Glossary

R

rafano horseradish

ragú Meat sauce used with pasta or polenta; sometimes refers in spoken language to other hearty sauces. (While the meat in ragú is generally cooked in one piece in southern regions, in northern regions it comes finely chopped and is prepared with less tomato.)

rapini This is the Tuscan name for broccoli di rapa, know in the United States as broccoli raab. The stems, tender leaves, and buds of these vegetables of the turnip family are all eaten, and are usually boiled before sautéing to decrease their bitterness.

raviolo, pl. ravioli small stuffed pasta prepared in a variety of ways, but most traditionally filled with ricotta (with or without greens) reginelle (pl.) pasta strips with curly edges

ribollita Tuscan soup made with leftover minestrone layered over stale bread and drizzled with olive oil.

ricciarelli (pl.) Sienese almond cookies, typically covered with a layer of powdered sugar

ricotta salata Ricotta cheese that has been drained, cured in brine, and aged for a few days and then grated like Pecorino Romano.

rigatoni short, hollow pasta with a large hole in the middle, and whose name derives from the ridges found around the sides of the noodle

rinforzo, insalata di A salad prepared mainly in the southern half of Italy containing cauliflower, olives, pickled vegetables, anchovies, and other ingredients; the word

rinforzo literally means "reinforcement."

risaia rice paddy

riso, insalata di a rice salad, typically containing small pickled vegetables and pieces of meat or fish

risotto Rice, usually but not necessarily Arborio, which is slow-cooked in broth until creamy and to which meat, vegetables, cheese, and additional seasonings are often added.

robiola A mild and buttery cow milk's cheese used in numerous dishes like pasta, appetizers, and salads. Learn more.

rocciata di Assisi mixed-fruit roll with nuts

romana, alla Rome-style, a term whose definition varies depending on the individual dish

rocciata di Assisi mixed-fruit roll with nuts

romanello very hard skim-milk cheese whose main purpose is for grating

rosolio A delicate liqueur made by macerating rose petals in an alcoholic infusion. Moderately alcoholic, Rosolio has a sweet taste and a unique bouquet. Serve with dessert.

rosumada Milanese eggnog, traditionally prepared with red wine, but for which water or milk is sometimes substituted

rotelle wheel-shaped pasta

rotini wheel-shaped pasta

roventino typical Tuscan blood sausage

ruote literally, "wheels"; wheel-shaped pasta

** Glossary created with the help of "Dictionary of Italian Cuisine", written by Maureen B. Fant and Howard M. Isaacs. (The Ecco Press: New Jersey, 1998).