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1 coppa
f cup( calice) glassmotoring coppa dell'olio oil sump* * *coppa1 s.f.1 cup, goblet; bowl; (letter.) ( bicchiere) drinking glass: coppa da champagne, champagne glass; coppa da macedonia, fruit salad bowl; coppa da gelato, compote3 ( trofeo sportivo) cup, trophy; ( gara) contest, cup: la nostra squadra si è nuovamente aggiudicata la coppa, our team won the cup (o the trophy) again // la finale di coppa, the Cup final4 ( di reggiseno) cup* * *I ['kɔppa] sf(gen) cup, Sport trophy, cup, (per gelato, frutta) bowl, (per spumante) champagne glass, Rel chaliceII ['kɔppa] sfcoppa di gelato — (in confezione) tub of ice cream
Culin large pork sausage* * *I 1. ['kɔppa, 'koppa]sostantivo femminile1) (per bevande) cup, goblet, glass; (per frutta, macedonia) bowl2) (contenuto) cup(ful), glass3) (trofeo) cup4) mecc.coppa dell'olio — sump BE, oil pan AE
5) (di reggiseno) cup2.sostantivo femminile plurale coppe gioc. = one of the four suits in a pack of typical Italian cardsII ['kɔppa, 'koppa]sostantivo femminile gastr. = seasoned pork shoulder* * *coppa1/'kɔppa, 'koppa/I sostantivo f.1 (per bevande) cup, goblet, glass; (per frutta, macedonia) bowl; coppa da champagne champagne glass2 (contenuto) cup(ful), glass3 (trofeo) cup; finale di coppa cup final5 (di reggiseno) cupII coppe f.pl.gioc. = one of the four suits in a pack of typical Italian cardsCoppa America America's Cup; Coppa (dei) Campioni European (Champion Clubs') Cup; Coppa delle Coppe Cup Winners' Cup; Coppa Davis Davis Cup; coppa del mondo World Cup.————————coppa2/'kɔppa, 'koppa/sostantivo f.gastr. = seasoned pork shoulder. -
2 coppa
I ['kɔppa] sf(gen) cup, Sport trophy, cup, (per gelato, frutta) bowl, (per spumante) champagne glass, Rel chaliceII ['kɔppa] sfcoppa di gelato — (in confezione) tub of ice cream
Culin large pork sausage -
3 mortadella
( ITALY)large, mild Bolognese pork sausagelarge, mild-flavoured cured sausage, usually served in thin slices♦ Large, lightly smoked sausages made of pork, beef, or veal. These are specialties of Bologna, which is where the US version of this sausage gets its name. Mortadella is a very smooth, pink sausage with a subtle creamy texture. They are studded with cubes of pork fat and peppercorns. -
4 cotechino
* * *cotechino s.m. 'cotechino' (kind of spiced Italian sausage).* * *[kote'kino]sostantivo maschile gastr. intrad. (large boiled pork sausage)* * *cotechino/kote'kino/sostantivo m.gastr. intrad. (large boiled pork sausage). -
5 chorizo
( SPAIN)Spicy sausage.( MEXICA)Spicy pork or beef sausage flavored with garlic and spices♦ Fresh, highly seasoned sausage flavored with chiles and spices.♦ Mexican or Spanish style sausage. The Spanish version is usually dried and flavored with paprika, while Mexican style chorizo is usually sold fresh either in links or in bulk and is flavored with chiles such as the ancho and pasilla.♦ A spicy pork sausage from all Hispanic countries, ranging in seasoning from mild and sweet to fiercely hot. Hotter versions come from areas of Spain and Portugal. Mexican versions contain a large variety of chiles and have a mealier texture and more complex flavor. Some of them even use fresh herbs giving it a green color. Portugal makes a cousin to this sausage called the linguisa, that is smoked and much hotter. -
6 cotechino
( ITALY)spiced pork sausage, usually boiled♦ A fresh pork sausage with a very fine consistency and delicate flavor. It contains a small amount of ground pork rind, coteca in Italian, thus giving it the name.It is a large sausage, about 3"X 9", used in stews and pasta e fagioli. -
7 choix, au
a choice; usually meaning one may choose from several offerings. Chorizo- A spicy pork sausage from Latin countries, ranging in seasoning from mild and sweet to fiercely hot. Hotter versions come from areas of Spain and Portugal. Mexican versions contain a large variety of chiles and have a mealier texture and more complex flavor. Some of them even use fresh herbs giving it a green color. There is a Portuguese cousin to this sausage called linguiça, that is smoked and even hotter. -
8 Andouille
( FRANCE)smoked tripe sausage, usually served cold• large smoked chitterling (tripe) sausage, usually served cold.• A sausage made from the stomach and the intestines of pork. The sausage is dried and smoked, then boiled or steamed to finish cooking. Andouille is used in Creole cooking & French cooking. The Creole version of this sausage is spicier than those made in France. -
9 cassoulet
( FRANCE)slow-cooked stew of dried haricot beans baked with various meats (pork, goose, duck and sometimes mutton) in an earthenware pot♦ popular southwestern casserole of white beans, including various combinations of sausages, duck, pork, lamb, mutton, and goose.♦ A dish from southwest France consisting of white beans and an assortment of meats like confit, lamb, pork, and Toulouse sausage. The dish is enriched with large amounts of duck fat and is baked until the top is brown and crispy. Variations of this dish include seafood and lentils. This dish is very substantial and needs nothing else to be served with it but a bitter green salad to cut through the richness.
См. также в других словарях:
Sausage — This article is about the prepared meat. For other uses, see Sausage (disambiguation). Kiełbasa Biała (white sausage), Szynkowa (smoked), Śląska, and Podhalańska styles (Poland) A sausage is a food usually made from ground meat (normally pork or… … Wikipedia
pork fritz — /pɔk ˈfrɪts/ (say pawk frits) noun Especially WA a large, mild flavoured, pre cooked sausage made with pork, usually sliced thinly and eaten cold. Compare North Coast NSW baron sausage; Tasmania beef Belgium; Especially Tasmania and Qld Belgium… …
pork German — /pɔk ˈdʒɜmən/ (say pawk jermuhn) noun Chiefly Victoria a large, mild flavoured, pre cooked sausage made with pork, usually sliced thinly and eaten cold. Compare North Coast NSW baron sausage; Tasmania beef Belgium; Especially Tasmania and Qld… …
Sausage Race — The sausages near the finish line of the Sausage Race. The Sausage Race is a race of sausage mascots held before the bottom of the sixth inning at every home game of the Milwaukee Brewers. The Sausage Race is a promotion for the Klement s Sausage … Wikipedia
Bologna sausage — n. US a large smoked sausage made of bacon, veal, pork suet, and other meats, and sold ready for eating. Etymology: Bologna in Italy * * * noun large smooth textured smoked sausage of beef and veal and pork • Syn: ↑bologna • Hypernyms: ↑sausage • … Useful english dictionary
Lincolnshire sausage — Lincolnshire sausages are a distinctive variety of pork sausage developed in and associated with the English county of Lincolnshire. A widely available variety at most UK butchers and supermarkets, the sausage is commonly dominated by herb… … Wikipedia
Breakfast sausage — A breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfastwhere. It is not cured or smoked. It is essentially highly seasoned ground meat, so it does not keep and should be stored and handled… … Wikipedia
Small sausage in large sausage — (Chinese: 大腸包小腸, literally means Small intestine wrapped in large intestine , Taiwanese tōa tn̂g pau sió tn̂g ) is a snack invented in Taiwan in the late 20th century. A segment of Taiwanese pork sausage is wrapped in a (slightly bigger and… … Wikipedia
Chinese sausage — Dried chinese sausages preserved sausage Traditional Chinese … Wikipedia
Cumberland sausage — is a form of sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. They are traditionally very long (up to 50 cm), and sold rolled in a flat, circular coil but within western Cumbria they are more often… … Wikipedia
baron sausage — /ˈbærən sɒsɪdʒ/ (say baruhn s6s1j) noun North Coast NSW a large, mild flavoured, pre cooked sausage, usually sliced thinly and eaten cold. Compare Tasmania beef Belgium; Especially Tasmania and Qld Belgium sausage; Chiefly SA bung fritz; North… …
