Adelino's Old World Kitchen -- Test 03

Front 1

Name the pizza pies offered at Adelinos.

Back 1

Aegean, Casablanca, Tripoli, Corsica

Hint 1

4 options total

Front 2

What is the price for a pizza pie?

Back 2

$21.95

Front 3

Describe the Aegean Pizza Pie.

Back 3

Spinach, tomato, peppers, garlic, pepperoncini, onion, mushrooms, olives, feta, manchego cheese

Front 4

Describe the Casablanca Pizza Pie.

Back 4

Sausage, tomato, garlic, onion, peppers, mushrooms, provolone, goat cheese

Front 5

Describe the Tripoli Pizza Pie.

Back 5

Sausage, tomato, spinach, manchego, provolone, and mahon cheese

Front 6

Describe the Corsica Pizza Pie.

Back 6

Capicola, mortadella, genoa salami, hot ham, sopressata, manchego, mahon cheese

Front 7

What is a pepperoncini?

Back 7

Aka "Tuscan Peppers." They are thin 2 to 3-inch long chiles with a slightly sweet flavor that can range from medium to medium-hot. The pepperoncinis used at Adelino's are pickled, as this is how they are most often sold.

Front 8

What is feta cheese?

Back 8

A classic Greek cheese traditionally made of sheep's or goat's milk, though, today it is usually produced from cow's milk. It is cured and stored in its own salty whey brine and, therefore, often referred to as pickled cheese. White, crumbly, and rindless, it has a rich tangy flavor, containing 45 to 60 percent milkfat.

Front 9

What is manchego cheese?

Back 9

Spain's most famous cheese, so named because it was originally made only from the milk of Manchego sheep that grazed the famous plains of La Mancha. It is a rich, golden, semi-firm cheese, that has a full, mellow flavor.

Front 10

What is provolone cheese?

Back 10

This southern Italian cow's milk cheese has a firm texture and a mild, smoky flavor. Provolone is generally aged 2 to 3 months and has a pale-yellow color, however, some are aged 6 months to a year or more.

Front 11

What is goat cheese?

Back 11

While it is decidedly white goats-milk cheese, some may have the addition of cow's milk. The cheese has a delightfully tart flavor that easily distinguishes it from other cheeses.

Front 12

What is mahon cheese?

Back 12

From the island of Menorca, it is one of a few cow's milk cheeses from Spain. Mahón boasts a certain sharpness, and its lemony, salty flavors evince the rural Mediterranean seascape. Its rind contains a hard, crumbly cheddar-like texture and darkens as the wheels age. At peak, Mahón is tangy, intense and delicious. Pair this cheese with Madeira or Tempranillo.

Front 13

What is capicola?

Back 13

Capicola is a traditional Italian cold cut made from pork shoulder or neck and dry-cured whole. The name coppa is Italian for nape, while capicola comes from capo—head and collo—neck of a pig. It is similar to the more widely known cured ham, Prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes. However, the technical definition of ham is the thigh and buttocks of a pig (or boar) slaughtered for meat, whereas Capicola is solely meat from the shoulder or neck.

Front 14

What is mortadella?

Back 14

This smoked sausage originated in Bologna, Italy, and is the original from which the slang name "baloney" came. It's made with ground beef and pork, cubes of pork fat, and seasoning. The Italian version, which is not imported because it requires additional cooking steps before the US government will approve it, is air-dried and has a smooth delicate flavor. Canned, cooked versions are imported from Italy, but don't taste like the original. The American mortadella is basically bologna with cubes of pork fat and garlic flavoring.

Front 15

What is genoa salami?

Back 15

Genoa salami is a variety of salami commonly believed to have originated in the area of Genoa, Italy. It is normally made from pork but may also contain beef, and is seasoned with garlic, salt, black and white peppercorns, fennel seeds, and red or white wine. Like many Italian sausages, it has a characteristic fermented flavor.

Front 16

What is salami?

Back 16

It is a family of sausages that have been cured, boldly seasoned (particularly with garlic), and usually air-dried (rarely smoked).

Front 17

What is sopressata?

Back 17

An Italian dry-cured salami, typical of Apulia and Basilicata. The name is said to come from the fact that it is often pressed with a weight while drying, giving it a characteristic flattened shape. It can be made of fresh hams, as well as other cuts. Pork is the traditional meat used, though it is sometimes made using beef. The meat is typically coarsely pressed, rather than ground (minced) as with salame. This gives it an uneven, "rustic" appearance when sliced. Soppressata is a specialty of southern Italy, and often includes hot pepper (though, as with all salami, seasonings vary).