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Quiz about Italian regional dishes
Quiz about Italian regional dishes

Italian regional dishes Trivia Quiz


Italian cuisine is tasty, but needs the right ingredient. Do you know the exact ingredient that goes with each of these regional dishes?

A multiple-choice quiz by malvasia. Estimated time: 4 mins.
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Author
malvasia
Time
4 mins
Type
Multiple Choice
Quiz #
279,350
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
7 / 10
Plays
1639
Last 3 plays: Guest 120 (5/10), Guest 94 (8/10), Guest 31 (7/10).
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Question 1 of 10
1. If you go to Florence you will find ribollita in almost every restaurant menu. What is the main ingredient of this healthy and nutritious vegetable soup ? Hint


Question 2 of 10
2. Jota is another very nutritious soup that is eaten in Trieste and its surroundings. I assure you it is delicious, just don't be scared by its main ingredient that is which of these? Hint


Question 3 of 10
3. In Milan of course you need to try "Risotto alla milanese". It is a rice dish that owes its intense color to which spice? Hint


Question 4 of 10
4. Panzanella is a salad dish that every Roman housewife knows. What is the ingredient that makes it typical? Hint


Question 5 of 10
5. Canederli are a typical dish in Trentino-Alto Adige. The most common kind look like meatballs, their main ingredient however is not meat but which of these? Hint


Question 6 of 10
6. In Genova and surrounding area the sauce mostly used on pasta is pesto. There are many varieties of pesto all over Italy but which is the herb used for the Genovese one? Hint


Question 7 of 10
7. Bagna caoda is the typical dish in Piedmont. It consists of a hot sauce where raw, boiled or roasted vegetables are dipped, in a way not dissimilar to fondue. Among its ingredients, there is a kind of fish, which one? Hint


Question 8 of 10
8. Every Italian restaurant offers tiramisł on its menu, so this dessert has become rather popular. Do you know which kind of cheese goes into its preparation? Hint


Question 9 of 10
9. Not far from Treviso, where tiramisł is said to originate, lies the beautiful Vicenza. After visiting its many splendid palaces you will need to recover your strength with a dish of "bacalą alla vicentina". Funny thing, although Vicenza is not a sea city, this dish involves a kind of fish, which one? Hint


Question 10 of 10
10. One more dessert to finish. "Sebadas" are typical of Sardinia and consist in a kind of crepe filled with pecorin cheese and sweetened with which of these? Hint



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Most Recent Scores
Mar 07 2024 : Guest 120: 5/10
Feb 16 2024 : Guest 94: 8/10
Feb 14 2024 : Guest 31: 7/10

Score Distribution

quiz
Quiz Answer Key and Fun Facts
1. If you go to Florence you will find ribollita in almost every restaurant menu. What is the main ingredient of this healthy and nutritious vegetable soup ?

Answer: black cabbage

Ribollita which means "boiled twice" belongs to so called "poor cuisine". In large peasant families a large pot of soup was prepared, so that it could last for a few days. Before meals the needed amount was re-heated.
2. Jota is another very nutritious soup that is eaten in Trieste and its surroundings. I assure you it is delicious, just don't be scared by its main ingredient that is which of these?

Answer: sauerkraut

It is a dish coming from the mitteleuropean tradition. I think it is Hungarian in origin, and cousin to the Russian "borsh".
3. In Milan of course you need to try "Risotto alla milanese". It is a rice dish that owes its intense color to which spice?

Answer: saffron

Not to be mistaken with "bistecca alla milanese" that is the Italian version of "Wiener schnitzel".
4. Panzanella is a salad dish that every Roman housewife knows. What is the ingredient that makes it typical?

Answer: stale bread soaked in water and squeezed

Due to its many ingredients is a perfect way to use leftovers!
5. Canederli are a typical dish in Trentino-Alto Adige. The most common kind look like meatballs, their main ingredient however is not meat but which of these?

Answer: stale bread soaked in milk/water and squeezed

Also known with the German term "knoedel" they can contain cheese, speck or ham, bacon, vegetables... and be ball-shaped, egg-shaped or sliced from a larger cylindrical mass.
6. In Genova and surrounding area the sauce mostly used on pasta is pesto. There are many varieties of pesto all over Italy but which is the herb used for the Genovese one?

Answer: basil

The word "pesto" comes from the Italian "pestare" meaning "to beat", because all ingredients are crumbled with a pestle (same origin as pesto) in a mortar and then mixed together.
7. Bagna caoda is the typical dish in Piedmont. It consists of a hot sauce where raw, boiled or roasted vegetables are dipped, in a way not dissimilar to fondue. Among its ingredients, there is a kind of fish, which one?

Answer: anchovies

Usually the Bagna caoda (also spelled cauda) is placed in a large clay pot in the middle of the table for communal sharing so making the meal very convivial.
8. Every Italian restaurant offers tiramisł on its menu, so this dessert has become rather popular. Do you know which kind of cheese goes into its preparation?

Answer: mascarpone

Mascarpone is a very creamy cheese originating from Lombardy. "Tiramisł" (literally "drag me up") originates in northern Italy as well but nowadays it is widely spread all over Italy and abroad. Since it is prepared from raw egg yolks be extra careful it is really fresh made.
9. Not far from Treviso, where tiramisł is said to originate, lies the beautiful Vicenza. After visiting its many splendid palaces you will need to recover your strength with a dish of "bacalą alla vicentina". Funny thing, although Vicenza is not a sea city, this dish involves a kind of fish, which one?

Answer: stockfish

A story says that stockfish was first imported by Venetian captain Pietro Querini whose fleet was shipwrecked in 1432 on the coast of Lofoten islands. Stockfish was greatly appreciated by Venetians as an alternative to easily perishable fresh fish. Vicenza was at the time part of of the Venetian republic.
The Venetian word "bacalą" (spelled with one "l") means stockfish, unsalted cod dried by sun and wind on special racks. On the contrary, the italian word "baccalą" (with two "l's") similar to spanish "bacalau" means salt cod.
Vicentine recipe requires the dried kind, although on many restaurant menus you will find it spelled the italian way.
10. One more dessert to finish. "Sebadas" are typical of Sardinia and consist in a kind of crepe filled with pecorin cheese and sweetened with which of these?

Answer: honey

Sometimes they are spelled "seadas". The name comes from the local word "seu" meaning "tallow" and should reflect the shiny aspect that the melted honey gives to the crepe.
Source: Author malvasia

This quiz was reviewed by FunTrivia editor Bruyere before going online.
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