H.E.I. – The new frontier of the Cuomo Method conquers Host Milano 2025

H.E.I. – The New Frontier Of The Cuomo Method Conquers Host Milano 2025 – Stagionello® celebrates the success of a vision based on: Knowledge, Science and Innovation

HOST Milano 2025 ended with an extraordinary success for Stagionello®, which brought its H.E.I. – Human, Experiential, Intelligence philosophy to the world fair dedicated to catering and hospitality. Developed by Alessandro Cuomo, creator of the Cuomo Method® and the patented Stagione® technology, H.E.I. represented one of the most innovative and discussed topics of the event.

At the heart of the concept: the integration of science, professional experience and advanced technology to ensure food safety, certified quality and production sustainability. The Stagionello® stand stood out as a real laboratory of knowledge, where hundreds of professionals from all over the world were able to attend live demonstrations, meet with experts and discover how the Italian brand’s patented solutions are redefining the standards of food processing. During the five days of the fair, Stagionello® reiterated the founding principle of H.E.I.: technology does not replace man, but amplifies his competence. Each plant is conceived as an applied knowledge center, where climate and microbiological management is supported by validated scientific protocols and certified training courses.

THE TECHNOLOGIES PRESENTED

The absolute protagonists of the stand were the patented Stagionello® devices (EP2769276B1, CA2852650 and IT276978), symbols of the concrete application of the Cuomo Method® to the various food processing supply chains.

• Stagionello® Meat Curing Device: the ideal solution for aerobic maturation with pH management of meat, available in a range of cabinets, cells and display cases. All systems comply with current regulations, including the most recent European provisions amending Regulation 853/2004, guaranteeing the highest standards of food safety and product quality.
• Stagionello® Salami Curing Device: the innovative line of cabinets, cells and display cases designed for fermentation, aerobic seasoning and smoking with pH management of traditional cured meats. The plants, fully compliant with all current health and hygiene regulations, allow the safe production of cured meats, artisanal hams and cooked specialties in compliance with the Italian butchery tradition.
• Stagionello® Fish Curing Device: the ideal solution for smoking, fermentation and aerobic maturation with fish pH management, dedicated to the production of innovative fish cured meats. Also available in cabinet, cold room and display cabinet versions, this line guarantees safety and quality for ready-to-eat products, combining scientific research, technological innovation and gastronomic culture.
• Stagionello® Dry-Age 3.0: the line of cabinets, cold rooms and display cases for the dry maturation of meat and fish with controlled pH. The plants comply with the new European regulation EU 2024/1141, which updates Regulation 853/2004, ensuring safe, traceable and sustainable transformation processes.

MASTERCLASSES: EXPERIENCE, TRAINING AND SHARED KNOWLEDGE

Great interest also for the Masterclasses organized by the Stagionello Academy, which transformed the stand into a real experiential classroom dedicated to training and knowledge sharing between professionals. Paolo Garofalo, director of MeatSchool, highlighted the importance of training as an essential element for growth and innovation in the meat sector.
Thomas Carletti of Sapore di Mare Amelia and Fabio Titone of All’Origine conducted two engaging Masterclasses dedicated to their entrepreneurial experience and collaboration with Stagionello® Fish Curing Device technology, telling about experimentation paths that combine tradition, research and innovation. Their demonstrations ended with tastings open to the public, who were able to savor firsthand the results and advantages of a 100% Made in Italy technology. To close the cycle of meetings, Fabio Rocca, an Italian chef who has been active in Valencia for years, shared his international experience, underlining how the use of Stagionello® solutions  today represents an added value for those who want to combine culinary creativity and food safety.

PARTNERS OF EXCELLENCE

The participation of the technical partners who contributed to the success of the live demonstrations  was fundamental: Elitaria, for the raw materials for the meat maturation cells; King Fish Company, which supplied amberjack of the highest quality; Lepore Mare, which provided the prized Corba Rossa, also the protagonist of one of the show-cooking sessions inside the stand; and Fratelli Abrigo, which enriched the experience with a special selection of wines and sparkling wines, further enhancing the tastings and networking moments.

AN ALL-CROTONE COLLABORATION

Inside the stand, there was no lack of a touch of territorial identity thanks to the presence of Amaro Milone, Crotone’s excellence that accompanied the tastings and networking moments throughout the days of the fair. This collaboration, a symbol of a synergy between local companies, has represented an ideal bridge between Calabrian tradition and innovation, confirming how the enhancement of origins can coexist harmoniously with scientific research and industrial evolution promoted by Stagionello®.

H.E.I.: MAN AT THE CENTER OF INNOVATION

The success of HOST Milano 2025 marks a new step for Stagionello® and for the vision of Alessandro Cuomo, who has been promoting a knowledge-based approach to food processing for over twenty years. With H.E.I., Stagionello® reaffirms its mission: to develop technologies that enhance human professionalism, promoting informed decisions and sustainable production processes.

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