JAPANESE CUISINE SUSHI (Q1958288): Difference between revisions

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label / ptlabel / pt
SUSHI COZINHA JAPONESA
CUISINA JAPANESA SUSHI
Property / beneficiary name (string)
IAL INNOVAZIONE APPRENDIMENTO LAVORO FRIULI VENEZIA GIULIA S.R.L IMPRESA SOCIALE
 
Property / beneficiary name (string): IAL INNOVAZIONE APPRENDIMENTO LAVORO FRIULI VENEZIA GIULIA S.R.L IMPRESA SOCIALE / rank
Normal rank
 
Property / beneficiary
 
Property / beneficiary: Q253267 / rank
Normal rank
 
Property / summary: THE REFERENCE PROFILE OF THE TRAINING IS THAT OF THE CATERING SERVICES – CUOCO-. THE COURSE INCLUDES THE DEEPENING OF JAPANESE COOKING TECHNIQUES WITH PARTICULAR ATTENTION TO THE ACQUISITION OF SKILLS AND SKILLS REGARDING THE FILLING AND PREPARATION OF RAW FISH AND THE PREPARATION OF SOME TYPICAL RECIPES OF JAPANESE CUISINE, IN PARTICULAR SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI AND URAMAKI. (English) / qualifier
 
readability score: 0.0020933718568011
Amount0.0020933718568011
Unit1
Property / summaryProperty / summary
O PERFIL DE REFERÊNCIA DA FORMAÇÃO É O DOS SERVIÇOS DE RESTAURAÇÃO — CUOCO-. O CURSO INCLUI O APROFUNDAMENTO DAS TÉCNICAS DE CULINÁRIA JAPONESA, COM ESPECIAL ATENÇÃO PARA A AQUISIÇÃO DE HABILIDADES E HABILIDADES RELATIVAS AO ENCHIMENTO E PREPARAÇÃO DE PEIXE CRU E A PREPARAÇÃO DE ALGUMAS RECEITAS TÍPICAS DA COZINHA JAPONESA, EM ESPECIAL SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI E URAMAKI. (Portuguese)
O PERFIL DE REFERÊNCIA DA FORMAÇÃO É O DOS SERVIÇOS DE RESTAURAÇÃO – CUOCO-. O curso inclui o aprofundamento das técnicas de cozedura japonesas, com especial atenção para a aquisição de competências e aptidões no que respeita ao enchimento e preparação de peixe bruto e à preparação de algumas amostras típicas de cozinha japonesa, em especial a Sushi, a SASHIMI, a NIGIRI, a HOSO MAKI, a FUTOMAKI e a URAMAKI. (Portuguese)
Property / contained in Local Administrative Unit
 
Property / contained in Local Administrative Unit: Monfalcone / rank
 
Normal rank
Property / beneficiary
 
Property / beneficiary: Q4276244 / rank
 
Normal rank
Property / beneficiary name (string)
 
IAL INNOVAZIONE APPRENDIMENTO LAVORO FRIULI VENEZIA GIULIA S.R.L IMPRESA SOCIALE
Property / beneficiary name (string): IAL INNOVAZIONE APPRENDIMENTO LAVORO FRIULI VENEZIA GIULIA S.R.L IMPRESA SOCIALE / rank
 
Normal rank
Property / priority axis
 
Property / priority axis: EDUCATION AND TRAINING / rank
 
Normal rank
Property / thematic objective
 
Property / thematic objective: Educational and vocational training / rank
 
Normal rank
Property / date of last update
 
8 April 2023
Timestamp+2023-04-08T00:00:00Z
Timezone+00:00
CalendarGregorian
Precision1 day
Before0
After0
Property / date of last update: 8 April 2023 / rank
 
Normal rank
Property / Call for proposal
 
Property / Call for proposal: progr.spec.30/15 2137 05/06/2015 / rank
 
Normal rank

Latest revision as of 16:58, 10 October 2024

Project Q1958288 in Italy
Language Label Description Also known as
English
JAPANESE CUISINE SUSHI
Project Q1958288 in Italy

    Statements

    country
    Italy
    0 references
    EU contribution
    1,441.2 Euro
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    budget
    2,897.52 Euro
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    co-financing rate
    49.74 percent
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    start time
    29 December 2016
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    end time
    24 May 2018
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    expected end time
    15 April 2017
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    beneficiary name (string)
    IAL INNOVAZIONE APPRENDIMENTO LAVORO FRIULI VENEZIA GIULIA S.R.L IMPRESA SOCIALE
    0 references
    beneficiary
    Q4276244
    0 references
    fund
    European Social Fund
    0 references
    coordinate location

    45°48'17.82"N, 13°31'59.02"E
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    summary
    IL PROFILO DI RIFERIMENTO DELL'AZIONE FORMATIVA Ê QUELLO DELL'ADDETTO AI SERVIZI DI RISTORAZIONE - CUOCO-. IL CORSO PREVEDE L'APPROFONDIMENTO DELLE TECNICHE DI CUCINA GIAPPONESE CON PARTICOLARE ATTENZIONE ALL'ACQUISIZIONE DI COMPETENZE ED ABILITà RELATIVAMENTE ALLA SFILETTATURA E PREPARAZIONE DEL PESCE CRUDO E ALLA PREDISPOSIZIONE DI ALCUNE RICETTE TIPICHE DELLA CUCINA GIAPPONESE, IN PARTICOLARE SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI E URAMAKI. (Italian)
    0 references
    THE REFERENCE PROFILE OF THE TRAINING IS THAT OF THE CATERING SERVICES – CUOCO-. THE COURSE INCLUDES THE DEEPENING OF JAPANESE COOKING TECHNIQUES WITH PARTICULAR ATTENTION TO THE ACQUISITION OF SKILLS AND SKILLS REGARDING THE FILLING AND PREPARATION OF RAW FISH AND THE PREPARATION OF SOME TYPICAL RECIPES OF JAPANESE CUISINE, IN PARTICULAR SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI AND URAMAKI. (English)
    readability score
    0.0020933718568011
    0 references
    LE PROFIL DE RÉFÉRENCE DE L’ACTION DE FORMATION EST CELUI DU PERSONNEL DE RESTAURATION — CUOCO-. LE COURS COMPREND L’APPROFONDISSEMENT DES TECHNIQUES DE CUISINE JAPONAISE AVEC UNE ATTENTION PARTICULIÈRE À L’ACQUISITION DE COMPÉTENCES ET DE COMPÉTENCES CONCERNANT LE FILET ET LA PRÉPARATION DE POISSONS CRUS ET LA PRÉPARATION DE CERTAINES RECETTES TYPIQUES DE LA CUISINE JAPONAISE, EN PARTICULIER SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI ET URAMAKI. (French)
    point in time
    13 December 2021
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    HET REFERENTIEPROFIEL VAN DE OPLEIDINGSACTIE IS DAT VAN HET CATERINGPERSONEEL — CUOCO-. DE CURSUS OMVAT DE VERDIEPING VAN JAPANSE KOOKTECHNIEKEN MET BIJZONDERE AANDACHT VOOR DE VERWERVING VAN VAARDIGHEDEN EN VAARDIGHEDEN MET BETREKKING TOT FILEREN EN BEREIDING VAN RAUWE VIS EN DE BEREIDING VAN EEN AANTAL TYPISCHE RECEPTEN VAN DE JAPANSE KEUKEN, IN HET BIJZONDER SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI EN URAMAKI. (Dutch)
    point in time
    22 December 2021
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    DAS BEZUGSPROFIL DER SCHULUNGSMASSNAHME IST DAS DES CATERING-PERSONALS – CUOCO-. DER KURS BEINHALTET DIE VERTIEFUNG DER JAPANISCHEN KOCHTECHNIKEN MIT BESONDEREM AUGENMERK AUF DEN ERWERB VON FÄHIGKEITEN UND FÄHIGKEITEN IN BEZUG AUF FÜLLUNG UND ZUBEREITUNG VON ROHEN FISCHEN UND DIE VORBEREITUNG EINIGER TYPISCHER REZEPTE DER JAPANISCHEN KÜCHE, INSBESONDERE SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI UND URAMAKI. (German)
    point in time
    23 December 2021
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    EL PERFIL DE REFERENCIA DE LA ACCIÓN FORMATIVA ES EL DEL PERSONAL DE RESTAURACIÓN — CUOCO-. EL CURSO INCLUYE LA PROFUNDIZACIÓN DE LAS TÉCNICAS DE COCINA JAPONESA CON ESPECIAL ATENCIÓN A LA ADQUISICIÓN DE HABILIDADES Y HABILIDADES RELACIONADAS CON EL FILETEADO Y LA PREPARACIÓN DE PESCADO CRUDO Y LA PREPARACIÓN DE ALGUNAS RECETAS TÍPICAS DE LA COCINA JAPONESA, EN PARTICULAR EL SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI Y URAMAKI. (Spanish)
    point in time
    24 January 2022
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    UDDANNELSENS REFERENCEPROFIL ER CATERINGTJENESTERNES PROFIL — CUOCO-. KURSET OMFATTER UDDYBNING AF JAPANSKE MADLAVNINGSTEKNIKKER MED SÆRLIG VÆGT PÅ ERHVERVELSE AF FÆRDIGHEDER OG FÆRDIGHEDER VEDRØRENDE PÅFYLDNING OG TILBEREDNING AF RÅ FISK OG TILBEREDNING AF NOGLE TYPISKE OPSKRIFTER AF JAPANSK KØKKEN, ISÆR SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI OG URAMAKI. (Danish)
    point in time
    4 July 2022
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    ΤΟ ΠΡΟΦΊΛ ΑΝΑΦΟΡΆΣ ΤΗΣ ΕΚΠΑΊΔΕΥΣΗΣ ΕΊΝΑΙ ΕΚΕΊΝΟ ΤΩΝ ΥΠΗΡΕΣΙΏΝ ΤΡΟΦΟΔΟΣΊΑΣ — CUOCO-. ΤΟ ΜΆΘΗΜΑ ΠΕΡΙΛΑΜΒΆΝΕΙ ΤΗΝ ΕΜΒΆΘΥΝΣΗ ΤΩΝ ΙΑΠΩΝΙΚΏΝ ΤΕΧΝΙΚΏΝ ΜΑΓΕΙΡΈΜΑΤΟΣ ΜΕ ΙΔΙΑΊΤΕΡΗ ΠΡΟΣΟΧΉ ΣΤΗΝ ΑΠΌΚΤΗΣΗ ΔΕΞΙΟΤΉΤΩΝ ΚΑΙ ΔΕΞΙΟΤΉΤΩΝ ΌΣΟΝ ΑΦΟΡΆ ΤΗΝ ΓΈΜΙΣΗ ΚΑΙ ΤΗΝ ΠΡΟΕΤΟΙΜΑΣΊΑ ΩΜΏΝ ΨΑΡΙΏΝ ΚΑΙ ΤΗΝ ΠΡΟΕΤΟΙΜΑΣΊΑ ΟΡΙΣΜΈΝΩΝ ΤΥΠΙΚΏΝ ΣΥΝΤΑΓΏΝ ΙΑΠΩΝΙΚΉΣ ΚΟΥΖΊΝΑΣ, ΙΔΊΩΣ ΣΟΎΣΙ, ΣΑΣΊ, ΝΗΓΎΡΙ, ΧΌΣΟ ΜΆΚΙ, ΦΟΥΤΟΜΆΚΙ ΚΑΙ ΟΥΡΑΜΆΚΙ. (Greek)
    point in time
    4 July 2022
    0 references
    REFERENTNI PROFIL OSPOSOBLJAVANJA JE PROFIL UGOSTITELJSKIH USLUGA – CUOCO-. TEČAJ UKLJUČUJE PRODUBLJIVANJE JAPANSKIH TEHNIKA KUHANJA S POSEBNIM NAGLASKOM NA STJECANJE VJEŠTINA I VJEŠTINA VEZANIH UZ PUNJENJE I PRIPREMU SIROVE RIBE I PRIPREMU NEKIH TIPIČNIH RECEPATA JAPANSKE KUHINJE, POSEBNO SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI I URAMAKI. (Croatian)
    point in time
    4 July 2022
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    PROFILUL DE REFERINȚĂ AL FORMĂRII ESTE CEL AL SERVICIILOR DE CATERING – CUOCO. CURSUL INCLUDE APROFUNDAREA TEHNICILOR DE GĂTIT JAPONEZE, ACORDÂND O ATENȚIE DEOSEBITĂ DOBÂNDIRII DE ABILITĂȚI ȘI ABILITĂȚI ÎN CEEA CE PRIVEȘTE UMPLEREA ȘI PREGĂTIREA PEȘTELUI CRUD ȘI PREGĂTIREA UNOR REȚETE TIPICE DIN BUCĂTĂRIA JAPONEZĂ, ÎN SPECIAL SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI ȘI URAMAKI. (Romanian)
    point in time
    4 July 2022
    0 references
    REFERENČNÝM PROFILOM ODBORNEJ PRÍPRAVY JE PROFIL STRAVOVACÍCH SLUŽIEB – CUOCO. KURZ ZAHŔŇA PREHĹBENIE JAPONSKÝCH TECHNÍK VARENIA S OSOBITNÝM DÔRAZOM NA ZÍSKAVANIE ZRUČNOSTÍ A ZRUČNOSTÍ TÝKAJÚCICH SA PLNENIA A PRÍPRAVY SUROVÝCH RÝB A PRÍPRAVY NIEKTORÝCH TYPICKÝCH RECEPTOV JAPONSKEJ KUCHYNE, NAJMÄ SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI A URAMAKI. (Slovak)
    point in time
    4 July 2022
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    IL-PROFIL TA’ REFERENZA TAT-TAĦRIĠ HUWA DAK TAS-SERVIZZI TAL-CATERING — CUOCO-. IL-KORS JINKLUDI L-APPROFONDIMENT TAT-TEKNIKI TAT-TISJIR ĠAPPUNIŻ B’ATTENZJONI PARTIKOLARI GĦALL-AKKWIST TA’ ĦILIET U ĦILIET FIR-RIGWARD TAL-MILI U T-TĦEJJIJA TA’ ĦUT NEJ U L-PREPARAZZJONI TA’ XI RIĊETTI TIPIĊI TA’ KĊINA ĠAPPUNIŻA, B’MOD PARTIKOLARI SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI U URAMAKI. (Maltese)
    point in time
    4 July 2022
    0 references
    O PERFIL DE REFERÊNCIA DA FORMAÇÃO É O DOS SERVIÇOS DE RESTAURAÇÃO – CUOCO-. O curso inclui o aprofundamento das técnicas de cozedura japonesas, com especial atenção para a aquisição de competências e aptidões no que respeita ao enchimento e preparação de peixe bruto e à preparação de algumas amostras típicas de cozinha japonesa, em especial a Sushi, a SASHIMI, a NIGIRI, a HOSO MAKI, a FUTOMAKI e a URAMAKI. (Portuguese)
    point in time
    4 July 2022
    0 references
    KOULUTUKSEN VIITEPROFIILI ON ATERIAPALVELUJEN (CUOCO) PROFIILI. KURSSI SISÄLTÄÄ JAPANILAISTEN RUOANLAITTOTEKNIIKOIDEN SYVENTÄMISEN KIINNITTÄEN ERITYISTÄ HUOMIOTA RAAKAKALAN TÄYTTÄMISEEN JA VALMISTUKSEEN LIITTYVIEN TAITOJEN JA TAITOJEN HANKKIMISEEN SEKÄ JAPANILAISEN KEITTIÖN, ERITYISESTI SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI JA URAMAKI, TYYPILLISTEN RESEPTIEN VALMISTELUUN. (Finnish)
    point in time
    4 July 2022
    0 references
    PROFIL REFERENCYJNY SZKOLENIA TO PROFIL USŁUG GASTRONOMICZNYCH – CUOCO-. KURS OBEJMUJE POGŁĘBIENIE JAPOŃSKICH TECHNIK GOTOWANIA ZE SZCZEGÓLNYM UWZGLĘDNIENIEM NABYWANIA UMIEJĘTNOŚCI I UMIEJĘTNOŚCI W ZAKRESIE NAPEŁNIANIA I PRZYGOTOWANIA SUROWYCH RYB ORAZ PRZYGOTOWANIE NIEKTÓRYCH TYPOWYCH RECEPTUR KUCHNI JAPOŃSKIEJ, W SZCZEGÓLNOŚCI SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI I URAMAKI. (Polish)
    point in time
    4 July 2022
    0 references
    REFERENČNI PROFIL USPOSABLJANJA JE PROFIL GOSTINSKIH STORITEV – CUOCO-. TEČAJ VKLJUČUJE POGLABLJANJE JAPONSKIH TEHNIK KUHANJA S POSEBNIM POUDARKOM NA PRIDOBIVANJU SPRETNOSTI IN SPRETNOSTI V ZVEZI Z POLNJENJEM IN PRIPRAVO SUROVIH RIB TER PRIPRAVO NEKATERIH TIPIČNIH RECEPTOV JAPONSKE KUHINJE, ZLASTI SUŠI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI IN URAMAKI. (Slovenian)
    point in time
    4 July 2022
    0 references
    REFERENČNÍM PROFILEM ŠKOLENÍ JE PROFIL STRAVOVACÍCH SLUŽEB – CUOCO-. KURZ ZAHRNUJE PROHLOUBENÍ JAPONSKÝCH TECHNIK VAŘENÍ SE ZVLÁŠTNÍM DŮRAZEM NA ZÍSKÁVÁNÍ DOVEDNOSTÍ A DOVEDNOSTÍ, POKUD JDE O PLNĚNÍ A PŘÍPRAVU SUROVÝCH RYB A PŘÍPRAVU NĚKTERÝCH TYPICKÝCH RECEPTŮ JAPONSKÉ KUCHYNĚ, ZEJMÉNA SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI A URAMAKI. (Czech)
    point in time
    4 July 2022
    0 references
    PAGRINDINIS MOKYMO PROFILIS – MAITINIMO PASLAUGŲ PROFILIS – CUOCO-. KURSAS APIMA JAPONŲ VIRIMO METODŲ GILINIMĄ, YPATINGĄ DĖMESĮ SKIRIANT ĮGŪDŽIŲ IR ĮGŪDŽIŲ, SUSIJUSIŲ SU ŽALIOS ŽUVIES UŽPILDYMU IR PARUOŠIMU, ĮGIJIMUI IR KAI KURIŲ TIPIŠKŲ JAPONŲ VIRTUVĖS RECEPTŲ, YPAČ SUŠI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI IR URAMAKI, PARUOŠIMUI. (Lithuanian)
    point in time
    4 July 2022
    0 references
    APMĀCĪBAS ATSAUCES PROFILS IR ĒDINĀŠANAS PAKALPOJUMU (CUOCO) ATSAUCES PROFILS. KURSS IETVER JAPĀŅU ĒDIENU GATAVOŠANAS PAŅĒMIENU PADZIĻINĀŠANU, ĪPAŠU UZMANĪBU PIEVĒRŠOT PRASMJU UN PRASMJU APGUVEI ATTIECĪBĀ UZ NEAPSTRĀDĀTU ZIVJU PILDĪŠANU UN SAGATAVOŠANU UN DAŽU TIPISKU JAPĀŅU VIRTUVES RECEPTŪRU SAGATAVOŠANU, JO ĪPAŠI SUŠI, SAŠIMI, NIGIRI, HOSO MAKI, FUTOMAKI UN URAMAKI. (Latvian)
    point in time
    4 July 2022
    0 references
    РЕФЕРЕНТНИЯТ ПРОФИЛ НА ОБУЧЕНИЕТО Е ТОЗИ НА КЕТЪРИНГ УСЛУГИТЕ — CUOCO-. КУРСЪТ ВКЛЮЧВА ЗАДЪЛБОЧАВАНЕ НА ЯПОНСКИТЕ ГОТВАРСКИ ТЕХНИКИ С ОСОБЕНО ВНИМАНИЕ КЪМ ПРИДОБИВАНЕТО НА УМЕНИЯ И УМЕНИЯ ПО ОТНОШЕНИЕ НА ПЪЛНЕНЕТО И ПРИГОТВЯНЕТО НА СУРОВА РИБА И ПРИГОТВЯНЕТО НА НЯКОИ ТИПИЧНИ РЕЦЕПТИ ОТ ЯПОНСКАТА КУХНЯ, ПО-СПЕЦИАЛНО СУШИ, САШИМИ, НИГИРИ, ХОСО МАКИ, ФУТОМАКИ И УРАМАКИ. (Bulgarian)
    point in time
    4 July 2022
    0 references
    A KÉPZÉS REFERENCIAPROFILJA AZ ÉTKEZTETÉSI SZOLGÁLTATÁSOKÉ – CUOCO-. A KURZUS MAGÁBAN FOGLALJA A JAPÁN FŐZÉSI TECHNIKÁK ELMÉLYÍTÉSÉT, KÜLÖNÖS FIGYELMET FORDÍTVA A NYERS HALAK FELTÖLTÉSÉVEL ÉS ELŐKÉSZÍTÉSÉVEL KAPCSOLATOS KÉSZSÉGEK ÉS KÉSZSÉGEK MEGSZERZÉSÉRE, VALAMINT A JAPÁN KONYHA NÉHÁNY TIPIKUS RECEPTJÉNEK ELKÉSZÍTÉSÉRE, KÜLÖNÖSEN A SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI ÉS URAMAKI. (Hungarian)
    point in time
    4 July 2022
    0 references
    IS Í PRÓIFÍL TAGARTHA NA HOILIÚNA PRÓIFÍL TAGARTHA NA SEIRBHÍSÍ LÓNADÓIREACHTA — CUOCO-. ÁIRÍTEAR LEIS AN GCÚRSA DOIMHNIÚ TEICNÍCÍ CÓCAIREACHTA SEAPÁINE LE HAIRD AR LEITH AR SCILEANNA AGUS SCILEANNA A FHÁIL MAIDIR LE LÍONADH AGUS ULLMHÚ IASC AMH AGUS ULLMHÚ ROINNT OIDIS TIPICIÚIL DEN EALAÍN SEAPÁINE, GO HÁIRITHE SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI AGUS URAMAKI. (Irish)
    point in time
    4 July 2022
    0 references
    REFERENSPROFILEN FÖR UTBILDNINGEN ÄR DEN FÖR CATERINGTJÄNSTERNA – CUOCO-. KURSEN INKLUDERAR FÖRDJUPNING AV JAPANSKA MATLAGNINGSTEKNIKER MED SÄRSKILD UPPMÄRKSAMHET PÅ FÖRVÄRV AV FÄRDIGHETER OCH FÄRDIGHETER NÄR DET GÄLLER FYLLNING OCH BEREDNING AV RÅ FISK OCH BEREDNING AV NÅGRA TYPISKA RECEPT AV JAPANSK MAT, SÄRSKILT SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI OCH URAMAKI. (Swedish)
    point in time
    4 July 2022
    0 references
    KOOLITUSE VÕRDLUSPROFIIL ON TOITLUSTUSTEENUSTE (CUOCO) PROFIIL. KURSUS HÕLMAB JAAPANI TOIDUVALMISTAMISTEHNIKATE SÜVENDAMIST, PÖÖRATES ERILIST TÄHELEPANU TOORKALA TÄITMISE JA VALMISTAMISE OSKUSTE OMANDAMISELE NING JAAPANI KÖÖGI TÜÜPILISTE RETSEPTIDE, EELKÕIGE SUSHI, SASHIMI, NIGIRI, HOSO MAKI, FUTOMAKI JA URAMAKI ETTEVALMISTAMISELE. (Estonian)
    point in time
    4 July 2022
    0 references
    location (string)
    MONFALCONE
    0 references
    date of last update
    8 April 2023
    0 references

    Identifiers

    Italian Unique Project Code
    D49D17000360009
    0 references
     
    Retrieved from "https://linkedopendata.eu/w/index.php?title=Item:Q1958288&oldid=43418919"