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klobuk ima v premeru od 8-20 cm in je bel.
it flows southwest through the following "départements" and cities:* corrèze: pérols-sur-vézère, bugeat, uzerche, vigeois, brive-la-gaillarde* dordogne: montignac, terrasson-lavilledieu, les eyzies-de-tayac-sireuil, le bugueit flows into the dordogne near le bugue.
zakrijte si čim večji del kože tako, da nosite srajco z dolgimi rokavi, hlače, nogavice, čevlje, rokavice in širokokrajni klobuk,
cover as much skin as possible by wearing a long-sleeved shirt, trousers, socks, shoes, gloves and a wide brimmed hat
odprte gobe, tj. gobe z odprtim klobukom (klobuk je odprt ali zravnan, pri robovih klobuka se zahteva rahla upognjenost navzdol),
open mushrooms, i.e. mushrooms with an open cap (open cap or flat; a slight downturn of the edges of the cap is required),
hlebci z značilno aromo in težki najmanj 0,5 kg imajo dve tradicionalni obliki, prvi tip, lokalno poznan pod imenom "u sckuanète" (prepognjen hlebec), je visok hlebec, oblikovan tako, da je testo z obeh strani prepognjeno proti sredini, robovi hlebcev pa se med peko ne dotikajo, drugi tip, lokalno poznan pod imenom "a cappidde de prèvete" (duhovnikov klobuk), je nižji in robovi hlebcev se med peko ne dotikajo.
the loaves, having the characteristic aroma and weighing not less than 0,5 kg, come in two traditional forms; the first type, known locally as "u sckuanète" (folded loaf), is a tall loaf formed by folding the dough from either side into the centre and is baked without the edges of the loaves coming into contact with each other; the second type, known locally as "a cappidde de prèvete" (priest's hat), is lower and, on baking, the edges of the loaves do not touch each other.