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The preparation of rošty varies significantly from region to region, each adding its own little twist. Traditional Swiss rošty, for instance, is generally cooked as a large, circular cake, sliced into wedges and served alongside various accompaniments. In contrast, in Austria, it might be served as smaller pancakes that are more versatile and adaptable to various toppings. Adding grated cheese, herbs, onions, or even bacon can have transformative effects on the dish, elevating it from a simple side to a star centerpiece.