Science and Innovation for Meat Professionals: The Stagionello Masterclass

A technical and scientific deep dive into the dry-aging and maturation processes of meat, analyzed through the innovative and patented Stagionello technology.

This masterclass explores the biochemical and microbiological principles that influence quality, tenderness, and flavor development. We will examine advanced technological solutions for the optimal control of food pH, temperature, humidity, and ventilation. Significant focus will be placed on analyzing critical process parameters, managing various meat types, and optimizing maturation times to achieve specific desired results.

The session will be enriched by the contribution of a professional butcher, who will share practical experience and offer a concrete perspective on applying aerobic maturation with controlled pH in a culinary setting to maximize the value of the final product.

This educational path is designed for professionals looking to bridge the gap between tradition and innovation—improving yield, safety, and product value through a controlled, scientific approach.

Speaker: Antonio Cuomo

Target Audience: Beginners and Enthusiasts

Access: Free entry, no reservation required. Simply arrive at the Arena area at the scheduled start time.

Remember to also purchase your entrance ticket to the exhibition.