Podcast
Questions and Answers
What is the typical curing time for pancetta?
What is the typical curing time for pancetta?
- 1-2 weeks
- 4-6 months
- 6-12 months
- 3 weeks to 4 months (correct)
What are the two basic types of pancetta?
What are the two basic types of pancetta?
- Rolled and flat
- Cured and uncured
- Smoked and unsmoked
- Arrotolata and stesa (correct)
What is the typical shape of a slab of pancetta after curing?
What is the typical shape of a slab of pancetta after curing?
- A cubical shape
- A log shape (correct)
- A rectangular shape
- A flat shape
What is the name of the Italian cured meat product made from pork jowl or cheeks?
What is the name of the Italian cured meat product made from pork jowl or cheeks?
What is the typical reduction in weight of guanciale after curing?
What is the typical reduction in weight of guanciale after curing?
What is the Italian translation of 'prosciutto'?
What is the Italian translation of 'prosciutto'?
How long is prosciutto typically left to dry-age?
How long is prosciutto typically left to dry-age?
What is mortadella typically characterized by?
What is mortadella typically characterized by?
What is salami made from?
What is salami made from?
What is prosciutto di parma?
What is prosciutto di parma?
What is mortadella often served as?
What is mortadella often served as?
Which Italian region is known for producing Parmigiano Reggiano cheese?
Which Italian region is known for producing Parmigiano Reggiano cheese?
What type of cheese is Ricotta?
What type of cheese is Ricotta?
What is the defining characteristic of Bocconcini cheese?
What is the defining characteristic of Bocconcini cheese?
Which pasta type resembles calamari or squid rings?
Which pasta type resembles calamari or squid rings?
In which region is mozzarella tied and hung to dry to create Scarmoza cheese?
In which region is mozzarella tied and hung to dry to create Scarmoza cheese?
What type of pasta is characterized by being a single ravioli sheet stuffed with ingredients?
What type of pasta is characterized by being a single ravioli sheet stuffed with ingredients?
