crisper u rečniku italijanskog jezika Oksford‒Paravia

Prevodi za crisper u rečniku engleski»italijanski

crisper [Brit ˈkrɪspə, Am ˈkrɪspər] N Am (in a refrigerator)

crisper

scomparto m per frutta e verdura

I.crisp [Brit krɪsp, Am krɪsp] ADJ

1. crisp:

crisp batter, biscuit, chips, pastry

friabile, croccante

crisp fruit, vegetable

fresco, sodo

“to keep biscuits crisp”

“per conservare croccanti i biscotti”

2. crisp:

crisp fabric, garment

fresco

crisp banknote, paper

che fruscia

the snow is crisp underfoot

la neve scricchiola sotto i piedi

3. crisp:

crisp air

frizzante, tonificante

crisp morning

dal freddo pungente

4. crisp (concise) fig:

crisp order, words

deciso, incisivo

crisp manner

risoluto

crisp design

netto, chiaro

crisp musical performance

preciso

II.also potato crisp N Brit

also potato crisp

patatina f

smoky bacon crisps

patatine al bacon affumicato

III.crisp [Brit krɪsp, Am krɪsp] VB trans (make crisp)

crisp

rendere croccante, frizzante, deciso

IV.crisp [Brit krɪsp, Am krɪsp] VB intr (become crisp)

crisp

diventare croccante, frizzante, deciso

V.crisp [Brit krɪsp, Am krɪsp]

to be burnt to a crisp inf

essere carbonizzato

I.crisp up VB [krɪsp -] (crisp up)

crisp up

diventare croccante

II.crisp up VB [krɪsp -] (crisp up [sth], crisp [sth] up)

crisp up

riscaldare

Prevodi za crisper u rečniku italijanski»engleski

Pojedinačni prevodilački parovi

croccante

crisp

diventare croccante

to crisp up

friabile

crisp

frizzante aria, clima, vento

crisp

risoluto maniere, tono

crisp

essere carbonizzato cibo

to be burnt to a crisp inf

carbonizzare cibo

to burn [sth] to a crisp

fresco alimenti, frutta

crisp

fresco tessuto, abito

crisp

crisper u rečniku PONS

Prevodi za crisper u rečniku engleski»italijanski

I.crisp <-er, -est> [krɪsp] ADJ

1. crisp:

crisp bacon

croccante

crisp snow

friabile, -a

2. crisp apple, lettuce:

crisp

fresco, -a

3. crisp:

crisp shirt, pants

pulito, -a

crisp banknote

nuovissimo, -a

4. crisp air:

crisp

tonificante

5. crisp (sharp):

crisp

nitido, -a

6. crisp (lively):

crisp

animato, -a

7. crisp manner, style:

crisp

secco, -a

II.crisp [krɪsp] VB trans

1. crisp (make crisp):

crisp

tostare leggermente

2. crisp (curl):

crisp

increspare

Prevodi za crisper u rečniku italijanski»engleski

Pojedinačni prevodilački parovi

biscottato (-a)

crisp

frizzante

crisp

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.

crisper 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