Italian Foods Trivia

1. The Italian treat of struffoli is a mound of fried dough balls traditionally flavoured with which sweet substance?

From Quiz Dolcezza - Sweet Treats from Italy

Answer: Honey

Struffoli, whose name comes from the Greek word for "rounded", was first described around the mid 4th century BCE by the Greek Poet Archestratus. They are traditionally a Neopolitain speciality though versions exist in other places. Also known as honey balls, struffoli is made from an Italian sweet dough, which is rolled into small balls and deep fried. They are then mixed with honey and formed into a large ring or mound for serving. Honey is the traditional flavouring, but nonpareil sprinkles, cinnamon, candied fruits and nuts can be used. Phoenix Rising's leith90 thinks struffoli is too nice to only have once a year.

From Quiz How Are We Going To Call This Sauce?

Answer: Carbonara

"Carbonari" were the coal men but also the members of secret revolutionary societies active in Italy at the beginning of the XIX Century.

From Quiz Use Your Noodle

Answer: butterfly or bow-tie shapes

The butterflied shrimp here is a bit of a clue in that Farfalle is Italian for "butterflies."

From Quiz There's Life Beyond Spaghetti!

Answer: cacciucco

Cacciucco has its origins in the coastal towns of Tuscany and Liguria, though its name may have come from Turkish. While it is mostly associated with the port city of Livorno (Leghorn), there are many local variants of it. It is a hearty fisherman's stew similar to the French bouillabaisse, which includes different kinds of fish and shellfish. Feijoada is a rich meat-and-bean stew from Brazil, while gumbo is a stew of meat o shellfish thickened with okra and a roux of flour and fat, typical of Louisiana's Creole cuisine. Tagine is a North African stew named after the earthenware dish in which it is cooked.

From Quiz What Job Goes with Which Pasta

Answer: a doctor

Orecchiette means "little ears". A doctor, or more specifically an otologist or ENT physician, could relate to this.

From Quiz El Condor Pasta

Answer: Pesto sauce

Pesto can also be made using parsley and walnuts.

From Quiz Oh Mangia!

Answer: Rice

Risotto is rice cooked in broth, usually with parmesan cheese and butter added. It is one of the traditional ways to cook rice in Italy.

From Quiz Uh Oh! Spaghetti O's!

Answer: Little pens

Young children love to order Penne a la vodka because they think there is vodka in the sauce but the alcohol burns off as you heat it up. The pink color comes from the heavy cream.

From Quiz Italian Cooking Terms

Answer: Al dente

"Al dente" actually means "to the tooth" or "on the tooth" in Italian.

From Quiz Bread and Water

Answer: Seawater

"Pesce all'acqua pazza" is fish of nearly any kind simmered in seawater, which may be flavored with garlic, peperoncini (small hot peppers), parsley, and other aromatics (What could be more practical than cooking fish in the water from which it came?). The name "crazy water" derives from the fact that people stranded at sea without water would "go crazy" after drinking seawater (seawater, due to its incredibly high salt content, will wreak havoc on both mind and body if consumed in any quantity). Home chefs who do not have access to seawater may use a combination of filtered or bottled water to which sea salt (such as Fleur de Sel or Sel de Mer) has been added to taste; just go easy on the salt!

From Quiz Italian Food

Answer: Stracchino

The "focaccia al formaggio" is a typical dish of Recco, a village situated on the beautiful Riviera di Levante.

From Quiz Eating The Italian Way

Answer: fine pieces of chocolate

Another 'soup-name' for icecream is 'zuppa inglese'. A dessert prepared with layers of sponge cake, custard and chocolate cream. It's typical of Emilia-Romagna.

From Quiz Italian Food and Drinks

Answer: must

'Aceto balsamico' is made by placing cooked must (unfermented juice)from Trebbiano grapes in a series of ever-decreasing sized barrels made of different timbers - cherry, mulberry,oak, chestnut and even juniper - over a number of years until the liquid is quite thick.It's preserved in atttics so that the must condenses as it evaporates.Only the Acete Balsamico Tradizionale di Modena meets the true standards of balsamico as the maturing depends on the typical sharp winters and hot summers of the area. Only after twelve years of maturing the blending can begin. That explains why the true stuff is also quite expensive.

From Quiz Food In Italy

Answer: a dessert

Panna cotta is a thick creamy dessert popular in Piedmont. It 's made with cream (600 ml), one and a half teaspoons of gelatine,dissolved in 2 tablespoons cold water and 90g castor (superfine) sugar. Bring the cream to the boil, stir in the sugar and simmer for three minutes until sugar dissolves. Add the gelatine. Allow to cool slightly. Strain into individual moulds. Allow to set in fridge. Serve with berries, chocolate sauce, etc.

From Quiz Italian Food

Answer: Potato

Gnocchi are usually little potato and pasta dumplings. Delicious with either a tomato or four cheese sauce or just with butter and herbs (especially sage).

From Quiz Dolcezza - Sweet Treats from Italy

Answer: Sfogliatelle

Sfogliatelle is an Italian handheld pastry. Meaning "little leaves". Sfogliatelle starts by forming a log of dough, then cutting the ends of the log. Once cut and baked, the layers begin to separate and the flaky layers or leaves appear. A light dusting of sugar tops off the handheld pastry. With its beginnings in a Santa Rosa convent in the 17th century, the filling for this pastry was originally made from leftover semolina, ricotta, dried fruit, and lemon liqueur and was added to two sheets of dough that had been stretched after mixing with white wine and lard. The shape was to resemble a monk's hood and was termed "Santa Rosa", sometimes read as "santarosa". It was typically topped with pastry cream and black cherries. Photos of the unbaked pastry do resemble a monk's hood or clamshell. The modern version, called "sfogliatelle" was created in 1818 by Naples innkeeper and pastry chef, Pasquale Pintauro. One version of the story has him becoming a pastry chef after acquiring the original recipe and changing it to suit, others mention him being an innkeeper and pastry chef. Pintauro changed the recipe by thinning the pastry and removing the cream and cherries. Sfogliatelle is also Neapolitan delight! There are a few types of this dessert. "Sfogliatelle riccia" which is the original curly, layered version. "Sfogliatelle frolla" has the same flavor profile but does not use the same dough so it does not have the characteristic curling of the layers when baked. "Coda d'aragosta" uses the same dough as the "riccia" version but adds a sweeter, whipped cream and the shape is rounded like a lobster tail once baked. This question was baked into the Red Crew's team quiz by jaknginger.

From Quiz How Are We Going To Call This Sauce?

Answer: Puttanesca

"Puttanesca means "prostitute-style". And nobody knows why.

From Quiz Use Your Noodle

Answer: Pasta e fagioli

As Dean Martin sings "When the stars make you drool, just like pasta fazool, that's amore". While Ditalini, is Italian for "small thimbles", it's sometimes referred to as tubettini "little tubes." While Pasta e fagioli is most commonly made using cannellini beans, Great Northern beans or borlotti beans are sometimes used instead. Dean was right, just thinking about this hearty soup can make me drool.

From Quiz What Job Goes with Which Pasta

Answer: Quasimodo

"Campanelle" is Italian for bells. Quasimodo was the bell ringer in the novel "The Hunchback of Notre Dame" by Victor Hugo.

From Quiz Uh Oh! Spaghetti O's!

Answer: Alfredo

You can make this dish healthier by using low fat products and adding peas, carrots and chicken.

From Quiz Commonly Misspelled Italian Cuisine

Answer: Cannelloni

Cannelloni is Italian for "large reeds" and it comes from a large flat sheet of pasta that is cut and formed into the shape that is used in baking. Many times cannelloni is referred to as manicotti, but the usage and fillings of these two kinds of pastas are very different.

From Quiz Italian Cooking Terms

Answer: Frittata

A frittata is basically an Italian omelette - it's just flat! It's so easy with no fancy flipping and worrying about keeping the omelette fluffy.

From Quiz Viva la Pasta!

Answer: Penne

Penne come in a number of sizes and sometimes have ridges.

From Quiz Italian Cuisine - A to Z

Answer: "Twice-cooked" or "twice baked"

Most biscotti are first shaped into long, fairly thin loaves and baked. After they have cooled, they are sliced diagonally and then toasted on either side. Thus, they are "baked twice" ("bis" - again + "cotti" - cooked or baked).

From Quiz Italian Food

Answer: Sicily

Served as a regional dish in Trapani, Sicily.

From Quiz Italian Food and Drinks

Answer: Garantita

'Guardata' might have meant 'carefully watched'.- 'Enologica' would make more sense than 'gastronomica'.

From Quiz Food In Italy

Answer: pork

Horsemeat is carne equina or cavallo. - Lamb is agnello. - Veal is vitello.

From Quiz Italian Food

Answer: 'Pick me up'

This dessert is probably my favourite. The large amounts of coffee in the recipe gave it its name.

From Quiz Dolcezza - Sweet Treats from Italy

Answer: Mascarpone

Savoiardi (ladyfingers), coffee, eggs, sugar and mascarpone are the principal ingredients in a traditional tiramisu and then alterations can be made according to preference. Alcohol in the form of masala wine, amaretto or a coffee liqueur is a popular touch. Cocoa is generally used to sprinkle on the top. There are, of course, different opinions as to the origins of tiramisu, or 'pick me up'. Recipes do not appear in cookbooks prior to the 1960s. Treviso restaurant "Le Beccherie" is reputed to be where the dessert first appeared in 1969. The creators may have been Alba di Pillo, the wife of the restaurateur, in conjunction with pastry chef Roberto Linguanotto. Other sources state it may have been Carminantonio Iannaccone, a local baker who claims to have supplied "Le Beccherie" restaurant with the first tiramisu. A semi frozen dessert called "Tiremesu" can be traced to 1938 in the "Vetturino" restaurant in Pieris, but the layers of modern tiramisu have more in common with Zuppa Inglese, an Italian trifle-like dessert made from sponge cake and custard. A request to give tiramisu protected status certification has been put forward, so that the dish remains as traditional as possible and that desserts containing non common ingredients, such as strawberries or lemon, are not referred to by the name. Red Crew's smpdit remembers her first taste of tiramisu in a restaurant in Woolwich, England in the 1980s. It wasn't long before a return visit was suggested.

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Last Updated Nov 16 2024 5:45 AM

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