Argentine pizza - Quiz
A) Late 1990s B) Mid-2000s C) Early 1950s D) Mid-1970s
A) 1980s B) 1960s C) 2010s D) 1970s
A) Steak houses B) Empanada shops C) Bakery cafes D) Pasta restaurants
A) Corrientes Pizza Run B) Mozzarella Marathon C) Muza 5K D) BA Pizza Race
A) Avenida Santa Fe B) Avenida Corrientes C) Calle Florida D) Avenida 9 de Julio
A) Pizza de molde B) Thin crust pizza C) Neapolitan pizza D) Pizza a la piedra
A) 2015 B) 2012 C) 2010 D) 2011
A) As a buffet B) By the slice C) In boxes D) By the whole pie
A) Vote for the best pizza B) Create a ranking of prices C) Meet the pizza chefs D) Run a 5 kilometer race
A) Replacing steakhouses entirely B) Losing customers to international food C) Mounting a strong challenge for popularity D) Declining in popularity
A) The rise of the digital age B) The global oil crisis C) The Industrial Revolution D) The Great Depression
A) Free trade agreements B) Hyper-globalization C) Import substitution industrialization D) Export-led growth
A) Rural mountain outposts B) Other countries C) The provinces D) Coastal islands
A) The 1920s B) The 1930s C) The 1980s D) The 1950s
A) Don Pepe's B) Pizza Express C) Güerrín D) The Roman Oven
A) Churros B) Tortillas C) Fainá D) Empanadas
A) Carlos Spriano B) Cleto Minocchio C) Luis J. Medrano D) Ignacio Xurxo
A) Trade and Industry Annual B) Anuario Kraft C) The National Gastronomic Review D) The Buenos Aires Ledger
A) 5 B) 22 C) 45 D) 11
A) Ignacio Xurxo B) Cleto Minocchio C) Luis J. Medrano D) Carlos Spriano
A) 45 B) 30 C) 11 D) 60
A) Güerrín B) Las Cuartetas C) Banchero D) La Americana
A) 1938 B) 1931 C) 1940 D) 1934
A) Ignacio Xurxo B) Luis J. Medrano C) Carlos Spriano D) Cleto Minocchio
A) Pasta B) Sandwiches C) Medialunas D) Empanadas
A) The food critic B) The former employee C) The politician D) The factory manager
A) Cordoba B) Buenos Aires C) Rosario D) La Boca
A) Mid-1970s B) 1930s C) Early 20th century D) Late 19th century
A) Potato starch B) Chickpea flour C) Corn meal D) Wheat flour
A) It is molded by hand B) It is cooked in a pan C) It uses a stone mold D) It is a secret family recipe
A) Anchovies and hearts of palm B) Cheese, tomatoes, garlic, oregano, and green olives C) Ham and roasted bell peppers D) Longaniza and cheese
A) Less than 1 cm B) At least 2 cm C) Exactly 5 cm D) Around 0.5 cm
A) Spongy and thick B) Crunchy and dry C) Chewy and dense D) Subtle and creamy
A) Hearts of palm B) Chopped hard-boiled egg C) Roasted bell peppers D) Slices of longaniza
A) Uruguay B) Italy C) Argentina D) United States
A) It is added only after the pizza is baked B) It bubbles and crisps at the bottom of the pan C) It burns quickly due to high heat D) It stays soft on top without melting
A) Queso cuartirolo B) Mozzarella C) Provolone D) Parmesan
A) Juan Banchero B) Agustín Banchero C) Oscar Vianini D) Jorge D'Agostini
A) To create a snack for soccer fans B) To use up leftover cheese C) To compete with other local pizzerias D) To improve his father's dry fugassa
A) Pizza al molde B) Media masa C) Focaccia style D) Thin crust
A) Oscar Vianini B) Juan Banchero C) Agustín Banchero D) Jorge D'Agostini
A) Soccer field or stadium B) Street market C) Cooking pan D) Metal container
A) Naples B) Genoa C) Buenos Aires city D) Adrogué
A) Ti Amo B) Santo Battifora C) Banchero D) Eléctrica
A) Spanish immigrants B) French immigrants C) German immigrants D) Italian immigrants
A) 500,000 B) 5 million C) 3 million D) 1 million
A) Francisco Figueredo B) Horacio Julio Spinetto C) Pellegrino Artusi D) Marcos Arredondo
A) Antonio Piccardo B) Nicola Vaccarezza C) Agustín Banchero D) Santo Battifora
A) Journalist B) Baker C) Historian D) Store owner
A) 1914 B) 1920 C) 1882 D) 1893 |
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