stagionello

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

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

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

Brasserie Hd and Stagionello: innovation and tradition in meat maturation. In the heart of the province of Cuneo, Brasserie HD is today a point of reference for lovers of grilled meat. At the helm is Mattia Ciarmoli, a young entrepreneur who in 2021, at the age of twenty-one, decided to take over an already established… Continue reading Brasserie Hd and Stagionello: innovation and tradition in meat maturation

Salvatore Andolina and the Stagionello Academy: when tradition meets technology according to the Cuomo Method. From Sicily to Greece: the roots of a chef who decided to invest in Made in Italy. There are professional paths that become stories to tell because they speak of evolution, vision and courage. The story of Salvatore Andolina, a… Continue reading Salvatore Andolina and the Stagionello Academy: when tradition meets technology according to the Cuomo Method