FrancophonIA/DGT-Translation_Memory huggingface dataset:
English: Above this caption, and slightly to the right, in smaller white characters of a different type, features the caption ‘Traditional Speciality Guaranteed’ (Specialità Tradizionale Garantita). Below, in the centre, in the same characters as the logo, PIZZA NAPOLETANA STG, in small capital letters in white with a black border, is superimposed the caption: ‘Produced in the Neapolitan tradition’ (Prodotta secondo la Tradizione napoletana).
French: Sur cette indication, en haut légèrement déplacée à droite, avec des caractères de taille inférieure et de type différent et de couleur blanche, figure l’indication «Spécialité Traditionnelle Garantie» (Specialità Tradizionale Garantita) En bas, puis au centre, dans le même caractère que le logo, PIZZA NAPOLETANA STG, en petites lettres majuscules de couleur blanche au contour noir est superposée l’indication: «Produite selon la tradition napolitaine» (Prodotta seconda la tradizione napoletana).
Finnish: Edellä mainitun tekstin yläpuolella hieman oikealla on valkoisin, kirjasinkooltaan pienemmin ja kirjasinlajiltaan erilaisin kirjaimin teksti ”Aito perinteinen tuote” (Specialità Tradizionale Garantita), ja alapuolella keskellä tunnuksen ”PIZZA NAPOLETANA STG” kanssa samalla kirjasinlajilla pienin valkoisin mustareunaisin suuraakkosin teksti ”Valmistettu napolilaisen perinteen mukaisesti” (Prodotta secondo la tradizione napoletana).
Maltese: Fuq din il-kitba, 'il fuq u kemmxejn lejn il-lemin, miktubin b'tipa iżgħar, differenti u bajda, hemm miktub “Specjalità Tradizzjonali Garantita” (Speċialità Tradizionale Garantita) Iktar ’l isfel, fin-nofs, bl-istess tipa tal-logo, PIZZA NAPOLETANA STG, b'ittri kapitali ta' daqs żgħir, miktubin bl-abjad u b'bordura sewda hemm dan il-kliem sovrappost: “Prodotta skont it-tradizzjoni Naplitana” (Prodotta seconda la tradizione napoletana).
English: Classe 2.3. Confectionery, bread, pastry, cakes, biscuits and other baker’s wares ITALY
Lithuanian: II PRIEDAS
English: Pizza Napoletana (TSG) -------------------------------------------------- ANNEX II APPLICATION FOR REGISTRATION OF A TSG
Lithuanian: GTG REGISTRAVIMO PARAIŠKA
English: Garnish The ‘Pizza Napoletana’ is seasoned as follows:
Slovak: „Pizza Napoletana“ sa ochucuje týmto spôsobom:
English: Second stage: once the dough balls have been shaped, a second rising phase lasting four to six hours takes place inside food containers. This dough, which is kept at room temperature, is ready to be used within the next six hours.
Slovenian: Druga faza vzhajanja: ko so (razrezani) hlebčki oblikovani, jih je treba položiti v zaboje za živila, kjer drugič vzhajajo od štiri do šest ur. To testo, ki se shranjuje na temperaturi okolja, je mogoče uporabiti v naslednjih šestih urah.
English: using an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 %. Or:
Slovenian: s spiralastim gibom se v smeri iz središča proti robu iz posode za olje z nastavkom za polivanje po površini polije od 4 do 5 g ekstra deviškega oljčnega olja, pri čemer je dovoljeno odstopanje za + 20 %.
English: using a spoon, place 60 to 80g of crushed, peeled tomatoes at the centre of the disc of dough, using a spiralling motion, spread the tomato over the whole central surface, using a spiralling motion, add the salt to the surface of the tomato,
Slovenian: Ali:
English: using an oil dispenser with a spout and a spiralling motion, distribute over the surface area, from the centre outwards, 4 to 5 g of extra virgin olive oil, with a tolerance of + 20 %. Baking
Slovenian: po površini paradižnika se razporedi od 80 do 100 g sira Mozzarella ZTP, ki se ga predhodno nareže na rezine,
English: It is important that the pizza is baked uniformly across its entire circumference. Still using the metal peel, when baking is finished, the pizza chef removes the pizza from the oven and places it on the plate. The baking time must not exceed 60 to 90 seconds. After baking, the pizza has the following characteristics: the tomatoes, having lost only their excess water, remain compact and solid; the ‘Mozzarella di Bufala Campana AOP’ or ‘Mozzarella STG’ are melted on the surface of the pizza; the basil, garlic and oregano emit an intense aroma and do not look burnt.
Slovenian: Picopek (pizzaiolo) obloženo pico premesti na leseno (ali aluminijasto) pekarsko lopato, pri čemer si pomaga z malo moke in krožnim gibom, nato pa jo s hitrim gibom zapestja (s čimer prepreči, da bi obloga stekla z nje) potisne na pečno ploščo.
English: Temperature at the oven dome: approximately 430 °C Baking time: 60-90 seconds Temperature reached by the dough: 60-65 °C
Slovenian: Temperatura pečne plošče: približno 485 °C
English: Density 0,79 g/cm3 (+ 34 %) Dough rising process
Swedish: Densitet 0,79 g/cm3 (+ 34 %)
English: First stage: once it has been removed from the dough kneader, the dough is placed on a work surface in the pizzeria where it must be left for two hours, covered with a damp cloth, to prevent its surface from hardening and a type of crust from forming as a result of the evaporation of the internal moisture. Once the two hours for rising have passed, the next stage is the shaping of the dough balls, which must be carried out exclusively by hand by the pizza chef. Using a spatula, a portion of the risen dough is cut off on the work surface before being shaped into a ball. For ‘Pizza Napoletana’, the dough balls must weigh between 180 and 250 g. Second stage: once the dough balls have been shaped, a second rising phase lasting four to six hours takes place inside food containers. This dough, which is kept at room temperature, is ready to be used within the next six hours. Shaping the dough balls Once the dough has risen, the dough ball is taken out of the box using a spatula and is placed on the counter of the pizzeria on a light layer of flour to stop it sticking to the work surface.
Swedish: Jäsning