natgillin/translations-raw huggingface dataset:
Address Centro Direzionale Colleoni Viale Colleoni, 9 Palazzo Sirio 2 – 20041 Agrate Brianza (MI)
Naslov Centro Direzionale Colleoni Viale Colleoni, 9 Palazzo Sirio 2 – 20041 Agrate Brianza (MI)
Tel. +39 0396899905
Telefon +39 0396899905
Fax +39 0396899930
Telefaks +39 0396899930
Name ISMECERT
Naziv ISMECERT
Address Corso Meridionale, 6 - 80143 NAPOLI
Naslov Corso Meridionale, 6 - 80143 NAPOLI
Tel. 0815636647
Telefon +39 815636647
Fax 0815534019
Telefaks +39 815534019
e-mail info@ismecert.com
E-naslov info@ismecert.com
The three inspection bodies above are responsible for carrying out checks on various subjects in different parts of the national territory.
Trije zgoraj navedeni nadzorni organi izvajajo nadzor nad različnimi subjekti na različnih delih nacionalnega ozemlja.
An agreement, notified to the Commission on 24 February 2009 and endorsed by it, was concluded between Italy and Germany within six months.
Italija in Nemčija sta se v šestih mesecih sporazumeli in 24. februarja 2009 o tem uradno obvestili Komisijo.
Under that agreement, the restrictions associated with the use of certain wheat flour were lifted.
V skladu s tem dogovorom so bile odpravljene omejitve glede uporabe nekaterih vrst pšenične moke.
Value index E10 max. 60
indeks povprečnih vrednosti E10 največ 60
Shaping the dough balls
Oblikovanje
The first appearance of the ‘Pizza Napoletana’ may be dated back to the period between 1715 and 1725.
Nastanek neapeljske pice (Pizza Napoletana) lahko umestimo v zgodovinsko obdobje med letoma 1715 in 1725.
Vincenzo Corrado, a native of the town of Oria, and chief cook for Prince Emanuele di Francavilla, in a treatise on the foodstuffs most commonly used in Naples, stated that the tomato was used to season pizza and macaroni, thereby associating two products which have been the source of the fame of the city of Naples and the reason for its inclusion in the history of gastronomy.
Vincenzo Corrado, glavni kuhar princa Emanuela di Francaville, je v študiji najpogosteje uporabljanih živil v Neaplju zapisal, da se paradižnik uporablja kot omaka za pico in makarone, s čimer je povlekel vzporednice med dvema proizvodoma, po katerih slovi Neapelj, in hkrati poskrbela, da se je zapisal v zgodovino kuhinje.
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.
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.
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:
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 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,
Ali:
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
po površini paradižnika se razporedi od 80 do 100 g sira Mozzarella ZTP, ki se ga predhodno nareže na rezine,
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.
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.
Temperature at the oven dome: approximately 430 °C Baking time: 60-90 seconds Temperature reached by the dough: 60-65 °C
Temperatura pečne plošče: približno 485 °C
Commission Regulation (EU) No 98/2010
Uredba Komisije (EU) št. 98/2010
This Regulation shall enter into force on 5 February 2010.
Ta uredba začne veljati 5. februarja 2010.
Commission Regulation (EU) No 99/2010
Uredba Komisije (EU) št. 99/2010
These prices and duties have been last amended by Commission Regulation (EU) No 90/2010 [4].
Navedene cene in dolžnosti so bile nazadnje spremenjene z Uredbo Komisije (EU) št. 90/2010 [4].
OJ L 29, 2.2.2010, p. 3.
UL L 29, 2.2.2010, str. 3.
Amended representative prices and additional import duties applicable to white sugar, raw sugar and products covered by CN code 17029095 from 5 February 2010
Spremenjene reprezentativne cene in dodatne uvozne dajatve za beli in surovi sladkor ter proizvode z oznako KN 17029095, ki se uporabljajo od 5. februarja 2010
Commission Regulation (EU) No 100/2010
Uredba Komisije (EU) št. 100/2010
Pursuant to Article 6 of Commission Regulation (EC) No 1454/2007 of 10 December 2007 laying down common rules for establishing a tender procedure for fixing export refunds for certain agricultural products [3] and following an examination of the tenders submitted in response to the invitation to tender, it is appropriate not to grant any refund for the tendering period ending on 2 February 2010.
V skladu s členom 6 Uredbe Komisije (ES) št. 1454/2007 z dne 10. decembra 2007 o določitvi skupnih pravil za uvedbo razpisnega postopka za določitev izvoznih nadomestil za nekatere kmetijske proizvode [3] in po pregledu predloženih ponudb je primerno, da se za razpisno obdobje, ki se zaključi 2. februarja 2010, ne dodeli nobeno nadomestilo.
For the standing invitation to tender opened by Regulation (EC) No 619/2008, for the tendering period ending on 2 February 2010, no export refund shall be granted for the products and destinations referred to in points (a) and (b) of Article 1 and in Article 2 of that Regulation.
V okviru stalnega razpisa, odprtega z Uredbo (ES) št. 619/2008 za razpisno obdobje, ki se zaključi 2. februarja 2010, se ne dodeli nobeno izvozno nadomestilo za proizvode in namembne kraje iz člena 1(a) in (b) ter člena 2 navedene uredbe.
Commission Regulation (EU) No 101/2010
Uredba Komisije (EU) št. 101/2010
For the standing invitation to tender opened by Regulation (EC) No 619/2008, for the tendering period ending on 2 February 2010, no export refund shall be granted for the product and destinations referred to in point (c) of Article 1 and in Article 2 respectively of that Regulation.
V okviru stalnega razpisa, odprtega z Uredbo (ES) št. 619/2008 za razpisno obdobje, ki se zaključi 2. februarja 2010, se za proizvod iz člena 1(c) in namembne kraje iz člena 2 navedene uredbe ne dodeli nobeno nadomestilo.
Commission Regulation (EU) No 102/2010
Uredba Komisije (EU) št. 102/2010
fixing the allocation coefficient to be applied to applications for import licences for olive oil lodged from 1 to 2 February 2010 under the Tunisian tariff quota and suspending the issue of import licences for the month of February 2010
o določitvi koeficienta dodelitve, ki se bo uporabil za zahtevke za izdajo uvoznih dovoljenj za oljčno olje, vložene od 1. do 2. februarja 2010 v okviru tunizijske tarifne kvote, in o začasni ukinitvi izdaje uvoznih dovoljenj za mesec februar 2010
Article 3(1) and (2) of Protocol No 1 [3] to the Euro-Mediterranean Agreement establishing an association between the European Communities and their Member States, of the one part, and the Republic of Tunisia, of the other part [4], opens a tariff quota at a zero rate of duty for imports of untreated olive oil falling within CN codes 15091010 and 15091090, wholly obtained in Tunisia and transported direct from that country to the European Union, up to the limit laid down for each year.
Člen 3(1) in (2) Protokola 1 [3] k Evro-mediteranskemu sporazumu o pridružitvi med Evropskimi skupnostmi in njihovimi državami članicami na eni strani in Republiko Tunizijo na drugi strani [4] je odprl tarifno kvoto z dajatvijo nič za uvoz neobdelanega oljčnega olja, ki spada pod oznaki KN 15091010 in 15091090 ter je v celoti pridobljeno v Tuniziji in pripeljano neposredno iz te države v Evropsko unijo v količinski meji, ki je določena za vsako leto.
The quantities for which import licence applications were lodged for 1 and 2 February 2010 under Article 3(1) of Regulation (EC) No 1918/2006 shall be multiplied by an allocation coefficient of 77,509766 %.
Za zahtevke za izdajo uvoznih dovoljenj, vložene od 1. do 2. februarja 2010 v skladu s členom 3(1) Uredbe (ES) št. 1918/2006, se določi koeficient dodelitve 77,509766 %.
The issue of import licences in respect of amounts applied for as from 8 February 2010 shall be suspended for February 2010.
Izdaja uvoznih dovoljenj za količine, zahtevane od 8. februarja 2010, se za februar 2010 začasno ukine.
Commission Regulation (EU) No 103/2010
Uredba Komisije (EU) št. 103/2010
concerning the authorisation of manganese chelate of hydroxy analogue of methionine as a feed additive for chickens for fattening
o izdaji dovoljenja za manganov kelat hidroksianaloga metionina kot krmnega dodatka za piščance za pitanje
The application concerns the authorisation of manganese chelate of hydroxy analogue of methionine as a feed additive for chickens for fattening, to be classified in the additive category ‘nutritional additives’.
Zahtevek zadeva dovoljenje za manganov kelat hidroksianaloga metionina kot krmnega dodatka za piščance za pitanje in njegovo uvrstitev v kategorijo dodatkov „nutritivni dodatki“.
From the opinion of the European Food Safety Authority (the Authority) adopted on 15 September 2009 [2] in combination with the one of 15 April 2008 [3] it results that manganese chelate of hydroxy analogue of methionine does not have an adverse effect on animal health, human health or the environment for chickens for fattening.
(4) Evropska agencija za varnost hrane (v nadaljnjem besedilu: Agencija) je v mnenju z dne 15. septembra 2009 [2] in v mnenju z dne 15. aprila 2008 [3] navedla, da manganov kelat hidroksianaloga metionina za piščance za pitanje nima škodljivega vpliva na zdravje živali in ljudi ali na okolje.
According to the opinion of 15 April 2008, the use of that preparation may be considered as a source of available manganese and fulfils the criteria of a nutritional additive for chickens for fattening.
V skladu z mnenjem z dne 15. aprila 2008 se lahko uporaba navedenega pripravka šteje kot vir razpoložljivega mangana in izpolnjuje merila za nutritivni dodatek za piščance za pitanje.
The assessment of that preparation shows that the conditions for authorisation, as provided for in Article 5 of Regulation (EC) No 1831/2003, are satisfied.
Ocena navedenega pripravka je pokazala, da so pogoji za dovoljenje iz člena 5 Uredbe (ES) št. 1831/2003 izpolnjeni.
The EFSA Journal (2009) 7(9): 1316.
The EFSA Journal (2009) 7(9), str. 1316.
The EFSA Journal (2008) 692, 1.
The EFSA Journal (2008) 692, str. 1.
Content of element (Mn) in mg/kg of complete feedingstuff with a moisture content of 12 %
Vsebnost elementa (Mn) v mg/kg popolne krmne mešanice z vsebnostjo vlage 12 %
Functional group: compounds of trace elements
Funkcionalna skupina: sestavine elementov v sledovih.
Manganese chelate of hydroxy analogue of methionine
manganov kelat hidroksianaloga metionina
Manganese chelate of hydroxy analogue of methionine containing a minimum of 13 % chelated manganese and 76 % (2-hydroxy-4-methylthio) butanoic acid
manganov kelat hidroksianaloga metionina z najmanjšo vsebnostjo 13 % kelatiranega mangana in 76 % (2-hidroksi-4-metiltio) butanojske kisline
Inductively coupled plasma atomic emission spectrometry (ICP-AES) according to EN 15510:2007
atomska emisijska spektrometrija z induktivno sklopljeno plazmo (ICP-AES) v skladu z EN 15510:2007
Commission Regulation (EU) No 104/2010
Uredba Komisije (EU) št. 104/2010
concerning the authorisation of potassium diformate as a feed additive for sows (holder of authorisation BASF SE) and amending Regulation (EC) No 1200/2005
o izdaji dovoljenja za kalijev diformat kot krmni dodatek za svinje (imetnik dovoljenja BASF SE) in spremembi Uredbe (ES) št. 1200/2005
Potassium diformate, solid form, was provisionally authorised in accordance with Directive 70/524/EEC as a feed additive for use on sows by Commission Regulation (EC) No 1200/2005 of 26 July 2005 concerning the permanent authorisation of certain additives in feedingstuffs and the provisional authorisation of a new use of an additive already authorised in feedingstuffs [3].
Kalijev diformat v trdni obliki je bil v skladu z Direktivo 70/524/EGS začasno dovoljen kot krmni dodatek za svinje z Uredbo Komisije (ES) št. 1200/2005 z dne 26. julija 2005 o trajnem dovoljenju za nekatere dodatke v krmi in začasnem dovoljenju za novo uporabo že dovoljenih dodatkov v krmi [3].
That additive was subsequently entered into the Community Register of feed additives as an existing product, in accordance with Article 10(1) of Regulation (EC) No 1831/2003.
Naveden dodatek je bil naknadno vpisan v register krmnih dodatkov Skupnosti kot obstoječ proizvod v skladu s členom 10(1) Uredbe (ES) št. 1831/2003.
In accordance with Article 10(2) of Regulation (EC) No 1831/2003 in conjunction with Article 7 of that Regulation, an application was submitted for the re-evaluation of that additive, requesting that additive to be classified in the additive category ‘zootechnical additives’.
V skladu s členom 10(2) in v povezavi s členom 7 Uredbe (ES) št. 1831/2003 je bil predložen zahtevek za ponovno oceno navedenega dodatka, da se navedeni dodatek uvrsti v kategorijo dodatkov „zootehnični dodatki“.
The European Food Safety Authority (‘the Authority’) concluded in its opinion of 15 September 2009 [4] that the additive does not have an adverse effect on animal health, consumer health or the environment and that the use of that additive can improve the performance of the animals.
(4) Evropska agencija za varnost hrane (v nadaljnjem besedilu: Agencija) je v svojem mnenju z dne 15. septembra 2009 [4] navedla, da dodatek nima škodljivega vpliva na zdravje živali in ljudi ali na okolje ter da njegova uporaba lahko izboljša prirejo živali.
As a consequence, the provisions on that preparation in Regulation (EC) No 1200/2005 should be deleted.
Zato je treba črtati določbe o navedenem pripravku v Uredbi (ES) št. 1200/2005.
In Regulation (EC) No 1200/2005, Article 1 and Annex I are deleted.
V Uredbi (ES) št. 1200/2005 se črtata člen 1 in Priloga I.
EFSA Journal 2009; 7(9): 1315.
The EFSA Journal (2009), 7(9), str. 1315.
Functional group: other zootechnical additives (improvement of zootechnical parameters)
Funkcionalna skupina: drugi zootehnični dodatki (izboljšanje zootehničnih parametrov)
Potassium diformate, solid, min. 98 %,
kalijev diformat, trdna snov najmanj 98 %
Silicate max. 1,5 %,
silikat največ 1,5 %
Water max. 0,5 %
voda največ 0,5 %
Potassium diformate, solid
kalijev diformat, trdni
CAS No 20642-05-1
št. CAS 20642-05-1
Analytical method [1]Ion chromatography method equipped with electrical conductivity detection (IC/ECD)
Analitska metoda [1]ionska kromatografija z detektorjem električne prevodnosti (IC/ECD)
The mixture of different sources of potassium diformate must not exceed the permitted maximum level in complete feedingstuff of 12000 mg/kg of complete feedingstuff.
Mešanica različnih virov kalijevega diformata ne sme presegati dovoljene najvišje stopnje v popolni krmni mešanici, ki znaša 12000 mg/kg popolne krmne mešanice.
The additive shall be incorporated in feed in form of a premixture.
Dodatek se vključi v krmo v obliki premiksa.
Commission Regulation (EU) No 105/2010
Uredba Komisije (EU) št. 105/2010
amending Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs as regards ochratoxin A
o spremembah Uredbe Komisije (ES) št. 1881/2006 o določitvi mejnih vrednosti nekaterih onesnaževal v živilih glede ohratoksina A
The Scientific Panel on Contaminants in the Food Chain of the European Food Safety Authority (EFSA) has, on a request from the Commission, adopted on 4 April 2006 an updated scientific opinion relating to ochratoxin A (OTA) in food [3], taking into account new scientific information and derived a tolerable weekly intake (TWI) of 120 ng/kg b.w.
Znanstveni odbor za onesnaževalce v prehranjevalni verigi Evropske agencije za varnost hrane (EFSA) je na zahtevo Komisije 4. aprila 2006 sprejel posodobljeno znanstveno mnenje v zvezi z ohratoksinom A (OTA) v hrani [3], v katerem je ob upoštevanju novih znanstvenih spoznanj določil sprejemljiv tedenski vnos v višini 120 ng/kg TT.
It is foreseen in Regulation (EC) No 1881/2006 that the appropriateness of setting a maximum level for OTA in foodstuffs such as dried fruit other than dried vine fruit, cocoa and cocoa products, spices, meat products, green coffee, beer and liquorice, as well as a review of the existing maximum levels, in particular for OTA in dried vine fruit and grape juice, has to be considered in the light of the recent EFSA scientific opinion.
Uredba (ES) št. 1881/2006 določa, da se bo za primerno določitev mejne vrednosti OTA v živilih, kot so suho sadje, razen suhega grozdja, kakav in kakavovi proizvodi, začimbe, mesni izdelki, surova kava, pivo in sladki koren, ter pregled obstoječih mejnih vrednosti, zlasti za OTA v suhem grozdju in grozdnem soku, upoštevalo nedavno mnenje EFSA.
On the basis of the opinion adopted by EFSA, the existing maximum levels appear appropriate to protect public health and have to be retained.
Na podlagi mnenja, ki ga je sprejela EFSA, se obstoječe mejne vrednosti zdijo primerne za varovanje javnega zdravja in se morajo ohraniti.
As regards the foodstuffs not yet covered by Regulation (EC) No 1881/2006, it was considered necessary and appropriate for the protection of public health to establish maximum levels for ochratoxin A in those foodstuffs that are a significant contributor to the exposure of OTA (for the whole population, or for vulnerable group of the population, or for significant part of the population) or for those foodstuffs that are not necessarily a significant contributor to the exposure of OTA, but there is evidence that there can be found a very high level of OTA in these commodities.
V zvezi z živili, ki še niso zajeta v Uredbi (ES) št. 1881/2006, se je štelo za potrebno in ustrezno, da se za varovanje javnega zdravja določijo mejne vrednosti ohratoksina A v tistih živilih, ki znatno prispevajo k izpostavljenosti OTA (za celotno prebivalstvo ali ranljivo skupino prebivalstva ali znaten del prebivalstva), ali za tista živila, ki ne prispevajo nujno k izpostavljenosti OTA, vendar obstajajo dokazi, da ti izdelki vsebujejo zelo visoko vrednost OTA.
A maximum level is appropriate to be set in these cases to avoid that those very highly contaminated commodities could enter the food chain.
Primerno je sprejetje mejne vrednosti v teh primerih za preprečevanje vnosa teh zelo onesnaženih živil v prehranjevalno verigo.
On the basis of the information available, it does not appear necessary for the protection of public health to set a maximum level of OTA in dried fruit other than dried vine fruit, cocoa and cocoa products, meat products, including edible offal and blood products and liqueur wines as they are not a significant contributor to OTA exposure and high levels of OTA have been found only seldom in those commodities.
Na podlagi razpoložljivih podatkov se zdi, da za varovanje javnega zdravja ni treba določiti mejne vrednosti OTA v suhem sadju, razen suhega grozdja, kakavu in kakavovih proizvodih, mesnih izdelkih, vključno z užitnimi klavničnimi odpadki in proizvodi iz krvi, in likerskem vinu, ker ne prispevajo znatno k izpostavljenosti OTA in ta živila le redko vsebujejo visokih vrednosti OTA.
In the case of green coffee and beer, the presence of OTA is already controlled at another more appropriate stage of the production chain (respectively roasted coffee and malt).
V primeru surove kave in piva se prisotnost OTA nadzoruje že na primernejši stopnji prehranjevalne verige (pražena kava oziroma slad).
Very high levels of OTA have been observed at several occasions in spices and liquorice.
Zelo visoke vrednosti OTA so bile večkrat opažene v začimbah in sladkem korenu.
It is therefore appropriate to set a maximum level for spices and liquorice.
Zato je primerno določiti mejno vrednost za začimbe in sladki koren.
There is recent evidence that in some main producing countries of spices exporting to the Union no prevention measures and official controls are in place to control the presence of ochratoxin A in spices.
Nedavni dokazi kažejo, da nekatere glavne države proizvajalke začimb, ki izvažajo v Unijo, ne izvajajo preventivnih ukrepov in uradnega nadzora za nadzorovanje prisotnosti ohratoksina A v začimbah.
In order to protect public health, it is appropriate to establish without delay a maximum level for ochratoxin A in spices.
Za varovanje javnega zdravja je primerno nemudoma vzpostaviti mejno vrednost za ohratoksin A v začimbah.
To enable the producing countries to put prevention measures in place and not to disrupt trade to an unacceptable extent, a higher maximum level, applicable within short notice, is established for a limited period of time, before the maximum level reflecting the level achievable by applying good practices enters into application.
Da bi državam proizvajalkam omogočili vzpostavitev preventivnih ukrepov in ne bi povzročali nesprejemljivih motenj v trgovanju, se določi višja mejna vrednost, veljavna kratkoročno, za omejeno časovno obdobje, preden se začne uporabljati mejna vrednost, ki odraža vrednost, doseženo z uporabo dobre prakse.
It is appropriate that an assessment of the achievability in the different producing regions in the world of the levels for ochratoxin A by applying good practices takes place before the stricter level applies.
Preden začne veljati strožja vrednost, je primerno, da se v različnih regijah proizvajalkah na svetu oceni doseganje vrednosti za ohratoksin A z uporabo dobre prakse.
It is appropriate to continue the monitoring of OTA in foodstuffs for which no maximum level has been set and in the case of regular findings of unusually high levels of OTA, setting of a maximum level for OTA in those foodstuffs might be considered as appropriate.
Primerno je, da se nadaljuje spremljanje OTA v živilih, za katera ni bila določena mejna vrednost, in se v primeru rednih ugotovitev nenavadno visokih vrednosti OTA šteje za primerno določitev mejne vrednosti OTA v teh živilih.
point 2.2.11 is replaced by the following points:
Točka 2.2.11 se nadomesti z naslednjimi točkami:
(dried fruits thereof, whole or ground, including chillies, chilli powder, cayenne and paprika)
(sušeni plodovi začimb, celi ali mleti, vključno s čilijem, čilijem v prahu, kajenskim poprom in papriko)
(fruits thereof, including white and black pepper)
(plodovi začimb, vključno z belim in črnim poprom)
Mixtures of spices containing one or more of the abovementioned spices
Mešanice začimb, ki vsebujejo eno ali več navedenih začimb
30 μg/kg as from 1.7.2010 until 30.6.2012
30 μg/kg od 1.7.2010 do 30.6.2012
15 μg/kg as from 1.7.2012
15 μg/kg od 1.7.2012
Liquorice (Glycyrrhiza glabra, Glycyrrhiza inflate and other species)
Sladki koren (Glycyrrhiza glabra, Glycyrrhiza inflate in druge vrste)
Liquorice root, ingredient for herbal infusion
Korenina sladkega korena, sestavina zeliščnega poparka
Liquorice extract (42), for use in food in particular beverages and confectionary
Izvleček sladkega korena (42), ki se uporablja v prehrani, zlasti za pijače in slaščice
The following footnote is added:
Doda se naslednja opomba: