Italian Cuisine

Question 1

Lombardy Region

Answer 1

Capital: Milan - Northern, just below Switzerland
Famous foods: risotto, osso bucco
Staples: rice and polenta, butter and lard, meat, cheese

Question 2

Emilia-Romagna

Answer 2

Capital: Bologna - Northern
Famous foods: parmigiano reggiano, tortellini, bolognese sauce, balsamic vinegar of Modena, prosciutto di Parma
Signatures: cured meats, super-eggy pasta

Question 3

Tuscany Region

Answer 3

Capital: Florence - North/Mid
Famous foods: Pecorino cheese, steak alla fiorentina, chianti wine
Staples: ribollita, panzanella

Question 4

Lazio Region

Answer 4

Capital: Rome - West coast central
Famous foods: bruschetta, spaghetti alla carbonara, artichokes alla Roman, bucatini all amatriciana
Famous for fresh and dried pastas, artichokes and zucchini, porchetta

Question 5

Campania

Answer 5

Capital: Naples - South central
Famous foods: pizza, buffalo mozzarella, calzone, limoncello liqueur
Volcanic soil produces San Marzano tomatoes, eggplant, peppers, figs, lemons

Question 6

Where was the world’s first pizzeria?

Answer 6

Naples

Question 7

Sicily

Answer 7

Capital: Palermo - South island
Famous foods: caponata, veal Marsala
Claim they invented the meatball, called polpetti

Question 8

Caprese Salad

Answer 8

Ing: tomatoes, buffalo mozzarella, olive oil, basil, salt (opt: balsamic vinegar, pepper)
Origins: From campania region, island of Capri

Question 9

Cacciucco (Tuscan Seafood Stew)

Answer 9

Ing: 5 “bottom of the boat” fishes - octopus, squid, random fish, tomatoes, wine, garlic

Question 10

Bellini (cocktail)

Answer 10

Prosecco sparkling wine and peach puree or nectar.

Originated in Venice

Question 11

Arancini Veneziani (Venetian rice fritters)

Answer 11

Ing: meats, cheese, eggs, garlic, onion, wine, bread crumbs

Saffron-scented rice balls filled with ragu and laced with parmesan

Question 12

Soup Crasse (Cheese and Bread Soup)

Answer 12

Ing: stock, butter, breadsticks, taleggio cheese, onion

Northern Italian

Question 13

Gnocchi al Pesto (Potato dumplings with pesto)

Answer 13

Ing: potatoes, semolina flour, eggs, pesto

Popular first course, or primo piatto, in Liguria.

Question 14

Broccoli Strascinati (Broccoli with garlic and hot pepper)

Answer 14

Ing: broccoli, garlic, red chile flakes

Question 15

Osso Bucco (Braised veal shanks)

Answer 15

Ing: veal shanks braised w/ veggies, white wine, and broth.

Milanese specialty

Question 16

Pizza Margherita

Answer 16

Neapolitan pizza

Ing: san marzano tomatoes, mozzarella, basil

Question 17

Tuscan Bean Soup

Answer 17

Ing: cannellini beans, carrots, celery, onion, squash, kale, potato

Question 18

Cipolline in Agrodolce (Sweet and sour onions)

Answer 18

Beloved in rome.

Ing: onions, balsamic vinegar, raisins

Question 19

Pane guittiau (carta di musica) - music sheet bread

Answer 19

yeast free paper thin bread

Question 20

Ragu alla bolognese

Answer 20

Meat based sauce from Bologna.

Question 21

Finocchio al Forno (fennel baked in cream)

Answer 21

Ing: fennel, heavy cream, parm, butter

Question 22

Acciughe Sauce

Answer 22

sauce of anchovies flavored with garlic, oil, and parsley

Question 23

Aglio e olio Sauce

Answer 23

garlic, olive oil, and parsley

Question 24

Alfredo Sauce

Answer 24

butter, cream, and freshly grated cheese served with fettuccine

Question 25

Amatricana Sauce

Answer 25

sauce of tomatoes, bacon, onion, garlic, served with grated pecorino romano

Question 26

Bolognese Sauce

Answer 26

rich meat sauce flavored with chicken livers, wine, vegs, and nutmeg. Also called ragu in parts of Italy other than bologna

Question 27

Burro Sauce

Answer 27

butter and grated parm cheese

Question 28

Cacciatore Sauce

Answer 28

meat and vegetable sauce flavored with juniper

Question 29

Frutti di mare - Sauce

Answer 29

seafood sauce

Question 30

Funghi e piselli - Sauce

Answer 30

sauce of mushrooms, bacon, and fresh green peas

Question 31

Marinara Sauce

Answer 31

sauce of tomatoes, olive oil, garlic, basil

Question 32

Noci Sauce

Answer 32

pounded walnuts and pine nuts with oil, garlic, and chopped parsley

Question 33

Pesto Sauce

Answer 33

oil, grated cheese, pine nuts, basil, garlic

Question 34

Pomidoro Sauce

Answer 34

tomato sauce

Question 35

Romana Sauce

Answer 35

meat and chicken sauce with chopped mushrooms

Question 36

Tartufata Sauce

Answer 36

truffle sauce flavored with Marsala or white wine and garlic

Question 37

Umbria Sauce

Answer 37

sauce of pounded anchovies, oil, and garlic flavored with tomatoes and truffles

Question 38

Vongole Sauce

Answer 38

clam sauce with onions, tomatoes, olive oil, garlic

Question 39

Puttanesca Sauce “style of a prostitute”

Answer 39

An Italian neapolitan pasta dish invented in Bologna in the mid-20th century.
Ing: tomatoes, olive oil, anchovies, olives, capers, garlic

Question 40

Eggplant Caponata Recipe

Answer 40

"Sweet and Sour Eggplant"
olive oil
2 lb cubed eggplant
1 large yellow onion, chopped
1 rib celery, chopped
3 tbsp tomato paste, thinned w/ .25 cups water
1 cup crushed canned tomatoes
6 oz green olives
1/2 cup white wine vinegar
1/2 cup golden raisins
1/4 cup capers
3 tbsp sugar
2 tbsp grated unsweet chocolate
1/2 cup basil
2 tbsp pine nuts

Question 41

a la Florentine

Answer 41

refers to a recipe prepared in style of Italian Region Florence. It features a main ingredient (egg, meat, fish) served on a bed of spinach which has been cooked in butter, then topped with Mornay sauce and grated cheese, then browned under broiler.

Question 42

Mornay sauce

Answer 42

A classic cheese sauce made by enriching a standard bechamel sauce with gruyere and parm.
Ing: milk, butter, flour, onion, cloves, gruyere, parm

Question 43

Chicken marsala

Answer 43

Italian-american dish made from chicken, mushrooms, and Marsala wine.

Question 44

Piccata (style)

Answer 44

Means “sliced sauteed, and served in a sauce containing lemon, butter, and spices.

Question 45

Arrabbiata Sauce

Answer 45

A spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. Arrabbiata literally means “angry” in Italian; the name of the sauce refers to the spiciness of the chili peppers.
Usually served with Penne