Chef Alvaro Garrido at the Stagionello Academy

According to the official Academy news, gastronomy is looking at fish with new eyes: curing, traditionally linked to meat, is finding its place in seafood cuisine. The guest of the fish dry-curing course was Alvaro Garrido, founder of Restaurant Mina in Bilbao. The Stagionello Academy is a meeting place for chefs, technicians and professionals.

Source: manufacturer's magazine (summary).