A) Ricotta B) Mascarpone C) Mozzarella D) Cream cheese
A) Espresso B) Milk C) Fruit juice D) Tea
A) Marsala wine B) Whiskey C) Vodka D) Rum
A) Fruit slices B) Cocoa powder C) Powdered sugar D) Chopped nuts
A) Chewy B) Crunchy C) Soggy D) Soft
A) At room temperature B) Warm C) Chilled D) Frozen
A) Greece B) France C) Italy D) Spain
A) Take me away B) Wake me up C) Pick me up D) Lift me up
A) Late 1960s B) Early 1980s C) Early 1950s D) Mid-1970s
A) Luca Zaia and Ado Campeol B) Cosimo III and a Siena pastry chef C) Alba di Pillo and Roberto Linguanotto D) A Vetturino restaurant team
A) 1978 B) 1972 C) 1969 D) 1983
A) The Guardian, 1980 B) New York Times, 1975 C) Sydney Morning Herald, 1978 D) Le Monde, 1976
A) It was designed to improve digestion B) It was created to boost energy levels in athletes C) It was concocted by a 19th-century Treviso brothel madam for conjugal duties D) It was invented as a dessert for royalty
A) Lombardy B) Tuscany C) Sicily D) Friuli-Venezia Giulia
A) To seek European Union protected status certification based on original ingredients B) To introduce it to international markets C) To promote it as a national dish of Italy D) To create a new variant with strawberries
A) Zuppa inglese B) Panna cotta C) Sbatudin D) Tiramisù semi-frozen dessert by Vetturino restaurant
A) 1978 B) 1982 C) 1983 D) 1980
A) Triangular B) Rectangular C) Round D) Square
A) Tia Maria B) Malibu C) Kahlúa D) Dark rum
A) Espresso B) Cappuccino C) Egg-based creams such as zabaglione D) Latte
A) Chocolate B) Tea C) Water D) Milk
A) Brioche B) Panettone C) Ciabatta D) Focaccia
A) Ladyfingers (savoiardi) B) Amaretto C) Whipped cream D) Mascarpone
A) Triangular B) Round C) Oval D) Rectangular or square |