Grana Padano in Tokyo: where origin meets Italian cuisine

On 16 and 17 November, the world’s most widely consumed PDO will be featured at ACCI Gusto, as part of the ‘Orient’ project co-funded by the European Union

Berni: “The American legal challenges regarding the name ‘grana’ make it even more necessary to explain what distinguishes the authentic product”

Desenzano del Garda (BS), 9 November 2026 – To raise awareness of Grana Padano PDO and strengthen ties with Japanese foodservice professionals through a programme dedicated to its origin, quality and different ageing stages, the Grana Padano Protection Consortium will take part in ACCI Gusto, to be held on 16 and 17 November 2026 at the Tokyo Metropolitan Industrial Trade Centre Hamamatsucho-kan.

Organised by the Japanese Association of Italian Cuisine, the event is a key platform for promoting authentic Italian cuisine in Japan and is expected to attract around 3,500–4,000 foodservice professionals and trade visitors.

This participation forms part of the ‘Orient’ project, the promotional programme co-funded by the European Union and dedicated to the markets of Japan, China, Hong Kong and Taiwan. The initiative supports the international growth of the world’s most widely consumed PDO, which exported 2,757,930 wheels in 2025, an increase of 3 per cent more than the previous year.

In the Consortium’s 37.5-square-metre exhibition space (stand 5-50), culinary expert Yuko Sato will lead two guided comparative tasting sessions featuring to Grana Padano PDO aged 10–12 months, over 16 months and Riserva. Visitors will have the opportunity to discover how aromas, flavours and textures evolve throughout the ageing process, while exploring the culinary applications of each ageing stages.

‘Initiatives in the United States aimed at treating ‘grana’ as a generic term and promoting its use in international markets make it more important than ever to explain what distinguishes Grana Padano PDO,” says Stefano Berni, General Director of the Protection Consortium. “Its link to the territory of origin, compliance with the production specifications and the rigorous controls carried out throughout the supply chain provide consumers with tangible guarantees of authenticity. In Japan, direct engagement with chefs, importers and foodservice professionals helps raise awareness of this heritage and foster a growing appreciation of the authentic product.’

Throughout the two days, information materials will be distributed and visitors will be invited to complete questionnaires designed to provide deeper insights into the local market and facilitate the development of new professional relationships.