Magazine

Stagionello: Innovation Never Stops. The Next Frontier Starts with Proteins. From meat maturation to fish dry curing. Today, the Research & Development team led by Dr. Alessandro Cuomo is opening a new chapter focused on the future of restaurants, hospitality and nutraceutical applications. Some companies innovate in response to market demand. Others choose to work… Continue reading Stagionello: Innovation Never Stops. The Next Frontier Starts with Proteins

Stagionello and Dogana Golosa: when meat becomes culture, method and awareness – From maturation to meat culture: the experience told by Maddalena Tessitore during Identità Golose 2026. From 7 to 9 June 2026, the spaces of the Allianz MiCo in  Milan hosted the 21st edition of Identità Golose, the international congress dedicated to haute cuisine… Continue reading Stagionello and Dogana Golosa: when meat becomes culture, method and awareness

Three days of discussion between innovation, research and culture of raw materials

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.

Stagionello and The Kingfish Company Bring a New Vision of Seafood to Identità Golose: Controlled Aging, Sustainability, and Fine Dining Presented by Cuomo Method Tutors

How The Cuomo Method® Redesigns Matured Meat For Mass Distribution – Method, technology and partnership with large-scale distribution Combining technological innovation, scientific validation and strict compliance with European food safety regulations is the foundation of the partnerships that Stagionello® is consolidating with the main large-scale retail chains  in Italy and abroad, including companies such as… Continue reading How The Cuomo Method ^® Redesigns Matured Meat For Mass Distribution

Ozonizers in Cold Storage Rooms: Innovation or Hidden Risk? by Alessandro Cuomo Ozone is a powerful sanitizing agent, but its use in enclosed professional environments requires awareness, strict protocols, and clearly defined responsibilities. An ozonizer is a device designed to generate ozone (O₃), an allotropic form of oxygen composed of three atoms. This gas is produced… Continue reading Ozonizers in Cold Storage Rooms: Innovation or Hidden Risk?

More rules, more value: the new law that really protects the work of artisans of taste by Alessandro Cuomo Those who work every day in the processing of meat and fish know it well: quality is not just a promise, it is a daily commitment made up of choices, skills and responsibilities. Butchers, fish operators,… Continue reading More rules, more value: the new law that really protects the work of artisans of taste

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