전문 번역가, 번역 회사, 웹 페이지 및 자유롭게 사용할 수 있는 번역 저장소 등을 활용합니다.
the european union went from being a net exporter of 2 million tonnes of semolina and pasta to having a net deficit.
Ως αποτέλεσμα, η Ευρωπαϊκή Ένωση βρέθηκε να παρουσιάζει καθαρό έλλειμμα, εκεί που προηγουμένως είχε καθαρές εξαγωγές 2 εκατομμυρίων τόννων σιμιγδαλιού και ζυμαρικών.
only cultivation which produces durum wheat suitable for use in the manufacture of semolina and pasta products should be eligible for that aid.
Μόνο οι καλλιέργειες σκληρού σιταριού κατάλληλου για χρήση στην παραγωγή σιμιγδαλιών και ζυμαρικών θα είναι επιλέξιμες για την ενίσχυση αυτή.
on 21 may 1982 pezzullo temporarily imported 1 000 tonnes of durum wheat from canada in order to process it into wheat semolina and reexport it.
Στις 21 Μαΐου 1982, η pezzullo εισήγαγε προσωρινώς 1000 τόνους σκληρού σίτου προελεύσεως Καναδά με σκοπό να τον μεταποιήσει σε σιμιγδάλι και να επανεξαγάγει σιμιγδάλι.
granting of payments shall be subject to the use of certain quantities of certified seeds of varieties recognised, in the production zone, as being of high quality for the production of semolina or pasta.
Για τη χορήγηση της ενίσχυσης απαιτείται η υποχρεωτική χρήση στη ζώνη παραγωγής, ορισμένων ποσοτήτων πιστοποιημένων σπόρων ανεγνωρισμένων ποικιλιών, που θεωρούνται υψηλής ποιότητας για την παραγωγή σιμιγδαλιών ή ζυμαρικών.
application for compensation — commission failure to initiate proceedings under article 93(2) and to secure the abolition of aid to italian manufacturers of semolina and pasta
Προσφυγή αποζημιώσεως — Παράπτωμα της Επιτροπής για την εφαρμογή της διαδικασίας του άρθρου 93, παράγραφος 2, και μη κατάργηση της ενίσχυσης υπέρ ιταλών παραγωγών σιμιγδαλιού και ζυμαρικών
this export tax, set by the commission, is 15 ecu per tonne on wheat, durum wheat flour and semolina, 20 ecu per tonne on wheat flour and semolina and 10 ecu per tonne on durum wheat.
Αυτός ο φόρος επί των εξαγωγών καθορίστηκε από την Επιτροπή στα 15 ecu ανά τόννο για το μαλακό σιτάρι και για το αλεύρι και το σιμιγδάλι από σκληρό σιτάρι, στα 20 ecu ανά τόννο για το αλεύρι και το σιμιγδάλι από μαλακό σιτάρι και στα 10 ecu ανά τόννο για το σκληρό σιτάρι.
google the mere mention of italian food conjures up specific imagery, dishes, and even a few basic ingredients. while the stereotypical italian restaurant in america (and to a great extent any country outside of italy) reliably serves up plates of hot pasta with tomato or cream-based sauces, this is far from true italian cuisine. or, at the very least, the stereotype represents only a small part of the many diverse and multi-regional styles that make up italy’s total gastronomic picture. the culinary history of italy is deeply indebted to cross-cultural currents of people and societies from over three thousand years of history that slowly defined the italian peninsula as a geographical, political, and cultural entity--and that was long before anything even remotely resembling a national cuisine could be established. indeed, international italian cuisine often has specific, easily identifiable, common characteristics that can be traced to specific regions or that resemble customs in general usage throughout the country. but the geographically defined area recognized today as italy itself has a cuisine as diverse and multifaceted as its long, complex history. apicius and the foundations of an italian gastronomic culture italy may be home to the world’s oldest known cookbook. this suggests the potential for unifying characteristics within such diversity. sometimes attributed to the famous epicure marcus gavius apicius of the first century a.d., the cookbook de re coquinaria (on cookery) is a collection of hundreds of ancient roman procedures for preparing dishes. the collection was not so much recipes in the modern sense as they were basic directions for the preparation of ingredients intended for the experienced chef. apicius, a name generally associated with the love for food, likely accounts for the majority of the cookbook, though the damaged manuscripts preserved from a later century are actually a collection of recipes from numerous sources assembled sometime in the fourth or fifth century a.d. (internet source). other ancient roman writers--including cato, pliny, and horace--identified early place names and their famous goods, from the wild boar of tuscany and the onions of pompeii to the cultivated asparagus of ravenna and the semolina wheat of campania (capatti and montanari 2003). the lists are extensive and are a clear antecedent of famous regional products that define regions within italy and are available at specialty import markets internationally today. the mere mention of italian food conjures up specific imagery, dishes, and even a few basic ingredients. while the stereotypical italian restaurant in america (and to a great extent any country outside of italy) reliably serves up plates of hot pasta with tomato or cream-based sauces, this is far from true italian cuisine. or, at the very least, the stereotype represents only a small part of the many diverse and multi-regional styles that make up italy’s total gastronomic picture. the culinary history of italy is deeply indebted to cross-cultural currents of people and societies from over three thousand years of history that slowly defined the italian peninsula as a geographical, political, and cultural entity--and that was long before anything even remotely resembling a national cuisine could be established. indeed, international italian cuisine often has specific, easily identifiable, common characteristics that can be traced to specific regions or that resemble customs in general usage throughout the country. but the geographically defined area recognized today as italy itself has a cuisine as diverse and multifaceted as its long, complex history. apicius and the foundations of an italian gastronomic culture italy may be home to the world’s oldest known cookbook. this suggests the potential for unifying characteristics within such diversity. sometimes attributed to the famous epicure marcus gavius apicius of the first century a.d., the cookbook de re coquinaria (on cookery) is a collection of hundreds of ancient roman procedures for preparing dishes. the collection was not so much recipes in the modern sense as they were basic directions for the preparation of ingredients intended for the experienced chef. apicius, a name generally associated with the love for food, likely accounts for the majority of the cookbook, though the damaged manuscripts preserved from a later century are actually a collection of recipes from numerous sources assembled sometime in the fourth or fifth century a.d. (internet source). other ancient roman writers--including cato, pliny, and horace--identified early place names and their famous goods, from the wild boar of tuscany and the onions of pompeii to the cultivated asparagus of ravenna and the semolina wheat of campania (capatti and montanari 2003). the lists are extensive and are a clear antecedent of famous regional products that define regions within italy and are available at specialty import markets internationally today. the cuisine that developed in italy during the middle ages had a number of cultural origins. these influences were deeply rooted in the peninsula such that by the time the recipes and ideas were circulated in humanist texts and other cookbooks in multiple languages across the continent, italy was beginning to truly distinguish itself from the other political entities that were also emerging at the time. the manuscripts of roman writers found their way back into italy in the middle of the fifteenth century, during the renaissance’s humanist revival of antiquity. but the field of gastronomy may have borrowed less from antiquity than did other intellectual and artistic pursuits of the renaissance. renaissance works in gastronomy such as bartolomeo sacchi’s de honesta voluptate et valetudine (on honest pleasure and good health, about 1470) built as much upon the immediate foundations of the middle ages as it did classical sources (capatti and montanari 2003).
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