Sheep meat is not commonly used in the Italian culinary tradition since animal farms are traditionally for wool and milk production rather than for 

The food and wine information web magazine “Reporter Gourmet” dedicated an article to waveco®

The hand-cut steak tartare is a real must for meat lovers. Easy and quick to prepare,

Bimag dedicated an article to waveco® and its innovative induced maturation© technology. 

For several years cooks and chefs all over the world have been talking about fermentation and how it might change a food taste and consistency or extend its

In an article published on the 9^th February and dedicated to the ultrasound technique applied to the food service sector, the Corriere della Sera talks about us, Gourmet Services and

The January 2018 issue of “ha household appliances parts & components” talks about waveco® and its ground-breaking technology,

The magazine Linea Diretta-Europa News talks about waveco® in its January 2018 issue. Our machine was included

The Lebanese magazine “Hospitality News Middle-East” talks about waveco® and its ground-breaking technology in its December issue. They 

On the 10^th December Identità Golose website published a new article about our ground-breaking waveco® machine and its patented induced maturation© technology.

The website commented again on the lesson given by Chefs Giuseppe Iannotti and Carmine Calò during Identità Future at HostMilano 2017, defining it as one of “the most interesting” lessons heard at the Milan event. According to them, waveco® technology could rapidly spread in the food service sector.

Enjoy!

Buona lettura! [gallery size="full" ids="11459,11460"]