Recipes

Truffle Fettuccine with Pancetta and Mushrooms

by: Alix Loiselle

Preparation 10 min
Cooking 20 min
Portions 4 pers.

View the recipe

Lemon Olive Oil Cake with Pistachio Mascarpone Cream

by: Cuzy’s Table

Preparation 25 min
Cooking 45 min
Portions 8

Chocolate Hazelnut Verrines

by: Chef Maman Marie

Preparation 20 min
Portions 6

Olive oil & Balsamic Vinegar Dip

by: riris_recipes

Preparation 5 min

Yogurt with Strawberries and Balsamic Vinegar

by: riris_recipes

Preparation 5 min

Roasted Asparagus

by: riris_recipes

Preparation 10 min
Cooking 20 min

Stracciatella Soup with Orzo Pasta

by: The Taste of Montreal

Preparation 10 min
Cooking 30 min
Portions 4

Ricciole with Pesto

by: es.eatss

Preparation 15 min
Cooking 10 min
Portions 2

Orecchiette with Sausage and Rapini

by: es.eatss

Preparation 10 min
Cooking 30 min
Portions 2

Bucatini all’Amatriciana

by: es.eatss

Preparation 15 min
Cooking 25 min
Portions 2

Almond Biscotti

by: Alix Loiselle

Preparation 20 min
Cooking 45 min
Portions 20

Braised Beef Ragu with Egg Pappardelle

by: Cuzy’s Table

Cooking 180 min
Portions 2 to 4

Pistachio Pesto and Shrimp Pasta

by: Maude Bélanger (équipe nutrition)

Preparation 15 min
Cooking 20 min
Portions 6

Alcohol-free Spritz

Preparation 5 min
Portions 1

Strawberry and cherry tomato salad

by: Josée Robitaille

Preparation 10 min
Portions 4

Zuppa di frutti di mare

by: Josée Robitaille

Preparation 30 min
Cooking 45 min
Portions 4

Pear and almond cream tarte fine

by: Josée Robitaille

Preparation 20 min
Cooking 18 min
Portions 6

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.