Recipes

Strawberry and cherry tomato salad

by: Josée Robitaille

Preparation 10 min
Portions 4 pers.

View the recipe

Zuppa di frutti di mare

by: Josée Robitaille

Preparation 30 min
Cooking 45 min
Portions 4

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

Corn muffins with candied tomatoes and olives

by: Josée Robitaille

Preparation 35 min
Cooking 20 min
Portions 12

Jade's best vegetarian recipe

by: Jade Auclair-Roy

Preparation 30 min
Cooking 40 min
Portions 2

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

Stracciatella al verdura

by: Josée Robitaille

Preparation 15 min
Cooking 15 min
Portions 4

Gnochetti pesto alla genovese

by: Favuzzi

Preparation 5 min
Cooking 5 min
Portions 2

Plain Focaccia

by: Favuzzi

Preparation 3 hours
Cooking 30 min

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

Turbot en papillotte with basil pesto

by: Favuzzi

Preparation 5 min
Cooking 10 min
Portions 4

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

Bistecca alla fiorentina

by: Favuzzi

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.