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Gennaro Contaldo
Italian chef Gennaro Contaldo owns and runs the London restaurant, Passione.
Born on the Amalfi coast, Gennaro developed a love of food hunting with his father and picking herbs with his mother. At only eight years old he began helping out in local restaurants.
Gennaro moved to London in 1969, and after a brief flirtation with the antiques business, he returned to cooking. Gennaro worked as a chef in various restaurants including Antonio Carluccio's Neal Street Restaurant. In 1999, Passione opened to high acclaim.
Gennaro is renowned for his association with Jamie Oliver, who was his protegee. He has appeared on many of Jamie's shows, and has become a regular guest on many food shows.
Books
Passione
, Headline Book Publishing, 2005
Gennaro's Italian Year
, Headline Book Publishing, 2006
Gennaro moved to London in 1969, and after a brief flirtation with the antiques business, he returned to cooking. Gennaro worked as a chef in various restaurants including Antonio Carluccio's Neal Street Restaurant. In 1999, Passione opened to high acclaim.
Gennaro is renowned for his association with Jamie Oliver, who was his protegee. He has appeared on many of Jamie's shows, and has become a regular guest on many food shows.
Books
Passione
Gennaro's Italian Year
- Harvest grape flat bread
- Herb-stuffed breast of guinea fowl with balsamic sauce
- Limoncello panna cotta with strawberry sauce
- Linguine with mussels
- Pancetta-wrapped chicken with cider vinegar dressing
- Panettone al campari
- Panettone cake with limoncello
- Pasta con tonno e arancia (pasta with tuna and orange)
- Pasticcio di funghi (mushroom timbale)
- Pea and almond soup
- Peaches with ricotta and amaretti biscuits
- Pear chilli relish
- Polenta with wild mushrooms
- Polipo in umido (stewed octopus)
- Prawns wrapped in crisp pasta
- Rabbit and polenta stew
- Raw artichoke salad
- Risotto all'aragosta e champagne (lobster and champagne risotto)
- Risotto con piselli, fave e zucchini (risotto with fresh peas, broad beans and courgettes)
- Rolled swordfish fillet with fennel
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