Recipes

Minestrone Con Fregola

by: Nathalie Charron

Preparation 30 min
Cooking 75 min
Portions 4 pers.

View the recipe

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

Orange-scented olive oil cake

by: Favuzzi

Preparation 120 min
Cooking 45 min
Portions 4

Roast chicken with fine herbs

by: Favuzzi

Preparation 30 min
Cooking 60 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

Oven-Baked Pistachio Cream Zeppole

by: Margherita Romagnoli

Preparation 30 min
Cooking 30 min
Portions 4

Matcha & Pistachio Cream Latte

Preparation 10 min
Portions 1

Ricotta and Hazelnut Cream Sbriciolata

by: Margherita Romagnoli

Preparation 15 min
Cooking 35 min
Portions 6

Classic crepes

by: Margherita Romagnoli

Preparation 15 min
Cooking 30 min

Classic pizza

by: Margherita Romagnoli

Preparation 10 min
Cooking 10 min
Portions 4

Cherry tomato, bell pepper and bacon spaghetti

by: Mariangela Favuzzi

Preparation 35 min
Cooking 25 min
Portions 4

Polenta and Cheese Bites

by: Margherita Romagnoli

Preparation 10 min
Cooking 40 min
Portions 3

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

Squash Risotto

by: Margherita Romagnoli

Preparation 12 min
Cooking 20 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.