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Freelance translator and/or interpreter, Verified site user
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Affiliations
This person is not affiliated with any business or Blue Board record at ProZ.com.
Services
Translation, Editing/proofreading
Expertise
Specializes in:
Cosmetics, Beauty
Biology (-tech,-chem,micro-)
Cooking / Culinary
Food & Drink
Psychology
General / Conversation / Greetings / Letters
Art, Arts & Crafts, Painting
Also works in:
Tourism & Travel
Religion
Poetry & Literature
Insurance
Law (general)
Medical (general)
Medical: Pharmaceuticals
Certificates, Diplomas, Licenses, CVs
Law: Contract(s)
Economics
Nutrition
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Rates
Spanish to Italian - Rates: 0.03 - 0.10 EUR per word / 10 - 25 EUR per hour English to Italian - Rates: 0.03 - 0.10 EUR per word / 10 - 25 EUR per hour German to Italian - Rates: 0.03 - 0.10 EUR per word / 10 - 25 EUR per hour French to Italian - Rates: 0.03 - 0.10 EUR per word / 10 - 25 EUR per hour Portuguese to Italian - Rates: 0.03 - 0.10 EUR per word / 10 - 25 EUR per hour
Source text - Italian PURO CIOCCOLATO FONDENTE EXTRA 60%
Ingredienti: Pasta di cacao, zucchero, burro di cacao. Emulsionante: lecitina di soia. Aroma naturale: vaniglia. Cacao min. 60%
Può contenere tracce di: proteine del latte, frutta secca a guscio. Allergeni: soia e derivati, latte e derivati, frutta secca a guscio.
Peso netto 50 g (1,76 oz)
Conservare in luogo fresco ed asciutto, max 18° C (65° F)
Da consumarsi preferibilmente entro il:
Lotto numero
Prodotto e confezionato nel laboratorio artigianale di:
Fatto a mano
Translation - English EXTRA BITTER CHOCOLATE 60%
Ingredients: cocoa mass, sugar, cocoa butter. Emulsifier: soya lecithin. Natural flavouring: vanilla. Cocoa 60% minimum.
May contain traces of: milk proteins, shell and dried fruits. Allergenes: soya and by-products, milk and by-products, shell and dried fruits
Net weight 50 g (1,76 oz)
Keep in a cool and dry place, 18° C (65° F) maximum
Best before end:
Lot number
Produced and packed in the handicraft workshop of:
Handmade
English to Italian: terms and conditions of sale
Source text - English 2. Taxes and Other Charges. Prices do not include, and you are responsible for, taxes, excises or other governmental charges on products and any surety bond premiums or bank guarantee costs, except where the law otherwise provides.
Translation - Italian 2. Tasse ed altri oneri. I prezzi non includono, e voi ne siete responsabili, tasse, imposte indirette od altri oneri governativi sui prodotti e qualsiasi premio su obbligazioni di sicurezza o costi di garanzia bancaria tranne dove la legge stabilisca altrimenti.
Italian to Spanish: chocolate
Source text - Italian PURO CIOCCOLATO AL LATTE CON GRANI DI CAFFÈ 100% ARABICA
Ingredienti: zucchero, burro di cacao, latte intero in polvere, pasta di cacao, caffè arabica in grani. Emulsionante: lecitina di soia. Aroma: vaniglia. Cacao min. 32%
Può contenere tracce di: frutta secca a guscio. Allergeni: soia e derivati, latte e derivati, frutta secca a guscio.
PURO CIOCCOLATO BIANCO CON LIQUIRIZIA
Ingredienti: burro di cacao, zucchero, latte in polvere, liquirizia. Emulsionante: lecitina di soia. Aroma: vaniglia.
Può contenere tracce di: frutta secca a guscio. Allergeni: soia e derivati, latte e derivati, frutta secca a guscio.
Translation - Spanish CHOCOLATE CON LECHE CON GRANOS DE CAFÉ 100% ARÁBIGA
Ingredientes: azúcar, leche entera en polvo, pasta de cacao, manteca de cacao, granos de café arábiga. Emulsionante: lecitina de soja. Aroma: vainilla. Cacao 32% mínimo
Puede contener trazas de: frutos secos de cáscara. Alérgenos: soja y derivados, leche y derivados, frutos secos de cáscara.
CHOCOLATE BLANCO CON REGALICIA
Ingredientes: manteca de cacao, azúcar, leche en polvo, regalicia. Emulsionante: lecitina de soja. Aroma: vainilla.
Puede contener trazas de: frutos secos de cáscara. Alérgenos: soja y derivados, leche y derivados, frutos secos de cáscara.
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Translation education
PhD - University G.d'Annunzio-Pescara
Experience
Years of experience: 19. Registered at ProZ.com: Nov 2008.
I am graduated with honours in foreign languages (Spanish and German) at the University G.d’Annunzio of Pescara.
I work as translator since November 2005, when I began to work at the Department of Biology at the Faculty of Psychology of the University G. d’Annunzio in Chieti, and I had to translate texts of a medical nature.
Since February 2007 I am translator, in collaboration with Esse-Ci Traduzioni agency in Turin, and I make translations of web-site, contracts, technical catalogues, letters, curriculum, literary pieces, legal papers from Italian to English, German, French, Spanish and vice versa.
From November 2007 until October 2008 I was a guide for groups, both Italian and foreign (German, Canadian, English, French, Spanish, Australian groups), and for students, and translator (translation of brochures and entries of finds)
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Expertise