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1 ripieno
1. adj fullgastronomy stuffed2. m stuffing* * *ripieno agg.1 full; replete (with sthg.): una bottiglia ripiena d'acqua, a bottle full of water; una stanza ripiena di gente, a room crowded with people2 ( riempito, farcito) stuffed (with sthg.), filled (with sthg.): ripieno di segatura, stuffed with sawdust; pollo ripieno, stuffed chicken; peperoni ripieni, stuffed peppers; torta ripiena di panna montata, cake filled with whipped cream◆ s.m. filling, stuffing (anche cuc.): ripieno di rigaglie, stuffing of giblets; ingredienti per il ripieno, ingredients for the stuffing.* * *[ri'pjɛno] ripieno (-a)1. aggripieno (di) — full (of), (panino) filled (with), (tacchino, peperoni) stuffed (with)
2. smCulin stuffing* * *[ri'pjɛno] 1.1) (pieno) full2) (farcito) [carne, verdura] stuffed2.una torta -a di marmellata — a cake filled with jam o with a jam filling
sostantivo maschile1) (di cuscino, materasso) stuffing2) (farcia) filling, stuffing* * *ripieno/ri'pjεno/1 (pieno) full2 (farcito) [carne, verdura] stuffed; cioccolatino ripieno cream; una torta -a di marmellata a cake filled with jam o with a jam filling1 (di cuscino, materasso) stuffing2 (farcia) filling, stuffing. -
2 basque
a chewy sweet cake filled with pastry cream or, historically, with black cherry jam; also called pastiza; specialty of the Basque region. -
3 charlotte
( FRANCE)dessert of flavored creams and/or fruit molded in a cylindrical dish lined with ladyfingers (if served cold) or strips of buttered bread (if served hot)♦ The name for two different desserts. The first preparation is made of slices of bread which are lined in a mold, filled with fruit, and baked until the bread acquires a golden color and crisp texture. The second version, similar to the first, lines a mold with cake or lady fingers and is filled with a bavarian cream. These may also be filled with whipped cream or even a fruit mousse. More elaborate versions layer the cake with jam, then slices of this cake is used to line the mold.♦ classic dessert in which a dish is lined with ladyfingers, filled with custard or other filling, and served cold; in the hot version, the dish is lined with crustless white bread sautéed in butter, filled with fruit compote and baked. Also a potato variety.( ITALY)ice-cream cake with cream, biscuits and fruit
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