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FISH HAS NEVER BEEN SO GOOD

The future is now: research, creativity and technology to obtain unique and incomparable dishes

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

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