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we see tradition in your future
Cuomo Method®
INNOVATION IS A SUCCESSFUL TRADITION
“The Cuomo Method® is a patented method that uses only natural physical parameters and makes it possible to monitor the physical and chemical state of the foods throughout the transformation process by continuous pH analysis, verification and management”.
Sicur Food Control® and Dry-age Control®
TECHNOLOGY SERVING TRADITION
The Sicur Food Control® is the technological equivalent of the Cuomo Method®: a patented technology that ANALYZES, VERIFIES, and MANAGES the preservation and/or transformation stages of food inside the climatic room via a simple and straightforward display.
Choose the best Stagionello ® device for your business
Patented professional devices for maturation, fermentation curing, smoking and cooking of meat, fish and salami. 100% made-in-Italy high technology that guarantees safe and natural preservation and fermentation processes by pH verification and management.
Plug-in Line
from 100 to 200 Kg.
Designed for small to medium quantity productions : A display cabinet that is ideal for all types of establishments with showcasing needs.
Teca line
from 100 to 200 Kg.
A line suitable and compatible integration to existing sales counters of all manufacturing brands.
Walk-in line
From 400 to 1200 Kg.
The WALKIN line is a semi-industrial production facility branded as “the world’s smallest traditional food laboratory.” It is a model that, among other things, maximizes space and delivers appealing and original features.
Tunnel line
From 600 to 1800 Kg.
The TUNNEL line represents excellence in the field of large-scale productions. It is designed to facilitate the natural progress of the production cycle with two doors placed on each end of the chamber.
Custom line
From 2000 to 5000 Kg.
Customization done right is what defines the CUSTOM Line. projects that are designed and built specifically for a given setting, such as an pre-existing cool room or an area dedicated to a professional curing or maturing facility.
STAGIONELLO® DRY-AGE 3.0
L’evoluzione dell’impianto frigorifero a innovativo armadio di conservazione!Stagionello® Dry-Age 3.0 è l’originale impianto brevettato per il dry-aging professionale di carne e pesce con lettura del pH.
We started from elements traditionally simple to ensure the future technologically natural products
Stagionello® Chef is the line of semi-finished goods designed for the successful outcome of the full production batch. Spice blends and natural aromas that facilitate the batch processing steps ensuring food reproducibility.
Innovative training
for the production of typical and traditional foods
Stagionello® Academy provides you with specialized training on the management of the entire food processing cycle. A training program focused on the three food sectors alongside specialized national and international faculty and technologists.
WE NEVER LEAVE YOU ALONE
Services and support
After-sales
A network of highly qualified technicians at your service h24/7 to offer maintenance, support, training and rental. The service center that guarantees you technical and technological support online or at your company.
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TECHNICAL SUPPORT
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AFTER-SALES SUPPORT
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TECHNOLOGICAL SUPPORT
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REMOTE ASSISTANCE
Magazine
News from the Stagionello® world
Stagionello: Innovation Never Stops. The Next Frontier Starts with Proteins
11/08/2026
Stagionello and Dogana Golosa: when meat becomes culture, method and awareness
22/07/2026
Stagionello at Identità Golose 2026 with The KingFish Company
06/07/2026Reviews
About us
Dal lontano 2023 ho inserito il "metodo" Stagionello nella mia braceria a Bari, dopo una ricerca accurata in cui ho studiato ogni singolo dettaglio: ho capito che Stagionello era il valore aggiunto rispetto a tutto ciò che conoscevo sulla maturazione della carne
Antonio Vivace
La Bracemia – Bari ITA
Тук видяхме нова визия за производството на сухо отлежани продукти — иновативен начин на мислене за обработка, сушене и отлежаване на салами и месо. Машините ни дават сигурност и повтаряеми резултати при изварените и отлежените продукти, а широката гама от продукти, които може да се предлага на клиентите ни е значително по-голяма. Това е важна стъпка напред за нашия бизнес и за качеството, което можем да предложим на нашите клиенти
Hristo Dzhundzhurov
Vivenda Ltd - Sofia BUL
About ten years ago I met Stagionello and fell in love with the machines straight away, and fish butchery was the first thing that caught my attention, at a time when it really wasn't common practice. Now, thanks to Stagionello and a new generation of chefs, you can see fish butchery happening all around the world.
Alvaro Garrido
Restaurant Mina - Bilbao SPA
Sono tornato apposta perché ho comprato un altro macchinario per fare il dry age sulla carne, dopo essermi già messo alla prova con salumi, pesce e salmone affumicato. Non vendi più roba industriale: questi macchinari ti danno emozioni nuove, ti spingono a sperimentare, ed è un mondo infinito di possibilità
Salvatore Andolina
Enoteca da Salvatore - Atene GRE
I came here to find the best machine and to understand the intelligence behind it, and what I found was the Komo method: real science behind every step. With a food science background myself, I can say this isn't just another refrigerator — every department, every detail, even the control cabinet, is done beautifully.
Panu Mahatnobo
R&D Director & COO – Thailand
About ten years ago I met Stagionello and fell in love with the machines straight away, and fish butchery was the first thing that caught my attention, at a time when it really wasn't common practice. Now, thanks to Stagionello and a new generation of chefs, you can see fish butchery happening all around the world.
Alvaro Garrido
Restaurant Mina - Bilbao SPA
Avendo sempre lavorato con la frollatura, ma con attrezzature diverse, volevo capire in maniera tecnica e scientifica questo controllo del pH: la chimica non è soggettiva, è oggettiva, e toccare con mano è sempre essenziale. È una tecnologia che, rispetto a quelle che ho usato finora, ha un plus enorme.
Lorenzo Aniello
Ristorante I Due Cippi — Saturnia ITA
Better products than anything I've seen on the market. Because Stagionello has already done the work of validating the process, it eliminates a huge step for us — one gram off with old methods and you get a completely different product, but here, if you follow the method, you get the same result every single time.
Nikelson Apatov
Omcan - Mississauga CAN
Тук видяхме нова визия за производството на сухо отлежани продукти — иновативен начин на мислене за обработка, сушене и отлежаване на салами и месо. Машините ни дават сигурност и повтаряеми резултати при изварените и отлежените продукти, а широката гама от продукти, които може да се предлага на клиентите ни е значително по-голяма. Това е важна стъпка напред за нашия бизнес и за качеството, което можем да предложим на нашите клиенти
Hristo Dzhundzhurov
Vivenda Ltd - Sofia BUL
Our partners
A worldwide leader network of gastronomic excellence thanks to top partners in catering, distribution and small and medium-sized food processing laboratories networked with local operators, true guardians of food sovereignty.
Academic Network
An international network of universities, colleges, and research centers collaborating in the scientific development of Stagionello® technologies, contributing to the validation of processing methods and the education of the next generation of professionals in the agri-food sector.
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