Recipes

Classic pizza

by: Margherita Romagnoli

Preparation 10 min
Cooking 10 min
Portions 4 pers.

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Cherry tomato, bell pepper and bacon spaghetti

by: Mariangela Favuzzi

Preparation 35 min
Cooking 25 min
Portions 4

Polenta and Cheese Bites

by: Margherita Romagnoli

Preparation 10 min
Cooking 40 min
Portions 3

Polenta Lasagna with Sausage

by: Margherita Romagnoli

Preparation 20 min
Cooking 60 min
Portions 6

Potato and Pesto Focaccia

by: Margherita Romagnoli

Preparation 20 min
Cooking 20 min
Portions 6

Squash Risotto

by: Margherita Romagnoli

Preparation 12 min
Cooking 20 min
Portions 4

Coffee Panna Cotta

by: Margherita Romagnoli

Preparation 12 min
Cooking 10 min
Portions 6

Rustic Coffee Biscuits (without eggs)

by: Margherita Romagnoli

Preparation 8 min
Cooking 18 min
Portions 15

Coffee and Chocolate Marbled Cake

by: Margherita Romagnoli

Preparation 12 min
Cooking 35 min
Portions 8

Orange Chicken Thighs

by: Margherita Romagnoli

Preparation 10 min
Cooking 40 min
Portions 4

Arugula Pesto with Lemon Oil

by: Margherita Romagnoli

Preparation 5 min
Portions 4

Crispy Panzanella with Spicy Oil

by: Margherita Romagnoli

Preparation 7 min
Cooking 12 min
Portions 4

Balsamic Chicken

by: Margherita Romagnoli

Preparation 10 min
Cooking 20 min
Portions 3

Pork Tenderloin

by: Margherita Romagnoli

Preparation 5 min
Cooking 25 min
Portions 4

Potato and cherry tomatoes Focaccia

by: Margherita Romagnoli

Preparation 15 min
Cooking 20 min
Portions 6

Balsamic Rosemary Tofu

by: Margherita Romagnoli

Preparation 5 min
Cooking 12 min
Portions 4

Creamy Raspberry Vinaigrette

by: Margherita Romagnoli

Preparation 5 min

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.