Two modest Italian excellences:
Ascani with his two Michelin stars earned through passion and dedication, started as a helper in a trattoria and soon landed himself a Chef position in the kitchens of Venice’s notorious Glam restaurant;
Cuomo, from the first temperature and humidity-controlled refrigerator, to the unique pH managed international patented Stagionello®️ Fish Curing Device 4.0.
The understanding was born during the Masterclass which took place at the Bubbles and Fish event, organised by Magnolia Event and promoted by well-known organisations including Trentino Sviluppo, Assoittica and I.P.S.E.O.A. Torcarbone.
The “Proud to be Italian”, Donato and Alessandro explain the ethical and sustainable values of fish and how to bring it to Italian, haute cuisine tables.
Ascani skilfully combines this novelty with noble vegetables and special carbohydrates, Cuomo process it with the applied technology of Stagionello®️ and the Cuomo Method® into nutritious fish seacuterie delicacies such as salamini, speck, hams and mortadella.
They are thus launching a new low-calorie and healthy and wholesome diet based on fish and vegetables, a menu for ‘Pescatarians’.
So now we await the two to plate these unprecedented foods as fresh ‘ready to eat’ delicacies, easily accompanied by fine fresh wines and/or delicious smoothies.