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