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