Metodo Cuomo

Chef Alvaro Garrido at the Stagionello Academy: the maturation of fish between gastronomic culture and research. In recent years, the world of gastronomy has begun to look at fish with new eyes. Techniques traditionally linked to meat processing, such as maturation or controlled maturation, are also finding space in seafood cuisine, opening up possibilities for… Continue reading Chef Alvaro Garrido at the Stagionello Academy: the maturation of fish between gastronomic culture and research

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

Ozonizers in Cold Storage Rooms: Innovation or Hidden Risk? by Alessandro Cuomo Ozone is a powerful sanitizing agent, but its use in enclosed professional environments requires awareness, strict protocols, and clearly defined responsibilities. An ozonizer is a device designed to generate ozone (O₃), an allotropic form of oxygen composed of three atoms. This gas is produced… Continue reading Ozonizers in Cold Storage Rooms: Innovation or Hidden Risk?

More rules, more value: the new law that really protects the work of artisans of taste by Alessandro Cuomo Those who work every day in the processing of meat and fish know it well: quality is not just a promise, it is a daily commitment made up of choices, skills and responsibilities. Butchers, fish operators,… Continue reading More rules, more value: the new law that really protects the work of artisans of taste

Innovation, Control and Safety: the New Era Of Meat Maturation. The entire meat sector is experiencing an unprecedented evolutionary phase. Technological innovation, increasingly stringent regulatory requirements and a growing consumer attention to food safety are redefining production standards. In this scenario, Stagionello® and the Cuomo® Method confirm their role as a reference: 2025 closed with… Continue reading Innovation, Control and Safety: the New Era Of Meat Maturation

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… Continue reading Stolarnia Wine House, Between Tradition And Innovation With Stagionello Technology