dry-aging

Three days of discussion between innovation, research and culture of raw materials

How The Cuomo Method® Redesigns Matured Meat For Mass Distribution – Method, technology and partnership with large-scale distribution Combining technological innovation, scientific validation and strict compliance with European food safety regulations is the foundation of the partnerships that Stagionello® is consolidating with the main large-scale retail chains  in Italy and abroad, including companies such as… Continue reading How The Cuomo Method ^® Redesigns Matured Meat For Mass Distribution

Professional Masterclass on Dry Aging & Dry Curing of Fish with the Cuomo Method. An advanced training program designed for chefs, fish processing operators, and foodservice professionals who want to deepen their knowledge of two cutting-edge and increasingly in-demand techniques in today’s culinary landscape: dry aging of fish and aerobic pH-controlled maturation. These methods are… Continue reading Professional Masterclass on Dry Aging & Dry Curing of Fish with the Cuomo Method