A class on Parmigiano Reggiano social in Japan

On Saturday July 15 a seminar on Parmigiano Reggiano cheese was held at the Tenoha Kitchen Studio in Tokyo, dedicated to SnapDish users, the new Japanese social channel focused on wine and food

Reggio Emilia, July 20, 2017 –  Spreading the knowledge of a quality product and the world around it through images. This was the scope of the seminar held Saturday July 15 at the Tenoha Kitchen Studio in Tokyo, which hosted twenty SnapDish members, the new social platform dedicated to food photography.

Ms. Miyuki Murase, the winner of the “International Best Cheesemonger Competition” (“Concours Mondial du Meilleur Fromager”) 2013 edition, opened the event with an in-depth presentation dedicated to the characteristics of Parmigiano Reggiano cheese and its uniqueness with special focus on the area of origin, the history and its nutritional properties. Following that, the audience was shown how to open a wheel with the traditional knifes’ method, always a sensational moment during which many photos were snapped and then published live on SnapDish.  The cheese by its self then was offered for tasting with Lambrusco wine and Portonic.

At the end of the seminar, social media and food lovers attended a cooking lesson where Parmigiano Reggiano cheese was used in the preparation of simple dishes, such as salads and au gratin preparations. The importance of using the rind was also stressed, as it is a completely edible part of the King of cheeses.

The event was a great success with scores of photos published to spread important messages about the quality of our product.