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In the southern areas of France ________ is the normal fat used in cooking.

Turkish tradition of  ____________ food is common in much of Eastern Europe because it was once a part of the Ottoman Empire.

Prior to the unification of Italy in 1861, the country was made up of ______ different regions, all of which had different traditions and customs.

A blend of basil, garlic, pine nuts, Parmesan cheese and olive oil, traditionally made in a mortar and pestle.

The Emilia-Romagna region of Italy is famous for producing what products?

What generalization about pasta in Italy is true?

What ingredients do quiche Lorraine have?

A pastry shell with a savory custard filling.

Poland has a long tradition of preserved foods, and one of the highly prized items of the Polish cupboard is the brined _____.

Alexander was a great ruler of Italy.