The world of Stagionello® opens the new year with a Calendar of Events aimed at promoting environmental sustainability, globally.
A network heeding considerable growth for years now, over time, recruiting international avant-garde establishments that share and promote the same objectives: acknowledging and valorizing the qualities and gastronomic heritage of local territories.
Collaboration and determination were essential factors for success in the recent seminars carried out in two different locations, alongside leaders in the professional equipment sector: the first, in Singapore with Universal Steel, the second with the Gastromach Team in the Czech Republic.
The events brought together numerous participants from different professional food sectors, who had the opportunity to broaden their knowledge on the Cuomo Method® applied technology, 100% Made in Italy and its unique Patented system, resolute in guaranteeing healthy, food-safe processing, thanks to pH verification and management.
The atmosphere in both locations was strong and motivational not to mention hospitable and professional: participants were welcomed in the innovative establishment of the Green Wood Fish Market restaurant in Singapore. The ethical and scientific value of the patented method was shared by the Stagionello® Team with the large audience alongside Allison Loh who supported the seminar. Universal Steel’s sales manager, first reached the Stagionello® location in Italy, to learn more about the innovative transformation process, becoming completely aware and confident of the patented applied technology and describes her time there:
“Studying the Cuomo Method®, I appreciated the importance of a production process that can be constantly monitored and controlled, exalting the organoleptic and nutritional properties of the food directly inside the machines. This is an indispensable tool for future generations, who will be able to make the most of delicate raw materials such as fish, guaranteeing health and food-safety, thanks to innovative pH verification and management and the possibility of offering indispensable novelties that the market so desires”.
The key to the success of the seminars, is the considerable interest in the rediscovery of authentic artisan productions, the rebirth in food’s true flavours that have been increasingly contaminated by aseptic and massive industrial processing.
This is the precursor that attracted more than eighty people to Prague for two intensive days of training at Bidfood, a food service wholesaler that offers a wide range of products designed for different food sectors worldwide. Supporters of gastronomic education, thanks to the commitment and cooperation of Libor Halas, director of Gastromach Ltd. The Bidfood team welcomed two modern technologies: the Stagionello® Meat Curing Device and the Stagionello® Fish Curing Device, into their advanced training room. Lecturers of the two courses focused on the complete transformation process of innovative ready-to-eat foods such as Shrimp Salami, cooked Squid-Tuna-Pistachio deli and exquisite Tuna Bresaola.
Alongside the Stagionello® technologists, an important exponent of the Czech panorama, Marek Svoboda, chef, trainer and collaborator of Bidfood, promoter of local dishes and supporter of gastronomic artisanship, and Andrea Serraino, university professor at the University of Bologna, who contributed by explaining the scientific value of the Cuomo Method®’s applied technology.
Theoretical notions, university opinions and production workshops focused on the care of meat and fish, valorized in every cut for every species through innovative foods that can be entirely created with the Stagionello® formula.
In fact, choosing the Cuomo Method® applied technology does end with the equipment alone, but rather provides each user with the necessary training knowledge for optimal use of the device and supports artisanal productions by offering all the necessary elements for the perfect creation of quality foods with authentic flavours, thanks to scientifically validated recipes, aromas and microclimatic recipes.
The meeting and collabortion between food professionals and experts from the scientific world, demonstrated once again that it is possible to combine local culinary tradition and technological innovation, which, in a historic moment where the phenomenon of food waste is becoming increasingly well known, will be the key to concrete gastronomic sustainability.