STAGIONELLO® ACADEMY
The Stagionello Academy promotes and organises training events tailored to the needs of each target audience such as restaurants, butchers, fishmongers, delicatessens, operators and large-scale retail trade, providing specific training modules for consumers and professionals.
The Academy, which now boasts ambassadors on all continents, organises Masters and specialisation courses in applied technology based on Cuomo Method®️, combining technical, technological and scientific aspects through theoretical-practical modules. It works alongside national partners such as the National Federation of Butchers ‘Federcarni‘ and carries out its activities in its two main offices in Milan and Crotone, as well as operating in several locations in Europe, the United States, the United Kingdom and Australia.
The training proposal focuses on the three relevant food sectors of meat, fish and cured meats, and is available on several communication channels, live, on-site and on-demand, to meet every need. The Stagionello Academy relies on the quality of the staff composed of national and international specialised lecturers and technologists.
Course on seasoning, fermenting, smoking, curing and cooking pork sausages.
Cured meats course: duration 16h (2 days)
Timetable: 09:30-17:00
During the course, all theoretical and practical notions on the processing of raw materials are covered. In addition to an in-depth study of food regulations, different productions will be carried out to improve techniques and realisation of READY TO EAT foods, one for each processing cycle. The amount invested in a training course will be used as a voucher on the possible purchase of a Stagionello device. Lunch and delivery of the certificate upon passing the final test is included in each course.
Course on maturing, fermenting, smoking, curing and cooking beef.
BOVINE MEAT CARE COURSE: duration 8h (1 day)
Timetable: 09:30-17:00
During the courses, all theoretical and practical notions on the processing of raw materials are covered. In addition to insights into food regulations, different productions will be carried out to improve techniques and realisation of READY TO EAT foods, one for each processing cycle. The amount invested in a training course will be used as a voucher on the possible purchase of a Stagionello device. Lunch is included in each course and a certificate will be awarded upon passing the final test.
Course on maturing, fermenting, smoking, curing and cooking fish.
FISH CARE COURSE: duration 16h (2 days)
Timetable: 09:30-17:00
During the courses, all theoretical and practical notions on the processing of raw materials are covered. In addition to insights into food regulations, different productions will be carried out to improve techniques and realisation of READY TO EAT foods, one for each processing cycle. The amount invested in a training course will be used as a voucher on the possible purchase of a Stagionello device. Lunch is included in each course and a certificate will be awarded upon passing the final test.
