Pasta and pizza Recipes

Basil Pesto Lasagna

by: Enrica Monzani

Preparation 30 min
Cooking 30 min
Portions 4 pers.

View the recipe

Cannelloni with tomato pesto

by: Enrica Monzani

Preparation 30 min
Cooking 35 min
Portions 4

Tuscan Focaccia with Green Olive Tapenade

by: Giulia Scarpaleggia

Preparation 20 min
Cooking 25 min
Portions 8

Bucatini Alla Carbonara

by: Nathalie Charron

Preparation 20 min
Cooking 30 min
Portions 4

Minestrone Con Fregola

by: Nathalie Charron

Preparation 30 min
Cooking 75 min
Portions 4

Bucatini all'Amatriciana

by: Nathalie Charron

Preparation 20 min
Cooking 15 min
Portions 4

Fregola Sarda Alle Vongole

by: Nathalie Charron

Preparation 20 min
Cooking 30 min
Portions 4

Pizza dough - Quick rise

by: Favuzzi

Preparation 15 min
Portions 4

Margherita Pizza

by: Favuzzi

Preparation 30 min
Cooking 13 min
Portions 4

Classic pizza

by: Margherita Romagnoli

Preparation 10 min
Cooking 10 min
Portions 4

Cherry tomato, bell pepper and bacon spaghetti

by: Mariangela Favuzzi

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

Potato and cherry tomatoes Focaccia

by: Margherita Romagnoli

Preparation 15 min
Cooking 20 min
Portions 6

Pasta e fagioli

by: Margherita Romagnoli

Preparation 15 min
Cooking 90 min
Portions 4

Pasta au gratin with asparagus and ham

by: Margherita Romagnoli

Preparation 15 min
Cooking 20 min
Portions 6

Fettuccine with moscardini (or small octopus)

by: Margherita Romagnoli

Preparation 15 min
Cooking 45 min
Portions 4

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.