Mio Dolce Amore Trivia Quiz

Answer: pastiera

One of the most distinctive examples of Naples' rich pastry tradition, pastiera can be easily made at home, as every Italian supermarket sells jars of cooked wheat berries (grano cotto). It is, however, essential to use fresh sheep's milk ricotta, as the taste won't be the same if you use the bland, pre-packaged cow's milk version. The mixture of ricotta, wheat berries, candied peel, orange flower water, sugar and eggs is poured into a shell of sweet shortcrust pastry (pasta frolla), and decorated with pastry strips in a lattice pattern. It is then baked, and dusted with icing sugar before serving. You can also buy it ready-made - preferably from one of the many Neapolitan pastry shops that are present on the Italian territory.

Also ricotta-based, cassata is a thoroughly decadent Sicilian dessert. On the other hand, crostata is a simple but tasty jam tart, very popular all over the country, and schiacciata a traditional Florentine yeasted cake.

Answer: zuppa inglese

In spite of its deceptive name, zuppa inglese is neither English (though probably related to the English trifle) nor a soup. Its origins are still debated, and there are as many versions of it as there are cooks. Some particularly sumptuous versions layer plain (yellow) and chocolate pastry cream, and use a bright red, aromatic liqueur called Alchermes to soak the sponge cake.

Biancomangiare (from the French "blanc-manger") is a pudding made with almond milk and sugar, and zabaglione (or zabaione) is a delicate custard made with eggs, sugar and marsala wine. Spumone is a frozen dessert made from a whipped cream base.

Answer: cantuccini

Cantuccini (meaning "little corners", because of their distinctive diagonal shape) are the true biscotti, or "twice baked". The absence of fat gives them a dry, crumbly texture that is perfect for dunking into Tuscany's premier dessert wine, amber-coloured Vin Santo - a light but satisfying dessert that complements the substantial meat- or bean-based dishes typical of Tuscan cuisine.

Crumiri (from Piedmont), canestrelli (from Liguria) and pizzelle (from Abruzzo) are all varieties of biscuits/cookies.

Answer: gubana

Like its name, gubana is probably of Slovenian origin, and is similar to other rich holiday breads of Eastern European tradition (such as strudel and babka), made with thinly-rolled, sweet yeast dough wrapped around a filling of dried fruit, nuts and other flavourings.

Buccellato (from Sicily), pinza (from Veneto) and spongata (from Emilia-Romagna) are all rich cakes filled with dried and/or candied fruits, nuts, chocolate and other goodies.

Answer: chiacchiere

There are different, but equally colourful, names for this simple, tasty Carnival treat, whose origins hark back to Roman times. Chiacchiere ("gossip") is the most common of these names; in Tuscany they are called cenci ("rags"), while in Rome, my home town, their name is frappe.

Castagnole (nationwide), fritole (from Venice) and zeppole (from the South) are all deep-fried, traditional Carnival pastries. Zeppole, like Creole beignets, are made with choux (cream puff) pastry, while fritole and castagnole are similar to doughnut holes.

Answer: castagnaccio

Ideal for vegans and those on a gluten-free diet, castagnaccio does not contain any animal products, and is an example of "cucina povera" (the cuisine of the poor, nutritious but made without expensive ingredients). It can be bought in most bakeries, though it is very easy to make at home. Italian chestnuts are highly prized, and grown all over the Apennine range. Chestnut flour is naturally sweet, so there is no need for added sugar.

Pangiallo (from Rome) and panforte (from Siena) are rich, dense fruitcakes made with honey and spices, while cotognata is the Italian equivalent of the Spanish membrillo, a delicious quince paste often eaten with cheese.

Answer: torrone

Torrone's name probably derives from the Latin verb "torrere", meaning "to roast" - with reference to the toasting process undergone by the nuts, which gives the its distinctive taste to the confection. Its origins probably date back from Roman times, and versions of it (which include chocolate, candied fruits, liqueurs and coffee) are to be found in various Italian cities - as well as in Spain and other countries that were previously part of the Spanish Empire.

All the remaining choices are confections made with almonds. Croccante is almond brittle (though it can also be made with other nuts or seeds), marzapane (marzipan) is almond paste, and confetto (dragée) is a sugar-enrobed, toasted almond, traditionally given as a favour at weddings, christenings and other joyful occasions.

Answer: granita

Granita comes originally from Sicily, where it was brought by the Arabs in the early Middle Ages, and made with a variety of fresh fruits and nuts, as well as chocolate and coffee. It is very easy to make at home in the freezer, taking care to break up the frozen mixture into fine crystals with a fork or any similar implement. Coffee granita is often served with whipped cream (granita di caffé con panna), and is absolutely divine - though not fat-free any longer!

Grattachecca, a typical summer treat in Rome, is made with shaved ice flavoured with fruit syrup. Sorbetto (sorbet) is also made with fruit and sugar syrup, though - unlike granita - it is churned in order to get a smoother texture. Semifreddo is a frozen mousse containing whipped cream, and often made with an egg custard base.

Answer: cuneesi al rum

Hailing from the Piedmontese city of Cuneo, close to the Alps and the French border, these scrumptious chocolates were created in the early years of the 20th century, and can count Ernest Hemingway among their many fans.

Gianduiotti and cremini - both typical products of Turin, the capital of Piedmont - are chocolates made with gianduja (a blend of chocolate liquor and hazelnut paste). Baci di dama (lady's kisses), on the other hand, are chocolate-filled hazelnut cookies from Tortona (also in Piedmont, which is one of the main hazelnut-producing regions in Italy).

Answer: pandoro

A speciality of Verona, pandoro means "golden bread", and it is baked in the shape of a tall eight-point star (which makes it easier to slice). Though, in my opinion, it is at its best when plain, it can also be bought in cream-filled or chocolate-covered versions.

The other choices are all sweet, yeasted cakes that are also commercially produced, Panettone and veneziana (from Milan), also traditional for Christmas, are basically made from the same sweet dough, but panettone is studded with raisins and/or candied peel, while veneziana is plain. The dove-shaped colomba is topped by an almond meringue mixture, and is eaten at Easter.