Quiz: Only A True Italian Can Score 15/15 On This Food Test. Can You?

Buon appetito!

pasta, eating, italian, food, eat, wine
Instagram / @GirlsWithGluten
 Apr 18, 2017
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Question: 1/15Pick your answer!

What course usually starts off il pranzo (lunch)?
Il secondo
Il primo

Question: 2/15Pick your answer!

What part of the meal would bruschetta fall under?
Il primo (first course)
Antipasti (starter)
Il secondo (second course)

Question: 3/15Pick your answer!

What is the dove-shaped dish that Italians eat at Easter?
La pasqua
La colomba
La uccello

Question: 4/15Pick your answer!

Which Italian queen is pizza named after?
Queen Pizza Adelaide
Queen Pizza Margherita
Queen Spaghetti Pizza

Question: 5/15True or false?

Most Italians eat pasta every day.

Question: 6/15Fill in the blank!

Italians don't actually put _______ in their spaghetti typically.

Question: 7/15Pick your answer!

What is ragù?
A meat-based sauce usually served with pasta
Chicken and vegetable soup
The traditional Italian sweet and sour sauce

Question: 8/15Pick your answer!

Which of the following is NOT a basic ingredient in something that’s cooked ‘alla Caprese’?

Question: 9/15Pick your answer!

Which of these is actually a type of pasta?

Question: 10/15True or false?

According to Italian superstition, bread can't be placed upside-down on the table.

Question: 11/15Pick your answer!

What is a calzone?
Folded over dough that is usually filled with ricotta
Pizza with four different kinds of cheeses
The Italian seafood pizza

Question: 12/15Pick your answer!

Which of the following is NOT an ingredient in Spaghetti Carbonara?

Question: 13/15Pick your answer!

What does Cacio e Pepe translate to?
Cheese and Pepper
Pasta and Bread
Salt and pepper

Question: 14/15Pick your answer!

_____ are small dumplings made from potato, semolina, or flour, usually served with a sauce.

Question: 15/15Pick your answer!

What makes gelato distinct from ice cream?
It is churned at a much slower rate.
It only comes in fruity flavors.
It is not made with milk.
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