From 10th to 12th June, Huber’s Butchery welcomes Alessandro Camelio – founder of
Stato Brado, visionary behind evolutionary cuisine, and the man redefining how
the world ages meat.
Knighted in 2024 for his contribution to Italian cuisine,
Alessandro is best known for his AGED™ treatment, a patented
phyto-enzymatic marinade made from natural, food-safe ingredients that replicates
six-month-aged meat in just 48 hours. His work in extreme dry ageing and
fermentation is nothing short of groundbreaking.
For three exclusive nights, Alessandro will introduce and celebrate his groundbreaking approach to meat aging,
rooted in what he calls Cucina Evolutiva – or Enzymatic Cuisine.
This method enhances ingredients by activating their natural enzymes, using the
biochemical power of plants, molds, and yeasts to transform food – all without
additives. He has
developed pioneering techniques in controlled fermentation, noble mold
application, and extreme dry aging, including experiments that span over five
years.
From
phyto-enzymatic beef tartare to a bold cocoa-infused stew, he will collaborate with the chefs to prepare tasting dishes using
Huber’s premium Rubia Gallega beef, showcasing his signature methods. Each
dinner offers a rare glimpse into his science-meets-nature approach – with
optional wine pairings to complete the experience.
This is not just a dinner. It’s a meeting of tradition,
innovation, and the secret ingredient: time.
Dinner: $88 per pax
Register here: 10th June | 11th June | 12th June
