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Cured, cooked or Culatello?
Do you know all the secrets of Italian cured meats? Do you know how they are prepared, which area they come from and how best to use them in the kitchen? Here is a simple test that unveils a few interesting facts about these delicious Italian gastronomic products.
1.
IN WHICH REGION OF ITALY IS CULATELLO PRODUCED?
A - The province of Parma, in Emilia-Romagna
B - The Oltrepò Pavese, in Lombardy
C - The province of Bari, in Puglia
2.
WHICH CURED MEAT IS USED FOR PREPARING AN AMATRICIANA SAUCE?
A - Speck
B - Cooked ham
C - Cheek of pork
3.
WHICH OF THESE CURED MEATS HAS A DISTINCTIVE SMOKY FLAVOUR?
A - Speck
B - Felino Salami
C - Mortadella
4.
WHICH OF THESE CURED MEATS DOES NOT REQUIRE MATURATION?
A - Mantua salami
B - Cooked ham
C - Speck
5.
WHICH SPICES ARE USED FOR FLAVOURING NEAPOLITAN SAUSAGE?
A - Chilli pepper
B - Aniseed
C - Fennel seeds
6.
WHICH CURED MEAT IS TRADITIONALLY USED FOR STUFFING TORTELLINI?
A - Bresaola
B - Cured ham
C - Mortadella
7.
WHICH OF THESE CURED MEATS IS NEVER USED FOR ENHANCING THE FLAVOUR OF A BOLOGNAISE SAUCE?
A - Salami
B - Sausage
C - Bresaola
8.
WHICH ITALIAN CURED MEAT SHOULD BE LEFT TO SOAK IN RED WINE BEFORE EATING?
A - Culatello of Zibello
B - Cotechino
C - Coppa
9.
IN WHICH ITALIAN REGIONS IS THE FINEST LARD PRODUCED?
A - Piedmont and Liguria
B - The Aosta Valley and Tuscany
C - Veneto and Lazio
10.
WHICH CURED MEAT IS TYPICAL OF THE CITY OF BOLOGNA?
A - Coppa
B - Bresaola
C - Mortadella
TEST RESULT
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