{"id":9848,"date":"2022-03-21T18:42:44","date_gmt":"2022-03-21T17:42:44","guid":{"rendered":"https:\/\/www.guidasalumiditalia.it\/the-winners-2\/i-maestri-di-lama\/"},"modified":"2025-02-19T10:20:45","modified_gmt":"2025-02-19T09:20:45","slug":"the-masters-of-blade","status":"publish","type":"page","link":"https:\/\/www.guidasalumiditalia.it\/en\/the-winners\/the-masters-of-blade\/","title":{"rendered":"The Masters of Blade"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” equal_height=”yes” content_placement=”middle” css=”.vc_custom_1646420330105{margin-top: 0px !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_single_image image=”9503″ img_size=”full” css=”.vc_custom_1651574624963{margin-top: 20px !important;margin-left: 20px !important;}”][\/vc_column][vc_column width=”1\/2″ el_class=”guidasalumi-content-text” offset=”vc_hidden-xs”][vc_custom_heading text=”THE WINNERS” font_container=”tag:h1|text_align:left” use_theme_fonts=”yes”][vc_custom_heading text=”The Masters of Blade” use_theme_fonts=”yes”][vc_column_text]Cutting is one of the oldest workers association associated to the art of cured meats. A profession and a specialization that, however, has been lost since the economic boom.\u00a0<\/span><\/p>\n

Discover more<\/a>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_custom_heading text=”THE WINNERS” font_container=”tag:h1|text_align:left” use_theme_fonts=”yes”][vc_custom_heading text=”I Maestri di Lama” use_theme_fonts=”yes”][vc_column_text]Cutting is one of the oldest workers association associated to the art of cured meats. A profession and a specialization that, however, has been lost since the economic boom.\u00a0<\/span><\/p>\n

Discover more<\/a>[\/vc_column_text][vc_single_image image=”9503″ img_size=”full” alignment=”center”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1651575088277{margin-bottom: 0px !important;padding-bottom: 0px !important;}” el_id=”gotocontent”][vc_column width=”1\/3″ offset=”vc_hidden-xs”][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”9506″ img_size=”190×258″ alignment=”center”][vc_column_text]But the rediscovery of ancient breeds, now revived thanks to passionate, meticulous and dedicated breeders, has rekindled the interest of the production chain around this type of profession, thus favoring its specialization. Artifacts of this type, in fact, require training that teaches, first of all, how to debone by hand, which is with a knife. Like any new profession and although this is truthfully very ancient, its practice profoundly modifies the community that exercises it, requiring a change of paradigm.<\/span>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″ offset=”vc_hidden-xs”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1651574997943{background-color: #ffffff !important;}”][vc_column css=”.vc_custom_1651575007722{background-color: #f4f4f4 !important;}”][vc_single_image image=”9508″ img_size=”full” alignment=”center”][vc_column_text css=”.vc_custom_1739956789460{background-color: #f4f4f4 !important;}”]Italy, which has always been a proud spokesperson for the traditional circular blade cutting<\/strong> perpetuated by a meat slicer, is thus being called upon to rewrite its own rules. Indeed, the very meat slicer, so valuable for the spread of Italian cured meats throughout the country and the world, now finds in the human factor, which is in the cutting master, its competitor and, in some cases, even a rival. He, in fact, becomes the custodian of the recovery of traditional knife slicing methods, borrowing them from other schools such as the Spanish ones, and older professions brought back to memory and updated in compliance with what are contemporary sensitivities and that meet everyone\u2019s needs.\u00a0<\/span><\/p>\n

In a nutshell, we must establish new concepts standardized to the sophistication of the contemporary palate and ask ourselves innovative questions. The size of the slice and its thickness become elements to be negotiated according to the type of product, its degree of aging and the precise chewing effect to be obtained in order to determine a specific taste-olfactory prominence. By doing so, a real style of slicing can be created little by little. Not only in gestures but in techniques as well, through the choice of blades, their thickness and distance to be calibrated according to the occasion of consumption.\u00a0<\/span><\/p>\n

These are the new professionals of cutting and boning \u2013 the Maestri di Lama<\/strong> \u2013 whether it\u2019s done manually or with a meat slicer. And it is we at Gurus, with our untiring work of discernment in the territory of Italian cured meats, who appease the birth of a real professional category that can safeguard them and recognize their exceptional cultural value. For this reason, every year, we award the unrivaled individual who distinguished himself or herself in terms of sensitivity and propensity to disseminate this delicate profession.\u00a0<\/span><\/p>\n

This year, the prestigious award of \u201cGrande Maestro di Lama\u201d goes to\u2026<\/i><\/strong><\/p>\n

 <\/p>\n

Claudio Cialini<\/strong><\/p>\n

Benedetto Colantuono<\/strong><\/p>\n

Marco Dallabona<\/strong><\/p>\n

Carmine De Cristoforo<\/strong><\/p>\n

Vincenzo Galasso<\/strong><\/p>\n

Matteo Morandi<\/strong><\/p>\n

Salvatore Nicolaci<\/strong><\/p>\n

Daniele Paciotti<\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” content_placement=”middle” css=”.vc_custom_1646779906713{background-image: url(https:\/\/www.guidasalumiditalia.it\/wp-content\/uploads\/2022\/03\/img-storia-bg-card.png?id=8578) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}” el_class=”guidasalumi-cards”][vc_column][vc_row_inner css=”.vc_custom_1646431392664{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_inner][vc_custom_heading text=”Learn more about the project” font_container=”tag:h3|text_align:left|color:%23ffffff” use_theme_fonts=”yes” css=”.vc_custom_1657105259054{margin-top: 0px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][\/vc_column_inner][\/vc_row_inner][vc_row_inner css=”.vc_custom_1646780536811{margin-bottom: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_inner][vc_column_text]

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