στο Ιταλικό λεξικό Oxford-Paravia
αγγλικά
ιταλικά
lightness1 [βρετ ˈlʌɪtnəs, αμερικ ˈlaɪtnəs] ΟΥΣ
1. lightness (brightness):
- lightness
- luminosità θηλ
- lightness
- splendore αρσ
2. lightness (paleness):
- lightness
- pallore αρσ
lightness2 [βρετ ˈlʌɪtnəs, αμερικ ˈlaɪtnəs] ΟΥΣ
1. lightness (in weight, of food):
- lightness
- leggerezza θηλ
2. lightness (of movement):
- lightness
- leggerezza θηλ
- lightness
- agilità θηλ
ιταλικά
αγγλικά
στο λεξικό PONS
αγγλικά
ιταλικά
lightness [ˈlaɪt·nɪs] ΟΥΣ
1. lightness of thing, touch:
- lightness
- leggerezza θηλ
2. lightness brightness:
- lightness
- luminosità θηλ
ιταλικά
αγγλικά
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- lightness
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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.
PONS OpenDict
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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.