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ARREDO INOX S.R.L.

"Sexy Food" is coming soon to Antigua

The Italian tradition is coming soon to the Caribbean for its first time

For over twenty years we have been working in the field of food processing through a series of unique patented plants in the world. At Arredo Inox, we do not only produce machines, but we also take care of our customers’ ideas and innovation. In the last few days, we had the honor to host a famous chef, David Horsman. The event was organised by the Arredo Inox team of professionals led by Dr. Alessandro Cuomo and composed by Michael Tesser, export manager, and Dr. Antonio Vrenno-Alfì, responsible for sales & marketing.

There was great enthusiasm and attention from the guest for the innovative method and patented system for maturing meat, salumi and fish. What makes special the patented method and the machines is simply the result. The products made with patented machines Alessandro Cuomo Brevetti and of which Arredo Inox holds the licence are, in fact, compatible with all the norms and directives in force in many countries all around the world, including the Caribbean. The transformation of meat and cured salumi in the machines that use this method guarantees the application of a traditional conservation method that conserves and even enhances the organoleptic features of raw materials. David agrees totally with Alessandro’s vision, which is: "to protect and promote the production and consumption of typical and traditional Italian style and non Italian style foods".

David had the opportunity to visit some farmers and shepherds in Sila, the mountainous plateau located in Calabria, as well as he visited our factory where the machines are built and some foods are transformed. He saw the entire food process from the beginning to the end. Now he wants apply the same principles for his own new business in Antigua, producing fresh beacon, sausages and prosciutto for hotel resorts as he feels confident with food tourism and the idea of “Sexy Food”.

ARREDO INOX S.R.L.

Las Vegas chooses the original Maturmeat®

The umpteenth confirmation of the uniqueness and exclusivity of our patented system and method for the maturation of meat comes from overseas, directly from Las Vegas.

Chefs from the South West Steakhouse at the Wynn Casino and the restaurants Butcher Block chain, worldwide famous for meat of first choice, they have chosen the method and patented Maturmeat® for maturation and preservation of the best meat.

David Walzog, worldwide high-famous chef, and colleagues have requested the advice of Arredo Inox, Maturmeat® patent holder, to bring out the best quality of meat dishes in their restaurants.

The races used within these prestigious steakhouse ranging from the Japanese Wagju, intensely marbled meat particularly tasty and tender, to the Argentinian Angus, considered by many the best meat in the world for its intense flavor and juicy, tender texture.

The cost per kg of these fine meats is astonishing: from 200 to 500 dollars. The meats are even preserved within an armored caveau thanks to the high value they acquire at the end of maturation, lasting at least 50 days, made with the patented system and method Maturmeat®: about 120.000 dollars.

ARREDO INOX S.R.L.

The Italian Stagionello® Academy lands in Russia

We teach the whole world how to produce secure, genuine and traditional food

“We are all over the world”. Never has one of the mottos of the company represented reality as it does today. In the past few days Italian Stagionello® academy flew to Russia as guests of the regional distributor, to hold a course dedicated to chefs and butchery masters. The event was organised by the Italian Stagionello® Academy in collaboration with the distributor tied to the Russian market and it was developed and realised by the Arredo Inox team of professionals led by Dr. Alessandro Cuomo and composed by Michael Tesser, export manager, Olechka Beresneva, marketing manager for Russia, and Maria Anisimova, client management support.

There was great enthusiasm and attention from all the guests of the course for the innovative method and patented system of ripening of the meats invented by Dr. Alessandro Cuomo, presented in the course of the meeting on the Russian territory. What makes the patented method and the machines used to do it special is simply the result. The products made with patented machines Alessandro Cuomo Brevetti and of which Arredo Inox holds the licence are, in fact, compatible with all the norms and directives in force in Russia on the production of meat and food security. The transformation of meat and cured meats in the machines that use this patented method guarantees the application of a traditional conservation method that conserves and even enhances the organoleptic of the raw materials. Another lever of choice that enabled Arredo Inox to represent, for its clients, the best partner is tied to the wide technical assistance network spread all over the Russian territory, thus guaranteeing the constant and perfect functioning of the machines.

Among the participants there were famous names of chefs and butchery masters such as Sulima Andrey, Alexander Blackoff, Bubker Belkhit and Vladimir Mukhin (to name but a few) that have elected the system patented by the company as best ally for the transformation and conservation of meat.

ARREDO INOX S.R.L.

Eataly Istanbul chooses the original Maturmeat®

The all-Italian chain confirms its trust in the patented system for curing meat

Eataly is, by definition, the home of Italian food with the aim to spread the culture of “Italian eating” and of living our traditions, all around the world. Eataly is a place where you can experience food in various different ways and where you can taste the best examples of the Italian culinary culture. In order to pursue this aim, the chain only chooses the very best products, expression of our land, and the best technology to exalt their quality. This is why Eataly has once again chosen Maturmeat®, the original method and patented system for curing meat, that transforms raw material through the application of a traditional method that preserves and exalts the organoleptic properties of the chosen meats.

IThus, Maturmeat® and Arredo Inox again cross national borders to guarantee quality and live up to their company vision: to protect and incentivise the production and consumption of typical traditional products. Eataly’s manifesto, a series of 10 self-proclaimed commandments that represent the philosophy of the brand, says in point 1, “We are people in love with quality food and drink, their stories, their traditions, with the women and men that produce it, with the places where these products grow and with the children that grow up in those places”. The key to everything is in the Passion, and Passion is what drives our work. The Made in Italy brand, especially in the food sector, is appreciated (and imitated) all over the world and if it is carried out and defended with passion and professionalism it will then be destined to a sure success.

ARREDO INOX S.R.L.

IGP Valtellina Bresaola with Stagionello®

Thanks to Stagionello®, the curing of Bresaola can be reduced from 3 months to 40 days.

The Valtellina Bresaola is recognised by its IGP mark (Protected Geographical Indication) and the area it is produced in includes the whole Lombard territory of the province of Sondrio. This territory has a climate that is particularly adapt for the kind of curing required for the production of Bresaola, thanks to its low humidity. Bresaola is a product made with beef whose origins are very ancient; it appears to have been known already in the 1400s. The origin of the name is quite controversial and two explanations seem to be the most realistic: for some it comes from the saying salaa come brisa (“salty like the brisa” a very salty bovine gland), others say it comes from the word brasa (“charcoal fire”) because anciently the curing of the product took place in rooms heated by charcoal fires. It is a light salami without any fat, very adapt for diets and eaten frequently during the summer. It is made from the thigh muscles of the cow: rump, silverside, sirloin, eye round and thick flank. The traditional recipe says that the pieces of meat be cured with salt and coarsely ground pepper, potassium nitrate and a mixture of aromas that vary according to the taste of each maker. The pieces of meat are then laid to rest in wood or steel basins alternated with a salty blend at a temperature of not more than 4°C. After 10 days, it gets washed with running water and dried with cloths that mustn’t rub the surface of the meat. The Bresaola is then stuffed in casings made with adult cow guts that facilitate the curing process and protect it from external agents. The curing process that takes 3 months can now begin. Thanks to Stagionello®, our patented method and system for the production of salami, it is possible to reduce the curing period of time from 3 months to 30-40 days for pieces of 2.5-4 kg, without compromising, but enhancing even, the organoleptic properties of the Bresaola. The customised recipe of each maker can also be set with the ideal mixture of spices and the right degree of smoking. For specific information about the use of Stagionello® for the production of your salami, please don’t hesitate to contact us.

ARREDO INOX S.R.L.

Accademia Italiana Stagionello® Intensive Technical Course: the best service for clients and retailers

The Accademia Italiana Stagionello® has had the pleasure of welcoming a class of Stagionello® retail and Service Point professionals in a course designed for intensive technical training. The course, lasting 2 days, aims to improve the preparation of professional technicians in every phase from installation to the use of our patented machines Stagionello® and Maturmeat®: start-up, problem solving and overall improvement of the service. What we want is to offer the best service and to offer our retailers and service points a distinct competitive advantage in the assistance and taking care of the needs of the client. Throughout 2017 The Accademia Italiana Stagionello® has a rich agenda of training opportunities and learning more about our original and exclusive Stagionello® and Maturmeat® patents. Thanks to everyone for their partecipation and the interest shown.

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