Recipes

The first truffle of autumn is always a celebration!

Olivo's own truffle tagliatelle finished with butter sauce and fresh truffle. This pasta for four is ready in about 20 minutes. Add a little parmesan if you like.

Porcini risotto – creamy mushroom risotto

Porcini risotto made with Carnaroli rice is finished with butter and Parmigiano Reggiano. The secret to its creamy texture lies in the right cooking and finishing.

Spaghetti alla puttanesca

Spaghetti alla puttanesca is an intense Italian pasta in which tomato, anchovies, capers and olives make a quick, full-flavoured sauce.

Tuna pasta with lemon and capers

Tuna pasta with lemon and capers is a quick Italian pasta where the tuna takes the lead role without a heavy sauce.

Parmigiana di melanzane with smoked burrata

From Anne's Italian kitchen: Parmigiana di melanzane is built from aubergine, tomato, basil and cheese. In Anne's version the classic gets a new twist from smoked burrata.

Truffle risotto finished with Savini Tartufi

From Italy to your table: Truffle is a seasoning, not the main ingredient. Savini Tartufi works best when the base is simple and the aroma has room. At its best: as a festive main course or as a sm...

Affogato with Sant’Eustachio espresso

Antipasto platter with Salumificio Rosa cured meats

Burrata and grilled vegetables with Olio Vù oil

Rocket and peach salad with ReModena balsamic