Colombias future in the HORECA sector is betting on Stagionello
Colombias future in the HORECA sector is betting on Stagionello
27/05/2024
Colombias future in the HORECA sector is betting on Stagionello®. The number of companies choosing Stagionello® technology as a tool for the success of their food businesses is growing daily. In the first days of April, the Ki-Tech group visited and participated in the courses offered by the Stagionello® Academy. Ki-Tech is a Colombian company… Continue reading Colombias future in the HORECA sector is betting on Stagionello
The new Stagionello Academy Roma has been inaugurated at the I.P.S.E.O.A. A. Narducci
The new Stagionello Academy Roma has been inaugurated at the I.P.S.E.O.A. A. Narducci
17/04/2024
The new Stagionello Academy Roma has been inaugurated at the I.P.S.E.O.A. A. Narducci. University, veterinarians, and professional associations supporting food sustainability. The number of Stagionello Academies worldwide continues to grow. On March 14th, the new training center was inaugurated in Rome, which will serve as a reference point for all of central Italy and beyond.… Continue reading The new Stagionello Academy Roma has been inaugurated at the I.P.S.E.O.A. A. Narducci
New Stagionello Academy Rome training project starts
New Stagionello Academy Rome training project starts
6/03/2024
New Stagionello Academy Rome training project starts. Next March 13 and 14, two important events for the 100% made in Italy company will take place in Rome. Trends In Catering – Matured Meat and Fish Cold Cuts A course, aimed at public and private sector operators, entitled: “Trends In Catering – Matured Meat and Fish… Continue reading New Stagionello Academy Rome training project starts
The Metropolitan Community College of Nebraska at Stagionello<sup>®</sup>:  Michael Combs, the US Executive Chef, unearths a novel traditional and innovative method for meat processing.
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 Metropolitan Community College of Nebraska at Stagionello: Michael Combs, the US Executive Chef, UNEARTHS A NOVEL TRADITIONAL AND INNOVATIVE METHOD FOR MEAT PROCESSING.. 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… 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 ORGANISES THE FIRST ECM COURSE ON “DRY AGED” MEAT.
7/11/2023
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.
THE VII EDITION OF THE INTERNATIONAL MASTERCLASS FOR TRADITIONAL SALAMI KICKS OFF
THE VII EDITION OF THE INTERNATIONAL MASTERCLASS FOR TRADITIONAL SALAMI KICKS OFF
25/10/2023
“Food sovereignty and nutrition, a right for our children” theme of Stagionello®️’s 7th edition of the International Masterclass for Traditional Salami – Sept. 1-7 in Crotone, Italy. “Food sovereignty and nutrition, a right for our children” theme of Stagionello®️’s 7th edition of the International Masterclass for Traditional Salami – Sept. 1-7 in Crotone, Italy. Post Pandemic break and Alessandro Cuomo’s Team… Continue reading THE VII EDITION OF THE INTERNATIONAL MASTERCLASS FOR TRADITIONAL SALAMI KICKS OFF