Recipes

Pan-seared scallops with saffron beurre blanc

by: Josée Robitaille

Preparation 15 min
Cooking 15 min
Portions 4 pers.

View the recipe

Fried bocconcini with spicy truffle sauce

by: Josée Robitaille

Preparation 15 min min
Cooking 15 min min
Portions 4

Stracciatella al verdura

by: Josée Robitaille

Preparation 15 min min
Cooking 15 min min
Portions 4

Gnochetti pesto alla genovese

by: Favuzzi

Preparation 5 min min
Cooking 5 min min
Portions 2

Plain Focaccia

by: Favuzzi

Preparation 3 hours min
Cooking 30 min min

Focaccia tomatoes, prosciutto and fresh herbs

by: Favuzzi

Preparation 5 min
Cooking 5 min

Pan-fried truffle gnocchi with parmesan and fresh parsley

by: Favuzzi

Preparation 5 min
Cooking 5 min
Portions 1

Turbot en papillotte with basil pesto

by: Favuzzi

Preparation 5 min
Cooking 10 min
Portions 4

Arugula, apple, and walnut salad

by: Favuzzi

Preparation 10 min min
Portions 4

Endives and grilled apricots with gorgonzola cheese

by: Favuzzi

Preparation 10 min min
Cooking 10 min min
Portions 4

Bistecca alla fiorentina

by: Favuzzi

Portions 4

Americano cocktail

by: Favuzzi

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

Easy Decadent Chocolat and Hazelnut Cream & Maple Condensed Milk Fudge

by: Favuzzi

Preparation 10 min min
Cooking 8 min (hazelnuts only) min
Portions 16

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.