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Gnocco Fritto (fried dough)
Contributed by: Pratt
  • 1. What is gnocco fritto traditionally made from?
A) Rice and milk
B) Flour and water
C) Potato and flour
D) Corn and water
  • 2. In which country is gnocco fritto a traditional dish?
A) Italy
B) France
C) Germany
D) Spain
  • 3. Which region of Italy is known for gnocco fritto?
A) Campania
B) Tuscany
C) Lazio
D) Emilia-Romagna
  • 4. What beverage is commonly enjoyed with gnocco fritto?
A) Coffee
B) Juice
C) Wine
D) Tea
  • 5. What is often paired with gnocco fritto in a platter?
A) Salami
B) Pasta
C) Vegetables
D) Rice
  • 6. What is the texture of the outside of gnocco fritto?
A) Rubbery
B) Soft
C) Soggy
D) Crispy
  • 7. During which meal is gnocco fritto usually enjoyed?
A) Lunch
B) Aperitivo
C) Dinner
D) Breakfast
  • 8. What is the primary characteristic of gnocco fritto?
A) It is light and airy
B) It is heavy and filling
C) It is sweet
D) It is spicy
  • 9. How long is gnocco fritto typically fried?
A) For 5 minutes
B) For 10 seconds
C) Until burnt
D) Until golden brown
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