Get inspired by the chefs who choose Meatico to perfect the art of dry-aging!
Enrico Bigi, Bolognese DOC, has been experimenting with the technique of meat dry aging for years, even reaching extreme dry aging. At his restaurant, Antica Trattoria del Reno, he offers his customers an excellent dry aging experience and a unique culinary experience.
Born in Crete, Nikos Apostolakis is a chef specializing in fish and fish dry-aging. He has worked with award-winning chefs in luxury Michelin-starred luxury restaurants both in Greece and across Europe.
For over five years, he has been studying and experimenting with fish dry-aging techniques, even traveling to Italy to deepen his knowledge in the field.
"My philosophy is to manage excellent raw materials, with fish as the main ingredient. My cuisine, inspired by the seas of Greece, uses only selected Greek fish, respecting seasonality and the environment."
Jeff Fell, who grew up on a farm in central Illinois, developed his passion for cooking at Joliet Junior College in Chicago. He began his career as a chef but also worked as a consultant in the food industry. Currently, Jeff is heavily involved in his podcast “Fell into Food,” which covers various culinary topics. Always eager to explore new techniques in the kitchen, he has recently dedicated himself with enthusiasm to the technique of dry aging, quickly becoming an expert in the field.
Lino Fervenza founded his restaurant "Taberna A de Lino" in 1996. Driven by a strong passion and dedication, he created "El Hombre que pasea las carnes" in 2018. In a short time, this project became a successful brand, making Lino a prominent figure in the world of meat.
Always in constant learning, he has become a master in the maturation and refinement of meats, managing to combine tradition and innovation. His ability to transform each cut into a unique experience has made him a point of reference for enthusiasts and professionals in the field.
A chef originally from the province of Rome, he has been cultivating his passion for the restaurant industry for 14 years in his magical place in the heart of Brescia: the Nineteen. He is one of the pioneers of the fish-aging technique.
MEATICO CREW
"Dry aging can be a creative process that includes various types of preparatory work, even quite original. This process allows you to stimulate your desire to EXPERIMENT and EXPRESS all your CREATIVITY."
"I never thought I could store a fish for a week or two. Yet after two weeks, when I went to taste it, I was stunned. The fish had become more compact, with a different texture: OUTSTANDING RESULT."
"When chefs stop being afraid of dry aging fish and arm themselves with the knowledge of how to properly execute this technique, I believe that fish dry aging will become the next big thing worldwide."
Enrico Bigi - Antica Trattoria del Reno (BO)
Expert in MEAT DRY AGING
Massimo Nobili - Nineteen (BS)
Expert in FISH DRY AGING
+39 0376 521800
Strada Nazionale della Cisa km. 161 - 46029 Suzzara (MN) - Italy
📨 info@meatico.it