‘loser u rečniku italijanskog jezika Oksford‒Paravia

Prevodi za ‘loser u rečniku engleski»italijanski

loaf¹ <pl loaves> [Brit ləʊf, Am loʊf] N

loaf

pagnotta f

loaf

pane m

a loaf of bread

una pagnotta

a brown, white loaf

una pagnotta di pane nero, bianco

half a loaf is better than no bread prov

meglio un uovo oggi che una gallina domani

use your loaf! inf

usa la zucca or la testa!

I.loaf² [Brit ləʊf, Am loʊf] N

loaf

(l')oziare, (lo) stare in ozio

II.loaf² [Brit ləʊf, Am loʊf] VB intr Am

loaf → loaf aboutloaf around

loaf about VB [ləʊf -] VB [ləʊf -]

loaf about loaf around

oziare

loaf about loaf around

bighellonare

bran loaf <pl bran loaves> [ˈbrænˌləʊf] N

bran loaf

pagnotta f integrale

farmhouse loaf <pl farmhouse loaves> [ˈfɑːmhaʊsˌləʊf] N Brit

farmhouse loaf

= pagnotta di pane casereccio

loaf sugar [ˈləʊfˌʃʊɡə(r)] N

loaf sugar

zucchero m in pani

sliced loaf <pl sliced loaves> [ˌslaɪstˈləʊf] N

sliced loaf

pagnotta f a fette

meat loaf <pl meat loaves> [Brit, Am ˈmit ˌloʊf] N

meat loaf

polpettone m di carne

cottage loaf <pl cottage loaves> [Brit] N Brit

cottage loaf

= grossa pagnotta formata da due parti messe una sull'altra

loaf tin [ˈləʊftɪn] N Brit

loaf tin

stampo m per pane (a cassetta)

‘loser u rečniku PONS

Prevodi za ‘loser u rečniku engleski»italijanski

loaf¹ <loaves> [loʊf] N

loaf

pane m

a loaf of bread

una pagnotta

Phrases:

half a loaf is better than none prov

meglio di niente

loaf² [loʊf] VB intr

to loaf (around)

oziare

meat loaf N

meat loaf

polpettone m di carne

Prevodi za ‘loser u rečniku italijanski»engleski

Pojedinačni prevodilački parovi

pagnotta

round loaf

bighellonare

to loaf around

pan carré

sliced loaf

polpettone

meat loaf

oziare

to loaf around

ciondolare

to loaf around

gingillarsi

to loaf around

‘loser Primeri iz rečnika PONS (ručno uređeno)

a loaf of bread

una pagnotta

a loaf of bread

una pagnotta

half a loaf is better than none prov

meglio di niente

to loaf (around)

oziare

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

A typical symbol of Easter in Italy is a cake in the shape of a dove - colomba . The Easter dove - colomba pasquale - has its roots in the distant past. Around the middle of the sixth century a raised ring-shaped loaf was offered to Alboin, the king of the Lombards, who was besieging the city of Pavia. The ingredients (eggs, flour, and yeast) were simple compared to those of today, which include butter, sugar, and candied fruit.

la colomba pasquale (dolce)

dome-shaped sweet loaf containing sultanas and candied fruit eaten at Christmas, originally from Milan

panettone