Vocabularul Cheie al Pâinii - Ciabatta

an Italian white bread made with wheat flour, yeast and flour that is formed in a flattish oblong shape

a type of food made from flour, water and usually yeast mixed together and baked

a country in southern Europe, with a long Mediterranean coastline

known by a lot of people

(of food) requiring to be chewed a lot in order to be swallowed easily

the way that a certain type of food feels in one's mouth, whether it is hard, smooth, etc.

two pieces of bread with cheese, meat, etc. between them

to offer or present food or drink to someone

a very small, typically green fruit with a hard seed and a bitter taste, eaten or used to extract oil from

a liquid that is smooth and thick, made from animals or plants, and used in cooking

an oil that is pale yellow or green, made from olives, and often used in salads or for cooking

having a very pleasant flavor

the sense that we feel when we put food in our mouth

soft and comfortable footwear worn indoors

(of a surface) continuing in a straight line with no raised or low parts

having a large length from side to side

having a large distance between one side and another

not conforming to established rules, patterns, or norms

someone whose job is baking and selling bread and cakes

a large area of land or of the world with specific characteristics, which is usually borderless

to bring something into existence or make something happen

to join in a contest or game

relating to the country, people, culture, or language of France

a loaf of bread that is narrow and long

someone whose job is baking and selling bread and cakes

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 type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell

a natural, white substance, obtained from mines and also found in seawater that is added to the food to make it taste better or to preserve it

to put something such as an ingredient, additional element, etc. together with something else

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

having a thick consistency that clings to surfaces when in contact

characterized by rain or moisture

stiff or tough due to lack of moisture

the outer form or edges of something or someone

having the highest level of significance or central importance

the food that we eat regularly during different times of day, such as breakfast, lunch, or dinner

a flavorful liquid, served with food to give it a particular taste

a flavorful mixture used to enhance the taste of salads and other dishesavor

(of food) having been cut into thin, flat pieces or segments

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

not like another thing or person in form, quality, nature, etc.

a large area of land or of the world with specific characteristics, which is usually borderless

the ability to use imagination in order to bring something new into existence