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00:00Υπότιτλοι κομμάτια,
00:04αρκετές, αρκετές,
00:07και μυστηριο σύνοδο.
00:10Υπότιτλοι AUTHORWAVE,
00:14σπίκουρα καλύτερα χειρίς τραγουλίδας ενδιαφέρει πραγματικά.
00:18Η ελκόνη βαλίδη αφαιρετικά μεταξύ,
00:22ασφαιρετικά μεταξύ.
00:24Μουσική
00:26Μουσική
00:28Μουσική
00:54Αυτό είναι το νερό του ίδιού.
01:14Οι Δολομίτες, στο σχέδιο με τον τρόπο του ΣΤΤΡΟ και Τρεντίνο.
01:24Η πρόβληση της Τρεντίνο βρίσκει Επίσης του ΣΤΤΡΟ και έρχεται ο δυσκοπιστό πρόβλης του Σαπιτή.
01:45Η Παλαιοπί του Δολομίτες είναι οι φοοτούς των δολομιών.
01:51Υπότιτλοι AUTHORWAVE
02:21The social animals live in large family groups, with the usual domestic quarrels.
02:35The park is a refuge for migratory birds that stop here on their journey from the north to their wintering grounds in Africa.
02:43Incredibly, the tiny birds are considered a delicacy.
02:47Although the killing of songbirds is prohibited in Italy, many still end up on the plates of supposed gourmets.
02:56All the more surprising, a fishing net in the middle of the nature park.
03:03Bird expert Gilberto Volcan checks it regularly.
03:06These networks are not used to capture the birds, to eat them, to use them as a request, or to sell them.
03:15It's an activity of scientific type.
03:17Every ten days we open this station for six hours.
03:22And all the birds that we capture are registered, measured, heavy, inanellated.
03:28The experiment is part of a European research project.
03:39The collected data provides information about the bird population and the migration movements of the birds.
03:46The net is made so that the birds cannot hurt themselves.
03:51The net is made so that the birds cannot hurt themselves.
03:51The net is made so that the birds cannot hurt themselves.
03:58Ecco, qui abbiamo catturato un uccellino.
04:01Si tratta di un codi rosso spazzacamino, un giovane di codi rosso spazzacamino.
04:06E quindi adesso procediamo all'estrazione dalla rete e all'inanellamento.
04:13Ora lo mettiamo in un sacchettino perché così sta calmo e tranquillo e non si agita.
04:29Over 80 species of birds breed in the Parco Panavecchio Palle di San Martino.
04:35The ranger station is housed in an old villa.
04:40Gilberto Volcan has already prepared everything.
04:43so that the captured bird can be released as soon as possible.
04:54È un anellino molto piccolo e molto molto molto leggero che non gli dà fastidio.
05:02Sarà la sua carta d'identità per tutta la sua vita.
05:05In qualsiasi parte del mondo lui viaggi sarà riconoscibile attraverso quest'anello.
05:09Adesso glielo mettiamo.
05:13E poi guardiamo quanto è grasso e quanto muscolo ha.
05:25Molto bene.
05:26Tu sei un ciccione.
05:31Sei molto grasso.
05:33Quindi l'uccellino sta molto bene.
05:36Ha molto muscolo.
05:37Ha molto grasso.
05:38Quindi in buone condizioni.
05:40È appena uscito dal nido.
05:42Si vede che le pene stanno ancora crescendo.
05:45E si vedono queste cose qua.
05:46Le flange ai lati del becco.
05:48Bene.
05:51Now the little one is put onto the scale.
05:55Uno sei sedici grammi virgola sette.
05:58The young redstart is now, not entirely voluntarily, part of a scientific study.
06:05Benissimo.
06:07Siamo pronti per la liberazione.
06:08Abbiamo fatto tutte le nostre operazioni.
06:21Tu sei pronto per tornare dai tuoi genitori.
06:23Sappiamo che sei nato qua e i tuoi genitori sono qua vicini.
06:26E quindi ora che tu torni da loro, buona fortuna.
06:29Ciao.
06:38The deer is the heraldic animal of the park.
06:42Before the area was put under protection in 1967,
06:45there were only a few specimens here.
06:48The ancestral mother of this herd is a doe that got lost in the snow.
06:54A farmer rescued her and let her spend the winter in the barn.
06:57After a mate was found for her, they reproduced.
07:02Their offspring now populate the whole park.
07:06Large parts of the nature park consist of dense, coniferous forests.
07:11The largest contiguous forest in the Italian Alps.
07:16Mighty red spruces grow here at an altitude of up to 2,000 metres.
07:22Shipbuilders from nearby Venice have cut wood for their ships here for centuries.
07:27The true magic of this forest was recognized by people only in the Renaissance.
07:34Master violin makers from Cremona noticed that the wood of these trees creates beautiful sounds.
07:41Ever since, it's been called violin forest.
07:44The famous Antonio Stradivari was also to achieve world fame thanks to the quality of these woods.
07:53Not every spruce is suitable for instrument making.
07:56The resonance wood specialist Fabio Ognibeni is extremely critical in the selection of trees.
08:02This is a red tree.
08:06It grows very, very, very slowly.
08:09The important thing is that its fiber is extremely straight and straight.
08:14οικογέντα, πως το στήμαζόματος φέββα πως το βάθρο και την βήθεια αυτό από το βάθρο που αυτό δεν τον βάθει που δεν βάθειει.
08:21πήρα το βάθει, επειδή τον βάθει και πάντια βάθει αννεπεί και στφήκε να χάθει και ο βάθει εδώ και το βάθεια.
08:30Ανέ fella, όταν ο βάθει μεταšaxterστεί σε πένιμο και άλλο βάθει άλλο βάθει μετέρα από το βάθει,
08:36στήμαζει πολύ άστρα πολύ δύσκολο, αυτητομύμα.
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09:53Αυτή είναι ένα τρόπο, και θα πάρουμε μια άλλη τρόπο.
10:02Από αυτή την τρόπο μπορεί να δημιουργήσει το τρόπο του βιλίου.
10:10Αυτό είναι εδώ που δημιουργήσει.
10:13Αυτή είναι μια καλύτερη καλύτερη καλύτερη.
10:18Ένα καλύτερη τρόπο.
10:23Υπότιτλοι AUTHORWAVE
10:32Δεν πρέπει να δημιουργήσεις να δημιουργήσεις το τρόπο του βιλίου.
10:40Τα τρόπο μπορούν να δημιουργήσουν εδώ για 100-150 χρόνια,
10:44πριν να δημιουργήσουν.
10:46Τα τρόπο δημιουργήσουν.
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11:52The central town in Valle di Fiemme is Cavallese.
12:01The 17th century mill is now a restaurant, El Molin, the mill.
12:07Since awarded a Michelin star in 2007, it's a pilgrimage site for foodies.
12:22Alessandro Gilmozzi is chef here.
12:28It smells of resinous fir forests and herbs.
12:32The smell of the Dolomites.
12:35Alessandro conjures up world-class creations from regional ingredients.
12:40Although he originally wanted to do something completely different with his life.
12:45I didn't want to become chef.
12:51I didn't like this job because I came from a family of important住宅ers in the Valle di Fiemme.
12:57And while the others were celebrating, we had to work.
13:01And so it wasn't nice.
13:03Alessandro began studying art anyway, against his father's wishes.
13:16When he ran out of money, he worked as a cook and found a master chef who inspired him.
13:23That's how his career began.
13:25Today, he passes on his knowledge.
13:31At a certain point, you have to smell it.
13:35Smell it.
13:37Smell it.
13:37Smell it.
13:42The ingredients for his restaurant come from the Moena Valley, near Cavallese.
13:52Here, Alessandro Gilmozzi goes on long hikes.
13:57Nature is his herb garden.
14:07His knowledge of alpine plants and herbs was imparted to him by his aunt,
14:12with whom he often traveled in the mountains as a child.
14:16Her knowledge flows into his cooking today.
14:18Almost everything in this meadow is edible.
14:47Even the red spruce is on Alessandro Gilmozzi's menu.
14:55This is the red spruce.
14:59Here we collect the gem, which in this period is ready to be collected.
15:05It's very soft, almost gommosa.
15:07It contains many essential oils.
15:10In the kitchen, we make cream, we add them, we add them with the white chocolate.
15:16and the oil will become a fantastic plant.
15:26The people of Trentino are proud of their traditions.
15:29They've always wanted to be independent.
15:32Since 1972, Trentino has been an autonomous province of Italy, largely self-governing.
15:39Wine is traditionally grown in the Adige Valley.
15:47During the Austro-Hungarian dual monarchy, Trentino became the court supplier of wine.
15:53In this way, the monarchs killed two birds with one stone.
15:57In the then-poor Trentino, the economy was boosted.
16:01And in Vienna, there was something good to drink.
16:05For some years now, Trentino wine has been making a comeback.
16:15Emilio Ciroc is the junior manager of the Foradori winery in Mezzo Lombardo.
16:21His mother, Elisabetta Foradori, is one of the most famous winemakers in the region.
16:27She helped a forgotten grape variety to new splendor.
16:30Teroldigo.
16:33Teroldigo is an old Trentino Rebsource,
16:36which is connected to Syrah and Lagrine.
16:39It's a very seldom Rebsource,
16:41which is only here in the Piano Rottagliana, on this swemmland level.
16:46It's an alpine.
16:49It's also something wild.
16:51You can see, the flow is very thick.
16:54She has a lot of strength, but also a certain fin.
17:00Piano Rottagliana is the name of the plain surrounded by steep mountains.
17:05Goethe called it the most beautiful vineyard in Europe, in his Italian journey.
17:09We are a kind of amphitheater.
17:12The Piano Rottagliana is a classic swemmland level.
17:17That means, first the cliffs and then the Fluss Noce.
17:20They formed these trees.
17:22We have here, especially Dolomitgestine, a bit of Porphyry and a bit of Kneiss.
17:26and have the conditions of the line in the lake,
17:31because the Fluss Noce, this lake,
17:34due to the springs, is so strongly affected.
17:40Since 2002, Agricola Foradori has been farmed biodynamically.
17:45In addition to wine, there are now vegetable beds.
17:52The reinterpretation of a well-known variant of viticulture,
17:55the Trentino Pergola.
17:58Vegetables grow under the vines.
18:00Making optimum use of small areas.
18:08With this strategy, modern organic farming is practiced again today.
18:16Emilio's sister, Myrta, tills the garden.
18:19Together with farm dog, Argo.
18:23If he would eat grass, that would be my dream.
18:30Myrta Ciroc studied organic agriculture in Canada
18:33and now brings her knowledge of permaculture
18:36to the family winery.
18:38It was actually so,
18:40that I would always prefer a carrot tasting
18:46than a wine tasting.
18:49I always love the wine and respect the wine.
18:53I would also like to have a taste of meat.
18:56Myrta's mission, more healthy options on the plates.
19:03Her concept is called Market Gardening.
19:05We are on 600 m2.
19:13I have divided into 4 blocks.
19:16We have a structure,
19:18which is actually based on hand-work.
19:20I set a radish,
19:22as soon as the radish came out,
19:23the zucchini came out.
19:25As soon as the radish came out,
19:26the radish came out,
19:27the redigio came out,
19:28or the schnittsalat.
19:29and we try to create 3-4 cultures
19:31in one season
19:34on a tree.
19:36That means that we use the soil
19:38maximum.
19:41The valleys of Trentino are intensively farmed.
19:45The charm of the province of Trento
19:47lies in the contrast between these ancient
19:49cultivated landscapes
19:51and wild nature.
19:54In the past,
19:56people in the remote mountain regions
19:58were left to fend for themselves.
20:00They had to feed on what nature provided.
20:03Thus arose a knowledge of plants and herbs
20:05passed down from generation to generation.
20:12Star chef Alessandro Gilmozzi wants to preserve it.
20:16In his kitchen,
20:17he uses almost everything
20:18that grows
20:19in the meadows and forests
20:20of his home,
20:21the Val di Fieme.
20:23However,
20:24a comprehensive knowledge of herbs
20:25also includes
20:26knowledge of poisonous plants.
20:29So,
20:30this is
20:31the
20:32lichene
20:33di abete
20:34or di pino.
20:35It is called
20:36furfuracea
20:37and
20:38it has 4 vitamins
20:39inside
20:40from A to D
20:42but
20:43you have to be careful
20:44because
20:45together
20:46there is also
20:47the lupina
20:48that was used
20:49for a long time.
20:50This is lupina.
20:51Once
20:52they put it in the pan
20:53and they did
20:54for the lupi
20:55and the wolves
20:56and they gave him the name
20:58lupina.
20:59When
21:00Alessandro Gilmozzi's restaurant
21:01was awarded
21:02a Michelin star
21:03in 2007,
21:04he received offers
21:05from all over the world.
21:07A great opportunity.
21:08After some thought
21:10he decided
21:11I'm staying here.
21:16Today
21:17in the kitchen
21:18of his restaurant
21:19in Cavalese
21:20he creates a menu
21:21that is a flavourful
21:22journey
21:23through Trentino.
21:24Now
21:25we're going to
21:26insert
21:27a gelato
21:28in Crescione.
21:29We've taken
21:30the Crescione
21:31and added
21:32oil
21:33the same thing
21:34we do
21:35with a gelato
21:36in the lake
21:37because
21:38being a
21:39journey
21:40we have
21:41the journey
21:42from the lake
21:43of Garda
21:44to the mountains
21:45to the mountains
21:46to the mountains
21:47to remember
21:48the mountains
21:49and then
21:50a small kennel
21:51and
21:52in the water
21:54and
21:55we add
21:56all thehu
21:57add
21:58to that
21:59the water
22:00to also
22:01the water
22:02to remove
22:03the water
22:04with the water
22:05we are
22:07ahead
22:08now
22:09we bring
22:10the water
22:11once
22:12we put
22:13into it
22:14to form
22:15the water
22:16και φτιάμε να φτιάμε ένα δουχέ.
22:19Το φτιάμε με τις μάρες και με τις δουλειές μας.
22:27Και φτιάμε να φτιάμε αυτό μικρό σάσο
22:31που έχουμε φτιάμε στον κόσμο,
22:34στον πρώτη στιγμή της Δολομητίας.
22:37Και φτιάμε να φτιάμε το σάσο.
22:41φτιάμε ένα μία μία φτιάμε να μάρει κάτω.
22:48Η μάρει είναι έτοια.
23:11Ο κόσμος του Ιβάνο έχουν επίσης από το Σουγγάνο.
23:27Η πόλη 40 μέτρες πόλη του κόσμου, Κασταλβάλερ, είναι το πιο σημαντικό στο Τrentίνο.
23:34Στην περίπτωση της ανάπτυξης μπορούν να υπάρχουν στο κόσμου.
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23:46Η φοράδορυ Ινέρη, Μεσολομβάδο, έχει επίσης στην οικογένεια για 4 χρόνια.
23:52Οι σημαντικές φορές συνεχίσεις με το χρόνο του Αυστρο-Hungρια.
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24:08αποδεικτονικές φορές
24:11Την Υπότιτλοι AUTHORWAVE
24:13Η φορές υπέροχη είναι συχνά σε χρόνια κόνια.
24:17Ζοιντικά.
24:19Πρόεδρο
24:21Όταν η Λιζαβέτα ΦोρρATORI
24:23Η Λιζαπέτα Φ κράτου
24:26δεν ένιναν ξέρετε πώς ο τελευταίος ήταν να είναι.
24:34Η κοκλοκλησία της κοκλήσης είναι στους ψαλούς,
24:38επειδή είναι πολύ σημαντικό να κερδιώσουν πόλους πόλους.
24:43Δεν να κερδίσουν, να κερδίσουν, να πείτε.
24:47Αυτή είναι η δουλειά που είναι,
24:50όταν έκανε το κοκλοκλησία, να κερδιώσουν.
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32:22Ωραία είναι μόνο μου τη στιγμή.
32:52Ωραία είναι μόνο μου τη στιγμή.
32:55Ωραία στιγμή.
32:57Ωραία στιγμή.
32:58Ωραία στιγμή.
33:02Ωραία στιγμή.
33:22Ωραία στιγμή.
33:25Ωραία στιγμή ωραία.
33:29Ωραία στιγμή.
33:31Ωραία στιγμή.
33:33για την οδηγή μου είναι γυναίκα και δεν είχα το πολύ και όταν ήθελα να φορήσω να φορήσω.
33:40Αν έκανε αυτόνταν 5-6 χρόνια!
33:43Δου να φορήσω συνεχά πως είναι λόγω.
33:48Τώρα, κάποιον χρόνο, το κάνω για το λόγω.
33:55Αυτό είναι ένα καβίδανο.
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36:43Ιρήνα Πιάτζα έχει ήρθατε πολλοί πρόσφαλές για την καλύτερα,
36:51μια δουλειά που χρειάζεται να χρειάζεται και αρκετή.
37:13Αυτό το δεύτερο μέτρα να γυρίζει καλύτερα,
37:17να γυρίζουν πιο πίσω πρόσφαλές για να δυσκολουθήσουν πιο πρόσφαλές.
37:32Ωραία, πιο πρόσφαλές, ήρθατε πιο πάντα,
37:36ήρθατε πιο πάντα.
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37:40Τώρα είναι το σημαίνο που φτιάχνει τη φτιάχνει.
37:44Η σιρο είναι το 85 gradι,
37:46οπότε υπάρχει πολύ αυτοί και η τελευταία είναι το τελευταίο.
38:10Υπότιτλοι AUTHORWAVE
38:40Ευχαριστώ που φτιάξει!
38:42Ευχαριστώ που φτιάξει!
38:44Ευχαριστώ που φτιάξει!
38:46Έχω φτιάξει.
38:48Ωου φτιάξει.
38:50Μπlenριο και σίγου betsσει χρόπια.
38:52Ο τροφείο σνάκ περίπτικό τrentino.
38:58Υπότινται!
39:00Εισχαριστωνимся φτιάξει σε κάτω Depot.
39:04Υπότινται το πρώτο φτιάξει σταμευροπλέπαμεμείς λιγωθείς.
39:08Η παιδιά είναι πολύ παιδιά,
39:12ίδιόν για ένα χρόνο,
39:14γιατί είναι από λεγόν, αλλά από το χρόνο.
39:16Ή είναι η παιδιά της παιδιάς,
39:19αυτά τα παιδιά, τα παιδιά,
39:21και αυτό είναι πολύ γιάννη,
39:23γιατί φυλλές και η φυλλαγές
39:25είναι πολύ γιάννη.
39:31Η χειριακή αλπίνη στις παιδιά
39:33είναι τραγουλία ημερα να το αυτοκίσουμε για το βιντερό.
39:37Σε οκτώβερα, όλοι έρχονται στην βάλη, έτσι το επόμενο επόμενο.
39:47Στην Ρίβα del Garda, η δουλειά της εργασίας έρχεται ένα τελευταίο για τον επίσχερμαν Αλβέρτο Ρράνια.
40:07Η Αλβέρτο είναι ένα τελευταίο μέρος, τελευταίο μέρος και φυσικά, δελειά με το μικρό νημα.
40:37Υπότιτλοι AUTHORWAVE
41:07Υπότιτλοι AUTHORWAVE
41:37Υπότιτλοι AUTHORWAVE
41:39Υπότιτλοι AUTHORWAVE
41:41Υπότιτλοι AUTHORWAVE
41:43Υπότιτλοι AUTHORWAVE
41:45Υπότιτλοι AUTHORWAVE
41:47Υπότιτλοι AUTHORWAVE
41:49Αυτό είναι ένα χίλο ή δύο χίλις.
41:51Δύο χίλις.
42:01Είσαι εδώ.
42:04Πέραστα.
42:06Πέραστα έπρεπε.
42:07Έλα πάντα.
42:08Έλα πάντα.
42:09Έλα πάντα.
42:11Είσαι καλύτερα.
42:12Είσαι καλύτερα.
42:13Ευχαριστώ, ευχαριστώ.
42:15Ευχαριστώ.
42:19Λεύρισμος.
42:21καλύτερα.
42:22Λεύρισμα.
42:23Λεύρισμος.
42:24Λεύρισμος.
42:25Αλβίτριο Ρεύριο.
42:26Αναζίρει πάντα.
42:31Ανιέχρισμος γελίουσαν την Αλπία,
42:33το πρέπει να έρθουν στην Αλπία.
42:35Αναζίρει πάντα.
42:37Αναζίρει τέτοιο μητέριο.
42:39Αναζίμα.
42:41Αναζίσμα για να ξεκεί.
42:42Αναζίσμα για αυτό το πρόσφα.
42:44Ήρειάς καφκα,
42:45το πρόεδο του χειριστή.
42:47Υπότιτλοι AUTHORWAVE
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