Stefano Paciotti: Chef

Stefano Paciotti. This week Ristomanager passes the microphone to a special interviewee. But very special, especially for those who follow the Prova del Cuoco. Stefano Paciotti, the top of Italy's delicatessen makers. He talks about his family origins in Scheggia. A poor Umbrian town, whose name however already foreshadowed a "sharp" future for the Paciotti family. Sharp like the knives of Salumeria Paciotti, founded in Rome, where little Stefano Paciotti honed his skills as a butcher and in contact with the public.

Stefano Paciotti

Craftsman and communicator, Stefano currently divides his time between the counters of his business and the delicatessen workshops, where he transmits his passion and professionalism to his students. In one of these seminars he was noticed and even ended up on the stage of the Chef's Test.

But the Paciotti train doesn't stop, and he even dreams of an Academy for Salumieri. A place where the gastronomic tradition of cured meats is handed down and gives prestige to Italian food.

Good morning, Stefano. We know that your family is of Umbrian origins, more precisely from Scheggia (Gubbio): what brought you from Umbria to Rome? And what brought you to the world of cured meats?

Stefano Paciotti

Like all families of the past, even my father's (of Umbrian origin) was quite large and given the difficulty in getting by, the last two children (of 6) were literally sent to Rome to stay with an uncle to work as apprentices in a small shop.

With the relative differences and methods, the same thing happened to me, as my father, who in turn became the owner of a business, asked for my help as soon as school hours ended. From there, my ever-growing passion for the relationship with the customer, and consequently for the type of products sold. In particular for all those in need of particular care such as cured meats and cheeses.

What are your greatest professional satisfactions? What were the darkest times for Salumeria Stefano Paciotti?

Among the greatest satisfactions are personal ones: for having reached a certain level of knowledge and competence which daily fuels my thirst for research and selection of products to offer to my customers. Professionally speaking, the greatest satisfaction is being able to pass on all my experience to an increasingly eager and passionate group of young people. All seasoned with the belief that we still have a long, long way to go.

There have been dark times in conjunction with the periods of economic crisis that our country has had, but the continuous search for quality has meant that we have always come out of them.

Stefano Paciotti: Advantages and disadvantages of being a master butcher today

Among the advantages we can certainly include the awareness of being able to pursue one's passion, being able to recognize the quality of raw and non-raw materials, but above all being able to live from this passion. Disadvantages... an infinity! Just to name a few: schedules, physical work, responsibilities, little time for family, etc.. But it's worth it!

 From the delicatessen to the “Prova del Cuoco”: how did you get there?

Stefano Paciotti

I got into TV in general thanks to the lessons on Italian food excellence that I gave at the Hotel Cavalieri Hilton in Rome, thanks to which I was noticed by people in the sector. Specifically, I arrived at the “Prova del Cuoco” thanks to my close friend Gabriele Bonci, with whom I had collaborated for years. Professionalism and little shyness did the rest...

As a "television" chef, we want to ask you for your opinion on Masterchef and, in general, on the cooking reality phenomenon.

As regards television formats relating to the world of cooking, they must (like all things) be followed but interpreted. Cooking and the world of food in general are topics subject to personal judgements, the important thing is that they are disclosed by competent people and professionals.Everything else is show, to be taken as a starting point and never as a postulate.

What would you recommend to a young person who dreams of venturing into the world of delicatessen?

Stefano Paciotti

I would strongly recommend entering with the desire to be able to listen to your passion, to have the humility to learn, but above all the curiosity to know. Because this is a world full of sacrifices, but which can give enormous satisfaction. Furthermore, having the frantic search for quality in the selection of raw materials, for oneself and for future generations. If you have these foundations, the rest comes by itself..

Special projects for the future (professional or otherwise)?

One of the most ambitious future projects is to create a "Charcuterie Academy", where new future professionals in the sector can be trained at 360 degrees. Another secret dream is to be able to come into contact with young people in their schools, and accompany them step by step into the world of work because I remain firmly convinced of the validity of today's young people. Because you are born in Salumieri... but you can also become one.