The passion for the sea meets technology, Indrek Tekko bets on Stagionello™. “It’s my passion, I love the sea, and this is my life”. Kalamajakas This is how Indrek Tekko, CEO of the Estonian company Kalamajakas, a seafood industry company that boasts the richest selection of fish and seafood in Estonia, presents himself. With over… Continue reading The passion for the sea meets technology, Indrek Tekko bets on Stagionello
Dry-aging of meat and technological solutions. It is still a question today among the “meat bosses” how to cure or dry-aging meat. There are many techniques recommended on the web but very few appropriate professional solutions. There is a growing request for dry-aged meat. This is because more and more people appreciate a particularly tender… Continue reading Dry-aging of meat and technological solutions
Stagionello at ICCO to establish made in Italy in Canada. Stagionello™ arrives at the Italian Chamber of Commerce of Ontario (ICCO Canada) to plan a new training project across Canada. The main objective of the Italian Chamber of Commerce of Ontario is to promote business development between Italian and Canadian companies. A mission aimed at encouraging… Continue reading Stagionello at ICCO to establish made in Italy in Canada
How to Cure Traditional Salami at Any Time of Year. The production and consumption of cured meats has seen a significant increase on the national and international market. This is due to the growing appreciation of Italian gastronomic culture in the world. Salami curing is a fascinating art that attracts both lovers and professionals, who… Continue reading How to cure traditional salami at any time of year
Stagionello® by Arredo Inox Srl receives regional “Impresa Territorio award 2023”. “Celebrating Calabrian entrepreneurship and enterprise”. This is the concept of the regional “Impresa Territorio award“, established in 2016 at the behest of Mario Straticò, the former president of the Castrovillari Chartered Accountants Association. Highlighting positive occasions demonstrating that conducting business in Calabria is feasible… Continue reading Stagionello by Arredo Inox Srl receives regional “Impresa Territorio award 2023”
Celebrating the eighth edition of “Settimana della Cucina Italiana nel Mondo” (Italian gastronomy Week in the World) in Valletta, an event successfully fused literature, culture, and gastronomy within the popular restaurant “Mezzodì.” The convivial dinner, entitled ‘The Old Man and the Sea‘ after Ernest Hemingway’s renowned work, was organized by Dr Massimiliana Tomaselli, the Italian… Continue reading FISH CHARCUTERIE PROTAGONISTS AT THE EVENT “ITALIAN CUISINE WEEK IN THE WORLD”
We are in Athens, Greece, for the next XENIA EXPO, an event designed specifically for professionals in the HO.RE.CA. sector. Stagionello® technology will also be featured in this innovation hub, along with its partner Varanakis, one of the largest Greek manufacturers of professional equipment. A strong and long-lasting partnership resulting from and established business commitment… Continue reading Xenia Expo 2023: Stagionello® and Varanakis at the forefront of innovation together
The Metropolitan Community College of Nebraska at Stagionello®: Michael Combs, the US Executive Chef, UNEARTHS A NOVEL TRADITIONAL AND INNOVATIVE METHOD FOR MEAT PROCESSING.8/11/2023
The Stagionello® Academy in Calabria, Italy, presented the 7th International Masterclass for Traditional Salami, titled ‘Traditional Food Sovereignty and Nutraceuticals,’ which concluded a few weeks ago. The class ran from September 1st to 7th. The Academy organizes workshops, conferences, and events for industry experts, merchants, end consumers, educational and public institutions. It also offers Scientific,… Continue reading The Metropolitan Community College of Nebraska at Stagionello®: Michael Combs, the US Executive Chef, UNEARTHS A NOVEL TRADITIONAL AND INNOVATIVE METHOD FOR MEAT PROCESSING.
THE EMILIA-ROMAGNA REGIONAL HEALTH SERVICE ORGANISES THE FIRST ECM COURSE ON “DRY AGED” MEAT. The Emilia-Romagna Regional Health Service is hosting a course on the aerobic maturation of dry-aged meat on November 10, 2023. The training, supported by the Italian Association of Veterinary Hygienists and the Department of Veterinary Medical Sciences Alma Mater Studiorum –… Continue reading THE EMILIA-ROMAGNA REGIONAL HEALTH SERVICE ORGANISES THE FIRST ECM COURSE ON “DRY AGED” MEAT.
Cuomo Method® Innovation among 15 Italian SMEs in Silicon Valley The first Italian Innovation and Culture Hub in San Francisco, INNOVIT, connects Italian innovation with worldwide innovation. It is the outcome of a strategic initiative supported by the Ministry of Foreign Affairs and International Cooperation’s Direzione Generale Sistema Paese, in partnership with the Italian Embassies in Washington and… Continue reading STAGIONELLO® IN THE INNOVIT PROJECT