Midterm

Question 1

Esselunga

Answer 1

1957 became first italian supermarket, why it came late in italy, how did it arrive in italy

Question 2

Alimentari

Answer 2

(grocery shops): small family owned shops
Friendly, special treatment, location, small business, but less choice, high price

Question 3

deli shop (salumeria, gastronomia)

Answer 3

Italian deli: cheese, cold cuts, ready to eat meats
Good quality, recommendations, friendly, special treatment, taste before you buy, location, small business, but high prices and long wait time

Question 4

Macelleria

Answer 4

(butcher shops): small shops selling fresh and cured meat
Friendly, ideas, advice, rare meat, small business, but high price and fidelity

Question 5

Pescheria

Answer 5

small shops selling fresh fish and ready to eat
Quality, recommendations, friendly, taste before you buy, small business, but high prices and fidelity

Question 6

Panetterie

Answer 6

small shops selling bread, sweets, pizzas, etc
Friendly, fresh, quality, support, small business, but timing

Question 7

Caseificio

Answer 7

small shops selling fresh cheeses and handmade mozzarella
Quality, friendly, loyal, taste before you buy, location, small business, but high prices, timing, and line

Question 8

Mercato

Answer 8

(street market): stands selling fruits and vegetables, fresh fruit, meat, deli stalls with cheese and cured meats, legumes, flowers, bread
Best quality ever, friendly, small business, loyal, taste before you buy, but too friendly, cash payment preferred, loud, long lines, no cars

Question 9

Supermercato

Answer 9

big stores selling everything
Variety, availability, low prices, parking but packaging.garbage, low quality, induce to buy useless things, huge companies

Question 10

Via Fauche street market

Answer 10

saw lots of fresh fruits/vegetables: eggplant, asparagus, artichoke, oranges, cabbage, apples, kiwi, etc

Question 11

Slow food

Answer 11

Slow food: born in Piedmont, promote the right to pleasure and to slow and clean food, watch video: good, clean, fair, international network

Question 12

Types of pizza

Answer 12

Napoletana (bigger and thicker), romana (very thin), vs normale (normal)

Question 13

Origin of Pizza

Answer 13

gained popularity around the 19th century but became popular when immigrants first came to the united states, gave pride to pizza. Pizza effect!

Question 14

Capital of street food

Answer 14

Palermo is the capital of street food, dominated spanish french arabic
Most famous street foods: chestnuts, arancino, cannoli, panzerotti

Question 15

What did we cook in our Eataly sessions?

Answer 15

Pizzoccheri valtellinesi: first cooking class, Pansotti: second class

Question 16

Gangmaster system

Answer 16

Caporalato: gangmaster: workers being illegally employed in the agricultural section with low wages, watch the video: solution was to make a no cap organization, if a product has no cap on it that means there was no gang mastering

Question 17

Ricettari

Answer 17

Ricettari were fascist recipe books and why they were so powerful, rice was considered autarkic, and pasta was considered not worth it, fascist reading: eat pasta weak, rice you are strong

Question 18

Italian agricultural problems

Answer 18

prices, high costs, supply chain, climate change, lack of incentives

Question 19

GMO

Answer 19

genetically modified organism, not allowed in italy, are considered dangerous, but animals eat food imported from the states where GMOs are allowed

Question 20

Origin of cheese

Answer 20

Cheese: cheese was accidentally created over 7000 years ago when milk was stored and transported in containers made from the stomachs of ruminants, where the natural presence of rennet promoted curdling

Question 21

Raw VS thermized VS pasteurized milk

Answer 21

Raw milk (no heat), thermized milk (up to 63C for 10 min), pasteurized milk (safest, 72C for 15 seconds, kills all bacteria)

Question 22

soft VS semi-hard VS hard cheese

Answer 22

Soft cheeses ( mozzarella, stracchino, spreadable), semi-hard (Asiago, Fontina, Bra), hard (grana padano, parmigiano reggiano, pecorino)

Question 23

How is mozzarella made?

Answer 23

How mozzarella is made, boil milk, reach 63C, make mozzarella cheese, vachini vs buffalo, cows vs buffalo

Question 24

Parmigiano Reggiano VS Grana Padano

Answer 24

Parmigiano Reggiano (DOP, everything in emilia romagna, more expensive) vs Grana Padano (IGP, made in North, milk comes from closer regions, and can be processed outside the region)

Question 25

Blue-veined cheese

Answer 25

gorgonzola, very close by, legend says that Gorgonzola was created because someone forgot it and it grew mold, now they add mold with syringe, everything is controlled

Question 26

DOP

Answer 26

(Denominazione di Origine Protetta): Protected designation of origin, ensures product is made in a specific region using traditional methods

Question 27

IGP

Answer 27

(Indicazione Geografica Protetta): protected geographical indication, guarantees a product is linked to a specific region and that at least one of its stages of production, processing, or preparation occurs in that region, always comes from Italy

Question 28

Presidi slow food

Answer 28

initiatives created by the slow food organization to protect and promote small-scale, traditional food products that are at risk of disappearing slow food is the best

Question 29

Casu Marzu

Answer 29

Casu Marzu: cheese filled with larvae, dangerous because of the larvae, forbidden, dangerous because you eat live larvae, only in Sardinia because of the unicity of the territory

Question 30

Italian sounding

Answer 30

Italian sounding: characterized by use of lexical expressions that evoke italian identity or by specific product presentation that leads customers to believe it is made in italy, when in reality it is not (example: belgioioso)

Question 31

Is pasta Italian?

Answer 31

Yes! linked to the roman empire, used to cultivate wheat, made during old roman empire, Apicius was first roman chef, wrote the first cook book, lagane is ancestor of lasagna Chinese noodles, forget about dumpling history, but remember the chinese noodle follows a different path, italian was following the lagane way and chinese were following the noodles path

Question 32

When did pasta become popular?

Answer 32

Pasta became popular when the factories finally started to make it Pasta is made with durum wheat semolina, because it is rich in gluten

Question 33

Egg pasta VS dry pasta

Answer 33

egg and 00 flour in egg pasta, and semolina with water for dry pasta

Question 34

Trafilatura

Answer 34

drawing

Question 35

Essiccazione

Answer 35

drying

Question 36

Pasta shapes

Answer 36

Spaghetti, penne, rigatoni

Question 37

How do you decide which pasta is best?

Answer 37

Recognize pasta based on color, timing, bronzo (drying), furosina (dried quickly)

Question 38

Most famous Italian dishes

Answer 38

tagliatelle al ragù, spaghetti alla carbonara, vongole (clams), cacio e pepe, pesto

Question 39

Trattoria

Answer 39

originates from trattare, meaning to prepare or cook, and trattore, referring to the host welcoming guests. Trattorias are characterized by their simplicity and authenticity, reflected in both the locally sourced food and the unpretentious, timeless settings. They are popular restaurants, offering traditional cuisine and affordable prices

Question 40

Osteria

Answer 40

comes from oste, linked to hospitality. Historically, it was an inn offering simple food like cheese or cold cuts with wine, with meals being secondary. Over time, osterias evolved into establishments similar to trattorias. A turning point came in the 1990s with the slow foods osterie d’italia guide, elevating their status. Today, while trattorias remain affordable and popular, modern osterias cater to a higher-end clientele. Used to be a wine bar

Question 41

Locanda

Answer 41

Refers to a small, informal establishment offering both lodging and food, often with a rustic or traditional atmosphere. Historically, locandas were places where travelers could rest and find a meal during their journey. No longer have these as they used to be.

Question 42

Agriturismo

Answer 42

rural farm offering accommodations and meals made from local products, providing an authentic countryside experience with activities like tastings or farm work

Question 43

Restaurant guide in Italy

Answer 43

Michelin guide, le guide de l’espresso, gambero rosso

Question 44

Artusi VS Marchesi

Answer 44

Artusi is the father of Italian cuisine while Marchesi is the father of modern Italian cuisine Modern italian cuisine was made in competition with the french cuisine