A museum for the “Red Gold” of agriculture, the secret ingredient of the Food Valley, is born in Collecchio, at the Court of Giarola – 15 Giarola Road, Collecchio – Parma
Perhaps not everyone knows that the most important district for the production of tomatoes for sauces and pulp is found in Emilia, and that is why the local Institutions have decided to dedicate a museum to the “Red Gold” near the City of Parma. The Museum is inserted into the Food Museums Circuit (www.museidelcibo.it) which are already present on the territory and are dedicated to Prosciutto and deli meats (Langhirano), to Salami (Felino) and to Parmesan Cheese (Soragna).
The inaugural cutting of the ribbon is scheduled for Saturday, September 25: starting a 10:00 a.m. there will be a convention entitled “The Tomato in Parma: history, entrepreneurialism, and taste” with lectures by Tullio Gregory, Director of the Italian Treccani Encyclopedia Institute, and Giorgio Calabrese, nutritionist, Davide Paolini, a gastronomic journalist, and Giancarlo Gonizzi, Coordinator of the Food Museums. The inauguration includes a guided tour of the Museum at 12:30 a.m.. In the afternoon, from 3:00 to 6:00 p.m. the Museum will be open to the public for free, and there will be free guided tours starting every hour. In addition to all this, during the same hours, science workshops for children will be held thanks to the collaboration of the Googol association.
The museum is organized in seven theme sections, starting with the history of tomato and its arrival in Europe in ‘500 and its following diffusion. Then a second section deals with the development of the processing industry in Parma, and the third section shows the development of production technologies. The fourth section deals with the theme of the finished product and of its packaging, the fifth is dedicated to the development of the mechanical industry, and the sixth narrates the protagonists of factory work. The culture of the “World of Tomato”, with advertisement, citations and paintings, closes the tour.
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