# Alberto Angiolucci – Fish dry-ageing and seafood charcuterie

> Masterclass “Fish dry-ageing and seafood charcuterie” with Alberto Angiolucci: 5 April 2027 at Scuola Tessieri, Ponsacco (Pisa), Italy. €390 + VAT.

Original page: https://www.scuolatessieri.com/masterclass/alberto-angiolucci-fish-dry-ageing-and-seafood-charcuterie/

- Status: scheduled
- Instructors: Alberto Angiolucci
- When: 5 April 2027
- Time: 09:30–17:30
- Duration: 8 hours
- Language: Italian
- Venue: Scuola Tessieri, via Milano 24, Ponsacco (PI), Italy
- Price: 390 € + VAT
- Includes: Recipe book, Coffee break, Lunch prepared by the Scuola Tessieri chefs, Certificate of attendance

The programme

A Masterclass to discover the innovative world of **fish dry-ageing** and the creation of **seafood charcuterie** with one of the leading figures in contemporary restaurants: Chef Alberto Angiolucci.

Founder of **Angiò – Macelleria di Mare**, Alberto Angiolucci has revolutionised the concept of seafood cuisine, applying **techniques traditionally reserved for meat** to enhance the flavours of fish.

During the Masterclass we will explore:

- The principles of **fish dry-ageing**, a technique that improves texture and flavour, taking the raw ingredient to new levels of quality.
- The making of **seafood charcuterie**, a unique combination of tradition and creativity, to reinterpret fish products with artisan techniques.
- The union of **innovation and sustainability**, with particular attention to the use of local ingredients and processes that respect the environment.

An opportunity for **cookery enthusiasts and professionals** to **learn new techniques** directly from a visionary and dedicated chef, also recognised by the leading food guides.

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Gallery

## The photos of the 2025 edition