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semolina

Farro

Last Update: 2012-05-13
Subject: General
Usage Frequency: 1
Quality:
Reference:

Semolina

Σιμιγδάλι

Last Update: 2013-08-08
Usage Frequency: 5
Quality:
Reference: Wikipedia

SEMOLINA

Για ένα μεγάλο ταψί μπουγάτσα και ένα γαλακτομπούρεκο χρειαζόμαστε 12 φύλλα κρούστας. 6 και 6 αντίστοιχα. 3 φύλλα για πάτο και άλλα 3 για μετά. Ανάμεσα σε κάθε φύλλο βάζουμε με πινέλο λίγο βούτυρο, όπως έχουμε κάνει και στον πάτο του ταψιού μας.

Last Update: 2012-08-24
Subject: General
Usage Frequency: 1
Quality:
Reference:

SEMOLINA

Please, specify two different languages

Last Update: 2012-01-13
Subject: General
Usage Frequency: 1
Quality:
Reference:

KNEADED WITH FLOUR FROM DURUM WHEAT SEMOLINA

ολικής αλέσεως ψωμί προϊόν

Last Update: 2014-05-30
Subject: General
Usage Frequency: 1
Quality:
Reference: Anonymous

-1 kg of durum-wheat semolina of superior quality

-1 kg σιμιγδάλι σκληρού σίτου ανωτέρας ποιότητας

Last Update: 2008-03-04
Subject: Legal and Notarial
Usage Frequency: 1
Quality:
Reference: Anonymous

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.

Last Update: 2008-03-04
Subject: Social Science
Usage Frequency: 3
Quality:
Reference: Europarl

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.

Last Update: 2008-03-04
Subject: Social Science
Usage Frequency: 3
Quality:
Reference: Europarl

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).

google tranlator

Last Update: 2013-01-03
Subject: Culinary
Usage Frequency: 1
Quality:
Reference:

(3) The Hellenic Republic sent the Commission a statement of objection within the meaning of Article 7 of Regulation (EEC) No 2081/92 as a result of the publication in the Official Journal of the European Communities(3) of the main elements relating to the application for registration of%quot%Pane di Altamura%quot%. The objection related to non-compliance with the conditions referred to in Article 2 of the Regulation. In the case of a designation of origin, production, processing and preparation are to take place in the defined geographical area. However, in the case of%quot%Pane di Altamura%quot%, according to the product specification, the bread was made from raw material, semolina, produced by five different municipalities: Altamura, Gravina di Puglia, Poggiorsini, Spinazzola and Minervo Murge, while the area for processing into bread was restricted to the municipality of Altamura.

(4) Η Πορτογαλική Δημοκρατία πρόβαλε ένσταση στην Επιτροπή κατά την έννοια του άρθρου 7 του κανονισμού (ΕΟΚ) αριθ. 2081/92 μετά τη δημοσίευση στην Επίσημη Εφημερίδα των Ευρωπαϊκών Κοινοτήτων των βασικών στοιχείων που αφορούν την αίτηση καταχώρισης του "pane di Altamura". Η ένσταση αφορούσε τα ίδια επιχειρήματα με αυτά που ανέπτυξε η Ελληνική Δημοκρατία. Επίσης είχε αναφερθεί ότι η καταχώριση θα έπρεπε να είχε ζητηθεί ως προστατευόμενη γεωγραφική ένδειξη και όχι ως προστατευόμενη ονομασία προέλευσης.

Last Update: 2008-03-04
Subject: Legal and Notarial
Usage Frequency: 1
Quality:
Reference: Anonymous
Warning: Contains invisible HTML formatting

(7) According to Article 73 of Regulation (EC) No 1782/2003, granting of the specific quality premium for durum wheat is 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. In order to ensure that those requirements are respected, the criteria for the variety screening method in each Member States should be fixed and the procedure for the establishment of the eligible varieties list as well as the minimum quantity of certified seeds to be used should be fixed.

(9) Ενόψει της υποχρέωσης, όσον αφορά την επιλεξιμότητα για την ειδική πριμοδότηση ποιότητας για το σκληρό σίτο, να χρησιμοποιείται ορισμένη ποσότητα πιστοποιημένων σπόρων, πρέπει να καθιερωθεί η κατάλληλη διαδικασία ελέγχου, ώστε να εξακριβώνεται ότι πράγματι χρησιμοποιούνται οι επιλέξιμοι σπόροι και οι απαιτούμενες ποσότητες.

Last Update: 2008-03-04
Subject: Legal and Notarial
Usage Frequency: 1
Quality:
Reference: Anonymous

(7) Under Article 73 of Regulation (EC) No 1782/2003, the granting of the specific quality premium for durum wheat is 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. In order to ensure that those requirements are respected, the criteria for the variety screening method in each Member State should be fixed and the procedure for the establishment of the eligible varieties list as well as the minimum quantity of certified seeds to be used should be fixed.

(13) Η διαπίστωση πιθανής υπέρβασης της βασικής έκτασης που αναφέρεται στο άρθρο 82 του κανονισμού (ΕΚ) αριθ. 1782/2003 συνεπάγεται μείωση της ειδικής ενίσχυσης για το ρύζι. Για να καθορισθούν οι λεπτομέρειες υπολογισμού της μείωσης αυτής, πρέπει να ορισθούν τα κριτήρια που θα λαμβάνονται υπόψη, καθώς και οι εφαρμοστέοι συντελεστές.

Last Update: 2008-03-04
Subject: Legal and Notarial
Usage Frequency: 1
Quality:
Reference: Anonymous

1. The aid shall be EUR 40 per hectare.2. 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.

Χορηγείται ενίσχυση σε γεωργούς που παράγουν σκληρό σιτάρι που υπάγεται στον κωδικό ΣΟ 1001 10 00, υπό τους όρους που καθορίζονται στο παρόν κεφάλαιο.

Last Update: 2008-03-04
Subject: Legal and Notarial
Usage Frequency: 1
Quality:
Reference: Anonymous

1920: -the expansion continues with the founding of DEKA, which focuses on quality (superior durum-wheat semolina, fresh eggs broken at the factory). -

1996: -δημοσίευση ενός ιστορικού έργου: "l'histoire des pâtes d'Alsace" (συγγραφείς: Catherine MALAVAL και Roland OBERLE — εκδόσεις VETTER). -

Last Update: 2008-03-04
Subject: Legal and Notarial
Usage Frequency: 1
Quality:
Reference: Anonymous
Warning: Contains invisible HTML formatting

The industrialisation of the production process at the end of the 19th century and, more importantly, at the beginning of the 20th century, did not lead to the disappearance of this traditional recipe. On the contrary, industrialists always sought to enrich pasta with eggs, until settling on the current proportion of seven eggs to a kilo of durum-wheat semolina. This organoleptically optimal mix is today unanimously accepted by Alsatian producers, enabling them to carry on the tradition of egg-pasta.Distinct qualities

1671: -ο αβάς Buchinger δίδει τη συνταγή των αλσατικών ζυμαρικών, η οποία ισχύει μέχρι σήμερα: "τα μακαρόνια γίνονται από πολλά αυγά, καλό αλεύρι και αλάτι. Δεν υπάρχει νερό, αλλά αυγά σε ποσότητες". -1811: -έργο αναφοράς στην αλσατική γαστρονομία: l'Oberrheinisches Kochbuch (la Cuisinière du Haut-Rhin), το οποίο δίδει συνταγή μακαρονιών που είναι τα ίδια με αυτή που δίδει ο αβάς Buchinger. -

Last Update: 2008-03-04
Subject: Legal and Notarial
Usage Frequency: 1
Quality:
Reference: Anonymous
Warning: Contains invisible HTML formatting

Ventilation should be such that, when small-grained cereals (common wheat, durum wheat, barley, sorghum and rye) are dried for two hours and maize for four hours, the results from all the test samples of semolina or, as the case may be, maize that the heating chamber can hold differ by less than 0,15 % from the results obtained after drying small-grained cereals for three hours and maize for five hours.

Ο κλίβανος θα πρέπει να διαθέτει αερισμό τέτοιο ώστε, ξηραίνοντας επί 2 ώρες τα σιτηρά σε μικρούς κόκκους (μαλακός σίτος, σκληρός σίτος, κριθή, βρώμη και σίκαλη) και επί 4 ώρες, όσον αφορά τον αραβόσιτο, όλα τα δείγματα σιμιγδαλίου ή, κατά περίπτωση, τον αραβόσιτο που δύναται να χωρίσει, τα αποτελέσματα εμφανίζουν διαφορά κατώτερη από 0,15 % σε σχέση με τα αποτελέσματα που λαμβάνονται μετά από 3 ώρες ξηράνσεως για τα μικρόκκοκα σιτηρά και 5 ώρες ξηράνσεως για τον αραβόσιτο.

Last Update: 2014-10-25
Subject: Social Science
Usage Frequency: 1
Quality:
Reference: Translated.net

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