19/09/2023
🐷🎓 𝗧𝗵𝗲 𝗩𝗜𝗜 𝗲𝗱𝗶𝘁𝗶𝗼𝗻 𝗼𝗳 𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗺𝗮𝘀𝘁𝗲𝗿𝗰𝗹𝗮𝘀𝘀 𝗳𝗼𝗿 𝘁𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝘀𝗮𝗹𝗮𝗺𝗶
The VII edition of International masterclass for traditional salami entitled “sovereignty, nutraceutical and traditional nutrition” held between 1st to 7th of September in Crotone, has come to a close.
Trainees arrived from all over the world, including the United States, South Africa, Ireland, Denmark, and the Czech Republic.
They included Paul Aldo De Luca and Angela Hartman, proprietors of a culinary business in South Africa, and Michael Combs, Exec Chef and professor at the Metropolitan Community College of Nebraska in the United States, as well as Jan Ebelender, the chef of one of the greatest restaurants in Plze, the Czech Republic.
Participants were able to appreciate traditional local productions thanks to a culturally-based working and eating path.
"Alessandro Cuomo's work is very important,' said Prof. Andrea Serraino of the Department of Veterinary Medicine - Alma Mater Studiorum University of Bologna. 'The key word of this week was tradition, and the tradition of food processing is linked to three main factors: personal knowledge, food and the environment in which we live. Alessandro is a great expert on these aspects, he spends his free time traveling to discovering techniques and productions and brings them back in his climatic recipes for food-safe processing'.
Starting from the rediscovery and knowledge of food excellence, blending past and present, historical memory, curiosity and ancient arts, Alessandro Cuomo structured an advanced training course in English that provided all the theoretical and practical notions to start the profession of 'traditional food chain manager'.
A project shared and appreciated by the City of Crotone’s Major, Vincenzo Voce, who attended the final press conference of the event, and commented as follows:
"I can honestly say that seeing what Alessandro Cuomo does with his enthusiasm together with his extended family that includes the entire team, and thinking that he takes that around the world, is exciting. In an area like ours that is relegated to the bottom ranks in Italy, having such excellence is truly extraordinary'.
A staff of specialized professionals allowed Masterclass participants to fully immerse themselves in the setting where the new Cuomo® Method paradigm is born and developed throughout the 60-hour course event.
Traditional and nutraceutical foods must be protected as a human right for all peoples and future generations. This was made feasible, above all, by alternating academic and practical lessons on the road, in the midst of compelling local settings.
"People from seven countries around the world have come to Calabria to learn about all the excellence and traditions of Italy and to understand all the processes, all the rituals and what is the basis of food culture," explained Amy Riolo chef, author, ambassador of the Mediterranean diet and director of A.N.I.T.A., "they need all this to understand the value of our products becoming true ambassadors of them in their country.
This success was made possible thanks to the collaboration with established local businesses, visits to suggestive nature reserves, and the support of sector experts such as Prof. Lupia, botanical expert and scientific consultant of the F.A.I., and Prof. Vincenzo di Nuzzo, sensory analysis expert, master taster and Friuli Venezia Giulia delegate of the ONAS (National Organisation of Cured Meat Tasters).
On the sidelines of the press conference, a preview of the book written by Alessandro Cuomo, entitled 'The Cuomo Method® nutraceutical theorem - From the Table of Pythagoras to the Stagionello® to transform meat and fish into nutraceutical foods and popular medicine', published by Rubettino, was also presented.
"I presented a preview of what I call more research than a book," noted the Cuomo Method and Stagionello® inventor, "because we are not talking about an invention, but about research that adjusts our traditions of the past to current regulations." With this research, I hope that all of us will accept this obligation while recognizing the right of all populations to eat in accordance with tradition'.
'Let your food be your medicine'
(Hippocrates)
