Food

Question 1

Camembert

Answer 1

Normandy, France

Cider, Vouvray

Question 2

Brie

Answer 2

Pinot Noir, Burgundy
Chardonnay, Burgundy

Question 3

Reblochon

Answer 3

Savoie,

Chardonnay
Pinot Noir

Question 4

Munster

Answer 4

Alsace

Riesling
Pinot Noir

Question 5

Époisses

Answer 5

Burgundy

Sauternes
Gewurtztraminer

Question 6

Manchego

Answer 6

La Mancha

Rioja (Gran Reserva)
Amontillado
Ribero del Duero

Question 7

Cabrales

Answer 7

Northern Spain, Blue Cheese

Oloroso Sherry

Question 8

Mahon

Answer 8

Balearic Islands

Priorat, Malvasia, Fino Sherry

Question 9

Tetilla

Answer 9

Galicia

Albariño, Mencia

Question 10

Roncal

Answer 10

Navarra

Alvaro Palacios Priorat Garnacha

Question 11

Vitello Tonnato

Answer 11

Veal with Tuna and Anchovy Sauce

Cortese di Gavi
Kellerei Pinot Grigio

Question 12

Tonno di Coniglio

Answer 12

Marinated Rabbit in EVOO, garlic and Sage

Arneis, Gavi

Question 13

Bagna Cauda

Answer 13

Anchovy, Garlic, EVOO

Vietti Arneis
La Scolca Gavi,
G.D Vajra Barbera

Question 14

Tajarin

Answer 14

Egg pasta with yolks, often served with white truffles of Alba

Massolino Dolcetto d’Alba
Pio Cesare Chardonnay

Question 15

Tagliata

Answer 15

Under filet of local beef, best served as rare as possible and sliced

Question 16

Brasato

Answer 16

Slow cooked beef in red wine, often Barolo

Question 17

Bollito Misto

Answer 17

Meat stew served with salsa verde (parsley, garlic, and anchovies) and salsa rosso (onion and tomato). Typically beef

Question 18

Bunet

Answer 18

Chocolate custard with almond cookies and rum

Amaretto

Question 19

Pappa al Pomodoro (Tuscany)

Answer 19

Tomato stew with bread and garlic

Question 20

Ribolitta (Tuscany)

Answer 20

Hearty winter vegetable stew featuring Tuscan kale

Question 21

Schiacciata

Answer 21

Traditional Tuscan bread

Question 22

Cinghiale

Answer 22

wild boar

Question 23

Spezzatino

Answer 23

meat stew

Question 24

Bistecca alla Fiorentian

Answer 24

Bistecca alla fiorentina is a Florentine preparation of a thick cut of T-bone steak from Chianina beef. The steaks are typically grilled on charcoal embers and are often served with cannellini beans

Question 25

Truite au bleu

Answer 25

Trout soaked in vinegar, Traditional Alsatian

Question 26

Knacke d'Alsace

Answer 26

cooked and smoked sausages

Question 27

Fleischnacka

Answer 27

ground meat layered on dough and rolled, Alsace

Question 28

Manzo, Bovino, Carne Bovina

Answer 28

Beef in Italian

Question 29

Agnello

Answer 29

Lamb in Italian

Question 30

Baeckeoffe

Answer 30

Alsatian one pot dish of potatoes meat and veg

Question 31

Choucroute garnie

Answer 31

sauerkraut and meat sausage

Question 32

pot au feu

Answer 32

meat and vegetable stew

Question 33

Tarte flambe

Answer 33

thin flat bread with creme fraiche and cheese

Question 34

Friggione

Answer 34

Slow braised onion side dish with tomato (Bologna)

Question 35

Contucci (Tuscany)

Answer 35

These dry cookies are similar to biscotti and often flavored with nuts. Traditionally, they are served with vin santo and dunked into the wine.

Question 36

Carne Cruda

Answer 36

This classic dish consists of thinly sliced or ground raw beef, often served with lemon, olive oil, and toppings such as Parmesan cheese, truffles, or charred mushrooms.

Question 37

Carne Cruda (Piedmont)

Answer 37

This classic dish consists of thinly sliced or ground raw beef, often served with lemon, olive oil, and toppings such as Parmesan cheese, truffles, or charred mushrooms.

Question 38

Pellkartoffeln mit Quark

Answer 38

These are boiled potatoes served with a fresh cow’s cheese. The dish pairs well with an earthy Grauburgunder.

Question 39

Brathering

Answer 39

a marinated and fried herring dish, is a good match for the austerity of Sekt.

Question 40

Buletten

Answer 40

Famous in Berlin, these are meatballs made of bread and beef

Question 41

Schwartenmagen

Answer 41

This is a terrine made from a mixture of boiled pig’s head and parsley, held together by gelatin.

Question 42

Spargel

Answer 42

Spargel is white spring asparagus, a prized ingredient and often a challenging wine pairing. It finds a match in German Riesling or Silvaner.

Question 43

Kartoffelpuffer

Answer 43

These potato pancakes with curdled cream may be eaten for breakfast, lunch, or dinner in Germany.

Question 44

Gaisburger Marsch

Answer 44

Served with egg noodles called spätzle, this traditional beef stew originated in the Gaisburg district of Stuttgart.

Question 45

Schnitzel

Answer 45

A classic dish, Schnitzel is made of chicken or pork that is pounded thin, breaded, and pan-fried. It’s garnished with lemon and often paired with refreshing Riesling.

Question 46

Gänsebraten

Answer 46

This roasted goose stuffed with chestnuts is generally prepared for holidays or special occasions.

Question 47

Rotkohl

Answer 47

Rotkohl, usually served as a side dish, is braised cabbage with a distinct sweet-and-sour flavor.

Question 48

Pinchos

Answer 48

Pinchos (or pintxos in Basque dialect) are a variation of tapas popular in the northern autonomous communities of Cantabria, Asturias, Basque Country, and Navarra. The primary difference is that these small bites are fixed on a skewer or toothpick.

Question 49

Tortilla Española

Answer 49

in Iberia tortilla is a Spanish omelet. This thick egg dish is prepared with potatoes, and sometimes onions, and fried in a pan. It is typically served cold and in slices.

Question 50

Albóndigas

Answer 50

Meatballs in sauce

Question 51

Croquetas

Answer 51

breadcrumb-coated and deep-fried snacks commonly stuffed with meats and cheeses;

Question 52

Patatas Bravas

Answer 52

diced and fried potatoes served with tomato sauce or aioli

Question 53

pulpo a la gallega

Answer 53

boiled octopus and potatoes, seasoned with paprika

Question 54

Raita | Indian Cuisine

Answer 54

Yogurt herb dipping sauce

Question 55

Dal | Indian

Answer 55

Lentil stew | Cooked with various spices and legumes

Question 56

Butter Chicken | Indian

Answer 56

Chicken cooked in a mild sauce of tomatoes, butter, and cream | Perhaps the most ubiquitous Indian dish out there, butter chicken origin

Question 57

Chicken Tiki Masala

Answer 57

Yogurt-marinated chicken cooked in a spiced tomato sauce

Question 58

Saag Paneer

Answer 58

Spinach cooked with cubes of cheese

Question 59

Vindaloo

Answer 59

Spicy meet stew | Traditionally pork, traditionally very spicy

Question 60

Rogan Josh

Answer 60

braised curry with lamb or goat | Contains aromatics like ginger, cardamon, bay leaves and dried chilies

Question 61

Aloo Gobi

Answer 61

Vegetarian dish of potatoes, cauliflower, and spices

Question 62

Gajar Ka Halwa | Dessert

Answer 62

Pudding made with grated carrots, sugar, milk, ghee, and nuts

Question 63

Cotechino | Emilia Romagna

Answer 63

Pork sausage | Pinot Grigio ( Arneis (Vietti) Erbaluce

Question 64

Strozzapreti al Sugo di Canocchie | Emilia Romagna

Answer 64

Pasta made with egg and water. Typically tomato and garlic based sauce with seafood

Question 65

Fritto Misto

Answer 65

Deep fried meat, vegetables or seafood

Question 66

Carne cruda all'Albese

Answer 66

Steak tartar with truffles or mushrooms

Question 67

Pollo alla Marengo | Piedmonte

Answer 67

Chicken with mushrooms, tomato sauce, and crayfish

Question 68

Chuletas de cordero con miel | Andalucia

Answer 68

grilled lamb chops with honey, and it's made with a combination of bone-in lamb cops, honey, olive oil, and sea sal

Question 69

Choto al ajillo | Andalucia

Answer 69

goat meat, olive oil, stale bread, garlic, smoked paprika, bay leaves, sherry, white wine, and a bit of oregano or marjoram | Typcially a stew served in the winter

Question 70

Solomillo al whisky

Answer 70

pork tenderloin in a garlicky whisky sauce and it's made with a combination of medallions of pork tenderloin, flour, lemon juice, garlic, whisky, olive oil, stock, and often potatoes.

Question 71

Knödel

Answer 71

Austrian dumplings