The new Stagionello Academy Roma has been inaugurated at the I.P.S.E.O.A. A. Narducci

The new Stagionello Academy Roma has been inaugurated at the I.P.S.E.O.A. A. Narducci The new Stagionello Academy Roma has been inaugurated at the I.P.S.E.O.A. A. Narducci

The new Stagionello Academy Roma has been inaugurated at the I.P.S.E.O.A. A. Narducci. University, veterinarians, and professional associations supporting food sustainability.
The number of Stagionello Academies worldwide continues to grow. On March 14th, the new training center was inaugurated in Rome, which will serve as a reference point for all of central Italy and beyond. Following Crotone and Carugate (MI), the I.P.S.E.O.A. “Tor Carbone – A. Narducci” Institute will host the courses where participants can learn the secrets of ancient traditional recipes and acquire new production techniques alongside state-of-the-art technology. It is no coincidence that the oldest hotel institute in the capital was chosen. There has been a close collaboration between Stagionello and I.P.S.E.O.A. for years, resulting in the opportunity to provide a unique service and opportunity for those wishing to acquire skills in meat maturation and the “dry-curing” of fish Seacuteri products.


The I.P.S.E.O.A. “Tor Carbone – A. Narducci” Institute

The former summer residence of the famous Roberto Rossellini, from the very beginning the vocation of the institute has always been to encourage the relationship with the work world as much as possible: organising work seasons in foreign countries, especially England and France in order to learn the different languages, but also enabling the stipulation of seasonal work contracts at renowned hotel facilities.


“Trends in Catering – Aged Meat and Fish Salumi”

The inauguration of the new Academy was preceded by an important conference organized by the Roman institute itself. This was the first course-conference to host the presence of four Italian universities: the University of Milan, the University of Bologna, the University of Padua, and the University of Naples, which presented four research projects aimed at establishing new guidelines for aerobic maturation of meats and fish, with pH control and management.
Moderating the meeting were Prof. Andrea Serraino from the Department of Veterinary Medical Sciences, Alma Mater Studiorum – University of Bologna, and Dr. Giuseppe Palma, General Secretary of Assoittica Italia.
The first presentation was given by Dr. Sara Panseri from the Department of Veterinary Medicine and Animal Productions at the University of Milan.
The researcher highlighted the importance and role of meat dry-aging: “Today’s consumer is attentive to what they spend and consequently what they consume, also in relation to food safety,” explained Sara Panseri. “The modern consumer wants to be a protagonist in their choices and in this context recognizes dry aging, therefore meat maturation, as something that improves the organoleptic aspect of the food.” Panseri then added that meat maturation is not a “static management” like a refrigerator or a cold room, but a real moment of change for the food.
Therefore, it cannot be referred to as storage or freezing units, but rather a different type of technology a pioneering technology.
This was further specified by Dr. Raffaele Marrone from the Department of Veterinary Medicine and Animal Productions at the University of Naples, who explained the concept of climatic recipes: “Over the years, there has been an evolution in maturation technologies,” Marrone explained. “This evolution has allowed the development of climatic recipes, understood as a set of procedures that include the management of the most important parameters: water activity, pH, and temperature, as well as relative humidity and ventilation. This management allows for a more suitable aging and maturation process.
Food safety played a fundamental role in the conference. This was also demonstrated by the interventions of Dr. Federica Savini from the Department of Veterinary Medical Sciences, Alma Mater Studiorum, University of Bologna, and Dr. Stefano Benedetti (Collective Prevention Service and Public Health Service of the Emilia-Romagna Region).

The former focused on good production practices and correct hygienic practices, analyzing everything related to the hygiene of the matured meat process and verifying risks and methods for correct maturation.
The latter, intervening remotely, proposed criteria to follow for various transformation processes and food safety, such as creating a registry of operators involved in meat dry-aging, training operators, and objective conformity criteria.

Stagionello Academy Roma

The Fish Market

The conference did not only address the topic of “meat”. In the second part, representatives from Agro Camera (Chamber of Commerce of Rome) and Dr. Federica Giacometti from the Department of Animal Medicine, Production, and Health at the University of Padua, delved into the discussion on the transformation of fish products. During the presentations, the European project SWITCH was discussed, involving the Tor Carbone Hotel Institute, specifically on the impact of today’s “fish” consumption. Giacometti highlighted how the majority of “seafood” products, caught and sold, can be reduced to only eleven species, leaving many others in the sea. Therefore, raising awareness of marine biodiversity becomes important to provide the consumer with a sustainable and safe product. This characteristic is to be sought in the use of scientifically validated production processes, ensuring constant attention to the health of the “customer”.
Addressing the topic of “fish salumi”, Dr. Palma made some clarifications: “These new processed food products are certainly appreciated by the end consumer, who is always looking for innovative products while remaining within the scope of a healthy diet. However, we must always pay attention to food hygiene aspects because we must provide the consumer with a product that is good from an organoleptic point of view but above all guarantee food safety. This is ensured in two steps: through scientific research and then through public health controls, i.e., the competent authorities.”

Stagionello Academy Roma

The Launch of the Academy

Rome’s academy is the third to be established in Italy and the sixteenth worldwide. From Japan to the United States, passing through Canada, Australia, Spain, and the United Kingdom, the academies offer a wide range of training courses tailored to all needs. By providing high-level professional training courses on the care and transformation of beef, fish, and salumi, Tor Carbone’s Academy will allow students and professionals the possibility to learn about culinary traditions.
Specifically in Rome, courses will focus on aerobic maturation with food pH management and the dry-curing of “fish” for the production of fish salumi; innovative foods that combine all three types: fish, mollusks, and crustaceans.
“Today’s event,” explained the institute’s manager, Cristina Tonelli, “is an important moment because we are talking about preservation systems and the recovery of food parts that would otherwise be wasted. Our students must especially know these new systems and methods to also recover food waste because this type of technology will allow for more equitable eating while promoting sustainability.”
Tor Carbone officially becomes a partner and enters an international circuit, all with great satisfaction for Alessandro Cuomo: “Innovation, for me, is a well-established tradition and this is the basis of all our knowledge, of all our training that has led us to patent this device and this method that today sees the students of the I.P.S.E.O.A. Institute in Tor Carbone as protagonists.” At the heart of all this are research and development, which have always characterized the work of Dr. Cuomo and his company, which now wants to offer not only cutting-edge technology in the field of meat, fish, and salumi curing and transformation but also the opportunity to start training, opening towards new horizons.

Stagionello Academy Roma

“The Cuomo Method”

Training will be made possible thanks to the innovative Stagionello technology, which is the applied translation of the Cuomo Method®. The latter is a patented method (EP 2769276B1) that relies solely on natural physical principles and allows for monitoring the physical and chemical state of foods throughout the transformation process, thanks to continuous pH verification and management. For over twenty years, Alessandro Cuomo‘s method has been the only patented method capable of ensuring productions with the original traditional flavors and optimizing transformation times while certifying the food safety of the final products.”