Academy

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.

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

Nus Are Good News: when science and technology give value back to forgotten fish. The “NUS Are Good News” project  demonstrates how undervalued fish species can become safe and sustainable ready-to-eat products. Thanks to the Stagionello technology  and the Cuomo Method, designed by Dr. Alessandro Cuomo, it is possible to control the microclimates of maturation… Continue reading Nus Are Good News: when science and technology give value back to forgotten fish

The Cuomo Method: Where Science, Tradition, and Global Leadership Redefine Food Transformation. Rooted in the patented food transformation process developed by Alessandro Cuomo, the Cuomo Method is founded on the scientific control of food pH in dry-curing processes applied to both meat and fish. From this methodological foundation, the Stagionello Academy based in its original… Continue reading The Cuomo Method: Where Science, Tradition, and Global Leadership Redefine Food Transformation

Salvatore Andolina and the Stagionello Academy: when tradition meets technology according to the Cuomo Method. From Sicily to Greece: the roots of a chef who decided to invest in Made in Italy. There are professional paths that become stories to tell because they speak of evolution, vision and courage. The story of Salvatore Andolina, a… Continue reading Salvatore Andolina and the Stagionello Academy: when tradition meets technology according to the Cuomo Method

Stagionello Academy: the international course on meat, fish and cured meats ends in Crotone. When knowledge becomes a method and technology a conscious tool. A new international training session dedicated to the processing and enhancement of meat, fish and cured meats ended on 16 January at the headquarters of the Stagionello Academy in Crotone. Five… Continue reading Stagionello Academy: the international course on meat, fish and cured meats ends in Crotone

Professional Masterclass on Dry Aging & Dry Curing of Fish with the Cuomo Method. An advanced training program designed for chefs, fish processing operators, and foodservice professionals who want to deepen their knowledge of two cutting-edge and increasingly in-demand techniques in today’s culinary landscape: dry aging of fish and aerobic pH-controlled maturation. These methods are… Continue reading Professional Masterclass on Dry Aging & Dry Curing of Fish with the Cuomo Method

Stagionello Academy: Center of Excellence for the Art of Artisan Charcuterie. The Stagionello® Academy stands out as a center of excellence for anyone wishing to deepen their knowledge of Stagionello® technology and artisan techniques in charcuterie production. This training center offers not only an in-depth understanding of aging devices but also a comprehensive education in… Continue reading Stagionello Academy: Center of Excellence for the Art of Artisan Charcuterie

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