Bread and Water

15 Points Per Correct Answer - No time limit  

1. In Naples and its surrounding cities, one may be served various types of fish cooked in what is called "acqua pazza", which literally means "crazy water". What, exactly, is "acqua pazza"? Colored water Water with liquour added. Carbonated water Seawater

2. This Italian salad has, as its base, dry or stale bread that has been soaked in water, then squeezed dry. The moistened bread is then crumbled and dressed with olive oil, vinegar, salt, pepper, and herbs and tossed with chopped tomatoes and/or other diced vegetables. What is the name of the salad? Insalata di rinforzo Caponata Giardiniera Panzanella

3. In the Tuscan village of Capalbio, itinerant shepherds and laborers devised a very humble soup known as "acquacotta", which consists simply of water flavored with salt, oil, garlic, onion, and herbs and enriched by the addition of dry bread. What is the English translation of "acquacotta"? Warm water Cooked water Water soup Flavored water

4. When cooking pasta, it is necessary to use abundant water to keep the pasta from sticking and becoming pasty. After it is cooked, however, all the water must always be carefully drained from the pasta and should, on no account, be introduced into the sauce. True False

5. A green sauce known as "bagnet" has, as its base, bread that has been soaked in vinegar. This bread base is then pureed with parsley, garlic, egg yolk, and olive oil to make a kind of rustic mayonnaise. What part of Italy, which borders France and is highly influenced by French cuisine, does "bagnet" come from? Emilia-Romagna Veneto Piedmont Lombardia

6. Bread crumbs are often used in Italian dishes in much the same way as grated cheese. True False

7. This classic Tuscan soup derives its name from the fact that it is cooked twice. It is traditionally served over slices of stale bread, which absorbs much of the soup's liquid; extra-virgin olive oil is then drizzled on the top. What is the soup? La ribollita Stracciatelle Minestrone Tofeja

8. Bread crumbs are used in many Sicilian dishes to celebrate the feast day of the patron saint of carpenters on March 19; the crumbs are supposed to represent sawdust. Which saint is it? St. Joseph St. Peter St. John the Baptist St. Anthony

9. During Passover, Roman Jews prepare a layered vegetable dish using squares of unleavened matzoh which have been moistened in water. The matzohs are layered with cooked vegetables and, in some cases, meat to create a kind of lasagne. What is the name of this dish? Timballo Pasticcio Scacchi Sformata

10. One of the most simple and refreshing Italian desserts consists of a simple syrup of sugar and water to which the juice and grated zest of lemon has been added. This mixture is put in the freezer and stirred from time to time until it develops a grainy, slightly slushy consistency. At this point, it is put into glasses and served like a sorbet. What is the name of this dessert? Gelato Granita Gelatina Spremuta