9/18/17 – Italian Meats

mikes-deli-2__x_large

Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

Another F/D question, another look at the tape:

LearnedLeague precedent (LL74, MD15): The large, pink pork sausage known in English as Mortadella originated in what city, which gives its name to the authentic sausage’s broadly copied (and inferior) imitators?

I was kind of lucky on this question, as I was just going back and looking at previous LL F/D questions I’ve missed the weekend before, and I remembered this nugget I missed the first time:

LearnedLeague precedent (LL67, MD19): Although the city gives its name to the somewhat similar but lesser “bologna” (“baloney”) sausage common commercially in the United States, the Italian city of Bologna originated and is associated with what large, pink pork sausage (pictured), which was banned for import into the US for thirty-three years starting in 1967?

This question is more or less the inverse of that one, and I got it right, making me 3 for 5 this season.

Well, adding to the Italian list of quiz topics including Bread, Cheeses, Desserts, and Wines, today’s post is about Italian meats. Enjoy!

1. Technically not a type of meat but rather a style of meat, what style, coming from the Italian for hunter, is chicken or rabbit cooked with onions, herbs, tomatoes, bell peppers, and wine?

Q1Ital
Question 1

2. Essentially Italian ham, name the dry-cured ham seen here, made from a pig’s hind leg that is salted and cured for upwards to a year and a half, and is served as an antipasto.

Q2Ital
Question 2

3. Associated with the Lombard region, name the salted beef dish that ages for around two months, which results in its dark red/purple appearance?

Q3Ital
Question 3

4. Soppressata is the closest Italian equivalent of what American meat, whose name comes from the Italian for bell peppers?

5. Veal Milanese is an example of what type of Italian meat dish, translating as “little rib”, where a cutlet is breaded and then fried?

Q5Ital
Question 5

ANSWERS BELOW:

 

1. Cacciatore
2. Prosciutto
3. Bresaola
4. Pepperoni
5. Cotoletta

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