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