(EMAILWIRE.COM, March 09, 2017 ) Prato, Italy -- Whenever you mention the work of a butcher, a certain part of the population gets the idea of a shady character who is not particularly friendly, his hands covered in blood holding a large knife in one hand and the organ of an animal in the other...
Obviously in some rare areas this might still be the case, whereas at the butcher shop la Macelleria the reality is completely different. There you will discover a boutique of authentic gourmet specialties, the best choices of meats, cheeses, wines and so much
Due to the diversity of the context of each butcher shop, the leading professional figurehead may not be able to provide an even standard, thus compromising at least the uniformity of the activity.
Two years ago the Accademia Macelleria Italiana has been focusing on this aspect, with the purpose of unifying the existing professionalism within the sector and to gather for the first time the written records of the relevant technology of butchering.
The goal of AMI is to restore the craft of the butcher to a high level throughout the world, to promote his highly professional image and to fully preserve his technology.
The Accademia Macelleria Italiana was created in order to feed people with healthy, fresh and quality meat.
Another goal is to promote the health of the consumer.
Our endeavor is to provide the consumer with a professional whom they can trust with culinary advice and recipes, keeping health in mind.
We are an association of butchers extending from Trentino to Sicily and since 2004 we're involved with making every butcher in Italy a competent and confident professional who will help us in forwarding our goals.
From the fusion of our combined experiences was born the concept of a butcher school adapted not only to novices but for the more seasoned representatives of high class butchery in the world.
Butchery has always been an integral part of Italian cuisine, not only as an underdog discipline but as an important one, a mainstay in its own rights you might say. As an example to illustrate this, if you were to do away with the Fiorentina steak, beef ragu sauce or escalopes from any restaurant on the planet you would have an idea of what we mean here...
Thus the Accademia Macelleria Italiana is addressed specifically to the chef who wishes to complete his training by recognizing the importance and value of each part of the meat, not only the first choice, the filet, the ribeye, the Fiorentina steak or T-bone, etc.
We are located at Rome, Prato and Turin. For the first time our teachers who have years of activity and experience under their belt, have the written technology at their disposal and it is easily accessible to anyone. Comprising deboning, cutting and preparation, the teaching technology is comparable indeed to that of the best cooking schools delivered by master chefs.
At the moment our courses are subdivided in the following categories:
o Prima Coltella [First Cut]: For the professional butcher wishing to increase his skill, introducing him to the common five types of ready-cooked preparations.
o Macellaio Gastronomico [gastronomic butcher]: For the beginner who wishes to start his career as an assistant butcher or apprentice who will learn the ins and outs and the know-how to do simple cuts and the techniques of deboning and cutting.
This course is particularly adapted to a chef learning on the job with the purpose to recognize every type of quality meat.
o Macellaio Tradizionale [Traditional Butcher]: For a novice who wants to forge himself a solid professional base and attain the deboning and cutting skills as well as some know-how in ready-cooked preparations. This tough course where hundreds and hundreds of kilos of meat are being deboned and cut isn't for the faint-hearted!
o Macellaio Cuoco [Butcher chef]: For the professional who's already mastering the ready-cooked preparations and wishes to expand to offer his clients high-quality, traditional cooked foods, whether pressure-cooked, low-heat cooked, marinated dishes or gourmet street food.
o Master: An intensive, two-day course for a small group of professionals with experience, usually tailor-made to specific demands and subjects.
Accademia Macelleria Italiana on Facebook
About Accademia Macelleria Italiana:
You can attend classes in Prato, Roma and Torino.
Our partners are:
Istituto Italiano Assaggiatori Carne DeGustibus Carnis, Agraria.org, Gambero Rosso, Citt del Gusto Torino, and IMeat whose training we will be providing for the 2017 edition.
Accademia Macelleria Italiana
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