150 Best Italian Food Riddles: Can You Guess These Delicious Dishes?
Ready to test your culinary knowledge with a side of fun? Forget complicated recipes; today, we’re diving into the playful world of Italian food riddles! These brain-teasers will have you guessing your favorite pastas, pizzas, and more.
Get ready to think like a true foodie. From cheesy delights to saucy secrets, we’ve got a collection of riddles that celebrate the deliciousness of Italian cuisine.
So, grab a cannoli and get your thinking cap on! Let’s see if you can solve these tasty Italian food riddles.
Best Italian Food Riddles: Can You Guess These Delicious Dishes?
Riddle: I’m a layered delight, often red, white, and green, a baked masterpiece.
Answer: Lasagna
Riddle: I’m a tiny hat, filled with savory surprise, often served in broth.
Answer: Tortellini
Riddle: I’m a creamy rice dish, flavored with saffron’s gold, a comforting hug.
Answer: Risotto
Riddle: I’m a stretched out dough, with toppings galore, a perfect slice to adore.
Answer: Pizza
Riddle: I’m a small, round dumpling, often potato-based, served with sauce.
Answer: Gnocchi
Riddle: I’m a long, thin strand, twirled on a fork with grace, a classic pasta choice.
Answer: Spaghetti
Riddle: I’m a rich and creamy dessert, that is cooked and chilled in a cup, with a caramel topping.
Answer: Panna Cotta
Riddle: I’m a bread, often topped with garlic and herbs, that is baked to perfection.
Answer: Focaccia
Riddle: I’m a savory sauce, made with basil, pine nuts, and cheese, coating pasta with ease.
Answer: Pesto
Riddle: I’m a filled pastry, often ricotta-based, deep-fried and sweet.
Answer: Cannoli
Riddle: I am a cold soup, often with tomatoes, served chilled in the summer heat.
Answer: Gazpacho
Riddle: I’m a cured meat, thin and delicate, often served as an appetizer.
Answer: Prosciutto
Riddle: I’m a creamy cheese, smooth and white, often used in desserts.
Answer: Mascarpone
Riddle: I’m a citrus fruit, small and bright, often used in drinks or zest.
Answer: Lemon
Riddle: I am a dish that uses rolled pasta, filled with spinach and ricotta and baked in a creamy sauce.
Answer: Cannelloni
Italian Food Riddles: Pasta Puzzlers
Craving a culinary challenge? Dive into “Italian Food Riddles: Pasta Puzzlers,” where twirling noodles and savory sauces become clues! This collection of brain teasers tests your knowledge of Italy’s beloved dishes. From linguine to lasagna, each riddle is a delicious journey, perfect for foodies and puzzle enthusiasts alike. Get ready…
Riddle: I wear a hat of many shapes, from shells to twists and bows, and in a bubbling bath, my true nature shows. What am I, a pantry staple that’s loved by all, a base for sauces, both short and tall?
Answer: Pasta
Riddle: I’m a round delight, sometimes flat, sometimes puffed, a blank canvas for flavors, often stuffed. From simple tomato to a gourmet’s creation, what am I, a pizza’s base, a culinary foundation?
Answer: Pizza Dough
Riddle: I’m a vibrant green sauce, born of basil and pine, with garlic and cheese, my flavors entwine. I cling to every strand, a taste of summer’s sun, what am I, a classic Italian, second to none?
Answer: Pesto
Riddle: I’m a creamy dream, with a hint of garlic’s might, a velvety embrace, both rich and white. I often blanket pasta, a comforting art, what am I, a classic sauce that steals the heart?
Answer: Alfredo Sauce
Riddle: I have a layered heart, but I’m not a cake. I boast of cheese and meat, for goodness sake. Baked in an oven, until bubbly and hot, what am I, that’s a savory treat, that hits the spot?
Answer: Lasagna
Riddle: I am a small, pinched shape, like a hat in its prime, often found in broths, a comforting chime. What am I, a pasta that’s tiny, a culinary rhyme?
Answer: Tortellini
Riddle: I’m a long and slender swimmer, often coated in a red, savory tide. What am I, a pasta loved by all, where meatballs often reside?
Answer: Spaghetti
Riddle: I have a name that’s like a poem, layers of flavor, that make a plate roam. What am I, a hearty cut, with a French home, but an Italian soul?
Answer: Osso Buco
Riddle: I’m a white, creamy dream, with a touch of the sea, often dolloped on pasta, for all to see. What am I, a cheese with a salty heart, that plays a crucial part?
Answer: Ricotta
Riddle: I’m a fried delight, with a golden, crisp embrace, filled with a savory center, in a time and place. What am I, a Sicilian treat, a pocket of flavor, that’s hard to beat?
Answer: Arancini
Riddle: I’m a disc of dough, often fried with glee, topped with tomato and mozzarella, for all to see. What am I, a Neapolitan treat, a street food that can’t be beat?
Answer: Pizza Fritta
Riddle: I am a cheese that’s often shredded, a salty delight, topping pizza and pasta, making everything just right. What am I, a dairy wonder, that’s a flavor’s thunder?
Answer: Parmesan Cheese
Riddle: I’m a small, rolled delight, with a savory core, often simmered in sauce, wanting more and more. What am I, a pasta that’s often a cheesy dream?
Answer: Ravioli
Riddle: I’m a blend of herbs, with a touch of garlic’s might, adding a fresh note, that makes everything bright. What am I, a versatile sauce, that’s a classic delight?
Answer: Marinara Sauce
Riddle: I’m a creamy canvas, a mozzarella’s cousin, with a sweet and milky taste, for all to come and be a part of. What am I, a cheese that’s often a ball, a fresh delight that conquers all?
Answer: Burrata
Italian Food Riddles: Cheese Conundrums
Ever wondered what’s sharp, creamy, and full of holes? Or perhaps which cheese melts beautifully on pizza? “Italian Food Riddles: Cheese Conundrums” dives into the world of Italian cheeses with playful questions. It’s a fun way to learn about different varieties like Parmesan and Mozzarella while testing your cheese knowledge.
Riddle: I’m a sheep’s milk secret, aged in caves, my texture firm, my flavor brave. Often grated, never shy, what am I, a cheese that reaches for the sky?
Answer: Pecorino Romano
Riddle: I’m a creamy dream, a buffalo’s gift, my heart is soft, my flavor a lift. What am I, a pearl of white, that melts with pure delight?
Answer: Mozzarella di Bufala
Riddle: I wear a basket’s mark, a woven design, my ricotta cousin, a similar line. What am I, a pressed delight, with a salty, firm bite?
Answer: Canestrato
Riddle: I’m a blue-veined wonder, sharp and strong, my creamy texture, where flavors throng. What am I, that challenges the palate with a bold, distinct song?
Answer: Gorgonzola
Riddle: I’m a stretched creation, pulled and so neat, a creamy white wonder, that’s hard to beat. What am I, that melts and stretches, a pizza’s cheesy reaches?
Answer: Provolone
Riddle: I’m a cow’s milk treasure, aged for a year, my nutty notes, make flavors appear. What am I, that’s a hard delight, often grated, shining ever so bright?
Answer: Parmigiano-Reggiano
Riddle: I’m a fresh delight, smooth and so white, often used in desserts, my texture is light. What am I, that’s a ricotta’s cousin, a creamy, sweet fusion?
Answer: Mascarpone
Riddle: I have a bloomy rind, a creamy heart so mild, my flavor is delicate, a pleasure to reconcile. What am I, that’s a soft delight, a brie-like wonder, shining ever so bright?
Answer: Robiola
Riddle: I’m a spun delight, a stringy, white creation, often smoked, a savory temptation. What am I, that’s a pull-apart wonder, a cheese that’s often a deli plunder?
Answer: Scamorza
Riddle: I’m a sheep’s milk dream, with a peppery embrace, my texture is firm, my flavor a chase. What am I, that’s a southern delight, that’s often grated, shining ever so bright?
Answer: Pecorino Sardo
Riddle: I’m a semi-hard wonder, with a nutty, mild call, a melting delight, loved by one and all. What am I, that’s a smooth sensation, often used in a pasta creation?
Answer: Fontina
Riddle: I have a braided form, a mozzarella’s cousin, often smoked for flavor, a culinary decision. What am I, a rope of cheese that’s a savory vision, a textural delight?
Answer: Treccia
Riddle: I’m a fresh cheese, from whey I arise, my texture is creamy, a simple surprise. What am I, that’s a delicate delight, often used in pastries, shining ever so bright?
Answer: Ricotta
Riddle: I am a pressed creation, with a salty, sharp decree, often grated on dishes, for all to see. What am I, that’s a hard and aged delight, that adds a complex flavor with all its might?
Answer: Grana Padano
Riddle: I’m a creamy core, surrounded by a firm shell, a buffalo’s treasure, that stories tell. What am I, that’s a unique cheese, with a contrasting texture, that’s sure to appease?
Answer: Burrata
Italian Food Riddles: Pizza Predicaments
Ever pondered why a pizza always gets sliced? Or how a calzone keeps its secrets? “Italian Food Riddles: Pizza Predicaments” dives into these cheesy conundrums, offering playful puzzles about everyone’s favorite flatbreads. It’s a delicious way to explore Italian cuisine, one riddle at a time!
Riddle: I’m a canvas, round and wide, often kissed by fire’s tide, where sauces swirl and cheeses gleam, a shareable, savory dream. What am I, a culinary circle, that’s a feast for all?
Answer: A Pizza
Riddle: I wear a hat, but have no head, a pinched shape, often found in broth instead. What am I, a small pasta that’s a culinary delight, a broth’s comforting sight?
Answer: Tortellini
Riddle: I’m a creamy, white pool, from a buffalo’s grace, often enjoyed with a basil’s embrace. What am I, a fresh cheese that’s a pizza’s delight, a smooth, milky, and soft white sight?
Answer: Mozzarella di Bufala
Riddle: I’m a long, flat ribbon, often layered with care, baked until bubbly, a savory affair. What am I, a pasta dish that’s a classic delight, a casserole of layers, shining ever so bright?
Answer: Lasagna
Riddle: I’m a golden disc, sometimes filled, sometimes not, a simple delight, that’s often hot, I can be paired with a savory sauce, or served with jam, what am I, a breakfast or street food that’s often a culinary charm?
Answer: Focaccia
Riddle: I’m a blend of flavors, simmered slow and low, tomatoes, herbs, and garlic, make my essence glow. What am I, a red sauce that’s a culinary base, a pasta’s best friend, in every time and space?
Answer: Marinara Sauce
Riddle: I have a crust that’s crisp and airy, a heart of cream, a filling that’s very, often served with a lemon’s twist, a delightful tart, that’s hard to resist. What am I, a pie that’s a citrusy dream, a classic Italian delight, it would seem?
Answer: Crostata
Riddle: I’m a green, fragrant swirl, a basil’s sweet call, with garlic and cheese, I stand up tall. What am I, a sauce that’s a culinary art, a pasta’s best friend, right from the very start?
Answer: Pesto
Riddle: I’m a creamy, white dream, often served in a ball, with a smooth, milky taste, answering every call. What am I, that’s a cheese that’s fresh and light, a dairy delight, that’s always a welcome sight?
Answer: Burrata
Riddle: I’m a cup-shaped pasta, often filled with cheese or meat, a tender embrace, that’s hard to beat. What am I, a shell that holds a delicious treasure?
Answer: Conchiglie
Riddle: I’m a blend of flavors, a creamy, cheesy treat, often layered with pasta, a culinary feat. What am I, a rich sauce that’s a classic delight, that makes the lasagna shine so bright?
Answer: Bechamel Sauce
Riddle: I’m a twisted tube, a spiral so neat, capturing sauces, a culinary feat. What am I, a pasta that’s a twirling sensation, a shape that’s a culinary creation?
Answer: Fusilli
Riddle: I have a flat surface, and a handle so grand, I help you flip and turn, with a steady hand. What am I, a tool that makes the cooking a breeze, a pan that’s a chef’s best friend, if you please?
Answer: A Spatula
Riddle: I’m a small bite, a savory delight, often layered with cheese and meat, a handheld treat. What am I, a fried pocket of deliciousness?
Answer: Arancini
Riddle: I’m a disc of dough, fried to a crisp, a savory delight, that’s hard to resist, often topped with cheese. What am I, a street food sensation, a pizza’s fried relation?
Answer: Pizza Fritta
Italian Food Riddles: Dessert Dilemmas
Ever pondered why tiramisu is layered or what gives cannoli its satisfying crunch? “Italian Food Riddles: Dessert Dilemmas” dives into the sweet mysteries of Italy. From creamy panna cotta to flaky sfogliatella, each riddle unveils the secrets behind these beloved treats. Prepare for a delicious journey of flavor and fun!
Riddle: I’m a chilled delight, a creamy dream, often served in a glass, it would seem. With layers of espresso and cocoa so grand, what am I, a dessert from the Italian land?
Answer: Tiramisu
Riddle: I am a shell that’s crisp and light, filled with a sweet ricotta, oh so right. Candied fruit and citrus, a delightful blend, what am I, a Sicilian treat, without end?
Answer: Cannoli
Riddle: I’m a baked delight, a simple heart, with almonds sweet, a work of art. Often dipped in vin santo, a tradition’s call, what am I, a cookie that stands up tall?
Answer: Cantucci
Riddle: I’m a frozen treat, a creamy sphere, with flavors of hazelnut, so very dear. Often found in a cup, a sweet escape, what am I, a gelato, in a delightful shape?
Answer: Hazelnut Gelato
Riddle: I am a mountain of cream, a meringue so grand, layered with berries, across the Italian land. What am I, a pavlova’s Italian cousin, a dessert that will always keep you buzzin’?
Answer: Zuppa Inglese
Riddle: I’m a golden dome, with a citrusy heart, a soft and spongy treat, that plays a delightful part. What am I, a cake of the Italian spring, that makes tastebuds sing?
Answer: Colomba Pasquale
Riddle: I’m a chilled pudding, smooth and grand, a simple pleasure, across the Italian land. Cooked with cream and vanilla so bright, what am I, a panna cotta, that’s a pure delight?
Answer: Panna Cotta
Riddle: I am a fried delight, with a sugary coat, a sweet doughy treat, that’s always a note. Often served with a lemon or orange’s zest, what am I, that puts tastebuds to the test?
Answer: Zeppole
Riddle: I’m a frozen treat, with a creamy, smooth base, often layered with fruit, a chilled delight you embrace. What am I, a semi-freddo, that’s a taste of paradise?
Answer: Semifreddo
Riddle: I am a small, round wonder, a crisp, almond delight, often found at a wedding, shining ever so bright. What am I, a confetti that’s a sweet, edible art?
Answer: Confetti
Riddle: I’m a golden disc, with a sweet, soft grace, often topped with honey, in every time and place. What am I, a fried dough that’s a Roman delight?
Answer: Frappe
Riddle: I’m a citrusy dream, with a candied heart so bold, a cake that’s moist and dense, a story to be told. What am I, a Sicilian delight, that makes every bite so right?
Answer: Cassata Siciliana
Riddle: I’m a creamy river, with a caramel’s sweet flow, often drizzled on top, making flavors glow. What am I, a panna cotta’s perfect companion, a dessert that’s a true champion?
Answer: Caramel Sauce
Riddle: I’m a light, fluffy cloud, with a hint of lemon’s zest, baked until golden, put to the taste test. What am I, a sweet treat that’s a bite of pure delight?
Answer: Lemon Meringue Tartlets
Riddle: I’m a shell of pastry, with a sweet, creamy heart, often served at Easter, playing a special part. What am I, a Neapolitan treat, that can’t be beat?
Answer: Pastiera Napoletana
Italian Food Riddles: Regional Recipe Riddles
Ever wondered what makes a Bolognese different from a Neapolitan ragu? “Italian Food Riddles: Regional Recipe Riddles” dives deep into those delicious distinctions. It’s not just about pasta; it’s a playful exploration of Italy’s diverse culinary landscape, challenging your knowledge with fun clues about regional specialties. Get ready to taste…
Riddle: I am a boot-shaped land’s heart, where pasta takes many forms, from ribbons wide to tiny stars, a comfort that always warms. What am I, the soul of a thousand shapes, a culinary embrace in many capes?
Answer: Italy, the birthplace of pasta.
Riddle: I am a golden disc, born of a simple mix, often topped with tomato’s kiss, and cheese that does entice. What am I, a shareable delight, a culinary circle, shining ever so bright?
Answer: A pizza
Riddle: I’m a creamy dream, a cheese so white, often nestled in a pasta’s sight, a smooth addition, a soft delight. What am I, that adds a milky grace, in a dish that finds its place?
Answer: Ricotta
Riddle: From a rolling pin’s command, I am stretched until thin, then filled with love, a savory win. What am I, a pocket of flavor, a pasta that’s always a taste bud savor?
Answer: Ravioli
Riddle: I am a sauce of red, with herbs so bold, simmered slowly, a story to be told, on pasta or pizza, I make my mark. What am I, a foundation of flavor, a culinary spark?
Answer: Marinara sauce
Riddle: I’m a creamy white delight, a cheese that’s smooth and mild, often used in desserts, a flavor that’s beguiled. What am I, that makes tiramisu a dream?
Answer: Mascarpone
Riddle: I’m a grain that’s small, but expands with a simmer, in a creamy embrace, I gently glimmer. What am I, a risotto’s heart, a dish that’s a work of culinary art?
Answer: Arborio rice
Riddle: I am a long, thin strand, with a shape that’s light and free, often paired with garlic, a simple symphony. What am I, a pasta that’s both delicate and refined, a culinary classic, of a special kind?
Answer: Spaghetti
Riddle: I’m a flatbread, blistered and charred, a canvas for flavors, carefully guarded. What am I, a simple delight, a pizza’s foundation, shining ever so bright?
Answer: Focaccia
Riddle: I am a savory delight, a cured meat so grand, often sliced thin, across the land. What am I, a charcuterie’s star, a salty taste that’s near and far?
Answer: Prosciutto
Riddle: I’m a creamy, chilled delight, with layers of espresso and cream, a dessert that’s a pure dream. What am I, a coffee-flavored classic?
Answer: Tiramisu
Riddle: I am a green leaf, with a fragrant, fresh call, often used in sauces, standing up tall. What am I, a basil’s touch, that makes Italian dishes loved so much?
Answer: Basil
Riddle: I am a small, round pasta, often filled with cheese, a savory delight, that always aims to please. What am I, a tiny treasure, in a broth or creamy measure?
Answer: Tortellini
Riddle: I’m a sharp and salty delight, a cheese that’s hard and old, often grated on pasta, a story to be told. What am I, that adds a burst of flavor, a classic Italian savor?
Answer: Parmesan
Riddle: I am a summer’s embrace, a cold, blended delight, with a base of fruit and a touch of cream. What am I, that’s often enjoyed as a dessert in Italy?
Answer: Gelato
Italian Food Riddles: Herb and Spice Headscratchers
Ever wondered why your Nonna’s pasta tastes so magical? “Italian Food Riddles: Herb and Spice Headscratchers” delves into the aromatic secrets behind classic dishes. It’s not just about garlic and basil; think marjoram’s subtle warmth or the punch of Calabrian chili. Prepare to test your palate and unravel the mysteries…
Riddle: I’m a fragrant green, often paired with tomato’s might, a pizza’s best friend, bringing herbal light. What am I, the leaf that makes Italian flavors bright?
Answer: Basil
Riddle: I’m a pungent bulb, with a papery cloak, a key ingredient, when flavors you invoke. I whisper of warmth, in sauces and in stews, what am I, that makes Italian dishes imbue?
Answer: Garlic
Riddle: I’m a tiny seed, with a sharp, licorice kiss, often used in sweets, or a savory dish like this. What am I, that gives Italian sausage its unique bliss?
Answer: Anise Seed (or Anise)
Riddle: Though I’m not a leaf, I bring a fresh, green cheer, often paired with meats, my flavor’s always clear. What am I, that’s added to a bruschetta or a roast so near?
Answer: Parsley
Riddle: I’m a dried flower bud, unopened, yet bold, in sauces and stews, my story is told. What am I, that adds a warm depth to a ragu’s fold?
Answer: Clove
Riddle: I’m a whisper of heat, a dried pepper’s soul, adding a fiery kick, making flavors whole. What am I, the red spice that gives arrabbiata its control?
Answer: Red Pepper Flakes (or Chili Flakes)
Riddle: I’m a tiny seed, with a fragrant, warm call, often used in baking, embracing one and all. What am I, that brings a subtle, sweet note to biscotti’s sprawl?
Answer: Fennel Seed
Riddle: I’m a leafy green, with a subtle, peppery bite, often tossed in salads, or a pizza’s delight. What am I, that adds a fresh touch to a simple, Italian flight?
Answer: Arugula
Riddle: I’m a dried flower, with a golden hue, adding a touch of luxury, to a risotto or stew. What am I, that makes a dish both vibrant and new, with a high price tag, it’s true?
Answer: Saffron
Riddle: I am the root of a plant, with a spicy, unique zest, often grated or sliced, putting taste buds to the test. What am I, that adds a zesty kick to a puttanesca’s quest?
Answer: Ginger
Riddle: I’m a dried leaf, with a woody, fragrant art, often used in soups, playing a crucial part. What am I, that adds a subtle, earthy note to a minestrone’s heart?
Answer: Bay Leaf
Riddle: I’m a purple flower, with a sweet and calming scent, often used in desserts, a flavor heaven-sent. What am I, that adds a floral note to a panna cotta’s intent?
Answer: Lavender
Riddle: I am a berry, small and dark, with a pungent, savory spark. What am I, that adds a unique, bold flavor to a cacio e pepe’s mark?
Answer: Black Peppercorn
Riddle: I’m a cousin of garlic, with a milder call, often used in sauces, embracing one and all. What am I, that brings a subtle, savory note to a pesto’s thrall?
Answer: Shallot
Riddle: I’m a dried spice, a subtle, warm embrace, adding a unique depth, to a slow-cooked space. What am I, that’s often used in a Bolognese sauce’s case?
Answer: Nutmeg
Italian Food Riddles: Wine and Beverage Whims
Ever pondered what flows alongside a perfect pasta dish? Italian food riddles aren’t just about the food itself; they often swirl into the realm of wine and beverages. From the crisp white of a Pinot Grigio to the robust red of a Chianti, figuring out the perfect pairing is a…
Riddle: I’m a ruby-red tide, born of sun-kissed slopes, aged in oak whispers, and poured in elegant hopes. What am I, that tells a story of Tuscany’s grace in every swirl and taste?
Answer: Chianti Classico
Riddle: I am a bubbly whisper, born of grapes and time, a celebration’s effervescence, in every glass I climb. What am I, that adds a touch of sparkle to an Italian feast?
Answer: Prosecco
Riddle: I’m a golden elixir, pressed from olives so ripe, a drizzle of sunshine, for every Italian bite. What am I, a liquid treasure, that enhances with every pour?
Answer: Extra Virgin Olive Oil
Riddle: I’m a bittersweet dance, a herbal intrigue, a digestivo’s serenade, a post-meal league. What am I, that settles the stomach with a complex, botanical charm?
Answer: Amaro
Riddle: I am a creamy cloud, a milky embrace, swirled into espresso, adding a touch of grace. What am I, that softens the bold, and sweetens the start?
Answer: Latte
Riddle: From a dark, roasted bean, I emerge strong and bold, a concentrated essence, a story to be told in a tiny cup. What am I, that fuels the Italian spirit with a powerful kick?
Answer: Espresso
Riddle: I am a clear spirit, born of grapes so fine, distilled with tradition, a taste that’s truly divine. What am I, a versatile base for cocktails, or a smooth solo act?
Answer: Grappa
Riddle: I’m a crimson tide that’s not Chianti, but a bold brother, from a volcanic land, that’s often a red lover. What am I, that captures the heart of Sicily’s might?
Answer: Nero d’Avola
Riddle: I’m a bubbly delight, with a citrusy call, a refreshing spritzer, enjoyed by one and all. What am I, that offers a low-alcohol option, a perfect aperitivo?
Answer: Aperol Spritz
Riddle: I’m a pale, dry wine, with a whisper of the sea, a taste of the coast, for all to agree. What am I, that pairs perfectly with seafood, a Venetian delight?
Answer: Pinot Grigio
Riddle: I’m a sweet, dark potion, with a hint of anise, a digestivo’s secret, oh so nice. What am I, that soothes after a hearty meal?
Answer: Sambuca
Riddle: I am a blend of herbs, a bitter symphony of taste, a digestivo’s ritual, with no time to waste. What am I, that cleanses the palate, with a complex, green base?
Answer: Cynar
Riddle: I am a clear liquid, with a sweet, almond note, a liqueur for desserts, a flavor to promote. What am I, that’s often paired with coffee, and makes a tiramisu a delight?
Answer: Amaretto
Riddle: I’m a vibrant red, with a bittersweet draw, a campari’s cousin, that’s known to enthrall. What am I, that’s the key to a Negroni’s taste?
Answer: Aperitivo
Riddle: I’m a golden brew, with a hoppy, bitter call, a refreshing companion, to pasta and all. What am I, that’s a local choice, a beer that Italians do rejoice?
Answer: Birra Moretti
