A) Rome B) Chicago C) London D) New York
A) The 1970s B) The 1940s C) The 1990s D) The 1950s
A) Bacon B) Guanciale C) Ham D) Pancetta affumicata
A) Mozzarella B) Ricotta C) Pecorino romano D) Gorgonzola
A) Due to the saltiness of the cured meat and hard cheese B) To preserve the texture of the eggs C) To balance the sweetness of the cream D) To prevent the pasta from sticking
A) To satisfy new health regulations regarding raw eggs B) To make the dish easier to prepare for home cooks C) To reduce the calorie count of the dish D) To fit the idyllic Italian stereotype of the rustic kitchen
A) Over high heat in a frying pan B) Away from direct heat C) Directly on a stovetop burner D) Inside a preheated oven
A) Sausage B) Chicken C) Bacon D) Beef
A) Eggplant B) Tomatoes C) Spinach D) Mushrooms
A) It enhances the saltiness of the dish B) It is required for authentic flavor C) It reduces the cooking time significantly D) It makes the dish more stable
A) Whole wheat stuffed pasta B) Dried durum wheat pasta C) Fresh egg pasta D) Gluten-free rice pasta
A) Eggs B) Garlic C) Cheese D) Black pepper
A) With extra egg yolks and flour B) With gelatin and butter C) With pureed vegetables D) With cream and sometimes food starch
A) La Cucina Italiana B) Pecorino Romano C) Cesari D) Alberto Grandi
A) Stuffed ravioli B) Long, thin spaghetti C) Flat lasagna sheets D) Tubular pasta
A) 1939 B) 1839 C) 1945 D) 1944
A) Florence B) Rome C) Milan D) Naples
A) During the 1800s B) In the early 1930s C) Before 1939 D) After 1944
A) Luca Carboni B) Gillian Riley C) Eleonora Cozzella D) Renato Gualandi
A) Luca Cesari B) Renato Gualandi C) Alan Davidson D) Eleonora Cozzella
A) Bacon B) Cheese C) Egg yolks D) Cream
A) Spaghetti breakfast B) Pasta alla gricia C) Carbonara romana D) Cacio e uova
A) Sicily B) Lombardy C) Tuscany D) Lazio
A) 19th century B) 20th century C) 17th century D) 18th century
A) The Italian Kitchen B) Roman Delights C) La cucina romana D) Pasta Classics
A) Egg sellers B) Spice merchants C) Charcoal burners D) Pasta makers
A) 1965 B) 1950 C) 1920 D) 1939
A) Corriere della Sera B) Il Messaggero C) La Stampa D) La Repubblica
A) Pork loin B) Pork shoulder C) Pork belly D) Pork jowl
A) Risorgimento B) Carbonari C) Trastevere D) Lazio Union
A) Tagliatelle or linguine B) Bucatini or rigatoni C) Lasagna or ravioli D) Orzo or macaroni |