Celebrating 1st Anniversary of 'The Way of Parmigiano Reggiano' at Italia Amore Mio (June 6–7)

To celebrate the first anniversary of its Japan-focused brand concept 'The Way of Parmigiano Reggiano,' the Parmigiano Reggiano Cheese Consortium (CFPR) took the main stage at 'Italia Amore Mio (IAM),' an event showcasing Italian culture and entertainment. The consortium unveiled a new 'Ensō' logo symbolizing unity and five pillars representing the essence of Parmigiano Reggiano, supported by five new keywords.

Date: June 6 (Sat) – 7 (Sun), 2026, 11:00–20:00

Venue: Roppongi Hills Arena, Tokyo

Italia Amore Mio (IAM)

'Italia Amore Mio' is an annual event hosted by the Italian Chamber of Commerce in Japan, celebrating Italian culture and entertainment. The 2026 edition marked the 10th anniversary of the event in Japan, featuring an especially diverse lineup of programs and activities.

The Way of Parmigiano Reggiano

A brand concept developed by the Parmigiano Reggiano Cheese Consortium for the Japanese market. It expresses the resonance between the philosophy of cheese-making—rooted in harmony with nature and artisanal craftsmanship—and the Japanese cultural concept of 'The Way' (The Way), as seen in traditions like tea ceremony, flower arrangement, and martial arts. As a symbol of this concept, the consortium adopted the 'Ensō,' a Zen circle representing enlightenment, truth, and the universe. This logo also evokes the round shape of Parmigiano Reggiano wheels, carefully aged and nurtured over time.

Event Overview

June 6 – Stage Event

Whole cheese cutting, calligraphy, and musical performance

Under the theme of 'The Way,' the event fused traditional cheese-cutting techniques with live artistic expressions of calligraphy and music. Italian chef Cristiano Pozzi performed a whole wheel cutting of Parmigiano Reggiano, calligrapher Nakatsuka Suitō elegantly wrote the new Ensō logo and keywords in a live performance, and musician Shirosu Imayo performed an original composition on violin. This unique, one-time-only stage brought together three art forms, symbolizing the creation of beauty and cultural connection.

In the finale, Italian composer Fabio Mitiono performed an original guitar piece created for a newly produced animation. The animation, created by Japanese video artist BIRD, was inspired by the five new keywords—'Energy,' 'Emotion,' 'Quality,' 'Time,' and 'Harmony'—and the new Zen logo designed by calligrapher Nakatsuka Suitō. The thousand-year story woven by 'The Way of Parmigiano Reggiano' will continue to be told in Japan.

Video link: https://parmigianoreggianodou.eu/video/

3. June 6–7 – Tasting

Throughout the two-day event, attendees could sample Parmigiano Reggiano at the IAM food booth, deepening their understanding and appreciation of the cheese.

● Parmigiano Reggiano Cheese Consortium (CFPR)

Founded in 1934, the CFPR is a consortium of 287 producers. It uses only raw milk collected from dairy farms within the designated region, and all production strictly follows PDO (Protected Designation of Origin) regulations. The consortium is committed to improving the quality of Parmigiano Reggiano, enhancing its brand value, and promoting global understanding.

● Parmigiano Reggiano

Parmigiano Reggiano is internationally recognized as one of the oldest and richest cheeses, still made today using a method nearly unchanged for a thousand years. Made with only three ingredients—milk, salt, and rennet—artisan producers have maintained a philosophy of using no additives or preservatives, adhering entirely to natural processes. As a result, the production technique has remained almost unchanged for centuries.

Parmigiano Reggiano is deeply tied to its place of origin—the areas west of the Po River in the provinces of Parma, Reggio Emilia, Modena, and Mantua, and the areas west of the Reno River in the province of Bologna. Even with the same production method, it cannot be replicated elsewhere in the world. This uniqueness stems not only from cultural traditions but also from the distinct microbiological characteristics of the raw milk produced exclusively in this region.

* This activity by the Parmigiano Reggiano Cheese Consortium (CFPR) is funded by the European Union under program 101194314 ENO-E (based on EU Regulation No 1144/2014).

【Inquiries】

Parmigiano Reggiano Cheese Consortium Japan PR Office

(c/o Yamano & Associates Co., Ltd.)

Contact: Tanaka

E-mail: [email protected]

Tel: 03-3584-7019