stagionello academy

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

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 and The Kingfish Company Bring a New Vision of Seafood to Identità Golose: Controlled Aging, Sustainability, and Fine Dining Presented by Cuomo Method Tutors

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

Antonio Vivace and the art of Conscious Maturation – From “La Bracemia” in Bari to the Stagionello Academy: a story of research, method and professional growth. There is a word that Antonio Vivace often repeats when he talks about his work: “culture”. For him, meat is not just a raw material, but a universe to… Continue reading Antonio Vivace and the art of Conscious Maturation

Nus Are Good News: when science and technology give value back to forgotten fish. The “NUS Are Good News” project  demonstrates how undervalued fish species can become safe and sustainable ready-to-eat products. Thanks to the Stagionello technology  and the Cuomo Method, designed by Dr. Alessandro Cuomo, it is possible to control the microclimates of maturation… Continue reading Nus Are Good News: when science and technology give value back to forgotten fish

The Cuomo Method: Where Science, Tradition, and Global Leadership Redefine Food Transformation. Rooted in the patented food transformation process developed by Alessandro Cuomo, the Cuomo Method is founded on the scientific control of food pH in dry-curing processes applied to both meat and fish. From this methodological foundation, the Stagionello Academy based in its original… Continue reading The Cuomo Method: Where Science, Tradition, and Global Leadership Redefine Food Transformation

Hospitality 2026: Stagionello and METRO present professional dry aging with Dry Age 3.0. At the next edition of Hospitality – The Hospitality Exhibition, Stagionello will be present at the METRO Stand – Pavilion B1 | G28 with its innovative professional dry aging system: Dry Age 3.0. The Stagionello Dry Age 3.0 is the patented Italian… Continue reading Hospitality 2026: Stagionello and METRO present professional dry aging with Dry Age 3.0