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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.

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?