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| This region prefers flat ribboned egg enriched pasta in contrast to eggless tubular pasta: North or South Italy |
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| The Southern regions of Italy are known for their use of: butter or olive oil |
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| This region is know an "italy's food Basket" and is famous for its Prosciutto de Parme, Mortadella and balsamic vinegar. |
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| A trifulau is the term for |
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| a professional truffle hunter. |
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| This ancient grain was domesticated by the Romans |
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| Over 90 varieties of this product are grown in Italy |
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| This region is know as the "the Green Heart of Italy" and is famous for its salami and truffles |
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| This variety of orange flavors liquors and tea and grows only in Calabria |
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| This hard grained cheese is Italy's "king of cheeses" and takes about eight quarts of milk to make one pound of cheese |
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| Balsamic Vinegar is made from an aged reduction of this grape |
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| Which food item is more commmon in Northern Italy? |
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| Sicily is best known for _________ wine |
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| The religious influence of Italy is mostly what? |
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| dessert sauce containing eggs, sugar, and Marsala wine |
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| small dumplings of potato or semolina |
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| literally "to the tooth', meaning cooked until done but still crisp. |
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| starch mde of corn meal, often replaces pasta in northern Italy |
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| dessert of coffee custard and lady fingers |
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| creamy rice sih popular in the north of Italy |
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| tomato based sauce containing no meat |
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| nut flavored twice baked cookie |
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| olive oil rubbed grilled bread |
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| hors d' oeuvre, means "before the pasta" |
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| holiday bread with dried fruits. |
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| Which of the following did the Greeks introduce to Italy: olive treees, grape vine, wheat, All of the above, none at all |
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| dough filled with cheese, potatoes, onions, cabbage, mushroom meat |
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| bacon, breadcrumbs, mushrooms, and cucumber is rolled inside a slice of sirloin |
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| a stew of cabbage, mushrooms, and various meats |
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| a meat dish made with paprika |
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| the capital of Czech republic |
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| a region of Czech republic |
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| This oil is a specialty of Styria in Austria |
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| Known as swiss cheese, this cheese has large holes that are the result of gases from the fermenting process |
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| This national dish in Switzerland requires few ingredients, but patience and skill to ensure proper presentation |
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| Rosti ????????????????????? #41 |
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| The recipe for this product is a closely guarded secret that may have as many as 32 steps: |
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| An Austrian Ham that made for pork loin |
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| The world famous dessert from Austria |
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| Austria and Switzerland are (NSEW) of Germany |
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| a mixture of whole grains, nuts, and dried fruits |
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| a famous swiss cheese from Switzerland |
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| A piece of equipment used in Austria; associated with dipping foods |
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| A small red berry most commonly used in tortes in Austria |
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| a braided egg bread served on Sundays |
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