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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