ADM-201 dump PMP dumps pdf SSCP exam materials CBAP exam sample questions

托斯卡尼,意大利:从农场到餐桌 – 译学馆
未登录,请登录后再发表信息
最新评论 (0)
播放视频

托斯卡尼,意大利:从农场到餐桌

Tuscany, Italy: Farm to Table

在托斯卡纳的乡村 你能感到一种对传统的坚守
In rural Tuscany, you feel an enthusiasmfor tradition.
望着这群满足的绵羊
Gazing at these content sheep,
你几乎可以品到佩科里诺干酪的味道
you can almost taste the Pecorino cheese,
这种干酪似乎是每顿饭必吃的
which seems to bea part of every meal.
在这座农场 墙上堆着
At this farm,walls are stacked
许多轮用自产羊奶制成的佩科里诺干酪
with rounds of Pecorino, made from the unpasteurizedand, therefore,
未经高温灭菌 因此也更加可口
tastier milk ofthe farm’s sheep.
这样做干酪很费力
Making cheese this wayis labor-intensive
也需要不少耐心 但对于当地人来说
and takes lots of patience, but for these folks,
它值得那么麻烦
it’s well worth the trouble.
为了此行能大饱眼福
To be sure we get the mostout of our visit,
我的朋友
we’re joined by my friend
Roberto Bechi充当向导
and fellow tour guideRoberto Bechi.
我们参观了Zanda家的大农场
We’re visiting the noble farmof the Zanda Family,
Nicola养了几百头猪
where Nicola raisesa couple hundred pigs.
这种猪品种稀有
These pigs are a rare breed
是那些关心传统农业
brought back from the edge of extinction
真正热爱火腿的人
by people who care about traditional agriculture,
将它们从灭绝边缘拯救了回来
people who reallylove their ham.
这是意大利式公平
It’s Italian justice —
-我们饲养它们 它们养活我们-对
We feed them, they feed us.– Yeah.
现在 我们要到猪的归宿–
Now, like the pigsall eventually do,
农场制作意大利熏火腿的区域
we move on to the prosciuttopart of the farm.
Nicola娴熟地处理每一部分猪肉
Nicola artfully curesevery part of the pig.
后腿注定要被做成优质的意大利熏火腿
The hind legs are destinedto become fine prosciutto.
他用一枝迷迭香
He brushes on a coatof garlic and vinegar
涂上一层大蒜和醋
with a sprig of rosemary,
撒上胡椒 最后裹上盐
sprinkles it with pepper, and finally cakes it in salt.
顶级意大利熏火腿要挂在凉爽的房间里
Top-grade prosciutto is curedby hanging in a cool room
腌制大概一年时间
for about a year.
在漫长的腌制过程中
During the slow curing process,
Nicola用一根木针和专业的嗅觉来检查
Nicola checks the progress,employing a wooden needleand an expert nose.
像所有自豪的农民一样
And like any proud farmer,
他邀请我们到他家
he invites us into his home —
而不是日常工作的农场
not your everyday farmhouse —
为了尝到难忘的味道
for a memorable taste.
从农场到餐桌
From the farm to the table,
只需一点点路程–200米!
with only a little bitof travel — 200 meters!
200米 但是大量的劳动
200 meters, but a lot of work.–A lot of work!
多少个月?
How many months?
大概 15个月
About, uh…15 months.
火腿做成还要等多久
And then the hamis waiting…?
火腿要等大概12个月
The ham is waitingabout 12 months.
所以说超过两年了
Oh, so more than two years.
Nicola可以简单介绍一下这三种肉吗
Nicola, three different meats. Can you give me a little tour?
这是意大利熏火腿
This is ham prosciutto;
这是腊肠
we have”soppressata”
用猪头肉做成
it’s done with the headsof the pigs,
这是蒜味腊肠
and we have the salami here.
–你爱吃这个吗–爱吃
–You like this?–Oh, I love it. Rick:
用的肉就是我刚才喂的漂亮猪猪的脑袋
This is from the headof the beautiful pigs I was just feeding.
–好吃吗 你吃过 Nicola–很香
Is it good?You eat it, Nicola? It’s fantastic.
–尝一下吧–最好的部分
–Try it! Try it!–It’s the best part. Roberto:
他会喜欢的
I think he likes it.
对 是初学者的火腿吗
Yeah! It’s like”prosciuttofor beginners,”
–那这个是给专家的–给专家的

–and this is for the expert.–For the expert.

–内行–完全正确
–The connoisseur.–Perfect
来干杯吧
With some good wine.
干杯吧
Always with good wine.
附近有一个老磨坊
Nearby is the”vecchio mulino” –or old mill.
虽然这只天鹅觉得这个池塘是它的
While this swan thinksthis pool’s made for him,
但它其实是为磨坊提供动力的蓄水池
it’s actually a reservoirused to power the mill.
这间磨坊有着古老的磨石
This mill,with its ancient grindstones,
已经为几代人生产面粉了
has been producing flourfor generations.
从20世纪60年代起 附近的农民就把他们的谷物拿到这儿
Until the 1960s, neighboring farmersbrought their grain here,
因为当地人知道石磨磨的谷物煮粥更好吃
while locals know stone-groundcorn makes the tastiest polenta.
玉米粥 谷物粥
–Cornmeal.–Polenta!
这种磨坊是我们在快节奏世界中的一份坚守
…mills like these are a toughfit in our fast-paced world.

发表评论

译制信息
视频概述

吃货福利到了!干酪、火腿、猪头肉做的腊肠、谷物粥……在意大利托斯卡纳宁静的乡村,主持人Rick带你领略意大利传统农业和食品加工工艺。

听录译者

收集自网络

翻译译者

凌辰

审核员

审核员DW

视频来源

https://www.youtube.com/watch?v=vGjYqFYK8qE

相关推荐