Juan Penzini at the Stagionello Academy: when tradition and innovation speak the same language

Juan Penzini at the Stagionello Academy: when tradition and innovation speak the same language.
Juan Penzini, Academic Director of the Artisan Culinary School of Altea, was welcomed at the Stagionello® Academy for two days of advanced training on artisan food processing techniques.
Two days of training, technical discussion and gastronomic culture marked the experience of Juan Penzini, academic director of the Artisan Culinary School of Altea, guest of the Stagionello Academy for a course dedicated to advanced food processing techniques. A meeting that brought together two international realities united by the same vision: to preserve the culture of food through the evolution of artisanal processes.

“Preserving values through food”

During the course, Juan clearly summarized the mission of the Spanish school: “to preserve the values of Western civilization through food”. A concept that goes beyond simple technical training and is linked to a broader cultural vision, in which food becomes identity, memory and transmission of knowledge. In the discussion with dr. Alessandro Cuomo, creator of the Cuomo Method® and creator of the patented Stagionello® technology, a shared reflection emerged: “when you lose authentic traditions, you risk losing your cultural identity as well“.

It is precisely in this vision that H.E.I. – Human, Experiential, Intelligence, the “philosophy” developed by Alessandro Cuomo to apply science, professional experience and technological innovation to food processing, fits in. According to the H.E.I., technology must not replace craftsmanship, but protect it, make it safe, repeatable and transmissible to the new generations. Stagionello® plants are not conceived as simple production machines, but as real centers of knowledge, where each process is supported by scientific protocols, technical validation and continuous training.

Stagionello Academy: technology, method and process culture

The Stagionello Academy is now confirmed as an international point of reference for professionals, chefs and academics in the food sector. During the training course, the participants deepened the control systems applied to the processes of maturation, dry aging, fermentation, smoking and conservation, through an approach that integrates scientific rigor and gastronomic culture. For Penzini, the experience represented a concrete expansion of the technical perspective: “I already knew Stagionello’s technological capabilities, but now I know many more possibilities that anyone can achieve anywhere in the world. It doesn’t matter what your microclimate is: you can create conditions as if you were in Italy, producing artisanal foods of the highest quality”. A statement that highlights one of the central aspects of Stagionello® technology: the possibility of standardizing safety and quality without erasing the territorial identity of the product.

Artisan Culinary School: tradition without dogmas

The Artisan Culinary School of Altea stands out on the international scene for a teaching approach that enhances tradition without transforming it into cultural rigidity. As Penzini himself points out: “One of the things we avoid is dogma. We don’t like to close ourselves off or limit ourselves to tradition. We are very inspired by tradition, but we believe in innovation and continuous improvement.” A philosophy that is fully in tune with Stagionello®’s thinking: tradition represents the basis to be preserved, while innovation becomes the tool to ensure continuity, safety and production sustainability.

Salami Curing Device: the scientific control of seasoning

The central element of the training course was the Stagionello® Salami Curing Device, a technology designed for the complete control of the fermentation and seasoning processes of traditional cured meats. The system integrates advanced tools for the management of: temperature, humidity, ventilation, continuous pH monitoring, water activity control, stewing, drying, smoking and curing. Thanks to the patented Stagionello® (EP2018806897) technology, cabinets and cells are equipped with integrated pH-metry systems that allow the correct acidification range to be maintained during fermentation, ensuring food safety and product stability.

The entire process is constantly monitored through the H.A.C.C.P. Registry., with parameters that can be viewed, downloaded and printed directly from the system. Particular attention is also paid to hygiene and safety: the devices, made of AISI 304 stainless steel, integrate the Fumotic® system for controlled smoking and Cleaning in Place (C.I.P.), which automates the washing, sanitization and drying of the microclimatic chamber, reducing maintenance time and the risk of bacterial contamination. The goal is not to replace traditional craftsmanship, but to make it controllable, replicable and scalable, preserving its authenticity and sensory value.

The human value behind technology

In addition to the technical aspect, what struck Juan Penzini most was the human dimension of the experience he had in the Academy. “The second element is the human factor, meeting Dr. Alessandro Cuomo and all the wonderful people you call colleagues – explained Juan – This is what gives value to Stagionello.” A recognition that highlights how, in an increasingly technology-oriented sector, human relationships and the direct transmission of knowledge remain central elements. Penzini also emphasized the value of hospitality and the cultural identity of the company: “The Calabrian warmth that you feel when you interact with Stagionello is the most beautiful part of what you do every day.”

A shared vision on the future of food

The meeting between Stagionello Academy and Artisan Culinary School represents much more than a simple educational exchange. It is the concrete demonstration that innovation and tradition are not opposing concepts, but complementary tools to preserve and evolve contemporary gastronomic culture. A path in which science, experience and territorial identity collaborate to build a new model of food processing: safer, more controlled and at the same time profoundly authentic.
To learn more about the experience of the Stagionello Academy and discover the technologies dedicated to the processing of artisanal foods, CLICK HERE and access the exclusive content of the Academy or book your  free CONSULTATION.