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| rabarbaro |
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Rhubarb, sweetened and made into a condiment or pastry; also the liqueur made from it. |
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| radiatori |
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"Radiators." Maccheroni so called because they resemble the radiator heaters. |
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| radicchio |
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Endive or chicory, best known as the bitter red- or purple-eafed varieties of Treviso and Verona, eaten as a salad or grilled. |
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| radice |
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General term for roots of all types, but more specifically the radish. |
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| rafano |
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Horseradish, also called cren. |
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| ragù |
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Ragout or stewed or braised meat sauce, the most famous being ragù alla Bolognese, which contains tomatoes, beef, heavy cream and vegetables. |
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| ragusano |
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Sicilian cow's milk cheese made around Ragusa, usually shaped into small cushions tied with string. |
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| ramerino |
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Rosemary, probably the principal herb used in Italian cookery, from roasts to stews. |
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| rana |
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Frog, usually eaten fried or in risotto. |
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