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21 trippone
trippone s.m. (f. -a) 1. (Alim,Macell) tripes f.pl. 2. ( scherz) ( pancione) bedaine f., brioche f., bide: ( scherz) mettere su trippone prendre du ventre, prendre de la brioche. -
22 coulibiac
classic, elaborate, hot Russian pâté, usually layers of salmon, rice, hard-cooked eggs, mushrooms, and onions, wrapped in brioche.♦ A Russian pie made with alternating layers of salmon, hard cooked eggs, rice, mushroom duxelle, and vesiga. Vesiga is the spinal marrow of sturgeon and has all but disappeared from commercial markets. The dough used to wrap the pie can be pate brisee, puff pastry, or brioche dough. Crepes are often layered in the bottom of the pie. -
23 brioscia
см. brioche -
24 бриошь
ж.brioche f фр. -
25 brioscia
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26 cornetto sm
[kor'netto]1) (Culin : brioche) croissant, (gelato) cone, cornet Brit, (fagiolino) runner bean Brit, string bean Am2) (amuleto) horn-shaped talisman3) -
27 panettone sm
[panet'tone]panettone, a kind of spiced brioche with sultanas, eaten at Christmas, (di cemento) bollard -
28 brioscia
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29 colomba
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30 cornetto
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31 maritozzo
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32 pancetta
pancetta s.f. 1. ( piccola pancia) petit ventre m.: ( colloq) mettere su un po' di pancetta prendre un peu de ventre, avoir un peu de brioche. 2. ( Gastron) lard m.: pancetta affumicata lard fumé, bacon; fare rosolare la pancetta faire rissoler le lard. -
33 panettone
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34 veneziana
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35 cornetto
sm [kor'netto]1) (Culin : brioche) croissant, (gelato) cone, cornet Brit, (fagiolino) runner bean Brit, string bean Am2) (amuleto) horn-shaped talisman3) -
36 panettone
sm [panet'tone]panettone, a kind of spiced brioche with sultanas, eaten at Christmas, (di cemento) bollard -
37 caissette
literally, "small box"; bread, brioche, or chocolate shaped like a small box. -
38 croquant
( FRANCE)brioche cake -
39 fouace
a kind of brioche; specialty of the Auvergne. -
40 galette
This is French for pancake, usually sweet, made of batters, doughs, or potatoes. Brioche-type dough or puff pastry are often used. Small short butter cookies were once also called galettes. The term has now been stretched to include preparations made of vegetables or fish. Different from a croquette, these cakes are not breaded.
См. также в других словарях:
brioche — Brioche … Thresor de la langue françoyse
brioche — [ brijɔʃ ] n. f. • 1404; de brier, forme norm. de broyer 1 ♦ Pâtisserie légère de forme souvent ronde, faite avec une pâte levée. Acheter des brioches et des croissants. Saucisson chaud en brioche. 2 ♦ Fam. Ventre. ⇒ bedaine. Avoir, prendre de la … Encyclopédie Universelle
brioché — brioche [ brijɔʃ ] n. f. • 1404; de brier, forme norm. de broyer 1 ♦ Pâtisserie légère de forme souvent ronde, faite avec une pâte levée. Acheter des brioches et des croissants. Saucisson chaud en brioche. 2 ♦ Fam. Ventre. ⇒ bedaine. Avoir,… … Encyclopédie Universelle
Brioche — Jean Siméon Chardin … Deutsch Wikipedia
Brioche — Saltar a navegación, búsqueda Brioche … Wikipedia Español
Brioche — (pronunciation, in French IPA| [bʁiɔʃ] ; English Received Pronunciation chiefly IPA| [briɒʃ] ; American English IPA| [bɹioʊʃ] ) is a highly enriched French bread, whose high egg and butter content give it what is seen as a rich and tender crumb.… … Wikipedia
brioche — BRIOCHE. s. f. Sorte de Pâtisserie. Bonne brioche. Commander des brioches à un Pâtissier … Dictionnaire de l'Académie Française 1798
brioche — enriched type of French bread, 1826, from Fr. brioche (15c.), from brier to knead the dough, Norman form of broyer to grind, pound, from W.Gmc. *brekan to break. (see BREAK (Cf. break)) … Etymology dictionary
brioche — s. m. [Culinária] Tipo de bolo ou pão de massa leve, que pode ser doce ou salgado. ‣ Etimologia: francês brioche … Dicionário da Língua Portuguesa
Brioche — Bri oche , n. [F.] 1. A light sweet pastry (cake, bun or roll) made with flour, butter, yeast, and eggs. [Webster 1913 Suppl.] 2. A knitted foot cushion. [Webster 1913 Suppl.] … The Collaborative International Dictionary of English
Brioche [1] — Brioche (fr., spr. Briosch), dünner Butterkuchen von seinem Mehl … Pierer's Universal-Lexikon