Magazin
Official news
The articles below come from the official Stagionello magazine, with their original titles and dates.
Stagionello: Innovation Never Stops. The Next Frontier Starts with Proteins
The official magazine's article of 11 August 2026: research has moved from meat curing to fish dry curing, opening a new chapter towards hospitality and nutraceuticals.
Stagionello and Dogana Golosa: when meat becomes culture, method and awareness
Identità Golose 2026, 7–9 June, Allianz MiCo, Milan — meat as culture, method and awareness.
Stagionello at Identità Golose 2026 with The KingFish Company
Three days of innovation, research and raw-material culture with The KingFish Company.
Chef Alvaro Garrido at the Stagionello Academy
Fish curing between gastronomic culture and research. Guest: Alvaro Garrido, Restaurant Mina, Bilbao.
Juan Penzini at the Stagionello Academy
The director of the Artisan Culinary School of Altea at a two-day artisan course.
NUS Are Good News: forgotten fish
Turin, 24 February 2026 — the READY TO EAT value of neglected fish species with the Cuomo Method®. PRIN, Turin / Padua / Bari.
Hospitality 2026: Stagionello and METRO
Hospitality – Il Salone dell’Accoglienza, METRO stand, Pav. B1 | G28. Dry Age 3.0, UMIRIGHT®, DYNAFLOW®, Plug & Dry.