natgillin/translations-raw huggingface dataset:
Where statistical value not collected, Member States shall estimate the statistical value of the goods.
Če se statistična vrednost blaga ne zbira, jo država članica oceni.
Member States shall estimate the net mass whenever it is not collected from the parties responsible for providing information pursuant to Article 9(1).
Država članica oceni neto maso, če je poročevalske enote, odgovorne za posredovanje informacij v skladu s členom 9(1), ne zbirajo.
The Commission (Eurostat) shall provide Member States with the coefficients needed to estimate the net mass.
Komisija (Eurostat) državam članicam zagotovi koeficiente, ki jih potrebujejo, da ocenijo neto maso.
Member States that have adjusted the reference period in accordance with Article 3(1) shall ensure that monthly results are transmitted to the Commission (Eurostat), using estimates if necessary, where the reference period for fiscal purposes does not correspond to a calendar month.
Države članice, ki so v skladu s členom 3(1) prilagodile obdobje poročanja, zagotovijo, da bodo Komisiji (Eurostatu) posredovale mesečne podatke, po potrebi z uporabo ocene, če obdobje poročanja, ki se uporablja za davčne namene, ne sovpada s koledarskim mesecem.
Member States shall transmit data declared confidential to the Commission (Eurostat) so that they may be published at least at chapter level of the CN provided confidentiality is thereby ensured.
Države članice Komisiji (Eurostatu) posredujejo zaupne podatke, da jih ta lahko objavi vsaj na ravni poglavja KN, če je s tem zagotovljena zaupnost.
Where monthly results already transmitted to the Commission (Eurostat) are subject to revision, Member States shall transmit the revised results no later than the month following availability of the revised data.’
Če pride do revizije podatkov, ki so že bili posredovani Komisiji (Eurostatu), države članice revidirane podatke posredujejo najpozneje v naslednjem mesecu po tem, ko so ti na voljo.“
Annex III to Regulation (EC) No 1982/2004 is replaced by the text of the Annex to this Regulation.
Priloga III k Uredbi (ES) št. 1982/2004 se nadomesti z besedilom Priloge k tej uredbi.
OJ L 86, 31.3.2009, p. 1.’
UL L 86, 31.3.2009, str. 1.“
LIST OF NATURE OF TRANSACTIONS CODES
SEZNAM OZNAK ZA VRSTE POSLA
Transactions involving actual or intended transfer of ownership from residents to non-residents against financial or other compensation (except the transactions listed under 2, 7 and 8)
posli, ki vključujejo dejanski ali nameravani prenos lastništva od rezidentov na nerezidente za finančno ali drugo nadomestilo (razen poslov pod 2, 7 in 8)
Outright purchase/sale
neposredni nakup/prodaja
Supply for sale on approval or after trial, for consignment or with the intermediation of a commission agent
dobava za prodajo po ogledu ali po preizkusu, za konsignacijo ali s posredovanjem komisionarja
Barter trade (compensation in kind)
barterski posli (nadomestilo v naravi)
Financial leasing (hire-purchase) [1]
finančni zakup (nakup na odplačilo) [1]
Return and replacement of goods free of charge after registration of the original transaction
brezplačno vračilo ali zamenjava blaga po registraciji prvotnega posla
Return of goods
vračilo blaga
Replacement for returned goods
zamenjava za vrnjeno blago
Replacement (e.g. under warranty) for goods not being returned
zamenjava (npr. pod garancijo) za blago, ki ni bilo vrnjeno
Transactions involving transfer of ownership without financial or in kind compensation (e.g. aid shipments)
posli, ki vključujejo prenos lastništva brez finančnega nadomestila ali nadomestila v naravi (npr. pošiljke pomoči)
Operations with a view to processing [2] under contract (no transfer of ownership to the processor)
postopki z namenom oplemenitenja [2] po pogodbi (brez prenosa lastništva na predelovalca)
Goods expected to return to the initial Member State of dispatch
blago, za katerega se pričakuje, da se bo vrnilo v začetno državo članico odpreme
Goods not expected to return to the initial Member State of dispatch
blago, za katerega se ne pričakuje, da se bo vrnilo v začetno državo članico odpreme
Operations following processing under contract (no transfer of ownership to the processor)
postopki, ki sledijo oplemenitenju po pogodbi (brez prenosa lastništva na predelovalca)
Goods returning to the initial Member State of dispatch
blago, ki se vrača v začetno državo članico odpreme
Goods not returning to the initial Member State of dispatch
blago, ki se ne vrača v začetno državo članico odpreme
Particular transactions recorded for national purposes
posebni posli, zabeleženi za nacionalne namene
Operations under joint defence projects or other joint intergovernmental production programs
postopki v okviru skupnih obrambnih projektov ali drugih skupnih medvladnih proizvodnih programov
Transactions involving the supply of building materials and technical equipment under a general construction or civil engineering contract for which no separate invoicing of the goods is required and an invoice for the total contract is issued
posli, ki vključujejo dobavo gradbenega materiala in tehnične opreme v okviru splošne pogodbe o gradnji ali projektiranju, ki ne zahteva ločenega računa za blago, izda pa se račun za celotno pogodbeno vrednost
Other transactions which cannot be classified under other codes
drugi posli, ki jih ni mogoče uvrstiti pod druge oznake
Hire, loan, and operational leasing longer than 24 months
najem, izposoja, operativni zakup, ki presega 24 mesecev
Financial leasing covers operations where the lease instalments are calculated in such a way as to cover all or virtually all of the value of the goods.
Finančni zakup vključuje posle, v katerih se obroki obračunajo tako, da pokrijejo vso ali skoraj vso vrednost blaga.
The risks and rewards of ownership are transferred to the lessee.
Tveganje in koristi lastništva se prenesejo na zakupnika.
At the end of the contract the lessee becomes the legal owner of the goods.
Z iztekom pogodbe postane zakupnik zakoniti lastnik blaga.
Processing covers operations (transformation, construction, assembling, enhancement, renovation …) with the objective of producing a new or really improved item.
Oplemenitenje obsega posle (spreminjanje, izdelava, sestavljanje, izboljšava, prenova …) s ciljem proizvodnje novega ali resnično izboljšanega izdelka.
This does not necessarily involve a change in the product classification.
To ne vključuje nujno spremembe uvrstitve izdelka.
Processing activities on a processor’s own account are not covered by this item and should be registered under item 1 of column A.’
Dejavnosti oplemenitenja za lasten račun predelovalca niso zajeti v to oznako in se zabeležijo pod oznako 1 v stolpcu A.“
The first reference year for which annual statistics are to be compiled shall be 2009.
Prvo referenčno leto za pripravo letne statistike je leto 2009.
Member States shall provide data for every calendar year thereafter.
Države članice zagotovijo podatke za vsako naslednje koledarsko leto.
Commission Regulation (EU) No 97/2010
Uredba Komisije (EU) št. 97/2010
entering a name in the register of traditional specialities guaranteed [Pizza Napoletana (TSG)]
o registraciji imena v register zajamčenih tradicionalnih posebnosti [Pizza Napoletana (ZTP)]
Having regard to Council Regulation (EC) No 509/2006 of 20 March 2006 on agricultural products and foodstuffs as traditional specialities guaranteed [1], and in particular the third subparagraph of Article 9(5) thereof,
ob upoštevanju Uredbe Sveta (ES) št. 509/2006 z dne 20. marca 2006 o zajamčenih tradicionalnih posebnostih kmetijskih proizvodov in živil [1] ter zlasti tretjega pododstavka člena 9(5) Uredbe,
In accordance with the first subparagraph of Article 8(2) of Regulation (EC) No 509/2006, and pursuant to Article 19(3) of the same Regulation, the application by Italy for registration of the name ‘Pizza Napoletana’ was published in the Official Journal of the European Union [2].
V skladu s prvim pododstavkom člena 8(2) Uredbe (ES) št. 509/2006 in členom 19(3) te uredbe je bila vloga Italije za registracijo imena „Pizza Napoletana“ objavljena v Uradnem listu Evropske unije [2].
Germany and Poland lodged statements of objection to the registration under Article 9(1) of Regulation (EC) No 509/2006.
Nemčija in Poljska sta v skladu s členom 9(1) Uredbe (ES) št. 509/2006 ugovarjali registraciji.
Those objections were deemed admissible under Article 9(3)(a) of that Regulation.
Ta ugovora sta se na podlagi prvega pododstavka člena 9(3)(a) navedene uredbe štela za dopustna.
Germany’s statement of objection concerned, inter alia, the fear that German wheat flour is put at a disadvantage, considering that only one type of wheat flour, available in one Member State, namely Italy, is authorised pursuant to the product specification.
Izjava o ugovoru Nemčije se sklicuje predvsem na bojazen, da bi bila nemška pšenična moka v slabšem položaju, ker je na podlagi specifikacij dovoljena samo ena vrsta pšenične moke, razpoložljive v samo eni državi članici, in sicer v Italiji.
Poland’s statement of objection concerned, inter alia, the fact that the name is not specific in itself and the application for registration as published does not contain appropriate explanations.
Izjava o ugovoru Poljske se sklicuje predvsem na dejstvo, da ime ni specifično samo po sebi in da vloga za registracijo, kakršna je objavljena, ne vsebuje ustreznih pojasnil.
By letters dated 17 September 2008, the Commission asked the Member States concerned to seek agreement among themselves in accordance with their internal procedures.
Komisija je s pismom z dne 17. septembra 2008 zadevne države članice pozvala, naj se sporazumejo v skladu s svojimi notranjimi postopki.
Given that no agreement was reached between Italy and Poland within the prescribed period, however, the Commission is required to take a decision in accordance with the procedure referred to in Article 18(2) of Regulation (EC) No 509/2006.
Ker se Italija in Poljska nista sporazumeli v predvidenem roku, mora Komisija sprejeti odločitev po postopku iz člena 18(2) Uredbe (ES) št. 509/2006.
In that context and as a result of Poland's objection, explanations to show that the name for which registration is sought is specific in itself were added to the product specification.
V tem okviru in po ugovoru Poljske so bila pojasnila, ki dokazujejo, da je ime, za katerega se zahteva registracija, specifično samo po sebi, dodana specifikaciji.
In the light of those considerations, the name ‘Pizza Napoletana’ must therefore be entered in the ‘Register of traditional specialities guaranteed’.
Na podlagi teh elementov je treba torej ime „Pizza Napoletana“ vpisati v „register zajamčenih tradicionalnih posebnosti“.
The protection referred to in Article 13(2) of Regulation (EC) No 509/2006 has not been requested.
Za zaščito iz člena 13(2) Uredbe (ES) št. 509/2006 ni bilo zaprošeno.
The name referred to in Annex I to this Regulation shall be entered in the register.
Ime iz Priloge I k tej uredbi se registrira.
The consolidated product specification is set out in Annex II to this Regulation.
Prečiščena različica specifikacij je v Prilogi II k tej uredbi.
OJ C 40, 14.2.2008, p. 17.
UL C 40, 14.2.2008, str. 17.
Foodstuffs referred to in Annex I to Regulation (EC) No 509/2006:
Živila iz Priloge I k Uredbi (ES) št. 509/2006
Classe 2.3.
Skupina 2.3
Confectionery, bread, pastry, cakes, biscuits and other baker’s wares
Slaščice, kruh, testo, pecivo, piškoti in drugi pekovski izdelki
Pizza Napoletana (TSG)
Pizza Napoletana (ZTP)
Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialities guaranteed
Uredba Sveta (ES) št. 509/2006 o zajamčenih tradicionalnih posebnostih kmetijskih proizvodov in živil
EC No: IT/TSG/007/0031/09.02.2005
ES št.: IT/TSG/007/0031/09.02.2005
NAME AND ADDRESS OF THE APPLICANT GROUP:
NAZIV IN NASLOV VLAGATELJA:
Name Associazione Verace Pizza Napoletana
Naziv Associazione Verace Pizza Napoletana
Address Via S. Maria La Nova 49, Napoli
Naslov Via S. Maria La Nova 49, Napoli
Tel. 0814201205
Telefon +39 814201205
Fax 0814201205
Telefaks +39 814201205
E-mail info@pizzanapoletana.org
E-naslov info@pizzanapoletana.org
Name Associazione Pizzaiuoli Napoletani
Naziv Associazione Pizzaiuoli Napoletani
Address Corso S. Giovanni a Teduccio 55, Napoli
Naslov Corso S. Giovanni a Teduccio, 55 Napoli
Tel. 0815590781
Telefon +39 815590781
Fax 0815590781
Telefaks +39 815590781
E-mail info@pizzaiuolinapoletani.it
E-naslov info@pizzaiuolinapoletani.it
MEMBER STATE OR THIRD COUNTRY
DRŽAVA ČLANICA ALI TRETJA DRŽAVA:
PRODUCT SPECIFICATION
SPECIFIKACIJA PROIZVODA:
Name to be registered
Ime za registracijo:
Registration is applied for solely in the Italian language.
Registracija se zahteva samo v italijanskem jeziku.
The words ‘Prodotta secondo la Tradizione napoletana’ (Produced in the Neapolitan tradition) and the acronym STG (TSG) which feature in/on the logo/label of ‘Pizza Napoletana’ TSG are translated into the language of the country where production took place.
Navedba „Prodotta secondo la Tradizione napoletana“ (Proizvedena v skladu z neapeljsko tradicijo) in kratica STG (ZTP), ki sta na logotipu/etiketi proizvoda „Pizza Napoletana“ ZTP, se prevedeta v jezik države proizvodnje.
Whether the name
Navedite, ali gre za ime, ki:
X is specific in itself
X je specifično samo po sebi
The name ‘Pizza Napoletana’ is traditionally used to designate this product, as attested to by the various sources stated in point 3.8.
Ime „Pizza Napoletana“ se tradicionalno uporablja za ta proizvod, kot dokazujejo različni viri, navedeni v točki 3.8.
Whether reservation of the name is sought under Article 13(2) of Regulation (EC) No 509/2006
Ali se zahteva pridržanje imena na podlagi člena 13(2) Uredbe (ES) št. 509/2006?
X Registration without reservation of the name
X Registracija brez pridržanja imena
Class 2.3 Confectionery, bread, pastry, cakes, biscuits and other baker’s wares
Skupina 2.3 Slaščice, kruh, testo, pecivo, piškoti in drugi pekovski izdelki
Description of the agricultural product or foodstuff to which the name under point 3.1 applies
Opis kmetijskega proizvoda ali živila, za katerega se uporablja ime iz točke 3.1
‘Pizza Napoletana’ TSG is a round product baked in the oven with a variable diameter not exceeding 35 cm and a raised rim and the central part is garnished.
„Pizza Napoletana“ ZTP je proizvod okrogle oblike, spečen v peči, s spremenljivim premerom, ki ne sme presegati 35 cm, privzdignjenim robom in obloženim osrednjim delom.
The central part is 0,4 cm thick, with a tolerance of ± 10 %, and the rim is 1-2 cm thick.
Debelina osrednjega dela znaša 0,4 cm, z dovoljenim odstopanjem za ± 10 %, debelina roba pa od 1 do 2 cm.
The overall pizza must be tender, elastic and easily foldable into four.
Celotna pica je mehka in elastična ter jo je mogoče zlahka prepogniti na štiri dele.
‘Pizza Napoletana’ TSG is distinguished by a raised rim, a golden colour characteristic of products baked in the oven, and a tenderness to touch and to taste; by a garnished centre dominated by the red of the tomatoes, perfectly mixed with oil and, depending on the ingredients used, the green of the oregano and the white of the garlic; by the white of the mozzarella slabs which are laid either closer together or further apart, and the green of the basil leaves, which are lighter or darker depending on the baking.
„Pizza Napoletana“ ZTP ima naslednje značilnosti: privzdignjen rob, ki je mehak na dotik in ob okušanju ter zlatorumene barve, značilne za proizvode, spečene v peči; obložen osrednji del, kjer prevladuje rdeča barva paradižnikov, ki se popolnoma zlivajo z oljem in, glede na uporabljene sestavine, je zelene barve origana in bele barve česna; po vrhu so bolj ali manj gosto posejane bele zaplate mozzarelle in zeleni listi bazilike, ki lahko zaradi peke bolj ali manj potemnijo.
The consistency of ‘Pizza Napoletana’ must be tender, elastic and easily foldable; the product is easy to cut; it has a characteristic, savoury taste given by the raised rim, which has a taste typical of bread which has risen and been baked well, mixed with the acidic flavour of the tomatoes and the aroma of the oregano, garlic and basil and the flavour of baked mozzarella.
„Pizza Napoletana“ mora biti mehka in elastična, z lahkoto upogljiva; zlahka se razreže in ima značilen sočen okus, ki je mešanica značilnega okusa po dobro vzhajanem in dobro pečenem kruhu, s katerim se ponaša njen privzdignjen rob, in kiselkastega okusa po paradižniku, ki se prepleta, glede na sestavine, z aromo origana, česna in bazilike ter okusom pečene mozzarelle.
At the end of the baking process the pizza emits a characteristic aroma which is deliciously fragrant; the tomatoes, which have 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 develop an intense aroma and do not look burnt.
Po končani peki ima pica značilen dišeč in izjemno prijeten vonj; paradižnik, ki med peko izgubi samo odvečno vodo, ostane gost in čvrst; Mozzarella di bufala campana ZOP ali Mozzarella ZTP se stopita na površini pice; bazilika, origano in česen oddajajo močno aromo in na pogled niso zažgani.
Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies
Opis metode pridobivanja proizvoda, za katerega se uporablja ime iz točke 3.1
The basic raw materials distinguishing ‘Pizza Napoletana’ are: common wheat flour, brewer’s yeast, drinkable natural water, peeled tomatoes and/or small fresh tomatoes (‘pomodorini’), sea salt or kitchen salt and extra virgin olive oil.
Osnovne surovine, značilne za proizvod „Pizza Napoletana“, so: pšenična bela moka, pivski kvas, naravna pitna voda, olupljeni in/ali sveži češnjevi paradižniki (pomodorini), morska ali kuhinjska sol in ekstra deviško oljčno olje.
Other ingredients which may be used in the preparation of ‘Pizza Napoletana’ are: garlic and oregano; ‘Mozzarella di Bufala Campana AOP’, fresh basil and ‘Mozzarella STG’.
Med drugimi sestavinami, ki jih je mogoče uporabiti za pripravo „Pizza Napoletana“, so še: česen in origano, Mozzarella di Bufala Campana ZOP, sveža bazilika in Mozzarella ZTP.
The characteristics of the flour are:
Moka ima naslednje značilnosti:
P/L 0,50-0,70
razmerje med raztegljivostjo in natezno trdnostjo (P/L) 0,50–0,70
Absorption 55-62
vpojnost 55–62
Stability 4-12
stabilnost 4–12
Falling number 300-400
padno število 300–400
Dry gluten 9,5-11 g %
suhi gluten 9,5–11 g %
Protein 11-12,5 g %
proteini 11–12,5 g %
The preparation of ‘Pizza Napoletana’ exclusively comprises the phases of work described below, to be carried out in a continuous cycle on the same commercial premises.
Priprava proizvoda „Pizza Napoletana“ vključuje izključno naslednje delovne faze, ki jih je treba izvesti v neprekinjenem ciklu istega delovnega procesa:
Preparation of the dough
Priprava testa
Blend the flour, water, salt and yeast.
Zamešajo se moka, voda, sol in kvas.
Pour a litre of water into the dough kneader, dissolve in a quantity of between 50 and 55 g of sea salt, add 10 % of the prescribed total quantity of flour, then add 3 g of brewer’s yeast. Start up the dough kneader and gradually add 1,8 kg of W 220-380 flour until the desired consistency is reached, which is defined as the ‘dough point’.
V mesilnik se zlije liter vode, raztopi se od 50 do 55 g morske soli, doda se 10 % predvidene skupne količine moke, razpusti se 3 g pivskega kvasa, vključi se mesilnik in postopoma dodaja 1,8 kg moke z močjo 220–380 W, dokler se ne doseže želene čvrstosti, ki je opredeljena kot „nastanek testa“.
This operation should take 10 minutes.
Ta postopek mora trajati 10 minut.
The dough must be worked in a dough kneader, preferably one with a dough hook, for 20 minutes at low speed, until a single compact mass is obtained.
Testo je treba v mesilniku (najbolje z mesilnimi vilicami) pri nizki hitrosti mesiti 20 minut, dokler ne nastane kompaktna enotna masa.
The quantity of water that flour is capable of absorbing is very important in obtaining an optimum dough consistency.
Da se zagotovi optimalna čvrstost testa, je zelo pomembna količina vode, ki jo moka lahko vpije.
The dough must not be sticky to the touch and must be soft and elastic.
Testo se na dotik ne sme lepiti ter mora biti mehko in elastično.
The characteristics of the dough are as follows, with a tolerance for each of ± 10 %:
Testo ima spodaj navedene značilnosti, pri čemer je pri vsaki od njih dovoljeno odstopanje za ± 10 %:
Fermentation temperature 25 °C
temperatura fermentacije 25 °C
Final pH 5,87
končna vrednost pH 5,87
Total titratable acidity 0,14
skupna titrabilna kislost 0,14
Density 0,79 g/cm3 (+ 34 %)
gostota 0,79 g/cm3 (+ 34 %)
Dough rising process
Vzhajanje testa
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.
Prva faza: ko se testo vzame iz mesilnika, se ga položi na delovno površino picerije, kjer mora pokrito z vlažno krpo počivati dve uri, da se površina ne strdi in da se zaradi izhlapevanja notranje vlage ne oblikuje neke vrste skorja.
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.
Po dveh urah vzhajanja pride na vrsto izdelava hlebčka; ta postopek je treba obvezno opraviti ročno.
Using a spatula, a portion of the risen dough is cut off on the work surface before being shaped into a ball.
Na delovni površini se z lopatico odreže del vzhajanega testa in se ga oblikuje v hlebček.
For ‘Pizza Napoletana’, the dough balls must weigh between 180 and 250 g.
Za proizvod „Pizza Napoletana“ morajo hlebčki tehtati od 180 do 250 g.
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.
Po končanem vzhajanju se hlebček z lopatico vzame iz zaboja in se ga položi na pult, posut s tanko plastjo moke, ki preprečuje, da bi se kepa testa prijemala na delovno površino.
Working from the centre outwards, and by exerting pressure with the fingers of both hands on the dough ball, which is turned over several times, the pizza chef shapes a disc of dough whose thickness must not exceed 0,4 cm in the centre, with a tolerance of ± 10 %, and 1 to 2 cm on the edges, thus forming a raised rim.
Z gibi od središča navzven in s pritiski s prsti obeh rok na hlebček, ki se ga med izvajanjem tega postopka tudi večkrat obrne, se iz testa oblikuje okrogla plošča, katere debelina na sredini ne presega 0,4 cm (z dovoljenim odstopanjem za ± 10 %), na robu pa ne 1–2 cm, s čimer se oblikuje privzdignjeni rob.
No other type of preparation is authorised for the preparation of ‘Pizza Napoletana’ TSG, in particular the use of a rolling pin and/or a mechanical press-type disc machine.
Za pripravo „Pizza Napoletana“ ZTP ni dovoljen noben drug način priprave, zlasti pa ne uporaba kuhinjskega valjarja in/ali naprave z diskom, kot je na primer mehanska stiskalnica.
Garnish
Obloga
The ‘Pizza Napoletana’ is seasoned as follows:
„Pizza Napoletana“ se obloži na naslednji način:
using a spoon, place 70 to 100 g of crushed, peeled tomatoes in the centre of the disc of dough,
na sredino okrogle plošče se iz testa z žlico položi od 70 do 100 g olupljenih in strtih paradižnikov,
using a spiralling motion, spread the tomato over the whole central surface,
paradižnik se s spiralastim gibom porazdeli po vsej osrednji površini,
using a spiralling motion, add the salt to the surface of the tomato,
po površini paradižnika se s spiralastim gibom posuje sol,
in the same manner, sprinkle with a pinch of oregano,
na enak način se posuje ščepec origana,
chop a peeled clove of garlic into thin slices and place them on top of the tomato,
s stroka česna se odstrani zunanja lupinica, strok se nareže na majhne rezine in razporedi po paradižniku,