Fish/Seafood Recipes

Pan-seared scallops with saffron beurre blanc

by: Josée Robitaille

Preparation 15 min
Cooking 15 min
Portions 4 pers.

View the recipe

Turbot en papillotte with basil pesto

by: Favuzzi

Preparation 5 min
Cooking 10 min
Portions 4

Sea bass in a salt crust

by: Margherita Romagnoli

Preparation 5 min
Cooking 25 min
Portions 4

Baccalà mantecato

by: Margherita Romagnoli

Preparation 12 min
Cooking 6 min
Portions 4

Saffron Rice with Shrimp

by: Margherita Romagnoli

Preparation 10 min
Cooking 20 min
Portions 4

Olive oil salmon confit

Preparation 15 min
Cooking 60 min
Portions 4

Snow Crab, Green Apple and Cucumber Salad

by: Jérémie Conan

Preparation 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.