Pasta and pizza Recipes

Orecchiette alla crudaiola

by: chefstefp

Preparation 10 min
Cooking 18 min
Portions 5 pers.

View the recipe

Polpettes al sugo

by: es.eatss

Preparation 20 min
Cooking 30 min
Portions 2

Rigatoni alla Norma

by: es.eatss

Preparation 15 min
Portions 2

Fettuccine with tomato basil sauce

by: riris_recipes

Preparation 20 min
Portions 4

Truffle Fettuccine with Pancetta and Mushrooms

by: Alix Loiselle

Preparation 10 min
Cooking 20 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

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

Gnochetti pesto alla genovese

by: Favuzzi

Preparation 5 min
Cooking 5 min
Portions 2

Plain Focaccia

by: Favuzzi

Preparation 3 hours
Cooking 30 min

Pan-fried truffle gnocchi with parmesan and fresh parsley

by: Favuzzi

Preparation 5 min
Cooking 5 min
Portions 1

Truffle gnocchi with sage butter sauce (Burro e Salvia)

by: Favuzzi

Preparation 5 min
Cooking 5 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

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.