στο Ιταλικό λεξικό Oxford-Paravia
I. flour [βρετ ˈflaʊə, αμερικ ˈflaʊ(ə)r] ΟΥΣ
II. flour [βρετ ˈflaʊə, αμερικ ˈflaʊ(ə)r] ΡΉΜΑ μεταβ
flour cake tin, board:
στο λεξικό PONS
αγγλικά
ιταλικά
| I | flour |
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| you | flour |
| he/she/it | flours |
| we | flour |
| you | flour |
| they | flour |
| I | floured |
|---|---|
| you | floured |
| he/she/it | floured |
| we | floured |
| you | floured |
| they | floured |
| I | have | floured |
|---|---|---|
| you | have | floured |
| he/she/it | has | floured |
| we | have | floured |
| you | have | floured |
| they | have | floured |
| I | had | floured |
|---|---|---|
| you | had | floured |
| he/she/it | had | floured |
| we | had | floured |
| you | had | floured |
| they | had | floured |
PONS OpenDict
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Παραδείγματα από το λεξικό PONS (ελεγμένα από τη συντακτική ομάδα)
- 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.
- 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.
- In ancient times fresh noodles were made from flour, water, and salt. It was in the Middle Ages, during the Arab rule of Sicily, that people first began to dry and store noodle dough, a process which suddenly allowed pasta to spread first throughout Italy and then all over the world. The dozens of types of pasta known today include not only spaghetti and maccheroni, but also penne, tubetti, lumaconi, conchiglie, bucatini, fusilli, capelli d'angelo, rigatoni, linguine, ziti, and vermicelli.