Stagionello Store at iMeat Tradeshow

Stagionello® Store flies to Modena for the new eagerly awaited edition of iMeat Tradeshow   

The innovation of Cuomo Method®️ enters the menu of chef Marco Visciola

The phenomenon of seafood cured meats is promoted in the Il Marin restaurant in Genoa, through the use of Pesciugatore®️.

Dry Aging and Maturation: class with Cuomo Method and Federcarni

A highly formative meeting inserted in the professional updating course organized by the National Federcarni

The Cuomo® Method presented at the SMAU in Milan as a case history of Open Innovation.

The Cuomo A great national success for the Cuomo Method®, presented as a case history at the SMAU in Milan in the Open Innovation Section.

July 2020 is a Historic date for the "100% Traditional Italian Salami"

Three months have passed since Italy has brought to the attention of the European Union the proposal for a national decree, which provides for the obligation to indicate the origin of pork in processed products such as Salami.

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