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Very thin ribbon pasta best used with broth-based sauces or sieved sauces that cling to this delicate pasta.

In which of the following regions/countries would you most likely to see gulyas and paprikas on a menu?

A paste made of basil, garlic, and olive oil, from the Mediterranean region

A short, ridged, tubular pasta shapes that are meant to cling to olive oil-based sauces and have a quill shape.

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?