Recipes

Lentil Bolognese sauce

by: Margherita Romagnoli

  • Preparation 5 min
  • Cooking 80 min
  • Portions 4 pers.

View the recipe

Gourmet salad with vermouth vinegar

by: Margherita Romagnoli

  • Preparation 7 min
  • Cooking 15 min
  • Portions 4

Veal spezzatino

by: Margherita Romagnoli

  • Preparation 8 min
  • Cooking 70 min
  • Portions 4

Parmesan risotto with a Favuzzi beetroot cream garnish

by: Margherita Romagnoli

  • Preparation 5 min
  • Cooking 25 min
  • Portions 4

Vegetarian potato ''cake'' with truffles

by: Margherita Romagnoli

  • Preparation 25 min
  • Cooking 70 min
  • Portions 8

Castagnaccio

by: Margherita Romagnoli

  • Preparation 12 min
  • Cooking 25 min
  • Portions 8

Pasta con polpette

by: Margherita Romagnoli

  • Preparation 25 min
  • Cooking 40 min
  • Portions 4

Crostata alla crema di cioccolato

by: Margherita Romagnoli

  • Preparation 15 min
  • Cooking 20 min
  • Portions 8

Summer pasta salad

by: Margherita Romagnoli

  • Preparation 12 min
  • Cooking 10 min
  • Portions 4

Sea bass in a salt crust

by: Margherita Romagnoli

  • Preparation 5 min
  • Cooking 25 min
  • Portions 4

Bruschetta with grilled vegetables and truffle

by: Marie Claude di lilo

  • Preparation 5 min
  • Cooking 30 min
  • Portions 4

Mini calzones with spicy oil

by: Margherita Romagnoli

  • Preparation 20 min
  • Cooking 15 min
  • Portions 8

Spaghetti with asparagus, shrimp and saffron

by: Margherita Romagnoli

  • Preparation 7 min
  • Cooking 25 min
  • Portions 4

Baccalà mantecato

by: Margherita Romagnoli

  • Preparation 12 min
  • Cooking 6 min
  • Portions 4

Pistachio cream tiramisu

by: Margherita Romagnoli

  • Preparation 35 min
  • Portions 6

OLIVE OIL LEMONADE

by: Favuzzi

  • Preparation 120 min
  • Portions 2

Saffron Rice with Shrimp

by: Margherita Romagnoli

  • Preparation 10 min
  • Cooking 20 min
  • Portions 4
Michel Favuzzi
President, founder
Sommelier of olive oil

Our olive oil expert

Michel Favuzzi, an olive oil expert with a degree from the International Culinary Center in New York, is also an educator, lecturer, importer and founder of Favuzzi International. For nearly 20 years, he has been working to bring the oils and food products of the world's finest artisans to Canada.

Favuzzi is also

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