Stagionello Academy: the international course on meat, fish and cured meats ends in Crotone

Stagionello Academy: the international course on meat, fish and cured meats ends in Crotone. When knowledge becomes a method and technology a conscious tool.
A new international training session dedicated to the processing and enhancement of meat, fish and cured meats ended on 16 January at the headquarters of the Stagionello Academy in Crotone. Five intensive days involving 15 professionals from Canada, Poland, the Czech Republic, Sweden, South Africa, Greece and the United States, united by a high level of experience and an advanced approach to raw material processing. Once again, the Stagionello Academy confirms itself as a meeting place between science, craftsmanship and technology, as well as a training reference point for butchers, restaurateurs, researchers, large-scale retailers and foodservice operators who wish to acquire deep, structured and replicable skills.

BEYOND THE MACHINE: UNDERSTANDING THE PROCESSES TO GOVERN QUALITY

The cardinal principle of the Stagionello Academy is clear: technology is never an end in itself. It becomes a truly effective tool only when it is accompanied by an understanding of the biological, chemical and physical processes that regulate managed pH maturation, fermentation, maturation, smoking and storage. The training course alternated scientific theory, study of parameters and practical applications, with a precise goal: to make the professional autonomous, aware and responsible. A concept that emerges strongly from the words of Nikelson Apatov, corporate chef of OMCAN, partner and Stagionello retailer in North America: “With other technologies you always have to go by trial and error. Here, however, you work according to a method. You get the same result every time.” For Nikelson, the difference is not only operational, but profoundly cultural: “Stagionello has invested time in the development of the recipes, in the analysis of the processes and in their validation. This removes a huge hurdle in the Canadian and American markets, where regulations are very stringent.”

CUOMO METHOD: REPEATABILITY, SAFETY AND AWARENESS

A distinctive element of the training course is the approach developed by the Cuomo Method, which allows you to govern complexity by transforming it into repeatability, control and food safety. “Coming here and learning the process live triggered something in my head,” Nikelson explained.I now have a complete understanding of the Cuomo Method. On my way home, I will replicate the same processes and put them down on paper for our customers.” This is especially crucial in international markets, where process validation and HACCP are not options, but essential prerequisites.

FOOD SAFETY AND SCIENCE: THE VOICE OF RESEARCH

Among the participants, there were also three researchers from the Mendel University of Brno, Department of Ichthyology and Hydrobiology, interested in applying Stagionello technology to the development of innovative products based on freshwater fish, in particular carp. Lukáš Harabiš explained: “The Czech Republic is one of the largest producers of carp, but consumption is low. Our goal is to develop innovative products, using stationary technology like this.» From a scientific point of view, Libor Volf instead emphasized a key element: «Based on what I saw during the course, the safety is 100%. No chemicals are added – only salt and natural spices. The system is advanced, but at the same time simple and intuitive.” A technology that also becomes a research tool, as confirmed by Tomáš Doležal: “We can use it as a basis for scientific studies, articles and academic publications. It’s an excellent combination of traditional methods and modern technologies.”

TRADITIONAL CRAFTSMANSHIP AND TECHNOLOGY: A POSSIBLE BALANCE

The dialogue between tradition and innovation has been one of the most recurring themes of these days, as told by Tobias Karlsson and Juergen Koerber, respectively trainer of the Swedish national center Eldrimner and German artisan butcher. “The most important ingredient of an artisanal product is not written on the label – it is knowledge,” said Jürgen. “Raw material and breeding are the starting point, but without knowledge there is no quality.» Temperature, humidity, ventilation, airflow, pH and HACCP monitoring thus become educational tools, as well as productive ones. “We came looking for a good teaching machine.» Tobias explained «I didn’t expect what we experienced. This technology makes it possible to explain why processes are carried out, showing what happens when parameters change.”

FROM THE ACADEMY TO THE RESTAURANT: TRAINING AS A CONTINUOUS PATH

A concrete example of this approach is Salvatore Andolina, Sicilian chef of the Enoteca da Salvatore Restaurant, active for over twenty years in Greece, who with this session completed the entire training course of the Academy. “I came back because I bought another machine, this time for the dry age of meat. I already produce cured meats, fish, smoked salmon, shrimp sausages. Now a new adventure begins.” For Salvatore, technology is a creative accelerator: “You don’t sell industrial stuff anymore. It gives you emotions, a desire to experiment. There is an infinite world to explore.» Without ever losing the link with tradition: «I am Sicilian. I have memories of childhood, of my grandmother’s and aunt’s products. Technology is there to bring that tradition into the present.”

ENTREPRENEURIAL VISION AND CONTINUOUS SUPPORT

Among the participants from Tennessee (USA), also Kevin Gillespie, in a crucial phase of his entrepreneurial journey. “We came across these machines and thought they could work very well for our business.” The decision to invest in Stagionello technology was not immediate but the result of a careful analysis: “We did a lot of research, initially on dry aging. After evaluating many companies, we arrived in Stagionello almost at the end, directed by very competent people in the United States.” In addition, Kevin wanted to explain what the value of the Academy is: “I saw the machines in all phases, I understood what to expect and how to read the data and interpret the insights.” also explaining the concept of a support network: “I know I can call and say, ‘I have this idea, how do I make it happen?’ Knowing that someone will be there.»

QUALITY, EDUCATION AND IDENTITY: THE VOICE FROM POLAND

From Poland then comes the testimony of Joanna Jaroszynska, owner of a historic restaurant in Gliwice: “We chose Stagionello because we want to offer a high quality product and also educate our customers. At Host Milano 2025 we looked for innovation for three days. The only real innovation we found was Stagionello.» At the end of the training, Asia, together with all her staff, wanted to highlight why focusing on Stagionello and participating in the courses proved to be important: “We are proud to be part of this family. We will start with your climatic recipes, adding our tradition: mortadella, truffles, salmon, carp, trout and cod.”

H.E.I.: A TRAINING PHILOSOPHY

The Stagionello Academy is not a product school, but a cultural path, consistent with the H.E.I. – Human, Experiential, Intelligence philosophy, which integrates human experience, scientific knowledge and technological innovation. At the end of the course, participants were awarded the Cuomo Method Expert and Tutor certificate, a certification that attests not only to operational skills, but also to the ability to transmit knowledge. Because, as this “international session” demonstrates, true innovation comes when technology, method and craftsmanship speak the same language.