Hospitality 2026: Stagionello and METRO present professional dry aging with Dry Age 3.0

Hospitality 2026: Stagionello and METRO present professional dry aging with Dry Age 3.0.
At the next edition of Hospitality – The Hospitality Exhibition, Stagionello will be present at the METRO Stand – Pavilion B1 | G28 with its innovative professional dry aging system: Dry Age 3.0.
The Stagionello Dry Age 3.0 is the patented Italian technology (IT276878) that allows meat and fish to be dry aged in total safety, ensuring consistent and certified results. Thanks to the exclusive UMIRIGHT® and DYNAFLOW® systems, every phase of the process—from weight loss to ventilation and humidity—is fully controlled. The result? Softer, more flavorful products with superior shelf life.
With Plug & Dry technology, installation is immediate, while the digitalized HACCP systems ensure continuous monitoring of temperature, humidity, and food pH, offering maximum food safety and real-time traceability. It’s the ideal solution for restaurants, butcher shops, and food service professionals who want to stand out with cuts and fillets aged according to true professional standards.
Visit us from February 2nd to 5th to experience Dry Age 3.0 in person and request a free consultation. Bring authentic Italian professional dry aging to your business — the kind that truly makes a difference. CLICK HERE to book your consultation.
To learn more about the partnership between Stagionello and METRO CLICK HERE.
Discover all Stagionello Dry Age 3.0 devices on METRO.it.