specialties u rečniku italijanskog jezika Oksford‒Paravia

Prevodi za specialties u rečniku engleski»italijanski

specialty [Brit ˈspɛʃ(ə)lti, Am ˈspɛʃəlti] N Am

specialty → speciality

vidi i speciality

speciality [Brit ˌspɛʃɪˈalɪti, Am ˌspɛʃiˈælədi], specialty [ˈspeʃəltɪ] N

1. speciality (special service, product, food):

speciality

specialità f

a local speciality

una specialità del luogo

pizza's his speciality

la pizza è la sua specialità

pizza's his speciality before n product

speciale, particolare

pizza's his speciality chemical

speciale

a speciality recipe or dish

una specialità

2. speciality (special skill, interest):

speciality

specialità f

speciality

campo m specialistico

his speciality is telling bad jokes

il suo forte è raccontare barzellette di cattivo gusto

3. speciality LAW:

speciality

contratto m in atto pubblico

specialty number [ˈspeʃəltɪˌnʌmbə(r)] N Am

specialty number → speciality act

vidi i speciality act

speciality act [ˈspeʃɪælətɪˌækt] N Brit THEAT

speciality act

pezzo m forte

speciality act

cavallo m di battaglia

speciality [Brit ˌspɛʃɪˈalɪti, Am ˌspɛʃiˈælədi], specialty [ˈspeʃəltɪ] N

1. speciality (special service, product, food):

speciality

specialità f

a local speciality

una specialità del luogo

pizza's his speciality

la pizza è la sua specialità

pizza's his speciality before n product

speciale, particolare

pizza's his speciality chemical

speciale

a speciality recipe or dish

una specialità

2. speciality (special skill, interest):

speciality

specialità f

speciality

campo m specialistico

his speciality is telling bad jokes

il suo forte è raccontare barzellette di cattivo gusto

3. speciality LAW:

speciality

contratto m in atto pubblico

specialty vacation [ˈspeʃəltɪvəˌkeɪʃn, -veɪˌkeɪʃn] N Am

specialty vacation → speciality holiday

vidi i speciality holiday

speciality holiday [ˈspeʃɪælətɪˌhɒlədeɪ] N Brit

speciality holiday

vacanze fpl a tema

Prevodi za specialties u rečniku italijanski»engleski

Pojedinačni prevodilački parovi

specialità

specialty Am

specialità

specialty Am

cavallo di battaglia THEAT

specialty number Am

cavallo di battaglia fig

specialty number Am

pezzo forte (cavallo di battaglia) THEAT

specialty number Am

pezzo forte (cavallo di battaglia) THEAT

specialty number Am

specialità della casa

house specialty Am

specialties u rečniku PONS

Prevodi za specialties u rečniku engleski»italijanski

specialty <-ies> [ˈspe·ʃəl·ti] N

specialty

specialità f

Prevodi za specialties u rečniku italijanski»engleski

Pojedinačni prevodilački parovi

degustazione

store or bar where you can try specialties

specialità

specialty

piatto del giorno

today's specialty

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.

specialties 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

store or bar where you can try specialties

degustazione