Question: Read the following context and answer the question. Context: When I was writing the manuscript for Florentine, I enlisted the help of an army of recipe testers about 80 people from all over the world to test every recipe thoroughly. Only one came back to me consistently with problems. From Minnesota to Melbourne, three testers wrote to me that their very first attempt at making Tuscan gnudi (ricotta and spinach balls that, rather than be encased in pasta like for ravioli, are simply dusted in flour) resulted in a pot of simmering water with "dissolved" gnudi. It reminded me of Pellegrino Artusi's potato gnocchi recipe in his famous cookbook from 1891, where he interrupts the recipe instructions to mention a signora who, upon attempting to stir the gnocchi cooking in the pot, finds they have disappeared O dove'erano andati? "Where did they go?" In the case of the gnocchi, there was too little flour used, according to Artusi. But in the case of the gnudi, I already had a hunch. I grilled all three testers on a number of various factors was the water just simmering, not on a rolling boil (which can destroy delicate gnudi), did they drain the spinach very well, and equally the ricotta (one said she even drained it overnight)? Did they use "proper" ricotta? Aha. "Proper" ricotta. The kind that was only made a day or so earlier, the leftovers of the cheese-making process, the real deal. The kind that you can see in a deli counter, standing on its own, that gets cut into a big wedge and weighed when you order it. Not the kind you buy at the supermarket, in a tub, that so often is grainy, more like the consistency of yogurt, has no structure, and is full of unnecessary gums or additives. All my recipe testers had used the second kind to be fair, some were new to the idea of buying ricotta and in their neighbourhood only had access to this. In that case, it would have probably been better to make your own, or choose another recipe. Question: Which state or country probably didn't have access to 'proper' ricotta? Answer:
OPTIONS:
- Minnesota
- Melbourne
- Italy
- not enough information
Answer: not enough information

input with options: Read the following context and answer the question. Context: Last month we spent a few wonderful days visiting our friends Rosa and Massimo who live just outside of Trento. It was our third visit to the area (on one of them I snapped up this recipe for persimmon cake), so I feel it's about time to share some our favourite things that we've been shown by locals. Trento is only a four hour drive from Florence passing Bologna and Verona on the way, which could make very good pit stops if you feel the need to, FYI yet it feels a world away in terms of the landscape and the food, from the golden, rolling hills of Tuscany. Cue towering mountains harbouring mushrooms and berries, lush valleys and turquoise lakes, vines grown on pergolas, enormous plates of sauerkraut and polenta in abundant portions, delicious wines and rustic cakes with German names. Trento is the capital of Trentino, an unusual region of Italy because its official languages are Italian and German and it is actually made up of two self-governing provinces and is known as Trentino-Alto Adige or Trentino-Sudtirol. Confused? Since the eighth century, it has been part of the Austro-Hungarian Empire and only a century ago did it become Italian. It is squeezed between Lombardy and the Veneto to the west and southeast and to the north lies Austria and Switzerland. So it is no surprise that many of the food influences come from its neighbours particularly the northern ones. Eating in the region means eating heartily, even in the summer sunshine, we enjoyed abundant portions of canederli (large rustic dumplings made of bread, herbs and meat, ham or cheese in broth), masses of soft, creamy polenta with thinly sliced roast pork or sausage ragu and slow-cooked beans or thick venison steaks, sauerkraut and gnocchi (sometimes made of out of polenta). I think one waiter was highly disappointed that we weren't able to finish our gargantuan plates one hot day on a mountain with a view of the Dolomites. Somehow there was always room for dessert, though adopted from German and Austrian specialties, you can find cakes... Question: What is the author's favorite type of cake? Answer:
OPTIONS:
- strawberry
- chocolate
- vanilla
- not enough information
output: not enough information

Q: Read the following context and answer the question. Context: I started reading beauty blogs rather than magazines because I loved their honesty. With magazines, I was always a little suspicious that the review wasn't true, that it was more an advertorial than an honest article. Blogs seemed more honest - I never distrusted the review. Plus they went into so much more depth than magazines ever did. I think that the day I discovered beauty blogs was probably also the day my magazine addiction came to an end. BUT, there is one issue that I do have with blogs and that is editing, or grammar to be more precise. Now, don't get me wrong, it is not all blogs that I have this issue with. In fact, the majority of blogs I do read are very well written. But, I still come across a few that don't know the difference between your & you're; where, we're & were; and their, there & they're and this is a massive pet hate of mine. The odd typo doesn't bother me. We all make them. I know I do as I usually only proof read once but repeatedly writing there instead of their or where instead of were drives me mental. I just want to bust out a red pen and edit the post. The carton below, which is floating around Facebook at the moment, was my inspiration for writing this post as it really highlights how, by making the slightest grammatical error, the entire meaning of the sentence changes. I suspect that, if you are a similar grammar fanatic, you are sitting here, nodding your head, thinking 'man, that drives me crazy, too!'. If you are not a grammar fanatic then you might be thinking 'hey, what are you whinging about - it is only a couple of letters out of order'. This is why it annoys me so much - I read a sentence but it doesn't quite make sense, so I have to go back and read it again to get an understanding. As soon as I start doing that, I am no longer reading the content of the post but am instead trying to decipher what is being written. As soon as I have stumbled over a few sentences I give up and stop reading. Question: when did the magazine addiction come to an end? Answer:

OPTIONS:
- the day the author became a grammar fanatic
- not enough information
- the day the author discovered beauty blogs
- after the day she discovered an error in an article

A:
the day the author discovered beauty blogs