Halibut Ham: New Tasty Foods from the North Sea
Halibut Ham: New Tasty Foods from the North Sea
21/06/2024
Halibut Ham: New Tasty Foods from the North Sea. Stagionello and Royal Greenland Together for Fish Product Enhancement. Enhancing the freshness of fish over time, combining taste, tradition, and innovation, offering revolutionary ready-to-eat foods. This and much more is what Stagionello® Fish Curing Device technology, 100% made in Italy, offers. This device, dedicated to the… Continue reading Halibut Ham: New Tasty Foods from the North Sea
The new Stagionello Academy Roma has been inaugurated at the I.P.S.E.O.A. A. Narducci
The new Stagionello Academy Roma has been inaugurated at the I.P.S.E.O.A. A. Narducci
17/04/2024
The new Stagionello Academy Roma has been inaugurated at the I.P.S.E.O.A. A. Narducci. University, veterinarians, and professional associations supporting food sustainability. The number of Stagionello Academies worldwide continues to grow. On March 14th, the new training center was inaugurated in Rome, which will serve as a reference point for all of central Italy and beyond.… Continue reading The new Stagionello Academy Roma has been inaugurated at the I.P.S.E.O.A. A. Narducci
Stagionello at ICCO to establish made in Italy in Canada
Stagionello at ICCO to establish made in Italy in Canada
25/01/2024
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… Continue reading Stagionello at ICCO to establish made in Italy in Canada
How to cure traditional salami at any time of year
How to cure traditional salami at any time of year
9/01/2024
How to Cure Traditional Salami at Any Time of Year. The production and consumption of cured meats has seen a significant increase on the national and international market. This is due to the growing appreciation of Italian gastronomic culture in the world. Salami curing is a fascinating art that attracts both lovers and professionals, who… Continue reading How to cure traditional salami at any time of year
Stagionello by Arredo Inox Srl receives regional “Impresa Territorio award 2023”
Stagionello by Arredo Inox Srl receives regional “Impresa Territorio award 2023”
22/12/2023
Stagionello® by Arredo Inox Srl receives regional “Impresa Territorio award 2023”. “Celebrating Calabrian entrepreneurship and enterprise”. This is the concept of the regional “Impresa Territorio award“, established in 2016 at the behest of Mario Straticò, the former president of the Castrovillari Chartered Accountants Association. Highlighting positive occasions demonstrating that conducting business in Calabria is feasible… Continue reading Stagionello by Arredo Inox Srl receives regional “Impresa Territorio award 2023”
The Metropolitan Community College of Nebraska at Stagionello<sup>®</sup>:  Michael Combs, the US Executive Chef, unearths a novel traditional and innovative method for meat processing.
The Metropolitan Community College of Nebraska at Stagionello®: Michael Combs, the US Executive Chef, unearths a novel traditional and innovative method for meat processing.
8/11/2023
The Metropolitan Community College of Nebraska at Stagionello: Michael Combs, the US Executive Chef, UNEARTHS A NOVEL TRADITIONAL AND INNOVATIVE METHOD FOR MEAT PROCESSING.. The Stagionello® Academy in Calabria, Italy, presented the 7th International Masterclass for Traditional Salami, titled ‘Traditional Food Sovereignty and Nutraceuticals,’ which concluded a few weeks ago. The class ran from September… Continue reading The Metropolitan Community College of Nebraska at Stagionello®: Michael Combs, the US Executive Chef, unearths a novel traditional and innovative method for meat processing.