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