Glossary R
Deutsch: Rhabarber / Español: Ruibarbo / Português: Ruibarbo / Français: Rhubarbe / Italiano: Rabarbaro
Rhubarb is a vegetable known for its long, tart stalks, which are commonly used in culinary applications similar to fruit. Despite its sour taste, rhubarb is often sweetened and cooked as a component in desserts, particularly pies and crumbles.
Deutsch: Ribeye / Español: Entrecot / Português: Contra-filé / Français: Côte de bœuf / Italiano: Costata di manzo
Ribeye in the food context refers to a premium cut of beef that comes from the rib section of the cow. It is known for its rich marbling of fat, which gives it a tender, juicy texture and intense flavour when cooked. The ribeye steak can be served with or without the rib bone, and it is one of the most popular cuts for grilling, pan-searing, or roasting due to its tenderness and flavour profile.
Deutsch: Ribollita (toskana-Eintopf) / Español: Ribollita (sopa toscana) / Português: Ribollita (sopa toscana) / Français: Ribollita (soupe toscane) / Italiano: Ribollita (zuppa di pane e verdure)
The Ribollita is a traditional Tuscan dish that embodies the essence of cucina povera—Italian "peasant cooking"—by transforming simple, affordable ingredients into a hearty and flavorful meal. Originating in the rural regions of Tuscany, it reflects the resourcefulness of farmers who repurposed stale bread and seasonal vegetables to create a nourishing, satisfying soup.