crusts u rečniku italijanskog jezika Oksford‒Paravia

Prevodi za crusts u rečniku engleski»italijanski

I.crust [Brit krʌst, Am krəst] N

1. crust (on bread, pie):

crust

crosta f

a crust of bread

una crosta di pane

to earn one's crust Brit inf

guadagnarsi il pane

he'd share his last crust

dividerebbe anche il suo ultimo tozzo di pane

2. crust (of mud, blood, snow):

crust

crosta f

to form a crust

formare una crosta

the earth's crust

la crosta terrestre

3. crust (of wine, port):

crust

incrostazione f

crust

gromma f

4. crust Am inf:

crust

faccia f tosta

to have the crust to do inf

avere la faccia tosta di fare

II.crust [Brit krʌst, Am krəst] VB trans (cover with a crust)

crust

incrostare, coprire di croste

III.crust [Brit krʌst, Am krəst] VB intr (become covered with a crust)

crust

incrostarsi, coprirsi di croste

pie crust [Brit ˈpʌɪ krʌst, Am ˈpaɪ ˌkrəst] N

pie crust

= sfoglia di pasta che ricopre la torta

I.upper crust [Brit ˌʌpə ˈkrʌst, Am] N inf, hum

the upper crust

la crema

II.upper-crust ADJ

upper-crust accent, family:

upper-crust

aristocratico

Pojedinačni prevodilački parovi

cut off excess, crusts

levare, togliere

Prevodi za crusts u rečniku italijanski»engleski

Pojedinačni prevodilački parovi

crosta (di pane)

crust

crosta (di fango, ghiaccio)

crust

formare una crosta

to form a crust

crosta

crust

crosta continentale

continental crust

crosta oceanica

oceanic crust

crosta terrestre GEOL

earth's crust

gromma

crust

mangia la mollica e lascia sempre da parte la crosta

he eats the soft part of the bread and always leaves the crust

incrostazione (di vino)

crust

scrostare ferita

to take the crust off

avere la faccia -a di fare

to have the cheek or crust to do

crusts u rečniku PONS

Prevodi za crusts u rečniku engleski»italijanski

I.crust [krʌst] N

1. crust:

crust

crosta f

crust of the Earth GEO

crosta terrestre

a crust of ice/dirt

una crosta di ghiaccio/sporcizia

2. crust (deposit from wine):

crust

gromma f

II.crust [krʌst] VB intr

crust

incrostarsi

III.crust [krʌst] VB trans

to be crusted with mud

essere incrostato di fango

Pojedinačni prevodilački parovi

upheaval of the earth's crust

sollevamento m della crosta terrestre

Prevodi za crusts u rečniku italijanski»engleski

Pojedinačni prevodilački parovi

crosta (di pane)

crust

crosta

crust

crosta terrestre

Earth's crust

pasta -a

pie crust

tozzo

crust

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.

crusts Primeri iz rečnika PONS (ručno uređeno)

crust of the Earth GEO

crosta terrestre

a crust of ice/dirt

una crosta di ghiaccio/sporcizia

upheaval of the earth's crust

sollevamento m della crosta terrestre

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