Stagionello at Identità Golose 2026 with The KingFish Company

Stagionello at Identità Golose 2026 with The KingFish Company – Three days of discussion between innovation, research and culture of raw materials
The 2026 edition of Identità Golose has once again confirmed its role as a meeting place for chefs, producers, researchers and companies committed to building the future of gastronomy. Around the theme “Future Identities”, the congress brought together very different experiences, united by the desire to reinterpret tradition through research, sustainability and innovation. In this context, the presence of Stagione also entered the exhibition, which shared the exhibition space with The Kingfish Company, creating a stand dedicated to the dialogue between raw material quality, process control and new perspectives for the transformation of meat and fish. Rather than presenting individual technologies or products, the shared space hosted a discussion between professionals from different worlds, offering visitors opportunities for technical and cultural in-depth study during all three days of the event.

Future Identities: when innovation becomes culture

The theme chosen for this edition, “Future Identity”, represented the common thread of the entire event. Not an invitation to chase innovation as an end, but to reflect on how research, knowledge and technology can contribute to enhancing raw materials and the work of operators in the sector. An approach that also ran through the meetings hosted in the shared stand, where meat maturation, fish maturation, food safety and process control were discussed, highlighting how every evolution must always rest on scientific bases and technical skills.

A stand shared with The Kingfish Company: when quality and technology speak the same language

Among the protagonists of the shared stand was The Kingfish Company, an international company recognized for the breeding of ocean amberjack (Seriola Lalandi) bred in the province of Zeeland, in the Netherlands. The company today represents one of the main European examples of sustainable aquaculture thanks to the use of the RAS (Recirculating Aquaculture System), a recirculating technology that allows the entire farming environment to be constantly controlled. The continuous monitoring of water quality, the absence of contamination from the external environment and the responsible use of resources make it possible to obtain a raw material with constant characteristics, fully traceable and bred without resorting to routine pharmacological treatments. This approach has made The Kingfish Company a reference point for chefs and professionals looking for seafood products capable of guaranteeing high quality standards throughout the year. The presence at Identità Golose was an opportunity to tell this reality to an audience of Italian operators, showing how the quality of the raw material constitutes the first link in a supply chain that then continues in the phases of conservation, maturation and transformation.

It is precisely on this ground that the harmony with Stagione was born. Although operating in different fields, the two companies share the same philosophy: to enhance the product through controlled processes, in which technology and expertise become tools at the service of quality, food safety and repeatability of results. The decision to share the stand does not therefore arise from the presentation of a specific project, but from the desire to tell a common vision of the supply chain, in which excellence of the raw material and scientific control of the processes represent two complementary and inseparable elements.

“Beyond Noise”: Dr. Alessandro Cuomo’s meetings between science, culture and innovation

The common thread of the three days of meetings was Dr. Alessandro Cuomo, inventor of the homonymous Method and the patented technology linked to it. The insights, broadcast both live at the stand and live on Stagionello®’s social channels, were collected under the title “Beyond Noise”, a cycle of “webinars” created with the aim of bringing the debate back to a scientific basis, distinguishing data, legislation and practical experience from the fashions of the moment and the growing media confusion that often accompanies issues such as meat maturation,  the maturation of fish and new food technologies. Through discussion with chefs, butchers, trainers and professionals in the sector, each meeting explored a different point of view, demonstrating how innovation and tradition can coexist when they are supported by knowledge, research and compliance with regulations. Over the course of the three days, Roberto Pintadu, Maddalena Tessitore, Paolo Garofalo, Jacopo Ticchi, Thomas Carletti, Dario Cecchini and Giorgia Molino took turns at the stand, offering different testimonies and experiences, but united by the same conviction: the future of meat and fish passes through a greater awareness of the raw material and the processes that enhance it.

Opening the cycle of in-depth studies was Dario Cecchini, who offered a reflection on the role of tradition in contemporary butchery. A speech that recalled how innovation and respect for the animal are not opposing concepts, but can coexist when they are guided by the culture of the trade. From the world of meat, the discussion naturally moved to that of fish with Jacopo Ticchi, who recounted the path that led him to rethink the very concept of “fresh fish”. Maturation, he explained, is not a fashion, but a tool to enhance the catch through controlled times and processes, capable of enhancing its organoleptic characteristics in full compliance with food safety.

Paolo Garofalo, director of MEat School, also focused on the theme of knowledge, underlining how no technology can really express its value without adequate training. Innovation and method must proceed together, so that every professional can use the tools with awareness and competence. Acting as a bridge between the world of fish and that of communication was Giorgia Molino di Dorsale, who shared her experience in the world of “fish butchery” and in the dissemination of this fish culture, telling how interest in new techniques of maturation and processing of fish is growing and in greater enhancement of the supply chain. The focus was then on practical applications with the intervention of Thomas Carletti, who recounted the birth of his “delicatessen of the sea”, a project built on the originality of the processes and the possibility of combining creativity, identity and food safety.

The journey continued with Maddalena Tessitore, who told how maturation has transformed her way of interpreting meat, no longer as a simple product but as a living material to be understood and enhanced through the Cuomo Method and the technology of the Stagionello Meat Curing Device. Closing the in-depth studies dedicated to meat was Roberto Pintadu, one of the pioneers of maturation in Italy, who retraced over ten years of experimentation, explaining how today, each process is calibrated to the specific characteristics of the raw material, entrusting technology with the task of guaranteeing microbiological control and constant results. The cycle of meetings then ended with Joseph Micieli, who brought a reflection on the value of research and innovation applied to food production, confirming how the future of the sector passes from the ability to integrate skills, technology and quality.

A community that continues to grow

Participation in Identità Golose 2026 confirmed how, around Stagionello®, a real “tribe” of professionals united by the same vision has now developed. Chefs, butchers, trainers, producers and researchers share an approach based on respect for the raw material, process control and the desire to offer the consumer increasingly safe, identifying and high quality products. The collaboration with The Kingfish Company represented, once again, one of the most concrete examples of this philosophy: linking production excellence and technological innovation to create new development opportunities for the sector. Identità Golose 2026 was not just an exhibition showcase, but an opportunity to discuss, build relationships and share ideas on the future of meat and fish maturation.