Discovering the Stagionello® “Tunnel”: valorizing the whole animal for an ethical and sustainable future.

Discovering the Stagionello<sup>®</sup> “Tunnel”: valorizing the whole animal for an ethical and sustainable future. Discovering the Stagionello<sup>®</sup> “Tunnel”: valorizing the whole animal for an ethical and sustainable future.

The foodservice industry is constantly on the look out for innovative solutions that can improve the quality of suggested dishes, inspiring and making it easier for operators in the sector.

In this context, Stagionello® Meat Curing Device lines are becoming forerunners in the industry for their impressive innovation, revolutionizing the flavour of meats through a unique transformation process that confer quality and tenderness, all of course, completely food-safe. It’s patented and its 100% made in Italy, thanks to the Cuomo Method®, that analyzes, verifies and manages pH, ensuring safe meats for the operator and a better culinary experience for customers.


Among the 5 lines designed for the needs of professionals in the HO.RE.CA. sector, today we will delve into the characteristics of the Tunnel. One among the larger devices from the Stagionello® gamma.

Designed to process from 600 kg to 1,800 kg of product per month, the TUNNEL line is designed for large productions and encourages the natural progress of the production cycle.

The placement of the two doors, located at either end of the Tunnel, facilitates a “load & push” process: by reserving one entrance for loading goods, a true production chain will be created, from the freshest anatomical piece to the most matured one, to be easily extracted from the second door reserved for the exit. That’s because this patented technology works on four sequential microclimatic treatments, achieved through a series of evaporators and thermodynamics elements that ensure food processing is safe and wholesome.

The result is all for the benefit of flavour and sustainability: the Tunnel line is suitable for accommodating whole cuts of the animal such as quarters, thighs or loins, allowing the entire anatomical piece to mature. Juicy, nutritional meat that is increasingly tender thanks to a transformation process that ensures the operator continuously monitors and manages humidity, temperature, air velocity and pH values.

All of this means constant weight-drop control, avoids the risk of mold outbreaks, guarantees a shelf-life of up to 12 months, and reduces waste because even those tougher and lesser-known cuts on the market acquire more flavor and tenderness, benefiting the professional’s higher margins


In order to fully understand the benefits offered by this pioneering technology, it is useful to look at some businesses that have adopted this innovative solution and achieved noticeable goals.

Case in point:  “Casa Caldarelli” a renowned restaurant located in Nola, in the province of Naples. Initially fascinated by the functionality of the device, Franco Caldarelli owner of the restaurant, flanked by his talented Chef Vincenzo Pagano, immediately appreciated the nuances that true professional maturation gives to different cuts of meat. This has been a source of inspiration for the elaboration of new dishes, for a clientele increasingly amazed and involved in innovative gastronomic paths.

Today, this well-established business has created a true journey of matured meats, incorporating various Stagionello® Meat Curing Devices on site that, thanks to their different capacities, make it possible to offer a wide range of sought-after cuts enhanced by maturation from 30 to more than 60 days on a daily basis.

Another restaurant that has widely grasped the potential of Stagionello® applied technology is the renowned “Bifrò” restaurant. Here, the close-knit couple, Roberto Pintadu and Laura Lattore, welcomed a large Tunnel system that, combines aesthetics and innovation in front of the customer’s eyes.

A way to stand out from the competition and offer unique gastronomic experiences to its customers, so much so that it has given rise to a true temple of meat in Turin. Chef Pintadu’s mastery and his thirst for knowledge, which leads him to deepen and refine techniques and technologies, won him a place in the “World’s 101 best steak restaurants,” ranking 78th.

These are just a couple of examples of how, over time, taste finds its highest expression alongside technology, and with Stagionello®, the noble goals of ethicality, sustainability and food sovereignty are fully pursued.