Here you’ll find 40 Italian foods that start with R, organized from “Radiatori” to “Rustico leccese”. They include pastas, cheeses, breads, cured meats, and regional desserts. Use this list for menu planning, cooking inspiration, travel food guides, or content research.
Italian foods that start with R are traditional dishes, breads, cheeses, and pasta shapes tied to Italy’s regions. Many names reflect local history — radiatori, for example, mimic radiator fins and originate in Liguria.
Below you’ll find the table with Name, Region, and Main ingredients.
Name: The dish or product name, so you can quickly find recipes or recognize it on menus.
Region: The Italian region or town commonly associated with the item, helping you trace its origin and local cooking style.
Main ingredients: The key components (typically 3–5) that define the dish, so you can judge flavor, dietary needs, or cooking methods.
Italian foods that start with R
| Name | Category | Region | Main ingredients |
|---|---|---|---|
| Ragù alla Bolognese | sauce | Emilia-Romagna, Bologna | beef, pork, tomato, soffritto |
| Ragù Napoletano | sauce | Campania, Naples | beef, pork, tomato, red wine |
| Ragù di cinghiale | sauce | Tuscany, Siena | wild boar, tomato, onion, red wine |
| Ragù alla Genovese | sauce | Campania, Naples | beef, onion, tomato, white wine |
| Ragù ferrarese | sauce | Emilia-Romagna, Ferrara | beef, pork, lard, tomato |
| Ragù di salsiccia | sauce | Italy, nationwide | sausage, tomato, onion, garlic |
| Risotto | dish | Northern Italy | rice, broth, butter, Parmesan |
| Risotto alla Milanese | dish | Lombardy, Milan | rice, saffron, butter, Parmesan |
| Risotto al nero di seppia | dish | Veneto, Venice | rice, squid ink, squid, garlic |
| Risotto alla pescatora | dish | Italy, coastal | rice, mixed seafood, tomato, garlic |
| Risotto al salto | dish | Lombardy, Milan | rice, butter, Parmesan, leftover risotto |
| Risotto alla zucca | dish | Italy, Veneto/Lombardy | rice, pumpkin, butter, Parmesan |
| Risi e bisi | dish | Veneto, Venice | rice, peas, pancetta, onion |
| Ribollita | soup | Tuscany, Florence | bread, cannellini beans, cavolo nero, tomato |
| Rosticciana | dish | Tuscany, Italy | pork ribs, rosemary, garlic, salt |
| Ravioli | pasta | Italy | pasta, ricotta, egg, spinach |
| Raviolini | pasta | Italy | pasta, meat, cheese, egg |
| Rigatoni | pasta | Italy | durum wheat, water, salt |
| Radiatori | pasta | Italy | durum wheat, water, salt |
| Rotelle | pasta | Italy | durum wheat, water, salt |
| Ruote | pasta | Italy | durum wheat, water, salt |
| Reginette | pasta | Campania, Italy | durum wheat, eggs, water, salt |
| Risoni | pasta | Italy | durum wheat, water, salt |
| Riccioli | pasta | Italy | durum wheat, eggs, water, salt |
| Robiola | cheese | Piedmont, Langhe | cow milk, goat milk, salt, rennet |
| Ragusano | cheese | Sicily, Ragusa | cow milk, salt, rennet |
| Raschera | cheese | Piedmont, Cuneo | cow milk, salt, rennet |
| Ricotta | cheese | Campania, Italy | whey, milk, salt |
| Ricotta Salata | cheese | Sardinia/Sicily | ricotta, salt, sheep milk |
| Roccaverano | cheese | Piedmont, Roccaverano | goat milk, salt, rennet |
| Raviggiolo | cheese | Tuscany, Mugello | cow milk, whey, salt |
| Rosetta | bread | Lazio, Rome | flour, water, yeast, salt |
| Rustico leccese | pastry | Apulia, Lecce | puff pastry, béchamel, mozzarella, tomato |
| Rame di Napoli | pastry | Campania, Naples | flour, sugar, chocolate, butter |
| Ricciarelli | dessert | Tuscany, Siena | almond, sugar, egg whites, orange zest |
| Roccocò | dessert | Campania, Naples | flour, sugar, almonds, spices |
| Riso al latte | dessert | Italy | rice, milk, sugar, lemon zest |
| Rotolo | pastry | Italy | flour, eggs, sugar, jam |
| Raviolo Caprese | pasta | Campania, Capri | pasta, mozzarella, tomato, basil |
| Ragù alla Romagnola | sauce | Emilia-Romagna, Romagna | beef, pork, tomato, onion |
Descriptions
Ragù alla Bolognese
Slow-simmered meat ragù of beef and pork with soffritto and tomato, classically served with tagliatelle or used in lasagne.
Ragù Napoletano
Neapolitan slow-cooked ragù where large cuts of meat braise in tomato sauce, served with pasta and the braised meat on the side.
Ragù di cinghiale
Robust wild‑boar ragù typical of central Italy, simmered until tender and traditionally paired with pappardelle or polenta.
Ragù alla Genovese
Neapolitan onion-forward ragù with long-caramelized onions and slow-cooked beef, yielding a sweet, rich pasta sauce.
Ragù ferrarese
Ferrarese ragù often uses mixed meats and lard, simmered slowly and sometimes enriched with egg yolk for an unctuous pasta sauce.
Ragù di salsiccia
Simple Italian sausage ragù: crumbled pork sausage cooked with tomato and aromatics, a common home-style pasta sauce.
Risotto
Creamy Italian rice dish cooked by gradually adding hot broth, the base for many regional variations like saffron or seafood risotti.
Risotto alla Milanese
Iconic Milanese saffron risotto, deeply yellow and silky, sometimes finished with bone marrow or extra butter for richness.
Risotto al nero di seppia
Striking black risotto colored with squid ink, combining intense seafood flavor with a creamy rice texture common in Venetian cuisine.
Risotto alla pescatora
Seafood risotto with a mix of shellfish and fish, lightly tomato-scented and popular along Italian coasts.
Risotto al salto
Leftover risotto (often Milanese) fried in a pan until crisp and golden, served as a tasty second course.
Risotto alla zucca
Autumnal pumpkin risotto with sweet roasted squash folded into creamy rice, often finished with butter and cheese.
Risi e bisi
Venetian rice-and-peas dish, thick and comforting, traditionally eaten in spring and often served like a soupy risotto.
Ribollita
Hearty Tuscan “reboiled” soup of beans, cavolo nero and stale bread, traditionally reheated for deeper flavor.
Rosticciana
Tuscan grilled or roasted pork ribs seasoned simply with rosemary and garlic, a rustic favorite at barbecues and trattorie.
Ravioli
Classic filled pasta pillows with endless fillings—cheese, meat or vegetables—served with butter, sauce, or in broth.
Raviolini
Tiny ravioli often used in brothy soups or delicate sauces, prized for their small, tender parcels of filling.
Rigatoni
Large ridged tubes ideal for holding hearty ragùs and baking in gratin-style pasta al forno dishes.
Radiatori
Short, radiating-ridged pasta shaped like tiny radiators that traps chunky sauces and bits of vegetables.
Rotelle
Wheel-shaped pasta (also called rotelle) used in soups, salads and casseroles for playful texture and sauce capture.
Ruote
Another term for wheel-shaped pasta, similar to rotelle, popular for family pasta salads and kids’ dishes.
Reginette
Ribbon pasta with ruffled edges (also called mafalde), traditionally served with meat sauces or ragù.
Risoni
Orzo-like pasta shaped like rice grains, used in soups, salads and side dishes for a tender bite.
Riccioli
Curled pasta whose grooves hold lighter cream and vegetable sauces, adding texture to simple dishes.
Robiola
Soft, spreadable cheese with delicate tang, made in several regional styles and enjoyed on bread or in recipes.
Ragusano
Firm, aged Sicilian pasta‑filata cheese with nutty, savory flavors, suitable for grating or melting.
Raschera
Semi-hard mountain cheese with a fragrant rind and creamy interior, often melted or sliced.
Ricotta
Fresh whey cheese with a light, fluffy texture used in fillings, desserts and spreads across Italy.
Ricotta Salata
Pressed and salted ricotta aged to a firm texture, shaved over salads and pasta for a briny tang.
Roccaverano
PDO soft goat cheese from Asti province with creamy texture and floral, lactic notes.
Raviggiolo
Fresh, delicate cheese traditionally produced from leftover whey and milk, eaten young for its milky flavor.
Rosetta
Light, hollow white roll with a crisp crust, iconic in Roman sandwiches and street food.
Rustico leccese
Savory puff pastry from Lecce filled with béchamel and mozzarella, served warm as a popular snack.
Rame di Napoli
Neapolitan coin-shaped pastry often coated or filled with chocolate, enjoyed as a traditional sweet treat.
Ricciarelli
Soft, chewy almond cookies from Siena, lightly dusted with powdered sugar and tied to festive seasons.
Roccocò
Hard, ring-shaped Neapolitan Christmas cookie flavored with citrus and warm spices.
Riso al latte
Simple, comforting rice pudding gently cooked in milk and sweetened, eaten warm or chilled.
Rotolo
Italian rolled sponge cake (similar to a Swiss roll) filled with jam or cream, common in home baking.
Raviolo Caprese
Capri-style large raviolo often filled with fresh mozzarella and tomato, served with simple olive oil or tomato sauce.
Ragù alla Romagnola
Local Romagna ragù variant, slow-cooked and often richer, traditionally paired with local pasta shapes.