Two eggs to 100 grams of flour D) Three eggs to 200 grams of flour
A) Marco Polo B) Leonardo da Vinci C) Tommaso Garzoni D) Cristoforo di Messisbugo
A) The Italian National Archives B) The Uffizi Gallery C) The Vatican Museum D) Bologna chamber of commerce
A) 6 mm B) 4 mm C) 10 mm D) 8 mm
A) Glossy and soft B) Elastic and firm C) Smooth and thin D) Porous and rough
A) Chicken B) Beef C) Rabbit D) Veal
A) 10–11 mm B) 5–6 mm C) 6.5–7 mm D) 8–9 mm
A) Tommaso Garzoni B) Cristoforo di Messisbugo C) Dante Alighieri D) Niccolò Machiavelli
A) Rabbit sauce B) Briciole e noci C) Beef ragu D) Veal ragu
A) Spaghetti B) Penne C) Fusilli D) Fettuccine |