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81 attingere
vt irreg [at'tindʒere]attingere a o da — (acqua) to draw from, (denaro, risorse) to draw on, obtain from
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82 cespite
sm ['tʃɛspite] -
83 nascere
vi irreg ['naʃʃere]1) (bambino, animale) to be born, (pianta) to come o spring upnascere da genitori ricchi/poveri — to be born of rich/poor parents
essere nato per qc/per fare qc fig — to be destined for sth/to do sth
2) (fiume) to rise, have its source, (sole) to rise, (giorno) to break, (dente) to come through, (idea, speranza) to be born, (difficoltà, dubbio) to arise, (industria, movimento) to start upfar nascere — (industria) to create, (sospetto, desiderio) to arouse
nascere da — (fig : derivare, conseguire) to arise from, be born out of
nasce spontanea la domanda... — the question which springs to mind is...
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84 origine
sf [o'ridʒine](gen) origin, (provenienza: di persona, famiglia) origin, extraction, (di cosa) origin, provenance, (di fiume) source, (causa) origin, causeluogo/paese d'origine — place/country of origin
di origine italiana — of Italian extraction o origin
risalire alle origini o all'origine di qc — to go back to the origins o the beginning of sth
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85 quinto potere
fifth estate Am television, seen as a source of influence and propaganda -
86 risalire
[risa'lire]1. vt(salire di nuovo: gen) to go up again, (scale) to climb again1) (gen), (livello, prezzi) to go up again, rise again2)risalire a — (data, periodo) to date back to o from, go back to
3)risalire a — to go back to -
87 ritenuta alla fonte
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88 sorgente
sf [sor'dʒɛnte](fonte) spring, (di fiume), fig Fis source -
89 Banon
village in the Alps of Provence, source of dried chestnut leaves traditionally used to wrap goat cheese, which was washed with eau-de-vie and aged for several months; today refers to various goat's-milk cheese or mixed goat-and cow's-milk cheese from the region, sometimes wrapped in fresh green or dried brown chestnut leaves and tied with raffia. -
90 broil
A cooking method in which items are cooked by a radiant heat source placed above the food.♦ To cook on a grill under strong, direct heat. -
91 chive
Related to the onion and leek, this fragrant herb has slender, vivid green, hollow stems. Chives have a mild onion flavor and are available fresh year-round. They are a good source of vitamin A and also contain a fair amount of potassium and calcium. -
92 eau de fleur d'oranger
( FRANCE)orange-flower waterDistilled from orange blossoms, especially the Bigaradier orange of Provence, and used in cuisine in Provence and North Africa. It's also used in some health/beauty products. The only on-line source (think) we've found is: Cassell-Wood/Londons; $14; http://cassell-wood.com/shopcassell-wood/Italiano-Inglese Cucina internazionale > eau de fleur d'oranger
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93 jicama
( MEXICA)Crisp, tan skinned white fleshed, turnip shaped root in the bean family. This is used in salsas as well as green salads♦ A large bulbous root vegetable with a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. It is a fair source for vitamin C and potassium. -
94 kabu
( JAPAN)a small, round, white Japanese turnip, been grown for over 1300 years. This turnip is much smaller than the version commonly found in the United States. The vegetable is a good source of calcium vitamin C and fiber. -
95 NATTO
( JAPAN)fermented soy beans.sticky fermented soybeans, a rich source of protein and probiotics.♦ Fermented soybeans with a pungeant smell, that Japanese an foreigners alike usually love or hate. It is more popular in Eastern and Northern Japan than in the rest of the country. -
96 satoimo
( JAPAN)taro potato, sticky, with a prickly outer skin.♦ a small, round, potato like taro root ("country potato"). We see taro as elephant ears in southern gardens. Taro, roots and leaves are toxic when raw but are a major staple around the world and was a staple in Japan before rice took its place. The corms are roasted, baked or boiled and the natural sugars give a sweet nutty flavour. The starch is easily digestible and grains are fine and small and often used for baby food. The leaves are a good source of vitamins A and C and contain more protein than the corms. -
97 tofu
( JAPAN)set soya bean curd. Tofu is made by coagulating soy milk and then pressing the resulting curds into soft white cubes.♦ Soy bean curd. is made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is of Chinese origin but widely used in Japan.♦ bean curd, processed into a liquid and then molded into large cubes♦ Also called bean curd, this is made from processed soy beans. It comes in various degrees of firmness and is a very high source of protein. -
98 ugli
A citrus fruit hybrid between a grapefruit and a tangerine native to Jamaica. It is available around the country from Winter to Spring. It has an acid-sweet flavor and is an excellent source of vitamin C. -
99 captazione di sorgente
italian-english Idraulica dizionario > captazione di sorgente
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