Emanuele is curious and his father's conservative and traditional management is too tight for him, so he studies, reads and gathers information ... to understand how to relaunch the family business. Emanuele grows up and works with mother and father until the sad and premature death of his mother undermines every certainty, both sentimental and professional.
He and his father decide to keep the "A Gucceria i Fiorella" butcher shop open and Emanuele, with the savings left by his mother, decides to take the big step towards innovation by purchasing equipment to season his cured meats. Unfortunately, however, dazzled by the convenience and the jovial deal he thought he was making, he makes a mistake in choosing. The equipment does not work properly, his cured meats are not good and he soon begins to lose money and customers.
A fellow countryman, who knows his story well, introduces him to Alessandro Cuomo, the inventor of Stagionello®. Emanuele, very happy with this meeting, however, has only one regret, that of no longer being able to afford the purchase of an Original Maturing System. The solution that will change his life will come when Cuomo offers him a pact: “Make your own sausages, bring them here… or if you want to make them here with us, and put them to season in my patents. Test them yourself, see how it goes and when you start selling them again and making money, you will gradually buy your Stagionello® ".
Thus began his journey in the Stagionello Academy, he learned and has grown up, "A Gucceria i Fiorella" has become his own. He has also became part of the Academy that welcomed him at the start as an admirable young tutor. Furthermore he has become one of the protagonists of the Italian Young Butchers Championship promoted by the National Meat Federation “Federcarni”, starting off in Piacenza, then in Crotone and will continue to the next stages.