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Italian cuisine is extraordinarily diverse. Every region proudly boasts its own prized specialties, ultra-local ingredients, age-old cooking methods and annual food festivities. And pastas.
Think you can tell the difference between penne and maccheroni? Know the origins of tortellini? It’s time to find out, and test your level of Italian profi-chef-cy…
1. It certainly seems like Italian pasta comes in endless varieties – but the options are, in fact, finite. Approximately how many shapes of pasta can be found across the Bel Paese?
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2. According to the International Pasta Organisation’s 2018 Annual Report, Italians lead the world in pasta consumption, slurping up 23.2kg of noodles per capita each year. Coming in second place, at 17kg per capita, is...
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3. It may be a stereotype, but it’s true: Most Italians prefer their pasta to be firm to the bite, also known as...
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4. When in Rom, order one of the regional pasta specialities, which are cacio e pepe, gricia, carbonara and...
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5. Which of the following is an Americanised Italian dish that cannot actually be found on Italian soil?
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6. During a memorable scene in Charlie Chaplin’s 1931 classic ‘City Lights’, what does the protagonist end up scarfing down after he’d feasted on a forkful of spaghetti?
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7. The first type of Italian stuffed pasta on record is ravioli, which seemed to have made its appearance on some of the wealthiest tables across the Boot around the...
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8. Speaking of stuffed pasta, if agnolotti come from Piemonte, culurgiones from Sardinia and casoncelli from Lombardia, which Italian region can claim the paternity of tortellini?
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9. Born out of a protest against teaching creationism in schools, the Church of the Flying Spaghetti Monster has been gaining converts since 2005 – among them about 30,000 Italians. Adherents of this light-hearted creed are known as:
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10. “Orecchiette” is one of the most iconic pastas of Puglia, Italy’s heel. Traditionally, it is served with...
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11. It’s hard to eat pasta without a fork. True or False: 500 years ago, forks only had two prongs.
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12. What’s the common nickname for the subgenre of 1960s Western films made by Italian producers and directors, such as Sergio Leone’s A Fistful of Dollars?
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13. A staple of Sicilian cuisine is pasta alla Norma, prepared with tomato sauce and fried aubergines, with salted ricotta on top. One of the stories behind its name says it takes it from an opera of which Italian musician?
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14. And finally, at the end of a pasta meal in Italy, you may hear the beloved expression “make the little shoe” (“fare la scarpetta”). What does it refer to?
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