It may have been borrowed from the French word ballon, altered from the Italian word pallone, which means "large ball". AnswerParty!
Hydrogen technologies are technologies that relate to the production and use of hydrogen. Hydrogen technologies are applicable for many uses.
Some hydrogen technologies are carbon neutral and could have a role in preventing climate change and a possible future hydrogen economy.
Pallone di Gravina
Ballet technique is the foundational principles of body movement and form used in ballet. It is an important aspect of ballet performance because ballet (especially classical ballet) puts great emphasis on the method and execution of movement. The techniques found in classical ballet are a framework for many other styles of dance, including jazz and contemporary ballet.
Aspects of ballet technique include alignment, which refers to keeping the head, shoulders, and hips vertically aligned. Turnout refers to completing movements with legs rotated outward; this promotes clean footwork, graceful port de bras (carriage of the arms), and correct body positions, lines and angles. Other aspects of ballet technique include posture, toe pointing, keeping shoulders down, and pulling up, which combines proper posture and lifting of the muscles to increase turnout and enhance alignment and thus improve the quality of turns. Ballet technique is also used to exhibit ballon, the appearance of gravity-defying lightness, during leaps. Pointe technique is the part of ballet technique concerned with dancing on the tips of fully extended feet.
The Pallone di Gravina is a firm, cow's milk cheese from the regions of Basilicata and Apulia in south-east Italy. It is made in the pasta filata style. The cheeses, which weigh between 1.5 and 2.5 kg, are shaped like a pear, ball or balloon (pallone) and were traditionally produced in the area of the city of Gravina in the Murgia area of the Province of Bari. Today, however, production is centred on the Province of Matera. The rind is hard, smooth and straw-coloured, becoming browner with age; the body, firm in texture, also starts out straw-yellow, but turns golden as the cheese matures. Pallone di Gravina is at its best after being aged for at least twelve months.
The basic ingredient is full cream cow's milk, which may be pasteurised or not, and may come from one or two milkings. The curdling agent agent can be liquid calves’ rennet or a paste derived from the stomachs of kid goats or lambs. The third ingredient is salt.
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