Tuscan$508422$ - traduzione in olandese
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  • etimologia

Tuscan$508422$ - traduzione in olandese

ARCHITECTURAL ORDR
Tuscan column; Tuscan Order

Tuscan      
n. nakomeling of inwoner van de Toscaanse streek; dialect gesproken in Toscane (Italië)
Italian restaurant         
  • DOC]] labels on two bottles of [[Italian wine]]
  • Various types of [[pasta]]
  • Traditional Piedmontese ''[[agnolotti]]''
  • antipasto}}
  • A classic Italian ''[[aperitivo]]''
  • On the Subject of Cooking}}), 1709 edition.
  • ''[[Arancini]]''
  • The Art of Well Cooking}}) published by Bartolomeo Stefani in 1662
  • A [[Chicken parmigiana]], based on a combination of the Italian ''[[parmigiana di melanzane]]'' with a ''[[cotoletta]]''. It is widespread in [[North America]] and [[Australia]].
  • ''[[Pesto]]'', a [[Liguria]]n sauce made out of basil, olive oil, hard cheese and pine nuts, and which can be eaten with pasta or other dishes such as soup
  • Bucatini}} with [[Amatriciana sauce]], which features the New World food of tomatoes
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  • carasau]]'' bread
  • Bottles of ''[[limoncello]]''
  • Maiale Ubriaco - Pork Braised in Chianti with Tuscan Kale
  • ''[[Cotoletta]]''
  • A ''[[pizzeria]]'' in [[Rosebank, Gauteng]], [[South Africa]]
  • alla carbonara]]''
  • fiasco]]''
  • ''[[Finocchiona]]'', a classic Tuscan Salami
  • ''[[Fontina]]'' cheese from Valle d'Aosta
  • A restored medieval kitchen inside [[Verrucole Castle]], Tuscany.
  • ''[[Frico]]'', a traditional dish in the [[Friuli-Venezia Giulia]] region
  • [[Saffron]] has been used in Italy for centuries.
  • Billboard in front of a grocery store announcing "Gnocchi del 29" in the [[Soriano Department]], [[Uruguay]]
  • ''[[Espresso]]''
  • Baked ''[[lasagne]]'' with ''[[ragù]]''
  • cornetto]]''
  • ''[[Milanesa]] a la napolitana'' with [[French fries]], an Italian-inspired dish based on the original ''[[cotoletta]]'' dish from [[Milan]], common in [[South America]]
  • A varietal [[Sagrantino]] indigenous to the region of Umbria
  • ''[[Mozzarella]] di bufala'' is a dairy product traditionally made from buffalo milk in southern Italy.
  • ''[['Nduja]]'' with bread, with a piece of 'Nduja sausage in the background
  • ''[[Olive ascolane]]''
  • [[Olive oil]]
  • cime di rapa]]'' sauce
  • ''[[Ossobuco]]'' served with ''[[risotto alla milanese]]''
  • ''[[Parmigiano-Reggiano]]'' cheese
  • ''[[Parmigiana di melanzane]]''
  • ''[[Pasta alla Norma]]'' is amongst Sicily's most historic and iconic dishes.
  • ''[[Pasta con i peperoni cruschi]]'', a traditional dish from Basilicata
  • ''[[Piadina]]''
  • ''[[Polenta]]'' with ''[[bagna càuda]]''
  • ''[[Polenta]]'' served with ''[[sopressa]]'' and mushrooms, a traditional [[peasant food]] of Veneto
  • figatellu}}
  • ''[[Focaccia]]'' with rosemary. Focaccia is widely associated with Ligurian cuisine
  • [[Italian wine]] and ''[[salumi]]''
  • language=it}}</ref>
  • [[Bartolomeo Scappi]], personal chef to [[Pope Pius V]]
  • alpine]] regional and [[Austria]]n influence.
  • An Italian-American pizza with pepperoni (salami), mushrooms, olives and peppers
  • ''[[Tagliatelle]]'' with ''[[ragù]]''
  • page=x}}</ref>
  • torta frita}}, which derives from Italian ''[[gnocco fritto]]''
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  • Grilled swordfish
  • Waiter pouring [[Prosecco]]
  • ''[[Zeppole]]''
CULINARY TRADITIONS OF ITALY
Italian food; Cuisine of Italy; Cuisine of Tuscany; Italian cusine; Italalian cuisine; Cusine of Italy; Tuscan cooking; Tuscan cuisine; Italian liqueur; Italian Cuisine; Italian restaurant; Drinking in Italy; Northern Italian cuisine; Fette biscottate; Gastronomy of Italy; Italian cooking; Regional cuisines of Italy; History of Italian cuisine; Ristorante; Italian rice; Medieval Italian cuisine
Italiaans restaurant
doric order         
  • The Doric corner conflict
  • Entry to the [[Bibliothèque Mazarine]] (Paris), with four Doric columns in this photo
  • date=February 2020}}
  • The Roman Doric order from the [[Theater of Marcellus]]: triglyphs centered over the end column
  • [[Temple of the Delians]], [[Delos]]; 19th-century pen-and-wash drawing
ANCIENT GREEK ARCHITECTURAL ORDER
Doric Order; Greek Doric; Roman Doric; Doric style; Doric column; Doric temple; Doric columns; Roman doric order; Doric-order; Greek Doric order; Tuscan Doric; Doric architecture
Dorische stijl (in architectuur)

Definizione

Tuscan
·noun A native or inhabitant of Tuscany.
II. Tuscan ·adj Of or pertaining to Tuscany in Italy;
- specifically designating one of the five orders of architecture recognized and described by the Italian writers of the 16th century, or characteristic of the order. The original of this order was not used by the Greeks, but by the Romans under the Empire. ·see Order, and ·Illust. of Capital.

Wikipedia

Tuscan order

The Tuscan order (Latin Ordo Tuscanicus or Ordo Tuscanus, with the meaning of Etruscan order) is one of the two classical orders developed by the Romans, the other being the composite order. It is influenced by the Doric order, but with un-fluted columns and a simpler entablature with no triglyphs or guttae. While relatively simple columns with round capitals had been part of the vernacular architecture of Italy and much of Europe since at least Etruscan architecture, the Romans did not consider this style to be a distinct architectural order (for example, the Roman architect Vitruvius did not include it alongside his descriptions of the Greek Doric, Ionic, and Corinthian orders). Its classification as a separate formal order is first mentioned in Isidore of Seville's Etymologies and refined during the Italian Renaissance.

Sebastiano Serlio described five orders including a "Tuscan order", "the solidest and least ornate", in his fourth book of Regole generali di architettura sopra le cinque maniere de gli edifici (1537). Though Fra Giocondo had attempted a first illustration of a Tuscan capital in his printed edition of Vitruvius (1511), he showed the capital with an egg and dart enrichment that belonged to the Ionic. The "most rustic" Tuscan order of Serlio was later carefully delineated by Andrea Palladio.

In its simplicity, the Tuscan order is seen as similar to the Doric order, and yet in its overall proportions, intercolumniation and simpler entablature, it follows the ratios of the Ionic. This strong order was considered most appropriate in military architecture and in docks and warehouses when they were dignified by architectural treatment. Serlio found it "suitable to fortified places, such as city gates, fortresses, castles, treasuries, or where artillery and ammunition are kept, prisons, seaports and other similar structures used in war."