When innovation gives new life to tradition

On March 12th, in Malta, at the historic Trattoria di Mare, a special evening was held dedicated to seafood cuisine, with a particular focus on the transformation of fish products.

A special event in Valletta

The event, organized by Accademia Italiana della Cucina in Malta and the renowned chef Pablo Esposito, highlighted modern and innovative techniques that, now more than ever, focus on environmental sustainability and respect for the raw materials, from fishing to mise en place.
An evening full of inspiration, keeping each guest focused on the value of the raw ingredients worked by expert hands.

 

 

The presentation of the Cuomo method

During the evening, attention was drawn to the Cuomo method, European patent no. EP 2769276, an Italian innovation that allows the transformation of fish into high-nutritional-value food products.

Thanks to specific technologies, such as the Stagionello Fish Curing Device, fish aging transforms every part of it into a product of exceptional taste.
In addition to improving the quality of the product, the dry aging process, monitored through these professional maturation devices, ensures greater economic sustainability and optimizes the use of fish resources, significantly reducing food waste.

 

 

Fish curing process

Thanks to these technologies, new food products have been created that combine innovation and tradition while meeting the taste preferences of those who love eating well, with a good dose of environmental awareness.
Chef Pablo Esposito, in collaboration with Cuomo, simply explained the real magic behind these innovations. His exclusive high-quality line of seafood charcuterie under the SEALUMI brand offers a totally natural product, rich in protein, Omega-3, and essential minerals.

 

 

Are you a chef or work in the catering industry and would like to participate in the fish curing process training? Contact Chef Pablo now!

 

PROFESSIONAL CONSULTING

A responsible cuisine

Today, fish maturation represents a responsible cuisine that focuses on nutritional quality without compromising on flavor and the authenticity of each product.

The themes discussed during the event included sustainable fishing, Ikajime, pH, metabolism, nutraceuticals, and the importance of respecting the origins of raw materials.

 

 

On this topic, the chef expressed his gratitude for the fruits that our sea offers, allowing him to express all of his skills through years of study and the use of indispensable tools.

It was a great opportunity to reflect on what reaches our tables, to feel more aware and grateful for the ability to enjoy such absolute goodness.

 

The warm atmosphere of Valletta

Special thanks go to the entire staff of “Trattoria di Mare” and to the captivating Maltese capital, which always gives great emotions with its soft lights that echo the history of this island.

 

 

Accademia Italiana della Cucina

We would like to extend our deepest gratitude to Massimiliana Tommaselli, President of the Malta branch of the Accademia Italiana della Cultura, for her continuous support and dedication to promoting Italian culture in Malta.
A big thank you to the Italian Culinary Academy for making all this possible, as well as to the attentive and loyal guests who had the chance to discover these new techniques and engage in tastings and pairings created by Chef Pablo Esposito.

 

 

Stagionello Fish Curing Devices

A special thanks to Dr. Alessandro Cuomo and the entire Stagionello team for their tireless efforts in improving and innovating food equipment to elevate the culinary world

We are deeply grateful to Stagionello for making this meticulous fish maturation process possible with their Fish Curing Devices.

 

 

Thanks to the warmth and participation of every guest at the event…

We are also incredibly thankful to all our guests who, day after day, give us the opportunity to enhance our work and strive for excellence. Your trust and support make everything we do possible, and we truly appreciate it.

 

 

A true leap into the future, allowing us to face the challenge of a new era of cooking and working with fish raw materials.

 

 

Chef Pablo Esposito and Sealumi

The sea, as always, the core of Chef Pablo Esposito’s work, once again framed a unique event through flavors and aromas that reveal the long journey of every product.

 

 

DISCOVER SEALUMI

PROFESSIONAL CONSULTING

Some very special moments that made the tasting even more captivating…