Six Food Museums in Parma not to miss

Six Food Museums not to miss:
Museum of PARMIGIANO REGGIANO
Museum of PASTA
Museum of TOMATO
Museum of WINE
Museum of FELINO SALAMI
Museum of PROSCIUTTO DI PARMA
Thru the expert knowledge of Giancarlo Gonizzi, we are taken on a virtual journey of Food Musuems of Parma, their history and their treasure!
Parma proudly boasts some of the highest quality food products renowned at both national and international level: Parmigiano Reggiano, Prosciutto of Parma and various cured pork meat products such as the Culatello from Zibello, Salame from Felino, Coppa, as well as Wines from the Parma hills, Porcini mushrooms from the Taro river valley, Tomatoes. Other products are well known at a purely local level.
Food and Wine tourism is in rapid expansion both in terms of quantity and quality at a national and international level. It is not by chance that the cultural and tourist press dedicates growing attention to this sector, particularly where the offer is clearly defined. Both regionally and internationally there is increasing publicity for “Food and Wine Trails”, “Flavour Trails”, and “Wine Trails”, …
The typical products enhance the image of an entire territory.
Parma hosts the corporate headquarters of a number of prestigious food companies such as Barilla, Parmalat and canning industries. It is home to various Italian Consortiums for the Safeguard of Typical products, like the Consortium for Prosciutto, the Consortium for Parmigiano Reggiano and the Consortium for Culatello. The economical situation of Parma is positively affected by the growth of the food sector.
In addition to bringing additional value to the history behind individual products within the local economy and culture, the “Food Museums” encourage the growth of a new type of tourism, by developing existing sites located along the food and wine trails; in turn, these become complementary to other typical tourist routes in the area.
The Museums contribute to highlight the role of yjr production sites of the typical foods of Parma, and especially those that in virtue of their history, the type of processing and the quality of products are best suited to be included as part of the tourist offer of the territory. Through programmed events and tours of the food and wine trails, these offers interact directly with the Museums.
A mission of the Museums is to contribute to the growth of the entire territory through gastronomical culture, by encouraging awareness among local residents, and in particular young people. At the same time, the Museums aim is to define the image of each single typical product and its area of production through gastronomic tourism.
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