The Summer Fancy Food Show in NY
was a great success.

After pausing for nearly three years because of the pandemic, the Summer Fancy Food Show welcomed guests back to NY between June 12-14, 2022. The show was sponsored by official partner country Italy, and the Parmigiano Reggiano booth was one of the most visited destinations during the event.

More than just a cheese, Parmigiano Reggiano is a true Italian Masterpiece.

At first glance, a cheese brand sponsoring a design competition may seem strange. However, when you think about the fact that Parmigiano Reggiano is not just any cheese, but a true Masterpiece of Italian culture, then it all starts to make perfect sense.

With the Parmigiano Reggiano Design Challenge we seek to inspire young designers to imagine a world with products that make cooking and eating a more interesting, enriching and delightful experience – much like Parmigiano Reggiano cheese elevates virtually any dish through its uniquely distinctive taste, texture and aroma.

Attendees lined up to experience flavorful dishes from around the world, featuring Parmigiano Reggiano made with milk from a variety of breeds.

Parmigiano Reggiano stood out in largest specialty
food & beverage event in the US.

Although this year’s event was a bit smaller than it was back in 2019, the Fancy Food Show included over 1,800 exhibitors, making it the largest and most important specialty food and beverage show in the U.S. This year Italy was the official partner country, and the Italian pavillion dominated the show floor with companies representing a wide variety of industries, including pasta, sauces, truffles, pastries, coffee, specialty beverages and of course, plenty of cheese. We are pleased to report that the Parmigiano Reggiano booth was one of the most popular destinations, attracting a large number of attendees waiting in line to sample a variety of innovative dishes prepared by our US Brand Ambassador, the talented Chef Michele Casadei Massari.

The booth included a display showcasing newly designed retail merchandising tools.

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Enjoy a short time-lapse video capturing the energy at the booth.

Biodiversity, Zero Waste and Maturation
continue to be our key themes in the US.

In keeping with the communications goals set at the beginning of the year, the booth experience was centered around three key qualities that differentiate Parmigiano Reggiano from other cheeses. Of course, our cheese’s exceptional flavor and aromas are due to the fact that the cheese is made in Italy according to centuries old artisanal traditions. However, in addition to that, Parmigiano Reggiano is differentiated by our commitment to Biodiversity, Zero Waste and Maturation.

These icons represent the variety of breeds used to make Parmigiano Reggiano cheese.


At the show we offered tastings of cheese made with milk from a diverse set of cow breeds including, Italian Frisona, White Modenese, Brown Cow and Red Cow. At the show, the following breeds were represented:

Bianca Modenese / White Cow

Recognized and protected by the Slow Food Presidium, this breed was derived from cattle with a Fromentino mantle and was crossbred with gray Podolian cows.

Bruna / Brown Cow

This breed was introduced to the Parma area in the mid-eighteenth century, probably from Switzerland or Lombardy. Initially used to work the fields, today this breed is mostly dedicated to milk production.

Vacca Rossa / Red Cow

Originally from what today is Hungary, this breed dates back to the year 1,000. The milk is rich in casein and other proteins, as well as calcium and phosphorus, making it ideal for cheese making.

With Parmigiano Reggiano, nothing goes to waste – not even the rind – which was used to make two of the dishes at the show.


Chef Michele prepared a couple of dishes to challenge the idea that Parmigiano Reggiano is used only for pasta, pizza and salads. At the same time these recipes used the rind as a way to exemplify the concept of zero waste. On Monday he made a ramen featuring tender, slow-braised Parmigiano Reggiano rind from Brown Cows. And on Tuesday, he made a deliciously rich Saag using the rind of Parmigiano Reggiano cheese made with milk from the famous Vacche Rosse.

The retail merchandising material included conceptual packaging featuring stickers indicating the cheese’s maturation.


The tastings and the dishes featured cheeses that showcased the diverse flavors, textures and aromas that are the result of different maturation times. The tastings included cheeses that had been aged for 24 months and others that had been matured 30 months or more.

Nicola Bertinelli shared the Parmigiano Reggiano Consortium’s vision for the future of the brand in the US

The Fancy Food Show offered a great opportunity to spend time
with our friends and trade partners in the US.

The top level executives of the Parmigiano Reggiano Consortium had the chance to meet in person with many of our most important and most valued trade partners, and share with them our vision for what lies ahead for Parmigiano Reggiano in the US. The brand has grown substantially over the last couple of years, and the future continues to look bright. American consumers are embracing how and why Parmigiano Reggiano is considered a true Italian Masterpiece, yet what is even more remarkable and exciting is that the market offers plenty of opportunity for additional growth and expansion.

During an exclusive cocktail event at an elegant rooftop with breath-taking views of the New York skyline, Nicola Bertinelli, the President of the Parmigiano Reggiano Consortium delivered an inspiring speech outlining the brand’s recent accomplishments and ambitious objectives. His passion was clearly evident, and his words excited and energized the crowd.

Mr. Bertinelli’s presentation was followed by speeches by MEP Paolo De Castro and Alessio Mammi, the Chancellor of Agriculture for the Emilia Romagna Region. Additionally, other executives representing the Parmigiano Reggiano Consortium also shared a few words, outlining details of the many developments that are driving the brand’s growth in this important market, including Carlo Mangini, Marcello Turini and Eugenio Perrier.

Photo Gallery