Scenes from an Italian Restaurant Quiz

Hmmm mmm... how good does that photo look? Prosciutto is the Italian word for ham, but do you have any idea what that sweet piece of soft buttery goodness really is?

Most of the prosciutto that you buy and eat is called prosciutto crudo, which means that it is raw and it has been cured. If it had been cooked then the label would indicate that it is prosciutto cotto. Prosciutto afficionados will generally frown on the cooked version, believing that the crudo is the work of a true artisan and, as a result, that is the way it should be eaten.

So, are you worried about the fact that this is raw meat? Don't be, the curing process draws out the moisture and the blood and it also prevents the bacteria from getting into it. Curing of the meat, which is a method that goes back to pre-Roman times, has been gradually perfected over the centuries. While each region may differ in the staging a little, the basic process is as follows. Take the hind leg of the pig (only hind legs are used), cover it in salt and then leave it in a cool, dry place for a few weeks. The leg is then hung in a cool and humid room for three months. The leg is then washed and seasoned (this will vary between families/regions) and then it is dry aged for, anywhere between, 14 to 36 months. The longer the meat is aged, the more complex the flavours will become. The complexion is also likely to be darker.

Now... some fresh figs or some melon to serve it up...

This question was cured by Phoenix Rising's pollucci19 who feels that the Italian version, prosciutto attore, does not have the same ring to it as the English... ham actor.

Risi e Bisi (which literally means "rice and peas") is a famous recipe of Venetian culinary tradition, frequently served on St Mark's Day, April 25th. It's not quite a risotto - in fact it's more like a soup - but it's a dish that definitely screams springtime, when you've just picked the peas from your garden and want to enjoy fresh but unpretentious fare.

It's a simple dish, made with arborio rice and freshly shelled peas, with onions and vegetable broth for additional flavour. It's topped off with grated Parmigiano Reggiano and chopped parsley. There are family and regional variations; sometimes it has lightly sauteed prosciutto or pancetta added, or is served with lemon zest or basil. Others include other spring vegetables like carrots.

This dish was stirred conscientiously until declared bellissimo by Phoenix Rising member VegemiteKid.

Few desserts are as tasty as what the rest of the world calls "gelato." In Italy, gelato is the name for any type of ice cream with the term deriving from "congelato" the Italian word for frozen. However, much of the world considers gelato to be a specific Italian style of ice cream that has its beginnings with the Arabic treat sherbert. Gelato rarely contains eggs and has less cream than other ice creams. Another distinction is that gelato is churned at a slower rate than ice cream resulting in a denser product with less air. It is common for gelato to have intense flavors with a smooth but not creamy texture. Gelato tends to be lower in fat than other ice creams, but it typically has more sugar. Finally, gelato tends to be stored and served at a slightly higher temperature than typical ice cream.

Gelato has its origins in the 16th century, possibly created by Bernardo Buontalenti. He had the first documented creation of gelato when he presented the treat to the court of Catherina de' Medici. His frozen treat was a huge hit and soon gained popularity. Within a hundred years, gelato had spread across Europe as a tasty treat. Gelato even made it to the United States in the 1770s but did not take root until the 1900s.

This question was slowly churned up by Phoenix Rising's BigTriviaDawg.

Mortadella is a sausage meat that has been a staple of Italian culture since ancient times. It's made from cured pork and contains cubes of pork fat, which give its distinctive speckled appearance. There is some debate over the origins of the name. One school of thought is it comes from the Latin mortarium (mortar) and named for the mortar and pestle used to grind the pork. The other is it comes from myrtum, (myrtle berries) as these were used to flavour the sausage before the use of pepper became widespread.

Bologna Mortadella, like other foods around the world, has a protected geographical indication (IGP) rating and the characteristics of the sausage and where it is made have been determined by the Bologna Mortadella Consortium.

They say an army marches on its stomach, and Mortadella had been used in ancient Roman army rations.

Phoenix Rising's leith90, who's quite partial to a bit of pork, happily chewed over this question.

Pasta is a staple component of Italian cuisine available in a multitude of shapes. Commonly made from durum wheat, pasta is boiled in salty water and sauces are added to coat, each shape having different attributes to pairing with the texture of the sauce. Some are better suited to thinner, smoother sauces, others having dips and dimples to catch more textured meat offerings.

Orecchiette are little dome shaped rounds, considered to resemble an ear, the name coming from Italian 'orecchia' - ear and 'etta' - little. They have a rough surface that helps the sauce to adhere to the shape as well as having the concave side to allow the sauce to pool within. A traditional dish of the Southern Italian region of Apulia, where orecchiette originate, is 'orecchiette alle cime di rapa', where the pasta is accompanied by rapini, or turnip tops.

Phoenix Rising's smpdit has medium sized ears, a love of pasta, and desire to try as many different shapes as possible.

Focaccia is a delicious Italian flatbread. The word has its roots in the Latin words "panis focacius" which means "hearth bread." It is similar to pizza dough but focaccia is allowed to rise. Typically olive oil and spices are added to focaccia before it is baked. In Italy, focaccia is often a breakfast bread that is dipped in cappuccino or milk.

Focaccia's ancient origins possibly trace back to the Etruscans or the Greeks. The bread typically was not too flavorful and was sometimes considered to be peasant food. Most commonly, a piece of the bread would be ripped off and dipped in a soup or other liquids. As focaccia diversified in style, savory ingredients started being added like onions, garlic, sage, and rosemary. One of my favorite ways to enjoy focaccia is to dip it in olive oil with rosemary, black pepper, and salt.

BigTriviaDawg can call up the smell of fresh focaccia bread and wishes he had some right now as he writes this question for Phoenix Rising.

Tiramisu's origins are disputed amongst some Italian regions and to spend time going into it would simply take away those pleasurable thoughts of diving into that dreamy dessert, whose name comes from the Italian phrase which, essentially, means "pick me up".

It is made from savoiardi (ladyfinger biscuits) that have been dipped into dark coffee, which are then layered with a heavenly mix of eggs, sugar, mascarpone and cocoa. That is the basic recipe and the most common variation is to leave out the dipping of the biscuits into coffee, and dipping them into a coffee liqueur instead. Or you can skip the coffee infusion altogether and use another alcoholic beverage, such as marsala or amoretto, as the dipping liquid.

I cannot leave without, at least, one anecdote. There are some that believe that tiramisu has the qualities of an aphrodisiac and that this comes from some belligerent claims from a 19th century brothel owner, who used to feed her male clients the dessert so that they could continue to do their duties when they returned home to their wives.

This question was created by Phoenix Rising's pollucci19 who would like to tip his hat to the person who was able to combine coffee, chocolate and cheese into a single dish and still make it palatable.

It is thought that arancini developed in Sicily around the 9th or 10th century when Sicily was under the rule of Arab conquerors, as a sweet dish of cooked spice-flavoured rice and dried fruit, fried in balls to enable them to be taken along during travel. They are eaten by hand.

Since those days, they have developed into a savoury delight, served with a chunky tomato ragu. It has become traditional to use a little tomato paste when preparing the risotto, giving the rice an orange tinge. The cooled risotto is shaped into a ball around a cube of mozzarella or other 'melty' cheese, and crumbed prior to frying.

Anacini are often eaten in Sicily on the feast of Santa Lucia on 13 December. Lucia was martyred by beheading on that day in 304 A.D., accused of being a Christian. Bread and pasta are abstained from on this day to honour the patron saint of Sight (her name means 'light') and Wheat, and also to remember the end of a famine in 1646, attributed to her intervention.

This question was rolled around in the head of Phoenix Rising member VegemiteKid until it was perfectly ready.

Limoncello lemon liqueur is mainly produced in Southern Italy, around the Gulf of Naples, the Amalfi Coast, and Sicily. It is the second-most popular liqueur in Italy after Campari. It is usually served as an after-dinner digestive, presented in a chilled glass.

Limoncello is made from rectified spirit (which is highly distilled ethanol, up to 96% proof). The zest of Femminello, St. Teresa, Sorrento or Sfusato lemons is steeped in this spirit until oil is released from the zest. Simple syrup is then added to the liquid. The drink has a turbid appearance, as the small essential oil droplets are suspended in the drink as an emulsion. The final product is about 30% alcohol but this figure can vary greatly. Commercial volume is around 15 million litres per annum but this doesn't include the large home-made volume distilled in southern Italian homes.

This question was written in spirit by Phoenix Rising team member 1nn1.

Grissini, also known as Italian breadsticks or Grissino, originated in Turin or Piedmont Italy, during the 17th century. The creation of grissini is often attributed to court physician Dr. Giovanni Battista Ferrero, who recommended the consumption of long, crisp breadsticks to the Duke of Savoy as a remedy for his digestive issues.

Grissini goes by different names across regions and cultures. In Italy, they are also referred to as "stiratini" (hand stretched) or "rubatà," (hand-rolled and thicker), highlighting regional variations in shape and texture. Outside Italy, they are commonly known as Italian breadsticks, a testament to their widespread popularity and adoption in international cuisines.

Traditional grissini are pencil-thin, crunchy bread sticks made from simple ingredients like flour, water, yeast, and salt, with a rustic appearance. Modern variations have evolved with various flavours including sesame seed, poppy seed, or rosemary-infused grissini. Additionally, contemporary twists may feature ingredients such as cheese, herbs, or even whole grains, adding a gourmet touch to this beloved Italian snack.

Phoenix Rising's leith90 prefers poppy-seed Grissini, served with cheese and wine. And lots of it!