Traduction de «vert couleur de l'herbe » (Français → Anglais) :

Colour should be green and typical of the Bramley variety, ranging from very dark green to a lighter shade of green colour covering the whole skin of the apple; not yellow/green, yellow.

Under ‘Quality criteria’, the following is added to the description of the colour of the dough casing: ‘. or green or with green speckles if made with spinach or herbs’.

The colour scale shall consist of no more than seven different colours from dark green to red.

‘Aglio di Voghiera’ is placed on the market in the following forms: FRESH/GREEN GARLIC with green stalk, firm at the collar, and the outer skin of the bulb still fresh, white- or ivory-coloured bulb, possibly with pink striations, whitish roots; SEMI-DRY GARLIC: stalk not completely dry, ranging from green in colour to whitish, less firm at the collar; outer skin of the bulb not completely dry, bulb white or ivory in colour, possibly with pink striations, whitish roots; DRY GARLIC: dry stalk, whitish in colour and delicate in consistency, outer skin of the bulb and the skin surrounding each clove completely dry, white-coloured bulb co ...[+++]ntaining visible cloves, ivory-coloured roots.

The circular logo has the following characteristics: a pale yellow background bordered in brown with ‘Nocciola Romana’ in black lettering in a semicircular arrangement at the top and with ‘Denominazione Origine Protetta’ in black lettering in a semicircle at the bottom, in the centre of which there are three green leaves pointing upwards spread fan-like, which frame a brown hazelnut, outlined in black, on which the Palazzo dei Papi of Viterbo is depicted in pale yellow against the light brown of the nut.

—then titrate with sodium hydroxide 0,01 mol/l until the first signs of change from greenish-yellow to violet.