Side dishes and more Recipes

Olive oil & Balsamic Vinegar Dip

by: riris_recipes

Preparation 5 min

View the recipe

Roasted Asparagus

by: riris_recipes

Preparation 10 min
Cooking 20 min

Corn muffins with candied tomatoes and olives

by: Josée Robitaille

Preparation 35 min
Cooking 20 min
Portions 12

Pan-seared scallops with saffron beurre blanc

by: Josée Robitaille

Preparation 15 min
Cooking 15 min
Portions 4

Fried bocconcini with spicy truffle sauce

by: Josée Robitaille

Preparation 15 min
Cooking 15 min
Portions 4

Focaccia tomatoes, prosciutto and fresh herbs

by: Favuzzi

Preparation 5 min
Cooking 5 min

Pan-fried truffle gnocchi with parmesan and fresh parsley

by: Favuzzi

Preparation 5 min
Cooking 5 min
Portions 1

Arugula, apple, and walnut salad

by: Favuzzi

Preparation 10 min
Portions 4

Endives and grilled apricots with gorgonzola cheese

by: Favuzzi

Preparation 10 min
Cooking 10 min
Portions 4

Vegetables and orecchiette soup

by: Favuzzi

Preparation 10 min
Cooking 30 min
Portions 4

Arancini with truffle tomato sauce

by: Alessandra Lauria

Preparation 60 min
Cooking 10 min
Portions 2

Polenta and Cheese Bites

by: Margherita Romagnoli

Preparation 10 min
Cooking 40 min
Portions 3

Arugula Pesto with Lemon Oil

by: Margherita Romagnoli

Preparation 5 min
Portions 4

Balsamic Rosemary Tofu

by: Margherita Romagnoli

Preparation 5 min
Cooking 12 min
Portions 4

Creamy Raspberry Vinaigrette

by: Margherita Romagnoli

Preparation 5 min

Bruschetta with grilled vegetables and truffle

by: Marie Claude di lilo

Preparation 5 min
Cooking 30 min
Portions 4

Aromatic oil

by: Favuzzi

Preparation 15 min
Cooking 60 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.