ItalyThe establishment of the first specialized school focusing on ham and cheese has attracted attention from the industry. This school, named “Ham and Cheese School”(UniSaFoThe organization is located in the Parma ham-producing region of northern Italy and focuses on systematically teaching techniques related to cured meat and cheese, becoming the first training center in this field in Italy.
UniSaFo was founded by Claudio Cimardi, who has been involved in the industry for over 55 years. He stated that Italy has a rich tradition in ham and cheese making, but some techniques are facing a shortage of successors, prompting him to establish a school to cultivate a new generation of professionals. Cimardi also co-authored an encyclopedic textbook, “Cured Meats and Sausages – The Art of Italy,” with several experts, serving as the core of the curriculum.
During a recent meeting with foreign media in Rome, school administrators explained the school’s founding philosophy in detail and arranged for master chefs to demonstrate the techniques. UniSaFo has been offering courses since January of last year, covering both theory and practice, and includes two “master classes”: “Hand-sliced Ham Techniques” and “Cheese Expertise.” The courses also include visits to production areas, allowing participants to experience the complete industry process.
Giorgia Colella, who is in charge of course planning, said that the students come from diverse backgrounds, including experienced professionals and inexperienced enthusiasts, and the courses can be adjusted according to the students’ levels. Currently, the main target group is Italians, but classes can also be taught in English. They have hosted groups of American students and German industry professionals for exchanges.
During the demonstration, award-winning hand-cut ham master Claudio Cialini showcased how to slice 38-month-aged Parma ham into thin, evenly sized slices with clearly defined grains using his delicate knife skills. He pointed out that only high-quality cured hams are suitable for hand-cutting, and that the 18- to 24-month-aged hams commonly found in supermarkets are not suitable for this method.
Dining and Cooking