A) A variety of dishes resembling a pizza B) Only traditional breakfast foods C) Traditional soup bases D) Strictly savory Italian pasta dishes
A) A cookie-like base B) A solid chocolate base C) A hard cornmeal base D) A flaky pastry base
A) In containing tomato sauce and cheese B) In being baked in a brick oven at high heat C) In having a flat round shape with a distinct base and topping D) In being served exclusively as a main course
A) Critics for having an unhealthy balance of ingredients B) Italian chefs for using too much garlic C) Agricultural boards for excessive flour usage D) The United Nations for lacking protein
A) High in salt and fat, and high in calories B) Balanced in nutrients and low in calories C) Low in sodium and high in vitamins D) Completely free of fats and sugars
A) 5,100 mg B) 7,200 mg C) 1,500 mg D) 3,400 mg
A) Flatbread topped with minced meat and onions B) Bread dough rolled tightly into a cylinder C) Pizza dough folded around a filling D) Phyllo dough layered with cheese and butter
A) Folded in a triangular shape B) Fried in oil instead of baked C) Layered like a multi-tier cake D) Rolled around a filling
A) Catalonia and neighboring regions B) Stone Town and Zanzibar C) Tuscany and Liguria D) Alsace and neighboring regions
A) Japan B) Canada C) Algeria D) Tanzania
A) Only sweet fruit versions B) Only plain dough versions C) Sweet and savory versions D) Only spicy meat versions
A) Ligurian and Tuscan B) Levantine and Armenian C) Catalan and Algerian D) Alsatian and Swiss
A) Steamed in bamboo baskets and sold in pairs B) Fried in a pan and sold in whole circles C) Baked in a brick oven, weighed and sold by the slice D) Rolled into tubes and sold frozen
A) Romagna region B) Alsace region C) Ligurian region D) Catalonia region
A) A flat leavened oven-baked Italian bread B) A sweet chocolate pastry C) A deep-fried pocket of pizza dough D) A thin Middle Eastern flatbread with minced meat
A) Pizza rossa B) Pizza bianca C) Macedonian pizza D) Turkish pizza
A) Levantine B) Stone Town C) Romagna D) Atlantic Canadian
A) Minced meat, tomatoes, and peppers B) Melted butter, garlic, cheese, and sometimes bacon C) Chopped meat and caraway seeds D) Cooked onions, anchovies, and olives
A) Japanese B) Swiss C) Armenian D) Georgian
A) Rolled into a long cylinder B) Shaped into a circle with braided edges C) Formed into a boat-like shape D) Stretched into an oval
A) Melted butter, garlic, and cheese B) Cooked onions, anchovies, and olives C) Sauce applied strictly after baking D) A mixture of seasoned minced meat and puréed roasted vegetables
A) Italian B) Georgian C) German D) Turkish
A) A fried calzone filled with beef and onions B) A multi-layer cake made of pizza dough C) A thin flatbread with minced meat and vegetables D) A cheese-filled bread, or a boat-shaped dough topped with cheese, butter and an egg
A) An Armenian flatbread B) A Japanese hotplate dish C) A Swiss tart D) A Turkish dish
A) A multi-layered round shape B) A boat-like shape C) An oval shape with braided edges D) A strict square shape
A) Japanese pizza B) Turkish pizza C) White pizza D) Macedonian pizza
A) A German onion tart with diced bacon B) A deep-fried Italian calzone C) A bagel with traditional pizza toppings D) A Middle Eastern flatbread topped with minced meat
A) The base resembles filo dough, and the meat is raw B) The base is thick leavened bread, and the meat is pure beef without vegetables C) The base is very thin, and the layer of meat often includes chopped vegetables D) The base is cookie-like, and the meat is sweet
A) A Swiss tart specialty B) A Levantine flatbread dish C) An Italian-American tomato pie D) A frozen snack product
A) A Georgian cheese boat B) A Jewish pizza dish C) An Armenian meat pie D) A Turkish flatbread
A) Macedonian pizza B) Japanese pizza C) White pizza D) Turkish pizza
A) In a multi-tier steamer B) On a hotplate C) In a brick oven D) In deep frying oil
A) Sweet rather than savory B) Thin rather than thick C) Fried rather than baked D) Rolled rather than folded
A) Macedonian pizza B) Turkish pizza C) White pizza D) Japanese pizza
A) A tart filled with caraway seeds and bacon B) A bread pie made from dough and meat C) A flat leavened bread with cooked onions D) A bagel with melted butter and garlic
A) Square-shaped with multiple layers B) Boat-shaped with an egg C) Circle-shaped with braided edges D) Oval-shaped with chopped meat on top of it
A) A Swiss dessert tart B) A thick German onion tart C) A Japanese hotplate snack D) A thin Italian flatbread
A) Alsace region B) Catalonia region C) Ligurian region D) Romagna historical region
A) It is a flatbread with sauce applied after baking B) It is a frozen snack product C) It is a pizza fried in oil D) It is a multi-layer pizza cake
A) An Italian pizza B) A Japanese okonomiyaki C) A Georgian khachapuri D) An Armenian semsek
A) Minced beef, onions, and an egg B) Minced meat and puréed roasted vegetables C) Cooked onions, anchovies, and olives D) Melted butter, garlic, cheese, and bacon
A) A bagel with toppings similar to that of traditional pizzas B) A multi-layer bread pie C) A pizza rolled into a tight cylinder D) A deep-fried bread dough pocket
A) A dessert pizza with a cookie base B) A sweet chocolate pizza C) A multiple-layer pizza D) A flatbread with sauce applied after baking
A) A fresh street food in Zanzibar B) A traditional Italian-American tomato pie C) A freshly baked Levantine flatbread D) A frozen snack product
A) A tomato pie of Italian-American origin B) A Swiss onion tart C) An Atlantic Canadian garlic bread D) A German caraway bread
A) A Japanese hotplate specialty B) A frozen American snack C) A Georgian boat-shaped dough D) A Levantine flatbread with toppings
A) A Swiss type of tart B) A Macedonian bread pie C) A Turkish meat pide D) An Italian thin flatbread
A) Stone Town, Zanzibar, Tanzania B) Alsace, France C) Romagna, Italy D) Catalonia, Spain
A) A dough much thinner than pizza dough, almost like filo dough B) A thick leavened bread dough C) A cookie-like sweet base D) A very thin flatbread base with sauce applied after baking
A) Cooked onions, anchovies, and olives B) Melted butter, garlic, and cheese C) Minced beef, onions, and an egg D) Seasoned minced meat and puréed roasted vegetables
A) A German onion tart B) An Italian tomato pie C) A Swiss cheese bread D) A Turkish flatbread
A) Cooked onions and olives B) Minced beef and an egg C) Diced bacon and caraway seeds D) Tomatoes and peppers
A) Darius the Great B) Peter Boizot C) Raffaele Esposito D) Gennaro Lombardi
A) 1999 B) 1984 C) 2009 D) 2017
A) $44 billion B) $76 billion C) $128 billion D) $12 billion
A) Pizzaiolo B) Barista C) Gelatier D) Panettieri
A) Byzantine Empire B) Roman Empire C) Achaemenid Empire D) Ottoman Empire
A) About 997 B) About 1905 C) About 1830 D) About 1750
A) Queen Isabella B) Queen Elizabeth C) Queen Victoria D) Queen Margherita
A) Pizzeria Brandi B) Totonno's C) Lombardi's D) PizzaExpress
A) Gennaro Lombardi B) Raffaele Esposito C) Peter Boizot D) Darius the Great
A) Aeneid Book III B) Codex diplomaticus Caietanus C) The Etymological Dictionary of the Italian Language D) The royal decree of Capodimonte
A) Lombardic bizzo meaning 'mouthful' B) Greek pissa meaning 'pitch' C) Greek pitta meaning 'round flat bread' D) Dialectal pinza meaning 'clamp'
A) Fermented pastry B) Mouthful C) Flat bread D) Clamp
A) 1900s B) 1950s C) 1930s D) 1880s
A) Columbian Exchange B) Byzantine expansion C) Industrial Revolution D) Silk Road trade
A) New York B) Naples C) Rome D) Gaeta
A) Mozzarella B) Lard C) Garlic D) Ricotta
A) Basil B) Spinach C) Olive oil D) Oregano
A) US$500 billion B) US$128 billion C) US$44 billion D) US$10 billion
A) 100,000 B) 76,000 C) 12,000 D) 500
A) About 25% B) About 5% C) About 50% D) About 11%
A) Gaeta B) Pompeii C) Naples D) Rome
A) Apulia B) Lazio C) Tuscany D) Calabria
A) Darius III B) Darius the Great C) Xerxes D) Cyrus the Great
A) Cassandra B) Margherita C) Dido D) Celaeno
A) PizzaExpress B) Verace Pizza C) Lombardi's D) Pizzeria Brandi
A) Over 500 B) Over 5,000 C) Exactly 12 D) Over 76,000
A) A restaurant menu from Naples B) A royal decree by the queen C) A notarial Latin document D) An epic poetry book
A) British Empire B) Byzantine Empire C) Roman Empire D) Ottoman Empire
A) πίσσα (pissa) B) πικτή (pikte) C) πήτεα (pḗtea) D) πIνIζI (pinza)
A) πIτIς (pitis) B) πικτή (pikte) C) πίσσα (pissa) D) πήτεα (pḗtea)
A) πίσσα (pissa) B) πήτεα (pḗtea) C) πικτή (pikte) D) πIνIζI (pinza)
A) pikte B) picta C) pinsere D) pudere
A) The Trojan refugees B) The Persian soldiers C) The Byzantine monks D) The invading Lombards
A) 1905 B) 997 C) 2009 D) 1889
A) Three B) Twelve C) Two D) One
A) 1905 B) 2009 C) 2017 D) 1984
A) Via delivery B) Pizzerias C) Mediterranean restaurants D) Steakhouses
A) Ancient Greek πικτή (pikte) B) Ancient Greek πίσσα (pissa) C) Lombardic bizzo D) Latin pinsere
A) EU TSG Registry B) The Aeneid C) Codex diplomaticus Caietanus D) Etymological Dictionary of the Italian Language
A) Book X B) Book I C) Book III D) Book VII
A) Book V B) Book XII C) Book III D) Book VII
A) 1889 B) 2009 C) 2023 D) 2017
A) London B) Gaeta C) New York City D) Naples
A) Greece B) United Kingdom C) United States D) Italy
A) Preserved ration B) Street food C) Fine dining dessert D) Breakfast cereal
A) Peel B) Paddle C) Flippers D) Spatula
A) Olive oil B) Flour C) Cornmeal D) Sugar
A) The crust becomes extra crispy and perfect B) The metal melts into the dough C) It takes too long to cook D) Too rapid heat transfer burns the crust |