-
1 octopus
( ITALY)polpo -
2 piovra
-
3 piovra
f octopus* * *piovra s.f.1 (zool.) octopus*, giant squid2 (fig.) parasite; bloodsucker, leech* * *['pjɔvra]sostantivo femminile1) zool. octopus*2) fig. (organizzazione) octopus** * *piovra/'pjɔvra/sostantivo f.1 zool. octopus*2 fig. (organizzazione) octopus*. -
4 polpo
m octopus* * ** * *['polpo]sostantivo maschile octopus*, devilfish** * *polpo/'polpo/sostantivo m.octopus*, devilfish*. -
5 polipo
m polyp* * *polipo s.m.1 (zool.) polyp2 (med.) polypus*, polyp3 ( polpo) octopus*.* * *['pɔlipo]sostantivo maschile1) zool. med. polyp2) (polpo) octopus** * *polipo/'pɔlipo/sostantivo m.1 zool. med. polyp2 (polpo) octopus*. -
6 takoyaki
( JAPAN)a round dumpling filled with octopus♦ fried balls of batter and types of onion with a small piece of boiled octopus at the center, usually served with a thin layer of a sweet sauce and katsuobushi on top.♦ osaka style battered ball shaped things with diced octopus inside, with osaka style sauce, mayo, red ginger, nori flakes and katsuobushi flakes -
7 iidako
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8 tako
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9 piovra sf
['pjɔvra] -
10 polpo sm
['polpo] -
11 piovra
sf ['pjɔvra] -
12 polpo
sm ['polpo] -
13 polipi
( ITALY)octopus -
14 polipo
( ITALY)octopus -
15 polpi alla veneziana
( ITALY)chopped boiled octopus, seasoned with garlic, lemon juice & parsleyItaliano-Inglese Cucina internazionale > polpi alla veneziana
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16 polpo
( ITALY)octopus -
17 poulpe
( FRANCE)octopus -
18 pulpo
-
19 pulpo fritos
( SPAIN)Fried octopus. -
20 rouille
( FRANCE)a Provençal sauce, so called because of the red chiles and sometimes saffron which give it a ‘rust’ color; chiles are pounded with garlic and breadcrumbs and blended with olive oil; the sauce being served with bouillabaisse, boiled fish or octopusA thick sauce similar to aioli, made of dried chiles, garlic, and olive oil. Rouille is traditionally served with bouillabaisse and soup de poisson. Other recipes also add saffron and tomatoes.Provencal spicy red sauce (literally "rust"); like a garlic "aîoli" sauce with chilli pepper.
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