pesciugatore

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

Stagionello Fish Curing Device: The Italian Innovation That Turns Fish Into Gastronomic Art. From tradition to technology: the Cuomo® Method revolutionizes fish processing with tailor-made systems for every production need. In the landscape of food processing, the Stagionello® Fish Curing Device stands out as an innovation that skillfully blends tradition with technology. Designed for pH-controlled… Continue reading Stagionello Fish Curing Device: The Italian Innovation That Turns Fish Into Gastronomic Art

Colombias future in the HORECA sector is betting on Stagionello®. The number of companies choosing Stagionello® technology as a tool for the success of their food businesses is growing daily. In the first days of April, the Ki-Tech group visited and participated in the courses offered by the Stagionello® Academy. Ki-Tech is a Colombian company… Continue reading Colombias future in the HORECA sector is betting on Stagionello