maddalena tessitore

Stagionello and Dogana Golosa: when meat becomes culture, method and awareness – From maturation to meat culture: the experience told by Maddalena Tessitore during Identità Golose 2026. From 7 to 9 June 2026, the spaces of the Allianz MiCo in  Milan hosted the 21st edition of Identità Golose, the international congress dedicated to haute cuisine… Continue reading Stagionello and Dogana Golosa: when meat becomes culture, method and awareness

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