250 στο Ιταλικό λεξικό Oxford-Paravia

Μεταφράσεις για 250 στο λεξικό Αγγλικά»Ιταλικά

Κι άλλες μεταφράσεις και εκφράσεις με τη λέξη που αναζητήσατε.

the lounge has seating accommodation for 250 passengers

la sala d'aspetto ha 250 posti a sedere

the camera costs £250

questa macchina fotografica costa 250 sterline

Μεταφράσεις για 250 στο λεξικό Ιταλικά»Αγγλικά

Κι άλλες μεταφράσεις και εκφράσεις με τη λέξη που αναζητήσατε.

pagare 250 euro di multa

to pay a 250 euro fine

su 250 impiegati, ci sono solo 28 donne

out of 250 employees, there are only 28 females

250 στο λεξικό PONS

Μεταφράσεις για 250 στο λεξικό Ιταλικά»Αγγλικά

Κι άλλες μεταφράσεις και εκφράσεις με τη λέξη που αναζητήσατε.

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.

250 Παραδείγματα από το λεξικό PONS (ελεγχόμενα από το λεξικογραφικό τμήμα)

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