Expert Cuomo Method

Chef Alvaro Garrido at the Stagionello Academy: the maturation of fish between gastronomic culture and research. In recent years, the world of gastronomy has begun to look at fish with new eyes. Techniques traditionally linked to meat processing, such as maturation or controlled maturation, are also finding space in seafood cuisine, opening up possibilities for… Continue reading Chef Alvaro Garrido at the Stagionello Academy: the maturation of fish between gastronomic culture and research

Juan Penzini, Academic Director of the Artisan Culinary School of Altea, was welcomed at the Stagionello® Academy for two days of advanced training on artisan food processing techniques.

Antonio Vivace and the art of Conscious Maturation – From “La Bracemia” in Bari to the Stagionello Academy: a story of research, method and professional growth. There is a word that Antonio Vivace often repeats when he talks about his work: “culture”. For him, meat is not just a raw material, but a universe to… Continue reading Antonio Vivace and the art of Conscious Maturation

Brasserie Hd and Stagionello: innovation and tradition in meat maturation. In the heart of the province of Cuneo, Brasserie HD is today a point of reference for lovers of grilled meat. At the helm is Mattia Ciarmoli, a young entrepreneur who in 2021, at the age of twenty-one, decided to take over an already established… Continue reading Brasserie Hd and Stagionello: innovation and tradition in meat maturation

Salvatore Andolina and the Stagionello Academy: when tradition meets technology according to the Cuomo Method. From Sicily to Greece: the roots of a chef who decided to invest in Made in Italy. There are professional paths that become stories to tell because they speak of evolution, vision and courage. The story of Salvatore Andolina, a… Continue reading Salvatore Andolina and the Stagionello Academy: when tradition meets technology according to the Cuomo Method