Glossary R

The food glossary +++ Popular Articles: 'Repollo', 'Repolyo', 'Releve'

Rotisserie is a French term that refers to a cooking equipment that slowly rotates meat or other foods in front of a heating element.

Rotkohl refers to a sweet and sour red cabbage, cooked in vinegar, with apple chops.

Rotkohl also refers to the (raw/fresh) red cabbage itself which is also known as Blaukraut in southern part of Germany and in Austria.

Rotlo refers to millet bread which is a typical Cutchi/Gujarati food.

Rotolo is the Italian word for roll, as in a dish called Rotolo di tacchino

Rotolo di tacchino is the Italian turkey roll.

Rotolo di vitello is the Italian veal roll.

Rottel refers to a measure of weight that was once common in the Middle East and West Asia. It varied from one place to another in the range of 400 to 460 grams, about 1 pound.

Rotwein is the German term for "red wine

Rougaille refers to Mauritius sauce made of tomatoes, onions, ginger and garlic.

Rouget is the French worrd for red mullet

Rouget is pronounced "roozheh"

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Glossary R

Rotisserie

Rotkohl

Rotlo

Rotolo

Rotolo di tacchino

Rotolo di vitello

Rottel

Rotwein

Rougaille

Rouget

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