Tuscan u rečniku italijanskog jezika Oksford‒Paravia

Prevodi za Tuscan u rečniku engleski»italijanski

I.Tuscan [Brit ˈtʌsk(ə)n, Am ˈtəskən] ADJ

Tuscan

toscano

II.Tuscan [Brit ˈtʌsk(ə)n, Am ˈtəskən] N

1. Tuscan (person):

Tuscan

toscano m / toscana f

2. Tuscan LING:

Tuscan

toscano m

Prevodi za Tuscan u rečniku italijanski»engleski

Pojedinačni prevodilački parovi

tosco

Tuscan

tosco (tosca)

Tuscan

tuscanico ART, ARCHIT

Tuscan

toscano

Tuscan

toscano (toscana)

Tuscan

toscano (toscana)

Tuscan

toscanità

Tuscan nature

toscaneggiante

using Tuscan Italian

l'Appennini toscano

the Tuscan Apennines

toscaneggiare

= to use Tuscan Italian

un toscano doc

a Tuscan born and bred, a genuine Tuscan

terracotte toscane

Tuscan earthenware

Tuscan u rečniku PONS

Prevodi za Tuscan u rečniku italijanski»engleski

Pojedinačni prevodilački parovi

toscano (-a)

Tuscan

toscano (-a)

Tuscan

la Maremma (toscana)

the (Tuscan) Maremma

pane

Most Italian bread - pane - is made with white flour - ciabatte (flat loaves), filoni (long, large loaves), panini al latte , and all'acqua (rolls made with milk or water) - but there are more than 250 types of bread officially classified by the baking industry. Every region has its own kinds of bread, which vary according to the type of flour used and the length of time for which the bread needs to be kept. One special regional bread is the Piedmontese biova , an oblong crusty loaf that is hollow inside, made from soft-grain flour, water, yeast, and salt. Another specialty is grissini rubatà , bread sticks that are left to rise for a long time, then rolled out by hand and cooked until they reach their characteristic lightness and fragrance. Tuscan bread on the other hand is usually oval in shape with a thin crisp crust and open texture; it is made without salt. In Sardinia, where bread was baked once a week or even once a month, you can find pane carasau , which is flat, round, and crisp.

Tuscan Primeri iz rečnika PONS (ručno uređeno)

Most Italian bread - pane - is made with white flour - ciabatte (flat loaves), filoni (long, large loaves), panini al latte , and all'acqua (rolls made with milk or water) - but there are more than 250 types of bread officially classified by the baking industry. Every region has its own kinds of bread, which vary according to the type of flour used and the length of time for which the bread needs to be kept. One special regional bread is the Piedmontese biova , an oblong crusty loaf that is hollow inside, made from soft-grain flour, water, yeast, and salt. Another specialty is grissini rubatà , bread sticks that are left to rise for a long time, then rolled out by hand and cooked until they reach their characteristic lightness and fragrance. Tuscan bread on the other hand is usually oval in shape with a thin crisp crust and open texture; it is made without salt. In Sardinia, where bread was baked once a week or even once a month, you can find pane carasau , which is flat, round, and crisp.

pane