In Bialystock, Poland, Chef Maciej is owner of a butcher-restaurant. His ambition is to have his clients savour the unique taste of artisanal salami. His research brings him to Italy, in the heart of pork butchery, where he discovers the innovative applied technology of the Stagionello® Salami curing device.
A collaboration built on training: initial participation in training courses organised at Stagionello Academy – Italy, allowed Chef Maciej to learn more about the scientific efficiency of the Cuomo Method®, a patented method applied to an intelligent device that guarantees the quality, flavour and wholesomeness of a unique final product.
Soon enough, SZTUKA MIESA RZEZNIK Chef Maciej’s butcher-restaurant, will increase its enticing menu thanks to a device that creates the opportunity to have traditional Italian workmanship in typical Polish recipes, combining care and attention for unique artisanal productions.
Today Chef Maciej, together with Stagionello® Store, decides to share and communicate his know-how for a new, ethical and responsible gastronomic culture, to all enthusiasts, foodies and experts in the field
Consequently, on October 24th and 25th , the first of a long series of courses focussing on Meat Delicacy curing and cooking with the Cuomo Method® was organised at the SZTUKA MIESA RZEZNIK location, bringing together food professionals such as butchers and HORECA experts. It was a new opportunity to collaborate and share, thanks to the support of Stagionello’s expert food technologists, who came to Poland to convey the value of tradition and how to protect and encourage artisan productions.
Thanks to the skillful expertise and dedication of Chef Maciej, now nominated Cuomo Method® ‘Ambassador’, food sustainability is broadened and improved, expanding beyond all territorial limits.