There is a simple understanding in Italy, that food and drink are not just a requirement of life, they enrich life.

We have a simple mission at Italyum - to share that passion for fine food and drink, and to help you aquire the skills and knowledge to create your own authentic Italian cooking.

Yet authentic does not necessarily mean difficult. Through a series of easy to follow recipes graded from Easy to Advanced, we guide you though the process of taking good quality, basic ingredients, to create your own Italian masterpiece. It's the closest thing to alchemy we know, as you create delicious food using simple ingredients and the knowledge of generations of Italian cooks.

Our recipes are uniquely simple to follow with step by step pictorial guidance, and the expert commentary from Federico. If you want a challenge however, you can find it here also - how about trying your hand at homemade tagliatelle?

In no time at all, even if you have limited cooking experience you will be creating really tasty and interesting meals that will impress your friends, and delight your taste buds. Vegetarians should look out for the  sign denoting there is no meat or fish, but there may be dairy products or eggs.

Italyum is currently the work of Federico Pezzaioli (recipe research and development) and Jeremy Webb (web site creation.) Italyum is not a restaurant, not a take away, not a publishing company but just our hobby!

A message from Federico: 

When, at 36 years old (I am now 43), I decided to leave Italy for Scotland, I have always known that food was going to play a big role in my life. Food is the connecting leitmotif with my homeland; it is a great way to socialise with people and ,if you do it right it will also help you to enjoy life and live longer!

Being italian I publish italian recipes and I have been fortunate enough to grow up in a family where good and honest food was a routine way of life. Before leaving in Italy, I also had the chance to travel from its' top to its' toes (being a salesmen has its own advantages!) and always ended up in a family run trattoria, where at the end of the service I usually asked if it was possible to have a chat with the cook. I have never been afraid of asking things; this is how you learn.

I cannot guarantee you hundreds of recipes every year and I cannot guarantee that I will do this forever, but what I can assure is; the recipes published in this website will be as authentic as they can get.

I spend considerable time researching recipes using old books, searching for the history of the recipe, then understanding the cultural background that influenced the way the recipe is carried out. Finally the “comparison”, where I discuss the recipe with the people living in the specific area where the recipe comes from, the old folk who are extremely knowledgable.

Sometimes, I still find myself travelling to Italy solely to get the real touch and have a better understanding of what I am going to publish. Like when I went in Romagna for a couple of days, to see how they make homemade tagliatelle using the traditional way; a metre long rolling pin!

Now, it’s time to share this passion with all of you and I hope to have the time and the drive to keep going and, why not, to learn more so that more people will enjoy what I am doing.  

We hope you enjoy Italyum. If you do, why not bookmark the site, and tell your friends!

Federico

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