I nomi della Zangola

How to say it in...

Arabic    |    زبد

              English    |    Butter churn

          German    |    Butterfass 

                   Spanish    |    Mantequillera      

             French    |    Baratte    

      Hindi    |    मंथन 

            Italian    |    Zangola  

         Portuguese     |    Batedeira        

                Russian    |    Mаслобойка

per mangiare...ZANGOLA

for eating...

BUTTER CHURN

MANTEQUERA 

ZANGOLA

A butter churn is a device used to convert cream into butter. This is done through a mechanical process, frequently via a pole inserted through the lid of the churn, or via a crank used to turn a rotating device inside the churn.

The hand churn consists of a cylinder with a closed bottom and a lid hole in the center; in the hole passes a piston's rod which bears in the higher end the handle to stir; in the cylinder, a wooden disc of slightly less diameter than the inside of the cylinder. The cream is poured into the cylinder which is then closed, with the cylinder and the piston, after which it begins to whip it up waving the plunger. The making off butter takes about two hours of continuous stirring. 

All parts are made of wood and they come in different sizes, from one to ten liters. In Lombardy, Italy, is known as penagg or penaggia. Now supplanted by the industrial production of butter, churn was widespread in the agricultural farms in northern Italy until the mid-twentieth century.

I nomi del Noce di cocco...

How to say it in...

C o c o s   n u c i f e r a

   Arabic    |    جوز الهند    

  English    |    Coconut

       German    |    Kokospalme 

Spanish    |    Coco      

           French    |    Noix de coco    

   Hindi    |    नारियल 

             Italian    |    Noce di Cocco  

Portuguese     |    Coqueiro        

                Russian    |    Кокосовая пальма

da mangiare...NOCE DI COCCO

to eat...

C O C O N U T 

COCO

NOCE DI COCO

The coconut tree (Cocos nucifera) is a member of the family Arecaceae (palm family). It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut. 

The term is derived from 16th-century Portuguese and Spanish coco, meaning "head" or "skull", from the three indentations on the coconut shell that resemble facial features. Found throughout the tropic and subtropic area, the coconut is known for its great versatility as seen in the many uses of its different parts. 

Coconuts are part of the daily diets of many people. Coconuts are different from any other fruits because they contain a large quantity of "water" and when immature they are known as tender-nuts or jelly-nuts and may be harvested for drinking. When mature, they still contain some water and can be used as seednuts or processed to give oil from the kernel, charcoal from the hard shell and coir from the fibrous husk. The endosperm is initially in its nuclear phase suspended within the coconut water. As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut "flesh". When dried, the coconut flesh is called copra. 

The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics. The clear liquid coconut water within is potable. The husks and leaves can be used as material to make a variety of products for furnishing and decorating. It also has cultural and religious significance in many societies that use it.