A city of aristocratic cultural and musical traditions, rich in celebrated monuments and precious art works, Parma is also the Capital of Taste and good cuisine.

The glorious products of the Parma area – Parmigiano Reggiano, Prosciutto di Parma, Salame Felino, Tomato Purée, Pasta and Wine from the hills – find in the Museums of Food a special place for their story and promotion.

The food museums – © Musei del Cibo della provincia di Parma

 

THE PARMIGIANO REGGIANO MUSEUM

The history, ancient culture and culinary excellence of the “King of Cheeses” take shape through hundreds of objects and images in an old vintage cheese factory used for centuries in the production of Parmigiano Reggiano. Here you can experience the stages of milk processing, the slow maturation and marketing of the cheese, the fundamental role of the Parmigiano Reggiano Consortium in the protection of the quality, and the priceless joy of cheese tasting.

Link > http://www.museidelcibo.it/Ing/parmigiano.asp

The Parmigiano Reggiano museum – © Musei del Cibo della provincia di Parma

 

THE PASTA MUSEUM

In the enchanting scenery of the Court of Giarola, a journey through the history of pasta, through a rich series of images, documents, movies, reproductions and reconstructions. From the wheat kernel to flour, from a real mill to tools for household use, passing through the first industrial production and modern technology, to close with a large collection of vintage advertising: a 360 ° view of the world of pasta, to emphasize the role that this food, synonymous with Italy in the world, has played and continues to play in gastronomy, art, culture and life of all of us.

Link > http://www.museidelcibo.it/page.asp?IDCategoria=225&IDSezione=0&ID=561012 

The pasta museum – © Musei del Cibo della provincia di Parma

 

THE TOMATO MUSEUM

Around an ancient production line of preserves unfolds the story of the tomato, starting with its arrival from distant America in the sixteenth century, to the first tentative gastronomic approaches, to the varieties and growing techniques. It then moves on to explore the extraordinary diffusion in the Parma area during the late nineteenth century, to the emergence of a powerful canning and mechanical industry, of the Experimental Station and of the Fairs. Photos and historical documents, rare footage, models and interactive displays, packaging and can openers, publications, curiosities and copyrighted recipes tell the world of the “red gold” right up to its irresistible triumph on the dining room table.

Link > http://www.museidelcibo.it/Ing/pomodoro.asp 

The tomato museum – © Musei del Cibo della provincia di Parma

 

THE WINE MUSEUM

In the evocative wine cellars of the Rocca di Sala Baganza unfolds an exhibition and sensory experience dedicated to the wine of Parma, its history and its culture. Six different sections that run from the archeology of wine in the Parma area to viticulture and the characteristics of the vine, the grape harvest and the preparation of wine to the fascinating renaissance ice box, from the history of containers and related crafts to the history of cork, the corkscrew and the label, from the pioneers of the industry to the wine cellars to visit, and finally to the role of the Consortium of the Wines of the Hills of Parma.

Link > http://www.museidelcibo.it/page.asp?IDCategoria=225&IDSezione=0&ID=561197