crusts v italijanskem slovarju Oxford-Paravia

Prevodi za crusts v slovarju angleščina»italijanščina

I.crust [brit. angl. krʌst, am. angl. krəst] SAM.

1. crust (on bread, pie):

crust

crosta ž. spol

a crust of bread

una crosta di pane

to earn one's crust brit. angl. pog.

guadagnarsi il pane

he'd share his last crust

dividerebbe anche il suo ultimo tozzo di pane

2. crust (of mud, blood, snow):

crust

crosta ž. spol

to form a crust

formare una crosta

the earth's crust

la crosta terrestre

3. crust (of wine, port):

crust

incrostazione ž. spol

crust

gromma ž. spol

4. crust am. angl. pog.:

crust

faccia ž. spol tosta

to have the crust to do pog.

avere la faccia tosta di fare

II.crust [brit. angl. krʌst, am. angl. krəst] GLAG. preh. glag. (cover with a crust)

crust

incrostare, coprire di croste

III.crust [brit. angl. krʌst, am. angl. krəst] GLAG. nepreh. glag. (become covered with a crust)

crust

incrostarsi, coprirsi di croste

pie crust [brit. angl. ˈpʌɪ krʌst, am. angl. ˈpaɪ ˌkrəst] SAM.

pie crust

= sfoglia di pasta che ricopre la torta

I.upper crust [brit. angl. ˌʌpə ˈkrʌst, am. angl.] SAM. pog., šalj.

the upper crust

la crema

II.upper-crust PRID.

upper-crust accent, family:

upper-crust

aristocratico

Individual translation pairs

cut off excess, crusts

levare, togliere

Prevodi za crusts v slovarju italijanščina»angleščina

Individual translation pairs

crosta (di pane)

crust

crosta (di fango, ghiaccio)

crust

formare una crosta

to form a crust

crosta

crust

crosta continentale

continental crust

crosta oceanica

oceanic crust

crosta terrestre GEOL.

earth's crust

gromma

crust

mangia la mollica e lascia sempre da parte la crosta

he eats the soft part of the bread and always leaves the crust

incrostazione (di vino)

crust

scrostare ferita

to take the crust off

avere la faccia -a di fare

to have the cheek or crust to do

crusts v slovarju PONS

Prevodi za crusts v slovarju angleščina»italijanščina

I.crust [krʌst] SAM.

1. crust:

crust

crosta ž. spol

crust of the Earth GEOGR.

crosta terrestre

a crust of ice/dirt

una crosta di ghiaccio/sporcizia

2. crust (deposit from wine):

crust

gromma ž. spol

II.crust [krʌst] GLAG. nepreh. glag.

crust

incrostarsi

III.crust [krʌst] GLAG. preh. glag.

to be crusted with mud

essere incrostato di fango

Individual translation pairs

upheaval of the earth's crust

sollevamento m. spol della crosta terrestre

Prevodi za crusts v slovarju italijanščina»angleščina

Individual translation pairs

crosta (di pane)

crust

crosta

crust

crosta terrestre

Earth's crust

pasta -a

pie crust

tozzo

crust

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.

crusts Primeri iz slovarja PONS (uredniško pregledani).

crust of the Earth GEOGR.

crosta terrestre

a crust of ice/dirt

una crosta di ghiaccio/sporcizia

upheaval of the earth's crust

sollevamento m. spol della crosta terrestre

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