Desserts Recipes

Banana Protein Waffles with Pistachio Drizzle

by: The Taste of Montreal

Preparation 10 min
Portions 8 pers.

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Raspberry and Pistachio Yogurt Bark

by: The Taste of Montreal

Preparation 10 min
Portions 10

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

Yogurt with Strawberries and Balsamic Vinegar

by: riris_recipes

Preparation 5 min

Almond Biscotti

by: Alix Loiselle

Preparation 20 min
Cooking 45 min
Portions 20

Pear and almond cream tarte fine

by: Josée Robitaille

Preparation 20 min
Cooking 18 min
Portions 6

Chocolate shortbread cookies with fennel pollen

by: Josée Robitaille

Preparation 20 min
Cooking 10 min
Portions 36

Easy Decadent Chocolat and Hazelnut Cream & Maple Condensed Milk Fudge

by: Favuzzi

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

Bocconcini Alla Crema Di Pistacchio

by: Alessandra Lauria

Preparation 20 min
Cooking 30 min
Portions 4

Rame di Napoli

by: Alessandra Lauria

Preparation 20 min
Cooking 20 min
Portions 4

Stroscia Cake of Pietrabruna

by: Enrica Monzani

Preparation 20 min
Cooking 20 min
Portions 4

Panforte and Chocolate Truffles

by: Giulia Scarpaleggia

Preparation 20 min
Portions 4

Baci Di Dama

by: Nathalie Charron

Preparation 30 min
Cooking 15 min
Portions 4

Orange-scented olive oil cake

by: Favuzzi

Preparation 120 min
Cooking 45 min
Portions 4

Oven-Baked Pistachio Cream Zeppole

by: Margherita Romagnoli

Preparation 30 min
Cooking 30 min
Portions 4

Ricotta and Hazelnut Cream Sbriciolata

by: Margherita Romagnoli

Preparation 15 min
Cooking 35 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.