Pasta and pizza Recipes

Gnochetti pesto alla genovese

by: Favuzzi

  • Preparation 5 min
  • Cooking 5 min
  • Portions 2 pers.

View the recipe

Plain Focaccia

by: Favuzzi

  • Preparation 3 hours min
  • Cooking 30 min min

Pan-fried truffle gnocchi with parmesan and fresh parsley

by: Favuzzi

  • Preparation 5 min
  • Cooking 5 min
  • Portions 1

Truffle gnocchi with sage butter sauce (Burro e Salvia)

by: Favuzzi

  • Preparation 5 minutes min
  • Cooking 5 minutes min
  • Portions 1

Spaghetti with Italian pistachio pesto

by: Favuzzi

  • Preparation 15 min
  • Cooking 15 min
  • Portions 4

Vegetables and orecchiette soup

by: Favuzzi

  • Preparation 10 min
  • Cooking 30 min
  • Portions 4

Pizza with truffle sauce, cherry tomatoes, aragula and prosciutto

by: Favuzzi

  • Preparation 10 min
  • Cooking 10 min
  • Portions 4

Lasagna with ricotta and an eggplant sauce

by: Alessandra Lauria

  • Preparation 60 min
  • Portions 6

Pappardelle with creamed peas and a lemon asparagus sauce

by: Alessandra Lauria

  • Preparation 25 min
  • Portions 4

Bucatini and Sicilian sauce with sun-dried tomato pesto

by: Alessandra Lauria

  • Preparation 20 min
  • Portions 4

Basil Pesto Lasagna

by: Enrica Monzani

  • Preparation 30 min
  • Cooking 30 min
  • Portions 4

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
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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