natgillin/translations-raw huggingface dataset:
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 %.
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 %.
using a spoon, place 60 to 80 g of crushed, peeled tomatoes and/or chopped small fresh tomatoes at the centre of the disc of dough,
na sredino okrogle plošče iz testa se z žlico položi od 60 do 80 g olupljenih in strtih paradižnikov in/ali majhnih razrezanih svežih paradižnikov,
place 80 to 100 g of sliced ‘Mozzarella di Bufala Campana AOP’ on the surface of the tomato,
po površini paradižnika se razporedi od 80 do 100 g na rezine narezanega sira Mozzarella di bufala campana ZOP,
place several fresh basil leaves on the pizza,
po površini paradižnika se s spiralastim gibom posuje sol,
place 80 to 100 g of sliced ‘Mozzarella STG’ on the surface of the tomato,
na sredino okrogle plošče iz testa se z žlico položi od 60 do 80 g olupljenih in strtih paradižnikov, paradižnik se s spiralastim gibom porazdeli po vsej osrednji površini,
Using a little flour and a rotating movement, the ‘pizzaiolo’ (pizza chef) transfers the garnished pizza onto a wooden (or aluminium) baker’s peel and slides it onto the cooking floor of the oven with a quick flick of the wrist, which prevents the garnish from running.
po pici se razporedi nekaj listov sveže bazilike,
The ‘Pizza Napoletana’ TSG is baked exclusively in wood-fired ovens with a baking temperature of 485 °C, which is essential for producing the ‘Pizza Napoletana’ TSG.
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 %.
The pizza chef must monitor the baking of the pizza by lifting its side using a metal peel and rotating the pizza towards the fire, taking care always to use the same initial area of the cooking floor to ensure that the pizza does not burn due to differences in temperatures.
Peka
Baking temperature on the cooking floor of the oven: approximately 485 °C
Peka proizvoda „Pizza Napoletana“ ZTP je mogoča izključno v pečeh na drva, v katerih temperatura peke doseže 485 °C, kar je bistveno za peko tega proizvoda. Picopek mora peko pice nadzirati, tako da s kovinsko lopato privzdiguje eno stran in pico obrača proti ognju, pri čemer mora ta vedno ostati na istem predelu pečne plošče, sicer bi se lahko zaradi temperaturne razlike zažgala. Pomembno je, da je pica enakomerno pečena po celem obodu. Ko je peka končana, picopek, znova s kovinsko lopato, vzame pico iz peči in jo položi na krožnik. Čas peke ne sme biti daljši od 60 do 90 sekund. Po končani peki ima pica naslednje značilnosti: paradižnik, ki je izgubil samo odvečno vodo, ostane gost in čvrst; Mozzarella di bufala campana ZOP ali Mozzarella ZTP sta stopljeni na površini pice; bazilika, česen in origano oddajajo močno aromo, vendar niso zažgani.
Temperature reached by the tomatoes: 75-80 °C
Temperatura na predelu oboka: približno 430 °C Čas peke: 60–90 sekund
Temperature reached by the oil: 75-85 °C
Temperatura, ki jo doseže testo: 60–65 °C
Temperature reached by the mozzarella: 65-70 °C
Temperatura, ki jo doseže paradižnik: 75–80 °C Temperatura, ki jo doseže olje: 75–85 °C
Conservation
Temperatura, ki jo doseže mozzarella: 65–70 °C
The ‘Pizza Napoletana’ should preferably be consumed immediately, as soon as it comes out of the oven, in the same location as it was produced.
Shranjevanje „Pizza Napoletana“ je najbolje zaužiti takoj, ko jo picopek vzame iz peči, na kraju, kjer je bila spečena.
However, if it is not consumed at the place of its production, it cannot be frozen or deep frozen or vacuum packed for later sale.
Tudi če se pica ne zaužije na kraju, kjer je bila spečena, je ni mogoče (globoko) zamrzniti ali vakuumsko zapakirati z namenom kasnejše prodaje.
Specific character of the agricultural product or foodstuff
Posebnosti kmetijskega proizvoda ali živila
There are numerous key elements defining the specific character of the product in question and they are directly linked to the duration and methods used in the operations, and also to the skill and experience of the artisan.
Ključnih elementov, ki določajo posebne lastnosti zadevnega proizvoda, je veliko ter so neposredno povezani s trajanjem in načinom izvajanja postopkov, pa tudi s spretnostjo in izkušnjami obrtnika.
In particular, the preparation process for the ‘Pizza Napoletana’ is characterised by: kneading, the consistency and elasticity of the dough (‘reologia’) and the specific nature of the rising process (in two phases with specific conditions regarding temperature and duration); preparation and shaping of the dough balls; the handling and preparation of the risen disc of dough; the preparation of the oven and the baking characteristics (duration/temperatures) and the specific characteristics of the oven which must be fired exclusively by wood.
Za postopek priprave „Pizza Napoletana“ je značilno zlasti naslednje: gnetenje, čvrstost in elastičnost testa (reologia) ter poseben postopek vzhajanja (v dveh fazah in pod posebnimi pogoji, kar zadeva temperaturo in trajanje); priprava in oblikovanje hlebčkov; priprava vzhajanega testa in oblikovanje okrogle plošče iz vzhajanega testa; priprava peči in značilnosti peke (trajanje/temperature), posebne lastnosti peči, v kateri se kuri samo z drvmi.
For example, the importance should be stressed of the second rising, handling and work equipment, i.e. the oven, which must be a wood-fired oven, and the peels.
Posebej je treba izpostaviti pomen drugega vzhajanja, ravnanja s testom in delovne opreme, zlasti peči, ki mora biti obvezno na drva, in lopat.
After the second rising, the dough ball has grown in volume and moisture in comparison with the previous period.
Po drugem vzhajanju se v primerjavi s predhodnim obdobjem povečata prostornina hlebčka in vsebnost vlage v njem.
The pressure exerted by the fingers of both hands causes the air contained in the pockets of the dough to move from the centre to the edges of the disc of dough, where it starts to form the raised rim of the pizza.
Sila pritiskanja s prsti obeh rok povzroči premeščanje zraka iz celic testa na sredini proti obrobju okrogle plošče iz testa, s čimer se začne oblikovati privzdignjeni rob pice.
This technique constitutes a fundamental characteristic of the ‘Pizza Napoletana’ TSG, with the rising of the rims of the disc ensuring that all the ingredients in the garnish are retained.
Ta tehnika je ena od bistvenih značilnosti proizvoda „Pizza Napoletana“ ZTP, saj privzdignjeni rob okrogle plošče vse sestavine obloge zadrži na osrednjem delu.
In order to increase the diameter of the dough ball, preparation is continued by throwing the dough between the hands, holding the right hand at an angle of 45-60° to the work surface, placing the disc of dough on it and turning it with a synchronised movement of the left hand.
Da bi hlebček testa dobil čim večji premer, se s pripravo nadaljuje tako, da se testo, ki se ga drži med rokama, dvigne nad delovno površino, pri čemer je desna roka v poševnem položaju pod kotom 45–60 stopinj glede na delovno površino.
In contrast, other types of preparation, in particular those carried out using a rolling pin or a disc machine (mechanical press-type) do not succeed in homogenously displacing the air in the pockets present in the mass towards the edges, and this is necessary to produce a disc of dough which is uniform across all its parts.
Plošča iz testa, ki se vrti zaradi usklajenega gibanja leve roke, se nato položi nazaj na to površino. Po drugi strani druge vrste priprave, zlasti z uporabo kuharskega valjarja ali naprave z diskom (kot je na primer mehanska stiskalnica), ne morejo zagotoviti homogenega premika zraka iz celic v masi proti zunanjemu delu, s čimer se zagotovi enotnost plošče iz testa na vseh delih.
They lead to the formation of an area of dough in the centre of the disc which is layered and divided by the air in the void.
Tako se na sredini okrogle plošče oblikuje plastovito območje testa, ki je predeljeno z zrakom v vmesnem prostoru.
Consequently, if these instruments are used, after baking the pizza will not have its typical raised rim, which is one of the main characteristics of the ‘Pizza Napoletana’ TSG.
Če torej uporabimo navedena pripomočka, pečena pica ne bo imela značilnega privzdignjenega roba, ki je ena od glavnih značilnosti proizvoda „Pizza Napoletana“ ZTP.
Furthermore, the Neapolitan technique requires the pizza chef, after having prepared a series of three to six discs of garnished dough, to skilfully slide the pizza from the work surface to the peel using precise and rapid hand movements, and ensuring that the pizza does not lose its initial round shape (the pizza is taken in both hands by the pizza chef who, by turning it round approximately 90°, places it on a suitable peel).
Poleg tega mora picopek v skladu z neapeljsko tehniko, potem ko pripravi tri do šest obloženih plošč iz testa, z natančnimi in hitrimi mojstrskimi gibi pico prestaviti z delovne površine na lopato, pri čemer mora ostati okrogle oblike (potegne jo z obema rokama, pri čemer jo zasuka okrog lastne osi za približno 90° in jo tako postavi na lopato, pripravljeno za uporabo).
The pizza chef sprinkles a little flour on the peel going into the oven to enable the pizza to slide easily from the peel into the oven.
Picopek ploščo lopate za vstavljanje v peč posuje z malo moke, da pica nato zlahka zdrsi v peč.
This operation is carried out with a rapid flick of the wrist, by holding the peel at an angle of 20-25° to the oven surface, and by ensuring that the garnish does not fall from the surface of the pizza.
Postopek vstavljanja v peč opravi s hitrim gibom zapestja, pri čemer drži lopato pod kotom 20–25° glede na ravnino pečne plošče: tako prepreči, da bi obloga padla s površine pice.
The use of techniques other than those described above is not appropriate, since taking the pizza directly from the work surface using the peel risks spoiling the pizza which is ready to go into the oven.
Tehnike, ki se razlikujejo od opisane, niso ustrezne, saj neposredno dvigovanje pice z delovne površine z lopato ne zagotavlja, da bo pica, ki jo je treba vstaviti v peč, ostala cela.
The wood-fired oven is a key element in the baking and the quality of the ‘Pizza Napoletana’.
Za peko in zagotovitev kakovosti proizvoda „Pizza Napoletana“ je odločilna peč na drva.
Its technical characteristics are essential to the success of the traditional ‘Pizza Napoletana’.
Da bi klasična „Pizza Napoletana“ uspela, so bistvenega pomena tehnične značilnosti peči.
The ‘Pizza Napoletana’ oven consists of a base of tuff bricks surmounted by a circular surface known as a ‘sole’ (cooking floor), on top of which is built a dome.
Neapeljska peč za peko pic je sestavljena iz osnove iz opek iz tufa, nad katerimi je okrogla pečna plošča, imenovana „sole“, nad vsem skupaj pa je zgrajena kupola.
The dome of the oven is made of refractory material to prevent the heat from dispersing.
Obok peči je narejen iz ognjevzdržnega materiala, ki preprečuje razpršitev toplote.
Indeed, the ratios between the different parts of the oven are essential for ensuring that the pizza is baked well.
Da se pica dobro speče, so zelo pomembna tudi razmerja med posameznimi deli peči.
The particular characteristic of this oven is the size of the cooking floor, which is made up of four refractory circular areas.
Vrsta peči se označuje z debelino pečne plošče, oblikovane iz štirih ognjevzdržnih krožnih delov, ki skupaj sestavljajo pečno ploščo.
The pizza chef picks up the pizza with the steel and/or aluminium peel and puts it in the mouth of the oven, where he deposits it and turns it around 180°. The pizza is then placed back in its initial position, the temperature of the base having been reduced as the pizza absorbs the heat as it cooks.
Pico je treba dvigniti z jekleno in/ali aluminijasto lopato in jo na njej prenesti do odprtine peči, kamor se jo namesti in med peko obrne za 180°: pico je nato treba vrniti na isto mesto, tako da ostane na temperaturi, ki je enaka osnovni temperaturi, zmanjšani za toploto, ki jo je prevzela med peko.
Positioning the pizza in a different place would have the effect of obtaining the same initial temperature, which would burn the base of the pizza.
Če bi jo prestavili na drugo mesto, bi bila znova izpostavljena začetni temperaturi, zaradi česar bi se njen spodnji del zažgal.
All these specific characteristics create the phenomena of the air chamber and the appearance of the final product, the ‘Pizza Napoletana’, which is indeed soft and compact; has a raised rim, is raised in the centre, is particularly soft and easily foldable into four.
Zaradi vseh teh posebnosti se pojavi „zračna komora“, končni proizvod pa dobi svoj značilni videz: „Pizza Napoletana“ je tako hkrati voljna in kompaktna, njen rob je privzdignjen, testo vzhajano, je izjemno mehka in zlahka jo je mogoče prepogniti na štiri dele.
It is important to stress that all other similar products obtained using preparation processes different to that described cannot obtain the same visual and organoleleptic characteristics as those of the ‘Pizza Napoletana’.
Treba je poudariti, da kakršen koli drug podoben proizvod, ki se pripravlja po postopkih, ki se razlikujejo od opisanega, ne more imeti enakih vizualnih in organoleptičnih značilnosti kot „Pizza Napoletana“.
Traditional character of the agricultural product or foodstuff
Tradicionalne lastnosti kmetijskega proizvoda ali živila
This quotation marks the official birth of the ‘Pizza Napoletana’, a disc of dough seasoned with tomato.
S tem dejstvom povezujemo uradno rojstvo proizvoda „Pizza Napoletana“, okrogle plošče iz testa, obložene s paradižnikom.
A great number of historical documents attest to the Neapolitan origin of this culinary speciality.
Veliko zgodovinskih dokumentov priča o tem, da ta kulinarična specialiteta izvira iz Neaplja.
The writer Franco Salerno claimed that this product was one of the greatest inventions of Neapolitan cooking.
Tako na primer pisatelj Franco Salerno zagotavlja, da je ta proizvod eden od velikih izumov neapeljske kuhinje.
Even Italian-language dictionaries and the encyclopaedia Treccani expressly mention the ‘Pizza Napoletana’.
Celo slovarji italijanskega jezika in enciklopedija Treccani posebej omenjajo „Pizza Napoletana“.
The expression ‘Pizza Napoletana’ is also quoted in numerous literary texts.
Poleg tega je izraz „Pizza Napoletana“ omenjen tudi v številnih književnih delih.
There is no doubt that the first ‘pizzerie’ (pizzerias) appeared in Naples where, until the middle of the twentieth century, this product was exclusive to the city and its pizzerias.
Prve picerije („pizzerie“) so se nedvomno pojavile v Neaplju in do polovice 20. stoletja je bila ta jed ekskluzivni proizvod tega mesta in njegovih picerij.
In the eighteenth century, the city already had several shops known as ‘pizzerias’.
Že v 18. stoletju je v mestu obratovalo več lokalov, ki so nosili ime „pizzeria“.
The King of Naples, Ferdinand of Bourbon, heard of their reputation and, in order to taste this dish in the typical Neapolitan tradition, breached court etiquette and visited one of the most renowned pizzerias.
Njihov sloves je dosegel tudi samega neapeljskega kralja Ferdinanda Burbonskega, ki se je, da bi poskusil to značilno neapeljsko tradicionalno jed, pregrešil zoper dvorno etiketo in vstopil v eno od najuglednejših picerij.
Since then the ‘pizzeria’ has become a fashionable location, a place devoted to the exclusive preparation of the ‘pizza’.
S tem so „pizzerie“ prišle v modo kot kraj, kjer so pripravljali izključno „pizzo“.
The most popular and famous pizzas from Naples were the ‘Marinara’, created in 1734, and the ‘Margherita’, which dates from 1796-1810. The latter was presented to the Queen of Italy upon her visit to Naples in 1889, specifically on account of the colour of its seasoning (tomato, mozzarella and basil) which are reminiscent of the colours of the Italian flag.
Najbolj priljubljeni in slavni med neapeljskimi picami sta bili „Marinara“, ki je nastala leta 1734, in „Margherita“, katere nastanek se umešča med leti 1796 in 1810 ter ki so jo med kraljevim obiskom Neaplja leta 1889 ponudili tudi italijanski kraljici prav zaradi barv njene obloge (paradižnik, mozzarella in bazilika), ki spominjajo na barve italijanske zastave.
Over time pizzerias appeared in every town in Italy and even abroad.
Sčasoma so se picerije razširile tudi v druga italijanska mesta in celo v tujino.
However each of them, despite being located in a town other than Naples, has always linked its existence with the words ‘pizzeria napoletana’, or used a term which in some way evokes its link with Naples, where for more than 300 years this product has retained its authenticity.
Vendar pa je vsaka od njih, čeprav v katerem od drugih mest, svoj obstoj še vedno povezovala z izrazom „pizzeria napoletana“ oziroma je uporabljala katerega od izrazov, ki tako ali drugače spominja na njeno povezavo z Neapljem, kjer ta proizvod že skoraj 300 let ohranja vso svojo pristnost.
In May 1984 the ‘pizzaioli napoletani’ drew up a brief product specification which was signed by the whole profession and registered by means of an official document witnessed by the notary Antonio Carannante of Naples.
Maja 1984 so se skoraj vsi neapeljski poklicni picopeki („pizzaioli napoletani“) združili in sestavili strnjeno specifikacijo, ki so jo podpisali in registrirali z uradnim aktom pri neapeljskem notarju Antoniu Carannanteju.
Over the centuries the term ‘Pizza Napoletana’ has become so widespread that everywhere, including outside Europe in Central and South America (e.g. Mexico and Guatemala) and Asia (e.g. Thailand and Malaysia), the product in question is known by its name ‘Pizza Napoletana’, although the inhabitants sometimes do not have the slightest idea of the geographical location of the city of Naples.
Skozi stoletja se je izraz „Pizza Napoletana“ razširil tudi zunaj Evrope; v Srednjo in Južno Ameriko (na primer v Mehiko in Gvatemalo) ter Azijo (na primer na Tajsko in v Malezijo), tako da prebivalci teh dežel včasih zadevni proizvod poznajo pod imenom „Pizza Napoletana“, ne da bi kar koli vedeli o zemljepisni legi mesta Neapelj.
Minimum requirements and procedures to check the specific character
Minimalne zahteve in postopki nadzora posebnih lastnosti
The checks specified for ‘Pizza Napoletana’ TSG relate to the following aspects:
Nadzor, predviden za proizvod „Pizza Napoletana“ ZTP, zadeva naslednje:
In businesses, during the kneading, rising and preparation phase of the dough, checking the correct execution of the phases described; carefully monitoring the critical points of the business; checking the compliance of the raw materials with the product specification; checking the perfect conservation and storage of the raw materials to be used and ensuring that the characteristics of the final product are compliant with the specifications contained in the product specification.
v podjetjih: fazo gnetenja, vzhajanja in priprave, glede na pravilni potek in pravilno sosledje opisanih faz; pozorno nadziranje kritičnih mest v podjetju; preverjanje skladnosti surovin s surovinami, ki jih predvideva specifikacija izvajanja; preverjanje brezhibnega shranjevanja in skladiščenja surovin, ki bodo uporabljene, in skladnosti lastnosti končnega proizvoda z lastnostmi, predvidenimi v specifikaciji proizvoda.
The acronym ‘STG’ (TSG) and the words ‘Specialità Tradizionale Garantita’ (Traditional Speciality Guaranteed) and ‘Prodotta secondo la Tradizione napoletana’ (Produced in the Neapolitan tradition) are translated into the official languages of the country where production took place.
Kratica STG (ZTP) ter napisa „Specialità Tradizionale Garantita“ (Zajamčena tradicionalna posebnost) in „Prodotta seconda la tradizione napoletana“ (Proizvedena v skladu z neapeljsko tradicijo) se prevedejo v jezik države, kjer poteka proizvodnja.
The logo which distinguishes the ‘Pizza Napoletana’ is as follows: a horizontal white oval image with a light grey border, which represents the plate on which the pizza is presented, reproduced in a realistic but stylised manner, fully respecting the tradition and illustrating the classic ingredients, tomato, mozzarella, basil leaves and a trickle of olive oil.
Logotip proizvoda „Pizza Napoletana“ je naslednji: ovalna slika z vodoravno postavitvijo bele barve s svetlo sivo obrobo, ki predstavlja krožnik, na katerem je pica, ki je realistično upodobljena in hkrati grafično stilizirana, pri čemer se v celoti upošteva tradicija ter so zato upodobljene vse klasične sestavine, kot so paradižnik, mozzarella, listi bazilike in črta, izrisana z oljčnim oljem.
Under the plate there is an offset green shadow, which, in combination with the other colours, emphasizes the Italian colours of the product.
Krožnik je spodaj osenčen z zeleno barvo, ki, v povezavi z drugimi barvami, poudarja italijanske barve proizvoda.
Slightly superimposed above the plate containing the pizza, there is a red rectangular window with very rounded corners containing the words in white surrounded by black, with an offset green shadow with a white border: ‘PIZZA NAPOLETANA STG’.
Krožnik s pico nekoliko prekriva pravokotno okno rdeče barve z zelo zaobljenimi vogali, v katerem je z belimi črkami s črno obrobo in odstopajočo zeleno senco z belo obrobo izpisan napis „PIZZA NAPOLETANA“ ZTP.
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).
Na tem napisu, zgoraj nekoliko zamaknjenem v desno, je z znaki manjše velikosti in v drugačni pisavi v beli barvi izpisano še „Zajamčena tradicionalna posebnost“ (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).
Na sredini spodaj, z isto pisavo kot logotip PIZZA NAPOLETANA ZTP, je s tiskanimi črkami majhne velikosti v beli barvi s črno obrobo izpisan napis „Proizvedena v skladu z neapeljsko tradicijo“ (Prodotta seconda la tradizione napoletana).
Words
Napisi
Characters
Pisava
PIZZA NAPOLETANA STG
PIZZA NAPOLETANA ZTG
Traditional Speciality Guaranteed
Zajamčena tradicionalna posebnost
Produced in the Neapolitan tradition
Proizvedena v skladu z neapeljsko tradicijo
Colours of the pizza
Barve pice
Deep beige of the rim
Intenzivna bež za rob pice
Red background of the tomato sauce
Rdeča za ozadje iz paradižnikove mezge
Basil leaves
Listi bazilike
Veining on the basil leaves
Žile listov bazilike
Red of the tomatoes
Rdeča za paradižnike
Trickle of olive oil
Črta, izrisana z oljčnim oljem
Reflections on the mozzarella
Sence na mozzarelli
Colours of the graphic and characters
Barve grafičnega dela in črk
Grey on the rim of the oval plate
Siva za obrobo ovalnega krožnika
Green on the shadow of the oval plate
Zelena za senco ovalnega krožnika
Red on the rectangle with rounded corners
Rdeča za pravokotnik z zaobljenimi vogali
White with black border of the words ‘PIZZA NAPOLETANA STG’
Bela s črnim robom za napis „PIZZA NAPOLETANA ZTP“
White with black border of the words ‘Produced in the Neapolitan tradition’
Bela s črnim robom za napis „Proizvedena v skladu z neapeljsko tradicijo“
In white the caption ‘Traditional Speciality Guaranteed’
Bela za napis „Zajamčena tradicionalna posebnost“
AUTHORITIES OR BODIES VERIFYING COMPLIANCE WITH THE PRODUCT SPECIFICATION
ORGANI ALI TELESA, KI PREVERJAJO SKLADNOST S SPECIFIKACIJO PROIZVODA
Name Certiquality SRL
Naziv Certiquality SRL
Address Via Gaetano Giardino, 4 – 20123 Milano
Naslov Via Gaetano Giardino, 4 – 20123 Milano
Tel. 028069171
Telefon +39 28069171
Fax 0286465295
Telefaks +39 286465295
e-mail certiquality@certiquality.it
E-naslov certiquality@certiquality.it
X Private
X Zasebni
Name DNV Det Norske Veritas Italia
Naziv DNV Det Norske Veritas Italia