pizze

فِي ٱللُّغَةِ ٱلْإِنْجْلِيزِيَّةِ:

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• أصد: /ˈpi.tsɛ/

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pizze ج.

1. صِيغَةُ جَمْعٍ مُفْرَدُهَا pizza#English
   • 1938: Giuseppe Orioli, Adventures of a Bookseller, p321

     …they manufacture the detestable tarts called pizze, very popular in this part of the world.

   • 1957: Armando T. Perretta, Take a Number, p82

     Twice a week his mother baked bread, and twice a week there were pizze fritte for breakfast instead of cocoa and stale bread.

   • 1973: Maria-Antonietta Macciocchi et alii & Partito Comunista Italiano, Letters from Inside the Italian Communist Party to Louis Althusser, p121

     The city seemed like one gigantic fry-shop, with ‘zeppole’, ‘pizze’ and ‘calzoni’ sizzling on every street-corner.

   • 1999: Elizabeth David, Italian Food, p115

     The variety of pizze is immense. The true Roman pizza, for instance, is made with onions and oil, no tomato.

   • 2000: Matthew Evans, Italy: World Food, p2

     The most exquisite pizze are cooked in a forno a legna (woodfired oven).

   • 2004: Anna Del Conte, The Classic Food of Northern Italy, p203

     Umbria is rich in paste, pizze, savoury torte, minestre and polenta dishes.

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pizze مؤ.

1. صِيغَةُ جَمْعٍ مُفْرَدُهَا pizza#Italian