{"id":10000,"date":"2024-05-30T13:35:23","date_gmt":"2024-05-30T13:35:23","guid":{"rendered":"https:\/\/termedimonticelli.it\/food-museums\/"},"modified":"2024-07-22T13:27:06","modified_gmt":"2024-07-22T13:27:06","slug":"food-museums","status":"publish","type":"page","link":"https:\/\/termedimonticelli.it\/en\/itineraries\/food-museums\/","title":{"rendered":"Food Museums"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Food Museums<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The taste of culture<\/h3>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

by Silvia Ugolotti<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Books feed our intelligence; museums feed our curiosity.
\nSome in particular.
\nThey offer tastings, exhibit centuries-old recipes, preparations, old utensils, sensory pathways.
\nIn some cases historical reconstruction prevails, in others anthropological significance.
\nThere are them all over the world, from the most bizarre to the most didactic: in Parma, the heart of the food valley, the Food Museums are a circuit that unrolls over fifty kilometers to tell the story of DOC products, the excellence of the territory and the art of those who work them.
\nFrom Prosciutto Crudo to Parmigiano Reggiano, from Salami to Pasta, then Tomato and Wine.
\nAfter all, as Lord Byron wrote, “The whole of human history attests that the happiness of man, a hungry sinner, since Eve ate the apple, depends very much on lunch.” <\/p>\n<\/p>\n

Pasta Museum<\/strong><\/h3>\n

Housed in a medieval-era building for agri-food processing, the museum tells the story of Barilla’s company from the opening of the factory in 1910.
\nThe tour is divided into ten sections ranging from agricultural techniques to the production of fresh and dry pasta.
\nThe machinery is original and the dies display more than one hundred shapes. <\/p>\n

Of note: <\/strong>the oldest industrial pasta sample dated 1837.<\/p>\n

Court of Giarola, Giarola Road 11, Collecchio<\/em><\/p>\n

<\/h3>\n

Tomato Museum<\/strong><\/h3>\n

Cluster of production and processing, from the Parma area tomato products are exported all over the world, but also techniques and technology of the canning industry.
\nAmong the many curiosities on display are a collection of more than one hundred tin cans from the early 20th century and a historical collection of can openers. <\/p>\n

Of note: <\/strong>the 1954 Mickey Mouse advertisement.<\/p>\n

Giarola Court, Giarola Road 11, Collecchio<\/em><\/p>\n

<\/h3>\n

Wine Museum<\/strong><\/h3>\n

Malvasia is the queen of the Parmesan hills, an excellence along with Lambrusco and Fortana del Taro bottled in the Bassa.
\nThis and much more is told in the refined rooms of the Rocca Sanvitale in Sala Baganza where the museum is set up.
\nThe first room, prepared in collaboration with the National Archaeological Museum, is dedicated to the archaeology of wine in the Parma area. <\/p>\n

Of note: <\/strong>1835 is the vintage of the oldest wine on display in the exhibition.<\/p>\n

Rocca Sanvitale, Piazza Gramsci – Sala Baganza
<\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Salami Museum<\/strong><\/h3>\n

The first document concerning salami dates back to 1436 when Niccol\u00f2 Piccinino, in the pay of the Duke of Milan, ordered that he be provided with “porchos viginti a carnibus pro sallamine.”
\nThat is, twenty pigs to make salami.
\nIt is kept in the ancient 18th-century cellars of Felino Castle, along with knives, cleavers and an early 20th-century cage in which the pigs were transported for slaughter. <\/p>\n

Of note: <\/strong>the pork-butcher’s tabard is the iconic item also used by country men to protect themselves from the foggy Po Valley cold.<\/p>\n

Felino Castle, Strada del Castello 1, Felino<\/em><\/p>\n

<\/em><\/p>\n

Ham Museum<\/strong><\/h3>\n

Inside the Ex Foro Boario, an early 20th-century rural architecture has become the Prosciutto Museum.
\nIt is in Langhirano, the kingdom of this noble cured meat born from a land just right for raising pigs.
\nThe museum itinerary is organized in eight sections that illustrate all the steps in the production of prosciutto, starting from the territory and ending with gastronomy, that is, the use of prosciutto in cooking. <\/p>\n

Of note: <\/strong>the film on salt extraction from wells in Salsomaggiore.<\/p>\n

Former Boario forum, via Bocchialini 7, Langhirano<\/em><\/p>\n

<\/em><\/p>\n

Culatello and Masal\u00e9n Museum<\/strong><\/h3>\n

On the bank of the Po River inside the Antica Corte Pallavicina, set up and curated by the Spigaroli family, is a tribute to the King of Salumi and to the pig that for centuries has been of vital importance in the economy and farming culture.
\nAncient utensils sit alongside modern touch screens, old photos alongside videos, then picture postcards, books, billboards and a visit to the spectacular cellars where culatello rests. <\/p>\n

Of note: <\/strong>Po Forest, the open-air extension of the museum is a 1.5-kilometer trail divided into 12 stages.<\/p>\n

Antica Corte Pallavicina, Strada Palazzo Due Torri 3, Polesine Parmense
<\/em><\/p>\n

<\/em><\/p>\n

Parmesan Museum<\/strong><\/h3>\n

The former “tollhouse” of the Meli Lupi princes has architecture dating back to 1848.
\nIt is circular, with an interior colonnade.
\nIn the exhibit are more than 120 objects that were used between 1800 and the first half of the 1900s, such as the huge copper cauldron where cheese was cooked.
\nBefore leaving the museum, it is worth satisfying the palate with bites of cheese and honey in the shop for tastings and purchases. <\/p>\n

Of note: <\/strong>a 1600 print with the first official image of Parmesan cheese.<\/p>\n

Castellazzi Court, Via Volta 5, Soragna
<\/em><\/p>\n

<\/em><\/p>\n

Porcini Mushroom Museum<\/strong><\/h3>\n

The exhibition is a journey through the history of the mushroom, its nature, but above all a journey through the strong connection with the tradition of the Apennines.
\nIt is divided into seven sections that talk about the forest, harvesting, processing, but also about the mushroom in culture in art and gastronomy.
\nA large part of the museum is devoted to the environmental, biological, organoleptic and nutritional aspects of the product.
\nIn addition to the Borgotaro location, there is also one in Albareto where the work of mycologists is discussed and aspects related to its many properties are explored in depth <\/p>\n

Note: <\/strong>the relief pattern describing the many characteristics of the mushroom.<\/p>\n

Museum of the Walls,” Via Cesare Battisti, 86 Borgotaro
<\/em><\/p>\n

<\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Want to receive news and exclusive offers?
Sign up for our newsletter.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n
\n

<\/p>