Ingredient list

Rocket, also known as arugula, is a leafy green with a distinctly peppery, slightly bitter flavour, originating from the Mediterranean. It belongs to the brassica family and is cultivated as a salad herb. It is most commonly used raw in salads, on pizza, or as a garnish for carpaccio and warm dishes. Its bold flavour contrasts beautifully with sweeter ingredients such as Parmesan, balsamic vinegar, or fresh fruit. It is rich in vitamins C and K, folate, and antioxidants. Fresh rocket also works well in cold sauces and pesto, or can be tossed with pasta just after cooking.

Venison is a popular game meat with a dark red colour, fine texture and a characteristically rich flavour. It comes from roe deer and is classified as a lean meat with high protein content and low fat. In the kitchen, it is highly versatile, suitable for goulash, ragout, roasts, grilling or pan-frying. Before cooking, the meat is usually marinated in herb or wine-based marinades to mellow its intense aroma. It is an essential part of traditional Czech and Central European game cuisine and appears seasonally on restaurant menus. Thanks to its high nutritional value, it is a popular alternative to beef or pork.

Venison saddle is one of the most prized cuts of roe deer. It is a juicy, finely grained muscle running along the spine, known for its characteristic, mildly earthy game flavour without excessive bitterness. The meat is darker, lean, and highly aromatic. It is best prepared by briefly searing in a pan and then finishing in the oven to a medium doneness to retain its juiciness. It pairs beautifully with classic sauces made from cream, red wine, or wild berries. This cut is a favourite for festive occasions and celebrations. Game meat in general is lower in fat and higher in protein than conventional meat.

Rolled oats are made by steaming and then pressing or rolling oat grains. They are one of the most popular and widely available healthy ingredients in the world. They contain fiber, protein, slow-release carbohydrates, and minerals such as magnesium and iron. Most commonly used to make porridge, muesli, or granola, they are also added to cookies, cakes, energy bars, and smoothies. They come in various forms, from fine instant oats to thick whole-grain flakes. The flavor is gently nutty and the texture becomes soft after cooking. They are an excellent choice for a healthy breakfast and as part of various desserts and savory dishes.

Rolled salami is a traditional Central European meat specialty recognizable by its characteristic spiral shape. It is made from coarsely ground pork with added bacon, garlic, and a blend of spices, giving it a bold and slightly spicy flavor with a firm yet juicy texture. In the kitchen, it is most commonly used as a cold cut on charcuterie boards, open-faced sandwiches, and meat platters. It also works wonderfully in sandwiches, on pizza, or as a quick snack ingredient. Its robust seasoning pairs well with cheeses, mustard, and pickled accompaniments.

Romadur is a soft ripened cheese with a distinctive flavor and a typical reddish washed rind, which develops through regular washing with brine during the aging process. It belongs to the washed-rind cheese category and originates from Central European cheesemaking traditions. It has a creamy, supple texture and an intense, pungent aroma that intensifies as it matures. In the kitchen, it works well on cheese boards, for baking, on toasts, or as an ingredient in warm sauces. It is also popular served with dark bread and beer. Younger Romadur has a milder taste, while a fully ripened one offers a bold, complex flavor. It is naturally rich in protein and calcium.

Romaine salát je odrůda salátu s podlouhlými, pevným a křupavými listy, které mají světlou, silnou centrální žebro. Ve srovnání s jinými typy salátu má výraznější, mírně hořkou chuť a vynikající texturu, která dobře odolává i po smíchání s dresinkem. Klíčovou složkou klasického Caesar salátu je také skvělá volba do wrapů, sendvičů, grilovaných pokrmů nebo jako příloha. Dobře zásobuje vitamíny A, C a K, stejně jako kyselinou listovou. K dispozici po celý rok, stačí jej umýt, osušit a natrhat nebo nakrájet před použitím.

Romana Sambuca is an Italian anise-flavoured liqueur with a characteristically sweet taste and an intense aroma of elderflower and anise. It is produced in Italy and is one of the best-known anise liqueurs in the world. Traditionally, it is served in small glasses with a few coffee beans floating on the surface, a custom known as con la mosca, meaning with the fly. Sambuca is typically enjoyed as a digestif and is sometimes flambéed before serving. It also works well in cocktails or as an ingredient in desserts and coffee-based drinks. The alcohol content is usually around 38-42%.

Romanesco is a decorative cauliflower variety featuring distinctive pointed florets arranged in a striking fractal pattern. Originating from Italy, it is one of the most visually stunning vegetables available. Its flavor falls between cauliflower and broccoli, milder and slightly nutty. In the kitchen, it is prepared similarly to cauliflower: boiled, roasted, grilled, or baked in gratins. It pairs wonderfully with pasta, Parmesan cheese, or brown butter. Thanks to its shorter cooking time, it retains a pleasant crunch. Romanesco is rich in vitamin C, dietary fiber, carotenoids, and folic acid.

Rooibos is a South African herbal drink made from the leaves of the Aspalathus linearis shrub, which grows exclusively in the Cederberg region of South Africa. The drink is naturally caffeine-free and theine-free, making it suitable for children, pregnant women, and those sensitive to caffeine. It has a distinctive reddish-brown colour and a gently sweet, earthy flavour with fruity notes. In the kitchen, it is used not only as a tea but also as a base for marinades, sauces, desserts, and ice cream. It contains antioxidants and various minerals. It is also popular as a rooibos latte or iced tea.

Root vegetables is a collective term for vegetable varieties where the edible part is primarily the underground root or tuber. Common examples include carrots, parsnips, parsley root, celeriac, beetroot and radish. In the kitchen, they are used as the base for soups, broths and stewed dishes, where they provide natural sweetness and a full, rounded flavour. They are also excellent roasted, pan-fried or mashed into a puree. Root vegetables are rich in dietary fibre, B vitamins, vitamin C and various minerals. They are available year-round and are a staple of traditional Central European cooking.

Roquefort je francouzský modrý sýr vyrobený z ovčího mléka, pocházející z oblasti Roquefort-sur-Soulzon na jihu Francie. Maturuje v přírodních vápencových jeskyních, kde unikátní mikroklima podporuje růst charakteristické modro-zelené plísně Penicillium roqueforti. Sýr má výraznou, pálivou a slanou chuť s krémovou, drobivou texturou. Patří mezi nejstarší a prestižní sýry na světě, chráněný označením původu. V kuchyni se hodí do salátových dresinků, omáček, těstovin nebo se podává na sýrovém prkénku s ovocem, ořechy a medem.