Recipes

Roasted Carrot and Lentil Salad

by: Margherita Romagnoli

Preparation 8 min
Cooking 50 min
Portions 4 pers.

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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

Gemelli in eggplant sauce with mozzarella

by: Margherita Romagnoli

Preparation 12 min
Cooking 30 min
Portions 4

Ricotta balls in tomato sauce

by: Margherita Romagnoli

Preparation 20 min
Cooking 20 min
Portions 4

Lentil Bolognese sauce

by: Margherita Romagnoli

Preparation 5 min
Cooking 80 min
Portions 4

Gourmet salad with vermouth vinegar

by: Margherita Romagnoli

Preparation 7 min
Cooking 15 min
Portions 4

Veal spezzatino

by: Margherita Romagnoli

Preparation 8 min
Cooking 70 min
Portions 4

Parmesan risotto with a Favuzzi beetroot cream garnish

by: Margherita Romagnoli

Preparation 5 min
Cooking min
Portions 4

Vegetarian potato ''cake'' with truffles

by: Margherita Romagnoli

Preparation 25 min
Cooking 70 min
Portions 8

Castagnaccio

by: Margherita Romagnoli

Preparation 12 min
Cooking 25 min
Portions 8

Pasta con polpette

by: Margherita Romagnoli

Preparation 25 min
Cooking 40 min
Portions 4

Crostata alla crema di cioccolato

by: Margherita Romagnoli

Preparation 15 min
Cooking 20 min
Portions 8

Summer pasta salad

by: Margherita Romagnoli

Preparation 12 min
Cooking 10 min
Portions 4

Sea bass in a salt crust

by: Margherita Romagnoli

Preparation 5 min
Cooking 25 min
Portions 4

Bruschetta with grilled vegetables and truffle

by: Marie Claude di lilo

Preparation 5 min
Cooking 30 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.