Stolarnia Wine House, Between Tradition And Innovation With Stagionello Technology

Stolarnia Wine House, Between Tradition And Innovation With Stagionello® Technology.
Stolarnia Wine House (link), located in Łaziska Górne in the Silesian region, is the result of an ambitious international collaboration. Created by chef Leszek Galos, together with co-founders Adam Miler and Jaroslaw Ryng, the venue offers a unique culinary experience, enhancing both Polish tradition and Italian technological excellence. Thanks to this synergistic action, Stolarnia began offering a blend of flavors and advanced technologies.

Enhancing Tradition with a Contemporary Touch

Stolarnia Wine House stands out for the craftsmanship and authenticity of its flavors. In a modern, industrial setting, customers can discover a selection of cured meats and products made from meat and fish, prepared directly on-site. The goal is to offer genuine flavors and engage the public in a sophisticated taste experience.

The Key Role of Stagionello

One of the innovations that sets Stolarnia apart is the use of the Stagionello® Fish Curing Device (formerly known as Pesciugatore). This is a patented system (European patent EP2769276B1) for smoking, fermentation, and aerobic maturation of fish, which also allows the creation and production of innovative fish-based cured meats. The Stagionello® brand cabinets, cells, and showcases allow for longer enjoyment of fresh fish by creating ideal microclimates through the special Sicur Food Control®. Inside, there are 29 pre-set validated “fish curing” and smoking processes for the production of: Smoked salmon, Sea bream ham, Fish mortadella, Shrimp salami, Bluefin tuna bresaola, Tuna salami, Amberjack ham, Fish nduja, Tuna mortadella, Squid and pistachios, and many other cured fish products. The maturation cabinets and refrigerated cells for aerobic maturation and fish curing all feature an integrated pH-metry system, ensuring the fish’s pH range, as required by the strictest food safety regulations. The control of “curing” processes for the new Italian seacuterie ensures a food shelf life ranging from a minimum of 15 days to over 60 days thanks to combined fermentation processes. The design and construction of Stagionello® Fish Curing Device cabinets and refrigerated cells use materials that comply with hygiene regulations (MOCA), as required by authorities during potential inspections. With the Stagionello® Fish Curing Device, Stolarnia was able to explore new frontiers of taste. Stagionello® is not just a technology supplier but a true strategic partner, enabling the restaurant in Łaziska Górne to innovate and enhance its offerings. The decision to invest in 100% Italian-made technology gave the Polish group a competitive advantage, allowing them to offer unique products that blend tradition and innovation.

A Complete Wine and Culinary Offer

Stolarnia offers a selection of excellent wines, carefully paired with the artisanal products. The venue celebrates the meeting of Italian wines and Polish cuisine, creating a perfect balance between flavors and aromas. Thanks to 100% Italian technology, the Polish restaurant can offer unique products that tell a story of craftsmanship and passion. Stolarnia is not just a restaurant, but a creativity laboratory, where taste becomes a journey and every flavor a memory.