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

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(‎Set a claim value: summary (P836): PROFISSÃO DO BAKER: DA TRADIÇÃO À INOVAÇÃO)
(‎Changed label, description and/or aliases in pt)
 
label / ptlabel / pt
A PROFISSÃO DE PADEIRO: DA TRADIÇÃO À INOVAÇÃO
PROFISSÃO DO BAKER: DA TRADIÇÃO À INOVAÇÃO

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

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

    Italian Unique Project Code
    H39J17000200009
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