Vocabolario Chiave della Pasticceria - Pasty

a pastry case stuffed with meat or vegetables

a county located in the southwestern tip of England, known for its rugged coastline, picturesque villages, and distinct cultural heritage

a baked good made from dough or batter, often sweetened or filled with ingredients like fruit, nuts, or chocolate

cooked with dry heat, particularly in an oven

a box-shaped piece of equipment with a front door that is usually part of a stove, used for baking, cooking, or heating food

related to foods that have not been exposed to heat or any form of cooking

the flesh of animals and birds that we can eat as food

a plant or a part of it that we can eat either raw or cooked

a round vegetable that grows beneath the ground, has light brown skin, and is used cooked or fried

a round vegetable with many layers and a strong smell and taste

a root vegetable with creamy flesh and white and purple skin, used in cooking

a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry

to bend something in a way that one part of it touches or covers another

to push a thing tightly against something else

the outer part of an area or object that is furthest from the center

to close or secure something tightly to prevent access

having a flavor that is pleasent to eat or drink

a combination of ingredients used as a filling for pastries, sandwiches, and other food items

a fine powder made by crushing wheat or other grains, used for making bread, cakes, pasta, etc.

a liquid with no smell, taste, or color, that falls from the sky as rain, and is used for washing, cooking, drinking, etc.

a soft, yellow food made from cream that we spread on bread or use in cooking

a soft white solid substance that is obtained from melting the fatty parts of a hog, used in cooking

either one of two equal parts of a thing

to envelop something in a layer of material

a slight amount of something one can hold between the index finger and thumb

in a way that cannot be easily moved, detached, or opened

having a texture that easily breaks into small, thin layers or pieces

a person who works in a mine, extracting minerals, coal, or other valuable materials from the earth

pressed or pinched to form small, regular folds or ridges, often for decorative or practical purposes

having stains, bacteria, marks, or dirt

the process of extracting valuable minerals or other materials from the earth

unwanted or messy substances, such as dust, mud, or grime

in or to all parts of the world

a flat, typically round dish that we eat from or serve food on

an object with a handle and three or four sharp points that we use for picking up and eating food

containing sugar or having a taste that is like sugar

information or content presented in an unspecified or general form

a fruit that is round and has thin yellow, red, or green skin

‌sweet food eaten after the main dish

meat that is from a cow