THE BAKER’S PROFESSION: FROM TRADITION TO INNOVATION (Q1968687): Difference between revisions

From EU Knowledge Graph
Jump to navigation Jump to search
(‎Changed label, description and/or aliases in da, el, hr, ro, sk, mt, pt, fi, pl, sl, cs, lt, lv, bg, hu, ga, sv, et, nl, fr, de, es, and other parts: Adding translations: da, el, hr, ro, sk, mt, pt, fi, pl, sl, cs, lt, lv, bg, hu, ga, sv, et,)
(‎Changed label, description and/or aliases in pt)
 
(6 intermediate revisions by 2 users not shown)
label / ptlabel / pt
A PROFISSÃO DE PADEIRO: DA TRADIÇÃO À INOVAÇÃO
PROFISSÃO DO BAKER: DA TRADIÇÃO À INOVAÇÃO
Property / EU contribution
36,632.4 Euro
Amount36,632.4 Euro
UnitEuro
 
Property / EU contribution: 36,632.4 Euro / rank
Normal rank
 
Property / budget
73,264.8 Euro
Amount73,264.8 Euro
UnitEuro
 
Property / budget: 73,264.8 Euro / rank
Normal rank
 
Property / co-financing rate
50.0 percent
Amount50.0 percent
Unitpercent
 
Property / co-financing rate: 50.0 percent / rank
Normal rank
 
Property / end time
17 September 2018
Timestamp+2018-09-17T00:00:00Z
Timezone+00:00
CalendarGregorian
Precision1 day
Before0
After0
 
Property / end time: 17 September 2018 / rank
Normal rank
 
Property / summary: THE BAKER’S PROFESSION: FROM TRADITION TO INNOVATION (English) / qualifier
 
readability score: 0.0000467998829431968
Amount0.0000467998829431968
Unit1
Property / summaryProperty / summary
A PROFISSÃO DE PADEIRO: DA TRADIÇÃO À INOVAÇÃO (Portuguese)
PROFISSÃO DO BAKER: DA TRADIÇÃO À INOVAÇÃO (Portuguese)
Property / contained in Local Administrative Unit
 
Property / contained in Local Administrative Unit: Vicenza / rank
 
Normal rank
Property / priority axis
 
Property / priority axis: Social inclusion / rank
 
Normal rank
Property / thematic objective
 
Property / thematic objective: Social inclusion / rank
 
Normal rank
Property / end time
 
11 February 2020
Timestamp+2020-02-11T00:00:00Z
Timezone+00:00
CalendarGregorian
Precision1 day
Before0
After0
Property / end time: 11 February 2020 / rank
 
Normal rank
Property / budget
 
52,678.98 Euro
Amount52,678.98 Euro
UnitEuro
Property / budget: 52,678.98 Euro / rank
 
Preferred rank
Property / EU contribution
 
41,594.3 Euro
Amount41,594.3 Euro
UnitEuro
Property / EU contribution: 41,594.3 Euro / rank
 
Preferred rank
Property / co-financing rate
 
78.96 percent
Amount78.96 percent
Unitpercent
Property / co-financing rate: 78.96 percent / 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: DGR 648/17 - ARTIMPRESA - ALLA SCOPERTA DELLA TRADIZIONE PER I LAVORO DI DOMANI - GIOTTO A BOTTEGA DA CIMABUE - LINEA 2 ANTICHI MESTIERI / rank
 
Normal rank

Latest revision as of 19:07, 8 October 2024

Project Q1968687 in Italy
Language Label Description Also known as
English
THE BAKER’S PROFESSION: FROM TRADITION TO INNOVATION
Project Q1968687 in Italy

    Statements

    country
    Italy
    0 references
    EU contribution
    41,594.3 Euro
    0 references
    budget
    52,678.98 Euro
    0 references
    co-financing rate
    78.96 percent
    0 references
    start time
    8 August 2017
    0 references
    end time
    11 February 2020
    0 references
    expected end time
    29 July 2019
    0 references
    beneficiary name (string)
    ENGIM VENETO
    0 references
    beneficiary
    Q261842
    0 references
    programme
    Veneto - ESF
    0 references
    fund
    European Social Fund
    0 references
    coordinate location

    45°32'55.79"N, 11°32'52.37"E
    0 references
    summary
    IL MESTIERE DEL PANIFICATORE:DALLA TRADIZIONE ALL'INNOVAZIONE (Italian)
    0 references
    THE BAKER’S PROFESSION: FROM TRADITION TO INNOVATION (English)
    readability score
    0.0000467998829431968
    0 references
    L’ARTISANAT DE LA TRADITION PANIFICATORE:DALLA DE L’INNOVATION (French)
    point in time
    13 December 2021
    0 references
    HET AMBACHT VAN DE PANIFICATORE:DALLA TRADITIE NAAR INNOVATIE (Dutch)
    point in time
    22 December 2021
    0 references
    DAS HANDWERK DER PANIFICATORE:DALLA TRADITION ZUR INNOVATION (German)
    point in time
    23 December 2021
    0 references
    EL ARTE DE LA PANIFICATORE:DALLA TRADICIÓN A LA INNOVACIÓN (Spanish)
    point in time
    24 January 2022
    0 references
    BAKER'S ERHVERV: FRA TRADITION TIL INNOVATION (Danish)
    point in time
    4 July 2022
    0 references
    ΤΟ ΕΠΆΓΓΕΛΜΑ ΤΟΥ BAKER: ΑΠΌ ΤΗΝ ΠΑΡΆΔΟΣΗ ΣΤΗΝ ΚΑΙΝΟΤΟΜΊΑ (Greek)
    point in time
    4 July 2022
    0 references
    BAKEROVA PROFESIJA: OD TRADICIJE DO INOVACIJA (Croatian)
    point in time
    4 July 2022
    0 references
    PROFESIA LUI BAKER: DE LA TRADIȚIE LA INOVARE (Romanian)
    point in time
    4 July 2022
    0 references
    BAKEROVA PROFESIA: OD TRADÍCIE K INOVÁCIÁM (Slovak)
    point in time
    4 July 2022
    0 references
    IL-PROFESSJONI TA’ BAKER’S: MIT-TRADIZZJONI GĦALL-INNOVAZZJONI (Maltese)
    point in time
    4 July 2022
    0 references
    PROFISSÃO DO BAKER: DA TRADIÇÃO À INOVAÇÃO (Portuguese)
    point in time
    4 July 2022
    0 references
    BAKERIN AMMATTI: PERINTEISTÄ INNOVAATIOON (Finnish)
    point in time
    4 July 2022
    0 references
    ZAWÓD PIEKARNI: OD TRADYCJI DO INNOWACJI (Polish)
    point in time
    4 July 2022
    0 references
    PEKOVSKI POKLIC: OD TRADICIJE DO INOVACIJ (Slovenian)
    point in time
    4 July 2022
    0 references
    BAKEROVA PROFESE: OD TRADICE K INOVACÍM (Czech)
    point in time
    4 July 2022
    0 references
    KEPĖJO PROFESIJA: NUO TRADICIJOS IKI NAUJOVIŲ (Lithuanian)
    point in time
    4 July 2022
    0 references
    BAKER’S PROFESIJA: NO TRADĪCIJAS LĪDZ INOVĀCIJAI (Latvian)
    point in time
    4 July 2022
    0 references
    ПРОФЕСИЯТА НА БЕЙКЪР: ОТ ТРАДИЦИЯТА ДО ИНОВАЦИИТЕ (Bulgarian)
    point in time
    4 July 2022
    0 references
    A BAKER’S SZAKMA: A HAGYOMÁNYTÓL AZ INNOVÁCIÓIG (Hungarian)
    point in time
    4 July 2022
    0 references
    GAIRM AN BAKER’S: Ó THRAIDISIÚN GO NUÁLAÍOCHT (Irish)
    point in time
    4 July 2022
    0 references
    BAKER’S PROFESSION: FRÅN TRADITION TILL INNOVATION (Swedish)
    point in time
    4 July 2022
    0 references
    BAKERI ELUKUTSE: TRADITSIOONIST INNOVATSIOONINI (Estonian)
    point in time
    4 July 2022
    0 references
    location (string)
    VICENZA
    0 references
    date of last update
    8 April 2023
    0 references

    Identifiers

    Italian Unique Project Code
    H39J17000200009
    0 references
     
    Retrieved from "https://linkedopendata.eu/w/index.php?title=Item:Q1968687&oldid=42542958"