αγγλικά
ιταλικά
Sardinia [βρετ sɑːˈdɪnɪə, αμερικ sɑrˈdɪniə]
- Sardinia
- Sardegna θηλ
ιταλικά
αγγλικά
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- (or the Meridione) A term which means southern Italy, including Sicily and Sardinia. The south has a wealth of artistic treasures and beautiful countryside but economically it is less industrialized than the rest of Italy. In 1950 a special public body, the Cassa del Mezzogiorno, was set up to finance the development of the south with wide-ranging financial measures. Nowadays the Cassa del Mezzogiorno does not exist any more. However, the development of the south still remains a major problem for Italy today.
αγγλικά
ιταλικά
Sardinia [sɑ:r·ˈdɪn·iə] ΟΥΣ
- Sardinia
- Sardegna θηλ
ιταλικά
αγγλικά
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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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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.
Μονόγλωσσα παραδείγματα (μη ελεγχόμενα από το λεξικογραφικό τμήμα)
It is one of four extinct otter species from Sardinia.
en.wikipedia.org Between 1833 and 1838 he made four trips to Sardinia collecting insects.
en.wikipedia.org And indeed the pope tried to deprive the town of its dominions in northern Sardinia.
en.wikipedia.org Nothing short of a change in ruler will extricate Sardinia from this situation, he believes.
en.wikipedia.org It would take a century for peace to come to the sea lanes around Sardinia.
en.wikipedia.org