The Luscious Food of Lombardy Trivia Quiz

Answer: bone marrow

Most modern recipes for risotto alla milanese will leave out the bone marrow, but the traditional recipe for this Milanese speciality includes this creamy, rich-tasting substance, which is also found inside the bones of ossobuco, the sumptuous dish of braised veal shanks which is traditionally served with risotto (as shown in the photo).

In the original recipe, the rice is sautéed in butter and finely chopped beef bone marrow prior to the addition of hot broth. Risotto alla milanese's yellow tint is due to the presence of saffron, the world's most expensive spice. Rice is grown in the southern part of Lombardy, in the water-rich area known as Lomellina, near the university town of Pavia.

Other typical Lombardian rice-based dishes are "risotto alla pilota" (with pork sausage) from Mantua, and "risotto alla certosina" (with freshwater fish and frog legs) from Pavia.

Answer: polenta

Yellow cornmeal is used extensively in Lombardy, not just to make polenta - a cornmeal porridge stirred for a long time over low heat, and served on its own or with various accompaniments - but also to make bread, cakes and cookies. In the past, polenta (from the Latin "puls") was the basis of everyday nutrition for the lower classes. Before the discovery of America, polenta was made with other grains, such as spelt or rye; its regular consumption often caused pellagra, brought about by a lack of niacin and tryptophan, and common in people who have corn as their staple food. Polenta makes an excellent foil for rich meat-based sauces, sautéed mushrooms, or even simply butter and cheese - making it an ideal wintertime dish. In "polenta e osei", a speciality of the provinces of Bergamo and Brescia, polenta is served with roasted or braised small game birds. Polenta is also eaten in the Apennine regions of central Italy, where it is often accompanied by sausages or pork stews.

The incorrect choices are all Italian words for various foodstuffs: "pecorino" is sheep's milk cheese, "peperone" means bell pepper, and "porcini" are highly prized mushrooms.

Answer: pumpkin

Though the filling for tortelli di zucca may sound more like a dessert - due to the presence of amaretti cookies, the crumbly, bitter-almond macaroons widely available in Italy and abroad - they are definitely a savoury dish, enjoyed as a "primo piatto" (first course) around Mantova and neighbouring areas.

As pumpkins and other squash were brought to Europe from the New World during the Renaissance, this particular dish dates from the late 16th century. The rectangular-shaped dumplings are made with egg pasta dough, rolled paper-thin, filled with a mixture of cooked pumpkin, crushed amaretti, mostarda (see question 6), grated Grana cheese and nutmeg.

After cooking in salted boiling water, the tortelli are served with a simple sauce of lightly browned butter and sage leaves, as well as plenty of grated cheese. Being a meat-free dish, tortelli di zucca are traditionally prepared for the Christmas Eve dinner. Variants of this dish can be found in other cities of the Po Valley, such as Ferrara, Piacenza and Cremona.

Answer: Argentina

Like other iconic Italian dishes, cotoletta alla milanese's origins are debated. Its resemblance to Wiener Schnitzel, coupled with the fact that Lombardy was at one time part of the Austrian-Hungarian Empire, have suggested a possible derivation from the Austrian dish.

However, according to some historians, the first mention of a similar dish can be found in a 12th-century church document, while Wiener Schnitzel is said to have originated in the 19th century. In any case, a true cotoletta alla milanese should be made with bone-in veal loin cutlets (whereas Wiener Schnitzel is boneless), breaded and fried in clarified butter; lemon wedges are a traditional accompaniment, as shown in the photo.

The South American version of this dish, called simply "milanesa", is found in Argentina (where it was probably brought by Italian immigrants in the 19th century), as well as the neighbouring countries of Chile, Bolivia, Uruguay and Paraguay, where it is served with a variety of accompaniments - such as French fries, fried eggs, cheese and tomato sauce.

Answer: vinegar

Lombardy is famous for its beautiful lakes, such as the renowned Lake Como, as well as its many rivers, which include part of the course of Italy's longest river, the Po. Therefore, freshwater fish (as well as crayfish and frogs) has always been widely consumed in the region.

As freshwater fish may occasionally have a faint muddy aftertaste, frying and then pickling the fish in a marinade containing vinegar, onions, peppercorns and herbs is supposed to make it more palatable. Pesce in carpione is also a common preparation in Piedmont, Lombardy's neighbour to the west. Since it is generally served cold, this dish is often enjoyed in the summer months.

The photo shows chunks of fried eel ready to be pickled; eels are frequently prepared and consumed in the southern part of Lombardy, especially the province of Mantua.

Answer: fruit

Reminiscent of French pot-au-feu, bollito misto is as much about the condiments as about the meats and vegetables. The distinctive taste of mostarda - which combines the sweetness of various kinds of fruit (such as apples, pears, quince, peaches and apricots) with the spicy kick of mustard oil - is a perfect complement to the richness of the meats, which often include pork as well as poultry and various cuts of beef. Mostarda di Cremona (which probably originated in the late Middle Ages) contains at least 50% sugar; the candied fruits in clear syrup are generally left whole or in large pieces, while varieties found in other areas of northern Italy are more jam-like.

In recent years, mostarda has also became popular as an accompaniment to aged cheeses.

Answer: beef

Though much older in origin, bresaola became especially fashionable in the 1980s, when people started paying more attention to healthy eating and limiting fat intake. Made with defatted cuts of beef leg (such as top round or bottom sirloin), seasoned with salt and spices and air-dried for several months, bresaola is served in paper-thin slices, with a squeeze of lemon juice or a drizzle of olive oil, often together with arugula and shaved Parmesan; it is also often used as a sandwich filling or a topping for pizza. Turkish pastirma and Swiss Bündnerfleisch are similar preparations. Venison and horsemeat are used to make bresaola in other areas of northern Italy. Valtellina, located in the northern part of Lombardy, on the Swiss border, is also famous for its ski resorts and hot springs.

Answer: Gorgonzola

Tangy, blue-veined Gorgonzola cheese is named after the place where it is produced, a town that is part of the Milan metropolitan area. This very tasty cheese, now exported (as well as imitated) all over the world, has been produced for centuries - probably since the Middle Ages. It is made with whole cow's milk, to which spores of the mold Penicillium glaucum are added, resulting in the cheese's characteristic blue-green veining. Gorgonzola comes in two varieties: "Gorgonzola dolce" is creamy and spreadable, while "Gorgonzola piccante" is firm and crumbly, similar to other blue cheeses such as Roquefort and Stilton. As the photo shows, Gorgonzola goes very well with fruit, especially pears; it is also used in rice and pasta dishes, as a topping for pizza, or added to salads, often together with walnuts. Like other foods mentioned in this quiz, Gorgonzola is protected by the European Union with the PDO (Protected Designation of Origin) certification.

The incorrect answers are all famous European cheeses. Graviera comes from Greece and Gouda from The Netherlands, while Grana (similar to Parmesan) is also of northern Italian origin.

Answer: toasted nuts

Known in Spanish as "turrón", torrone is a kind of nougat candy made of egg whites, sugar, honey and toasted almonds or other nuts. In fact, its name comes from the Latin "torrere", meaning "to toast" - a process that brings out the nuts' flavour. In relation to the Lombardian city of Cremona, however, some believe the name might refer to the Torrazzo, the imposing bell tower of the city's medieval cathedral. Torrone di Cremona comes in two types, hard and brittle or soft and chewy, according to the quantity of egg white used. The traditional kind, as shown in the photo, is white, but chocolate-covered variants are also popular. Other types of torrone can be found in other Italian regions, such as the cocoa-and-hazelnut soft torrone from L'Aquila (Abruzzo), the golden-hued torrone from Sardinia, made exclusively with honey, and the Sicilian varieties with marzipan, pistachios and citrus peel. The origins of this confection, which is traditionally eaten during the Christmas season, are debated: some historians believe it may predate the Roman civilization, while others maintain it was brought to southern Europe in the Middle Ages by the Arabs.

Besides its culinary delights, the city of Cremona has another important claim to fame: violin-making, which in 2012 was declared Intangible Cultural Heritage by UNESCO.

Answer: Christmas

Though the origins of panettone (meaning "big cake") might go back to Roman times, the many stories and legends regarding this iconic Christmas cake mention different historical periods - from the early Middle Ages to the Renaissance and later. Until the end of the 19th century, panettone was mainly produced on a local scale, but in the early 20th century industrial production was started by Milanese entrepreneur Angelo Motta, who gave the cake its recognizable tall, domed shape. Today panettone has become one of the symbols of Christmas in Italy, and can be found all over the country, both in commercial and artisanal versions.

This rich, sweet, buttery dough - risen three times for over 24 hours - is made using a kind of sourdough starter, and traditionally contains both raisins and candied peel; however, variants with chocolate chips or creamy fillings are widespread. Panettone is also produced and commercialized in other European countries, as well as South America.