Prosciutto di Parma ham, Parmigiano-Reggiano and Fossa cheeses, tomatoes, balsamic vinegar from Modena, Sangiovese and Lambrusco wines, cured meats such as Culatello from Zibello – the list of culinary delights that hail from Italy’s Emilia Romagna region reads like a foodie’s fantasy shopping list. The province of Parma celebrates its association with “food glorious food” with the Musei del Cibo (Food Museums), which are devoted to prosciutto ham, Parmigiano-Reggiano cheese, tomatoes and salami.
For food lovers, the museums are a must in helping explaining the history of the province’s premier produce, how it is made and what to look for when choosing it. All with the aid of paintings, diagrams, demonstrations, multimedia exhibits, audio guides and tastings.
At the Museum of Parmigiano-Reggiano in Soragna, visitors can see the different phases of processing milk into Parmigiano-Reggiano and understand what makes a cheese factory. At Langhirano’s Museum of Prosciutto and Cured Meats you can learn about the process of conserving with salt and traditional butchery techniques. Collecchio’s Tomato Museum follows the arrival of the tomato in Europe from South America in the 16th century to rise of tomato farming and the birth of canned tomato industry. Felino's Salami Museum tells the story of the famous black pig of Parma and the technology used to make salami. All four museums are fascinating as they reveal the stories behind what goes into making the food found on your plate.
Where:
Museum of Parmigiano-Reggiano, c/o Corte Castellazzi, 5 Via Volta, Soragna, Parma;
Museum of Prosciutto and Cured Meats of Parma, c/o Ex Foro Boario, 7 Via Bocchialini, Langhirano, Parma;
Museum of Salami, c/o Castello di Felino, 1 Strada del Castello, 43035 Felino, Parma;
Tomato Museum, c/o Corte di Giarola, 11 Strada Giarola, Parco del Taro, Collecchio, 43044 Parma
Website: http://www.museidelcibo.it
