αγγλικά
ιταλικά
I. Piedmontese [βρετ piːdmɒnˈtiːz, αμερικ ˌpidmɑnˈtiz] ΕΠΊΘ
- Piedmontese
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II. Piedmontese <πλ Piedmontese> [βρετ piːdmɒnˈtiːz, αμερικ ˌpidmɑnˈtiz] ΟΥΣ
1. Piedmontese (person):
- Piedmontese
- piemontese αρσ θηλ
2. Piedmontese ΓΛΩΣΣ:
- Piedmontese
- piemontese αρσ
ιταλικά
αγγλικά
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- Every fall in the misty Langhe region, men and dogs set out in search of the tartufo bianco (white truffle) of Alba, one of the most highly prized delicacies of Italian cuisine. It is an ingredient in Piedmontese fondue, and is eaten with tagliatelle, polenta and many other dishes, accompanied for preference with one of the great red wines of the area, barolo , dolcetto , or even barbera . The tartufo is a fungus that lives underground whose fruit, in the form of a tuber, consists of a fleshy mass and whose color, perfume, and flavor depend on the tree with which it lives symbiotically, principally poplar, lime, oak, and willow.
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- 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.
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- 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.
- Every fall in the misty Langhe region, men and dogs set out in search of the tartufo bianco (white truffle) of Alba, one of the most highly prized delicacies of Italian cuisine. It is an ingredient in Piedmontese fondue, and is eaten with tagliatelle, polenta and many other dishes, accompanied for preference with one of the great red wines of the area, barolo , dolcetto , or even barbera . The tartufo is a fungus that lives underground whose fruit, in the form of a tuber, consists of a fleshy mass and whose color, perfume, and flavor depend on the tree with which it lives symbiotically, principally poplar, lime, oak, and willow.