Umami
The Umami Project is an ebook series dedicated to the exploration of the fifth taste. Each volume serves as a comprehensive compendium, blending culinary theory, key ingredients, and expert pairings with dozens of savory recipes—each accompanied by its own dedicated photograph.
I managed every aspect of these volumes from concept to completion: from initial planning and recipe development to food styling, photography, copywriting, and final layout. This ongoing project is designed to grow into a definitive Encyclopedia of Umami.
Please note that the Umami Project is currently available only in Italian, with more volumes—and potentially new languages—on the horizon.
Vol. 1
140 pages / 37 recipes
Tomatoes / Umeboshi / Miso / Rose Harissa
A 140-page compendium dedicated to the world of Umami. The journey begins with an introduction to the science of the fifth taste and its culinary applications, followed by a deep dive into 4 key ingredients.
The core of the ebook features a curated collection of 37 sapid recipes, each paired with its own professional photograph and organized by category for easy inspiration.
Vol. 2
180 pages / 45 recipes
Preserved Lemons / Onion, Garlic & Co / Mirin & Sake / Anchovies, Katsuobushi & Co
Following the success of the first volume, this 180-page sequel dives into four additional key ingredients. With 45 exclusive new recipes, it expands your Umami repertoire while maintaining the same meticulous blend of theory and high-end photography.
