Cheese ageing
Alongside meat, fish and cured meats, Stagionello also offers solutions for maturing cheese.
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Restaurant
Showcase in front of the guest, Academy, dry-age in the open kitchen.
The 4 GLASS / TOTAL VIEW versions of the Plug-in and Dry Age 3.0 are made for the guest area. The official reviews come from restaurants (I Due Cippi, Mina, La Bracemia, Enoteca da Salvatore). The Academy trains on site, online, by webinar and with demonstrations.
