lessons and facts

Question 1

why do we flour meats before cooking

Answer 1

better texture; crispy outside with soft, tender, moist inside

Question 2

traditional italian pasta sauce based on guanciale, pecorino cheese and tomato

Answer 2

spaghetti all/Amatriciana

Question 3

what is Guanciale

Answer 3

italian cured meal from a pig’s jowl or cheeks

Question 4

what is pancetta

Answer 4

pig’s belly cured italian bacon; normally not smokes and presented in slice which includes lean and fatty parts

sometimes used as a substituted when guanciale is not available

Question 5

pecorino romano cheese

Answer 5

ageed cheese made from sheep’s milk, has sharp taste and is normally grated on top of traditional dishes

Question 6

where did all’amatriciana originate from

Answer 6

the town of amatrice (in mountainous province of rieti of lazio region

Question 7

pomdoro san marzano

Answer 7

variety of plum tomatoes with bright red color and long shape

originates from small town of san marzano sul sarno near naples and was first grown in volcanic soil in the shadow of mount vesuvius

Question 8

why is the pomodoro san marzano considered the king of tomatoes

Answer 8

the best to make sauce with due to its thin and easy to peel skin, solid pulp, fewer seeds and especially for its stronger, sweeter and less acidic taste

Question 9

what are vegetable mill sfor

Answer 9

filters the skin and seeds from cooked tomatoes

Question 10

why is rice used in milan more than southern italy

Answer 10

easier to make rice here

Question 11

legend of risotto milanese

Answer 11

glass cutter apprentice put saffron powder in his paints to liven them up, master joked that he would put saffron in his food so he tried it and it was amazing

Question 12

what are the recommended rices for risotto

Answer 12

arborio, carnaroli, vialone nano, roma or baldo

Question 13

what is saffron derived from

Answer 13

the flower of crocus sativus (saffron crocus)

Question 14

rissot should be

Answer 14

“all’ondo” - like w wave that slowly rolls to shore

Question 15

what does the risotto alla milanese originally call for

Answer 15

beef marrow calling it risotto allo zafferano alla milanese con ossobuco

Question 16

ricotta salata

Answer 16

salted ricotta cheese, ricotta means re-cooked

italian cheese made from whey part of sheep milk, which is pressed, salted and aged

milky white in color with a firm texture and salty taste

used for salads, ideal for slicing, crumbling and grating

Question 17

what do you do if you want to add vegetables, meat or fish to your sauce?

Answer 17

cook them separately and add to mix only when they are ready

Question 18

what is the history behind penne alla norma

Answer 18

traditional in sicily and especially in city of catania - say it was invented as a homage to the local composer, Vincenzo Bellini and his most beautiful opera “La Norma”

Question 19

taglietelle di pasta fresca al pomodoro

Answer 19

fresh tagliatelle pasta homemade with the tomato sauce

Question 20

scaloppa alla pizzaiola

Answer 20

veal/beef cutlets with capers, tomato sauce and mozzarella cheese

origins in naples

Question 21

capers

Answer 21

edible flower buds traditionally used as a seasoning or garnish

dried and covered in salt, washed to cook with

Question 22

straccetti di pollo al limone

Answer 22

chicken with arugula and lemon

Question 23

scalloppa alla milanese

Answer 23

very thin, breaded adn pan ried cutlet made from veal/turkey/chicken

Question 24

what is scalloppa alla milanese also known as

Answer 24

“Wiener schnizel” in austria

dispute between milano and vienna is still open as non one really knows where it originally comes from

can also slice and bread then deep fry veggies like eggplant or zucchini

Question 25

where did pizza margherita comes from

Answer 25

umberto I King of Italy and his wife, Queen margherita, were in naples on holiday, had the most popular pizza chef make them pizzas and they like the one with red tomato, white mozzarella and green basil (representing italian flag) the most. the queen sent him a card due to how much she loved it - he dedicated it to her, it set the standard by which todays pizza evolved as well as firmly established naples as the pizza capital of the world

Question 26

what is mozzarella typically made from

Answer 26

italian fresh cheese made from cows milk

Question 27

mozzarella di bufala

Answer 27

water buffalo’s milk mozzarella produced in naples area - firm but creamy cheese that tastes like fresh milk with a slightly sour edge

melts well and has unique stretchiness

Question 28

crespelle dolci

Answer 28

crepelle is the italian word for french crepes

Question 29

studel di mele

Answer 29

can also use short crust pastry and replace apples with pears or apricots or cherries

Question 30

what influnces the studel di mele

Answer 30

trentino alto adige is a mountainous region located in northeastern italy and stretching across dolomites - most imporant products are apples and grapes

under former austrian rule until the end of ww1 the local cuisine is heavily influences by austrian tradition and taste

apple strudel is a traditional dish from region but can also be found invienna where it is called something else

Question 31

if use eggs for tiramisu then

Answer 31

make sure they are very fresh as you use them raw

Question 32

meaning of tiramisu

Answer 32

pick me up/cheer me up/lift me up