stagionello fish curing device

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

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

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

Thomas Carletti And The Revolution In The World Of Fish. In the green heart of Umbria, a young entrepreneur has decided to dust off his family roots and turn them into a unique culinary adventure. Thomas Carletti, with a passion inherited from his mother and grandmother, has reopened Sapore di Mare Amelia, a place that… Continue reading Thomas Carletti And The Revolution In The World Of Fish

Jacopo Ticchi And The Revolution Of Fish Aging: Tradition, Innovation, And Sustainability.  Jacopo Ticchi exemplifies how a passion for cuisine can blend seamlessly with an innovative and sustainable vision. Through his collaboration with Stagionello® and dedication to local seafood, this young chef is redefining the boundaries of seafood cuisine, putting the Adriatic sea on the… Continue reading Jacopo Ticchi And The Revolution Of Fish Aging: Tradition, Innovation, and Sustainability

Halibut Ham: New Tasty Foods from the North Sea. Stagionello and Royal Greenland Together for Fish Product Enhancement. Enhancing the freshness of fish over time, combining taste, tradition, and innovation, offering revolutionary ready-to-eat foods. This and much more is what Stagionello® Fish Curing Device technology, 100% made in Italy, offers. This device, dedicated to the… Continue reading Halibut Ham: New Tasty Foods from the North Sea

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

Fish Charcuterie Protagonists At The Event “Italian Cuisine Week In The World”. Celebrating the eighth edition of “Settimana della Cucina Italiana nel Mondo” (Italian gastronomy Week in the World) in Valletta, an event successfully fused literature, culture, and gastronomy within the popular restaurant “Mezzodì.” The convivial dinner, entitled ‘The Old Man and the Sea‘ after… Continue reading Fish Charcuterie Protagonists At The Event “Italian Cuisine Week In The World”

The multi-starred? chef Donato Ascani and Stagionello®️ pioneering inventor Alessandro Cuomo had an immediate understanding between genial minds. Two modest Italian excellences: Ascani with his two Michelin stars earned through passion and dedication, started as a helper in a trattoria and soon landed himself a Chef position in the kitchens of Venice’s notorious Glam restaurant; Cuomo, from the… Continue reading A RETURN TO TRADITION: the ethical and sustainable choice of Chef Ascani and Alessandro Cuomo