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Pasta and pizza Recipes
Basil Pesto Lasagna
by: Enrica Monzani
- Preparation 30 min
- Cooking 30 min
- Portions 4 pers.
Cannelloni with tomato pesto
by: Enrica Monzani
- Preparation 30 min
- Cooking 35 min
- Portions 4
Tuscan Focaccia with Green Olive Tapenade
by: Giulia Scarpaleggia
- Preparation 20 min
- Cooking 25 min
- Portions 8
Bucatini Alla Carbonara
by: Nathalie Charron
- Preparation 20 min
- Cooking 30 min
- Portions 4
Minestrone Con Fregola
by: Nathalie Charron
- Preparation 30 min
- Cooking 75 min
- Portions 4
Bucatini all'Amatriciana
by: Nathalie Charron
- Preparation 20 min
- Cooking 15 min
- Portions 4
Fregola Sarda Alle Vongole
by: Nathalie Charron
- Preparation 20 min
- Cooking 30 min
- Portions 4
Pizza dough - Quick rise
by: Favuzzi
- Preparation 15 min
- Portions 4
Margherita Pizza
by: Favuzzi
- Preparation 30 min
- Cooking 13 min
- Portions 4
Classic pizza
by: Margherita Romagnoli
- Preparation 10 min
- Cooking 10 min
- Portions 4
Cherry tomato, bell pepper and bacon spaghetti
by: Mariangela Favuzzi
Polenta Lasagna with Sausage
by: Margherita Romagnoli
- Preparation 20 min
- Cooking 60 min
- Portions 6
Potato and Pesto Focaccia
by: Margherita Romagnoli
- Preparation 20 min
- Cooking 20 min
- Portions 6
Potato and cherry tomatoes Focaccia
by: Margherita Romagnoli
- Preparation 15 min
- Cooking 20 min
- Portions 6
Pasta e fagioli
by: Margherita Romagnoli
- Preparation 15 min
- Cooking 90 min
- Portions 4
Pasta au gratin with asparagus and ham
by: Margherita Romagnoli
- Preparation 15 min
- Cooking 20 min
- Portions 6
Fettuccine with moscardini (or small octopus)
by: Margherita Romagnoli
- Preparation 15 min
- Cooking 45 min
- Portions 4
Damiano Favuzzi
“the peasant chef”
A chef passionate about the culinary arts
After completing culinary school with great success, Damiano Favuzzi, then aged 24, puts his multiple cooking talents to good use by working as a chef in the kitchen of several restaurants. Nicknamed “the peasant chef”, Damiano now works as an olive oil producer, with the greatest respect for a family tradition that began four generations ago. He also runs a family pizzeria in Bisceglie, in southern Italy, where he honours ingredients of the highest artisanal quality.
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A reference
on olive oil