Stagionello Dry-Age

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

Professional dry-aged meat: from safe and regulated aging to cooking. An exciting opportunity is on the horizon for food industry professionals: an intensive masterclass dedicated to in-depth study of meat processing techniques, including aerobic maturation and dry-aging. This masterclass is organized by GrosMarket Sogegross, one of Italy’s leading companies in the distribution sector. Alongside guidance… Continue reading Professional dry-aged meat: from safe and regulated aging to cooking

Cibus, the International Food Exhibition, returns, also known as the most important fair dedicated to the Italian agri-food sector. Cibus 2024 is a B2B event dedicated to professional visitors from various sectors of interest for the agri-food industry: GDO, HoReCa & Food Service. The event will take place from May 7th to 10th in Parma,… Continue reading CIBUS 2024 – Stagionello^® present at Parma with its technology

Dry-aging of meat and technological solutions. It is still a question today among the “meat bosses” how to cure or dry-aging meat. There are many techniques recommended on the web but very few appropriate professional solutions. There is a growing request for dry-aged meat. This is because more and more people appreciate a particularly tender… Continue reading Dry-aging of meat and technological solutions