Using only the best quality natural ingredients, no food dyes or preservatives, and according to old traditional cooking methods and recipes; La Favorita has conjured magical worlds of flavors to taste and enjoy, giving free play to the passions of real gourmets.
Using items found in the Piedmont region (mushrooms, chestnuts, flour, etc), La Favorita Live S.r.L. began in Cuneo shortly after WWII, selling their products in Piedmont and Liguria.
Working with raw materials in a simple and natural way, La Favorita maintained the pure taste of the ingredients and gave costumers the feeling of eating the product fresh (“just picked”).
In time, La Favorita began producing new products from ancient recipes typical of that region such as Pesto alla Genovese, tomato sauces, vegetables in preserved oil, fruits in syrup macerated in regional wines, and tuna or anchovy stuffed hot peppers in olive oil.
Today, as they expand their market to the rest of Europe, USA, and Japan, La Favorita takes a few liberties with the old traditions and shows their true passion for enriching and elevating Italian cuisine. We are excited to offer these gastronomic delights, many of them award winners, for you to enjoy with family and friends.
We hand picked a few selections from our most recent additions and have highlighted them below. To view the entire La Favorita line click here.
Pesto is a traditional sauce, produced using basil from Liguria and pignoli (pine nuts) from the Italian hillsides. In this slightly different take on the traditional, La Favorita uses only the finest and freshest basil, olive oil, pistachios (18%), cashews, and sea salt.
Pistachios give this pesto a slightly sweet flavor and brilliant green hue. Spread some on toasted bread for a delicious and healthy appetizer, toss with spaghetti or orecchiette for a vegan meal, or with steamed or boiled asparagus for brightly flavored side dish. For a divine twist, use over thin crust pizza crust with shaved Asiago, black olives, and a garnish of crushed pistachios for added texture.
Arrabbiata Sauce, or Sugo all’Arrabbiata, is a spicy sauce made with tomatoes, olive oil, chili pepper (15%), onion, and sea salt. “Arrabbiata” originated in Rome and literally means “angry” due to the heat of the chili peppers.
Traditionally served with penne, La Favorita Arrabbiata can be also be served with stuffed shells and garnished with Parmesan cheese and parsley. For an exotic alternative, try it with flavored pasta such chocolate tagliatelle and dust with unsweetened cocoa powder as a garnish.
This is a true gourmet treat. La Favorita’s delicately creamy condiment of grape must, sugar, Langhe Chardonnay wine D.O.C. (3%), and summer truffle (1.5%) is a wonderful dressing for warm beet salad topped with soft cheeses such as goat’s milk or feta. Add truffle shavings for a truly decadent dish.
It makes a lovely condiment for asparagus, zucchini, stuffed squash blossoms, over tossed greens, or even potato salad. Chardonnay and Truffle Delicacy can also be used with grilled or roasted red meats, pan seared fish fillets, prawns, or other shellfish.
La Favorita’s Onion Cream Spread with Balsamic Vinegar of Modena (Crema di Cipolline) is made with Borettane onions (58%) (a cipolline onion know for its flat, saucer-like shape), balsamic vinegar of Modena (10%), olive oil, sugar, and salt for a mild sweet and sour flavor combination.
This Onion Cream works very well on cheese plates and with grilled beef tapas or pintxos. It is the ideal spread for roast beef sandwiches or grilled pork chops. We recommend warming in a saucepan with a pat of butter and pouring over medium rare beef tenderloin.