QUADRUCCI: Fresh or dried pasta, usually made with eggs, cut into little squares and added to soups or broth.

QUAGLIA: quail.

QUAGLIETTE: Little balls of leftover stuffing wrapped in scalded cabbage leaves and fried.

QUARTIROLO: Soft, sweet-tasting cow’s milk cheese shaped into a square.

RADICCHIO: The red and white leaf chicory of the Veneto region. Radicchio di Treviso or trevigiano is grown in the Treviso area. It has tender, large leaves with white ribs and red edges. Radicchio di Castelfranco grows in small heads with wide, tightly cupped leaves (similar to iceberg lettuce), with white ribs and red edges.

RAGÙ: Sauce made of meat or fish, chopped finely or coarse, cooked slowly with desired herbs and spices.

RAMERINO: See ROSMARINO (see “Herbs” chapter)

RAVIOLI: Disks or squares of fresh egg pasta stuffed with vegetables, or cheese or meat. The larger ones are generally served with butter, sage and Parmigiano. Smaller ones (raviolini) are served with various condiments or in broth.

RETE: Caul fat. The membrane surrounding the inner organs of slau­ghtered animals. Usually veal and, especially, pork membrane are used for wrapping lean meats to be roasted.

RIBOLLITA: (literally, “re-boiled”). It is made by using leftovers of Tuscan bean soup baked with stale bread, thinly sliced onion and extra-virgin olive oil.

RICCIARELLI: Oval cookies made of almonds, flour and sugar. A specialty from Siena.

RICOTTA: Fresh white cheese made with whey. It has the texture and consistency of farmer’s or pot cheese and is used in both sweet and savory dishes. Ricotta romana is made with sheep’s milk. There is also a salted version, which can be aged and used grated.

RIGAGLIE: Giblets from a chicken or any other bird in addition to its combs.

RIGATINO: Tuscan pancetta made with the leanest part of the hog’s belly, covered with black pepper and cured flat.

RIGATONI: Medium-size ribbed maccheroni made of dried pasta.

RIPIENO: Stuffing.

RISI E BISI: A soft risotto from Veneto made with rice and fresh peas.

RISOTTO AL NERO DI SEPPIA: Black risotto made with squid ink.

RISOTTO: Preparation of long-grain Italian rice. The basic recipe used rice, onions, butter, broth and Parmigiano. Risotto must be cooked slowly, adding small amounts of liquid at a time, and finished by adding butter and Parmigiano.

ROBIOLA: Fresh, soft, cow’s whole milk cheese with a very delicate taste.

ROCCIATA: A specialty of Assisi, similar to panforte, but shaped in a folded triangle.

ROGNOSA: Frittata made with salame and grated Parmigiano mixed with eggs.

ROLLATINA: See INVOLTINO.

ROMBO: Turbot, a fish common in the Mediterranean and North Atlantic. It is oval, almost rounded, and it may reach a length of 16 in.

ROSSETTI: The newborn of red and white mullet. Excellent floured and fried.

RUSTISCIADA: Mixture of sliced sirloin and pieces of sausage cooked in sauce of tomato, wine and onion.