Desserts Recipes

Easy Decadent Chocolat and Hazelnut Cream & Maple Condensed Milk Fudge

by: Favuzzi

Preparation 10 min
Cooking 8 min
Portions 16 pers.

View the recipe

Bocconcini Alla Crema Di Pistacchio

by: Alessandra Lauria

Preparation 20 min
Cooking 30 min
Portions 4

Rame di Napoli

by: Alessandra Lauria

Preparation 20 min
Cooking 20 min
Portions 4

Stroscia Cake of Pietrabruna

by: Enrica Monzani

Preparation 20 min
Cooking 20 min
Portions 4

Panforte and Chocolate Truffles

by: Giulia Scarpaleggia

Preparation 20 min
Portions 4

Baci Di Dama

by: Nathalie Charron

Preparation 30 min
Cooking 15 min
Portions 4

Orange-scented olive oil cake

by: Favuzzi

Preparation 120 min
Cooking 45 min
Portions 4

Oven-Baked Pistachio Cream Zeppole

by: Margherita Romagnoli

Preparation 30 min
Cooking 30 min
Portions 4

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

Coffee Panna Cotta

by: Margherita Romagnoli

Preparation 12 min
Cooking 10 min
Portions 6

Rustic Coffee Biscuits (without eggs)

by: Margherita Romagnoli

Preparation 8 min
Cooking 18 min
Portions 15

Coffee and Chocolate Marbled Cake

by: Margherita Romagnoli

Preparation 12 min
Cooking 35 min
Portions 8

Castagnaccio

by: Margherita Romagnoli

Preparation 12 min
Cooking 25 min
Portions 8

Crostata alla crema di cioccolato

by: Margherita Romagnoli

Preparation 15 min
Cooking 20 min
Portions 8

Pistachio cream tiramisu

by: Margherita Romagnoli

Preparation 35 min
Portions 6

Olive Oil and lemon Cake

by: Favuzzi

Preparation 30 min
Cooking 40 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.