Stagionello at ICCO to establish made in Italy in Canada

25/01/2024
Stagionello at ICCO to establish made in Italy in Canada Stagionello at ICCO to establish made in Italy in Canada

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 the acknowledgement of authentic Italian products through their indubitable qualities. It is within this that the Stagionello™™ company fits.
A journey involving Alessandro Cuomo founder and inventor of the Cuomo Method™ along with his wife and founder Mira Tesser, joined by Craig Hirst, director of the established Canadian distributor Omcan and Alessandro Bossi, business developer at ICCO.
The goal that the Italian company, Omcan and the Italian Chamber of Commerce of Ontario have set, is to provide the opportunity for restaurants and supermarket chains to specialize in producing healthy, traditional Italian foods.
Since its creation, Stagionello™, has been a voice and promoter of a type of food that combines “tradition” and “innovation.” Researching and recreating environments in which it is possible to rediscover the ancient flavors of the past, associated with the quality of the product consumed.
This is made possible by a method and technology, completely made in Italy. A true revolution on the gastronomic level thanks to the management of pH, guarantor of the genuineness and wholesomeness of the food.
The idea, at this step, is to launch several activities associated with events organized by the ICCO. A path that Stagionello™ has already undertaken for some time in Italy and in other countries around the world, through professional training delivered by the Academy of the same name, including courses, webinars and masters (link).

The Cuomo Method’s Nutraceutical Theorem

Also presented at the meeting was the book, “The Cuomo Method’s Nutraceutical Theorem,” written by Cuomo himself. A text in which the rigorous traditions, methods and raw materials used over time by Italian salsa makers were reported. A work conceived in order to want to transmit what today is a true gastronomic heritage, handed down between generations, and of which we recognize flavors and aromas only in the final result.

Stagionello™ at ICCO to establish made in Italy in Canada
Mira Tesser, Craig Hirst, Alessandro Bossi, Alessandro Cuomo