Glossary of terms

Rotelle is an Italian pasta characterised by its shape resembling small wheels or cogs. Thanks to its unique shape, it excels at capturing sauces and small pieces of vegetables or meat. It is made from wheat flour and water, or from semolina flour. Rotelle is particularly popular in pasta salads, soups, and baked pasta dishes. It is also a favourite among children due to its fun shape. It is cooked in salted water until al dente.

Roux is a fundamental culinary preparation made by combining fat and flour, used to thicken sauces, soups, and stews. In Czech and Central European cuisine, it is absolutely indispensable and used on a daily basis. A distinction is made between light roux, which is cooked briefly, and dark roux, cooked longer until brown for a more pronounced nutty flavour. The most common fats used are butter, lard, or oil. A properly made roux ensures a smooth sauce without lumps. It forms the base of many Czech sauces.

Rozhuda is a traditional Czech savoury spread, typical especially of southern Bohemia and the Vysocina region. Made from curd cheese blended with butter or with milk or cream into a smooth, spreadable consistency, it is seasoned with grated onion or chives, sweet ground paprika, and salt, and caraway or mustard is sometimes added. Quick to prepare, it requires only a few ingredients. Rozhuda is spread on slices of bread or dark pastry and served as a snack or as part of a cold buffet. Therefore, it is not a sweet pastry but a savoury spread, prepared with minor variations in different households.

Rum is a distilled spirit made from sugarcane or molasses, originating from the Caribbean. It is classified into white, gold, and dark rum based on ageing time and processing. White rum is smooth and used in cocktails, while dark rum has a rich caramel flavour suited for sipping. Rum is essential in mixology for famous cocktails like mojito, daiquiri, and pina colada. In cooking, it is added to desserts, creams, sauces, and bundt cakes. It is aged in oak barrels, which add depth and complexity.

Rump steak je vysoce kvalitní hovězí maso z hřbetní části zvířete. Tento steak má jemnou strukturu s mírným mramorováním, které zajišťuje šťavnatost a bohatou chuť. Jedná se o jeden z nejoblíbenějších steaků na světě. Obvykle se připravuje grilováním nebo opékáním na pánvi, ideálně na středně propečený nebo střední stupeň propečení.

Rutabaga is a root vegetable from the cabbage family, related to turnips and cabbage. It has a large round root with yellow flesh and a sweet flavor that becomes milder when cooked. Rutabaga is a traditional part of Northern European cuisine, where it is used in soups, mashes, and stews. It contains vitamin C, potassium, and fiber. Unlike turnips, rutabaga has yellower flesh and a sweeter taste. In Scotland, rutabaga is a key component of traditional neeps, served alongside haggis.

Rye bread is a traditional baked product made predominantly or entirely from rye flour, often using rye sourdough starter. It is characterized by a darker color, denser crumb structure, and a distinctive flavor with a mildly sour tone. Rye bread has a longer shelf life than wheat bread and is rich in fiber, minerals, and B vitamins. In Central and Northern Europe, it is a staple food. Typical varieties include Czech consumer bread and German pumpernickel.