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en
CR
DZ
36
Mortadella : What cold cut is made with pork and contain at least 15% small cube of fat
speck : Cured for 30 days, cold smoke for 45 days and air dried for another 30 days
porkbelly : The protein of the carbonara
Guanciale : What is the name of the "bacon" we put on the caesar salad
Gorgonzola : Name of the blue cheese on the formaggio finale
Brine : cooking method of the chicken
Donuts : What dessert would be perfect to pair with limoncello or grappa
Rum : What do we spray on the peaches that comes with the cheesecake
Cannoli : Traditional Italian dessert
Tallegio : Base of the mushroom and prosciutto & apple
Diavolo : The devil pie
Cotto : Prosciutto ____ goes on the princess
Pecorino : What is the cheese that finish the sausage pizza
Friulano : Italian version of cheddar
Nicoise : Name of the black olives
Stanislaus : Brand of tomatoes we used for our tomato sauce
Care : ____ bakery is where we get our GF crust
Lamb : Ewe-nique farms leg of _____
Ciabatta : Bread of the Ham & cheese panini
Farro : Ancient grain related to wheat
Raisin : Ingredient that we remove from the cauli to make it nut free
Berkshire : Type of pork used in our meatballs
Albacore : Type of tune used in the tuna conserva
Buttermilk : The type of milk used to marinate our calamari
Panko : What do we use to bread the eggplant parmigiano and the risotto fritti
Negroamaro : Type of grape for our house red
Zinfandel : Principal varietal in the Brio
Spain : The Cune is from ___
Sangiovese : Principal varietal in the Mongrana
Decero : The name of our Malbec by the glass
Canella : The name of our Prosecco by the glass
Enamore : What wine on the list is made amarone style
Ale : What type of beer is the Thirsty Beaver
Kolsch : Type of beer for the Scona Gold
Hockley : Only beer by the bottle that comes from Ontario
Lagarde : Only 100% Malbec by the bottle. Start with L_____
Fallentimber: Who is our mead supplier
Corvina : Main varietal that makes Valpolicella
DZ
Across:3. | Only beer by the bottle that comes from Ontario | 4. | Traditional Italian dessert | 6. | The protein of the carbonara | 10. | Type of beer for the Scona Gold | 12. | What wine on the list is made amarone style | 17. | Type of grape for our house red | 20. | Cured for 30 days, cold smoke for 45 days and air dried for another 30 days | 24. | The devil pie | 26. | What type of beer is the Thirsty Beaver | 28. | ____ bakery is where we get our GF crust | 29. | Main varietal that makes Valpolicella | 31. | Ingredient that we remove from the cauli to make it nut free | 32. | Base of the mushroom and prosciutto & apple | 33. | Ewe-nique farms leg of _____ | 35. | Ancient grain related to wheat |
| | Down:1. | Type of pork used in our meatballs | 2. | Italian version of cheddar | 5. | Principal varietal in the Mongrana | 7. | The type of milk used to marinate our calamari | 8. | Name of the blue cheese on the formaggio finale | 9. | Who is our mead supplier | 11. | Only 100% Malbec by the bottle. Start with L_____ | 13. | Name of the black olives | 14. | What do we spray on the peaches that comes with the cheesecake | 15. | Prosciutto ____ goes on the princess | 16. | The name of our Prosecco by the glass | 18. | What is the name of the "bacon" we put on the caesar salad | 19. | What dessert would be perfect to pair with limoncello or grappa | 21. | Bread of the Ham & cheese panini | 22. | Brand of tomatoes we used for our tomato sauce | 23. | The name of our Malbec by the glass | 25. | What do we use to bread the eggplant parmigiano and the risotto fritti | 26. | Type of tune used in the tuna conserva | 27. | cooking method of the chicken | 30. | What is the cheese that finish the sausage pizza | 34. | The Cune is from ___ |
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© 2016
PuzzleFast.com, Noncommercial Use Only
DZ
Across:3. | Only beer by the bottle that comes from Ontario | 4. | Traditional Italian dessert | 6. | The protein of the carbonara | 10. | Type of beer for the Scona Gold | 12. | What wine on the list is made amarone style | 17. | Type of grape for our house red | 20. | Cured for 30 days, cold smoke for 45 days and air dried for another 30 days | 24. | The devil pie | 26. | What type of beer is the Thirsty Beaver | 28. | ____ bakery is where we get our GF crust | 29. | Main varietal that makes Valpolicella | 31. | Ingredient that we remove from the cauli to make it nut free | 32. | Base of the mushroom and prosciutto & apple | 33. | Ewe-nique farms leg of _____ | 35. | Ancient grain related to wheat |
| | Down:1. | Type of pork used in our meatballs | 2. | Italian version of cheddar | 5. | Principal varietal in the Mongrana | 7. | The type of milk used to marinate our calamari | 8. | Name of the blue cheese on the formaggio finale | 9. | Who is our mead supplier | 11. | Only 100% Malbec by the bottle. Start with L_____ | 13. | Name of the black olives | 14. | What do we spray on the peaches that comes with the cheesecake | 15. | Prosciutto ____ goes on the princess | 16. | The name of our Prosecco by the glass | 18. | What is the name of the "bacon" we put on the caesar salad | 19. | What dessert would be perfect to pair with limoncello or grappa | 21. | Bread of the Ham & cheese panini | 22. | Brand of tomatoes we used for our tomato sauce | 23. | The name of our Malbec by the glass | 25. | What do we use to bread the eggplant parmigiano and the risotto fritti | 26. | Type of tune used in the tuna conserva | 27. | cooking method of the chicken | 30. | What is the cheese that finish the sausage pizza | 34. | The Cune is from ___ |
| |
© 2016
PuzzleFast.com, Noncommercial Use Only