Jacopo Ticchi And The Revolution Of Fish Aging: Tradition, Innovation, and Sustainability

Jacopo Ticchi And The Revolution Of Fish Aging: Tradition, Innovation, And Sustainability.  Jacopo Ticchi exemplifies how a passion for cuisine can blend seamlessly with an innovative and sustainable vision. Through his collaboration with Stagionello® and dedication to local seafood, this young chef is redefining the boundaries of seafood cuisine, putting the Adriatic sea on the map of high-end Italian and international gastronomy. A Rising Star of Italian Gastronomy Born in Cattolica and just 30 years old, Jacopo Ticchi is one of the most promising figures in the Italian culinary scene. Founder of the restaurant Da Lucio, which opened in 2019, Ticchi has transformed the concept of seafood cuisine. His philosophy, combining Romagna’s traditions with innovative techniques, aims to honor local catches by turning them into a unique gastronomic experience.

A PASSION ROOTED IN TRADITION AND INNOVATION

Ticchi’s culinary journey began at the Riccione Culinary Institute and expanded through work experiences in Italy and abroad. It was in Australia, during a professional stint, that he discovered fish aging—a revolutionary technique that profoundly altered his approach to cooking. Traditionally applied to meat, aging enhances the texture and flavor of fish, adding a unique depth. Upon returning to Romagna, Ticchi adapted this method to Adriatic seafood, creating a cuisine that utilizes every part of the fish, from fillets to trimmings, in the name of full sustainability.

DA LUCIO: INNOVATION AT SEA

Da Lucio, now located in a scenic “on-the-sea” setting, represents the pinnacle of Ticchi’s vision. The restaurant celebrates local seafood, sourced mainly from Rimini’s market, with a focus on reducing waste and maximizing the value of every element of the fish. At the heart of the project lies the dry-aging technique, a choice that makes each dish a perfect blend of flavor and innovation.

COLLABORATION WITH STAGIONELLO®: TECHNOLOGY MEETS SAFETY

A turning point in Ticchi’s journey was meeting Alessandro Cuomo and adopting Stagionello®’s patented technology. Thanks to the patented Method EP 2769276B1, Jacopo integrated a system ensuring safe and controlled aging, enhancing both quality and food safety. The Stagionello® Fish Curing Device, which precisely manages parameters such as temperature, humidity, ventilation and pH, embodies the balance between craftsmanship and innovation. This is essential for creating natural, preservative-free, high-quality products.

THE STAGIONELLO® FISH CURING DEVICE

Stagionello® cabinets and devices for aerobic maturation and fish curing feature processes tailored for the new Italian seacuterie. These systems ensure food shelf life from a minimum of 15 days to over 60 days, even with some combined fermentation processes. Exclusive technologies like the Fumotic® system, which manages humidity, weight loss, and aromatic cold smoking, integrate with advanced ventilation systems to prevent mold and unpleasant odors, optimizing thermodynamic flow. Additionally, the UV Climacure® system reduces airborne bacterial loads, ensuring an ideal processing environment.

A “HEAD-TO-TAIL” CUISINE

Ticchi’s approach is distinguished by his commitment to utilizing every part of the catch, employing techniques that elevate flavor while minimizing waste. “Every inch of the fish must have value,” says the young chef, emphasizing the importance of highlighting even the lesser-known and underused parts. This philosophy translates into dishes that celebrate marine biodiversity, Romagna traditions, and modernity.

SAFETY AND INNOVATION FOR THE CUSTOMER

For Ticchi, food safety is a top priority. The ability to work with devices that allow precise control and management of fish pH is revolutionary, ensuring customers receive products that are not only organoleptically excellent but also safe and certified. The adoption of Stagionello® technologies ensures preservation and processing standards that meet the expectations of high-quality dining.