Glossary entry (derived from question below)
Italian term
"traduttore non traditore"!
Native in: French (Variant: Standard-France)
Works in: Italian to French, English to French, French
Non-PRO (1): Barbara Carrara
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Proposed translations
poitrine
Difficile d’être catégorique sur les termes qui varient de site en site. Cela dit, je ne crois pas qu'il s'agisse ici de traduire les différentes coupes qu'un boucher pourrait faire mais plutôt de traduire les diverses parties (générales) de l'animal.
Il m'a semblé, d'après vos précédentes questions, que le texte que vous traduisez ne se compose pas à proprement parler de fiches techniques (destinée à des professionnels de la cuisine) mais pose plutôt des questions d'ordre général/basique (destiné à des enfants ou à un large public). En ce cas, peut-être ne faut-il pas essayer d’être plus royaliste que le roi... (?)
La "pancia" semble réunir 2 morceaux dans la découpe française : le flanchet et le tendron (ou milieu de poitrine) mais, suivant les dessins, on trouve aussi "poitrine" tout court.
pancia (numéro 10)
https://www.granconsigliodellaforchetta.it/carni/pancia-i-ta...
poitrine
https://www.atelierdeschefs.com/media/techniques-e454-commen...
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Note added at 2 ore (2019-03-24 23:04:54 GMT)
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ERRATA CORRIGE :
fiches techniques "destinées" à des professionnels...
questions d'ordre général/basique "destinées" à des enfants ou à...
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Note added at 4 giorni (2019-03-29 19:36:45 GMT) Post-grading
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Merci à vous J. Paul, bonne soirée
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