Corte di Giarola, Strada Giarola, 11 - 43044 - Collecchio (PR)
Phone: +39 3474018157
Access allowed with mask.
open from May 1 to December 8 on Saturday, Sunday and festivities from 10.00am to 6.00pm on reservation. From Monday to Friday open on reservation for groups of minimum 15 people. Closed on Monday and from December to February.
Reservation online https://www.museidelcibo.it/
full price euros 5,00; euros 4,00 groups of min. 15 people, over 65, Card holders; euros 3,00 schools and kids 6-18 years, students of the University of Parma; free entrance: handicapped people and guide, group and school guide, teachers, journalists, kids under 6 years.
Guided tours available by prebooking euros 20,00 plus entrance fee.
The Pasta Museum, set up in the agricultual medieval court of Giarola, completes the deepening journey through the most important food products in the territory.
In the XIX Century Barilla begins his activity in Parma and today is the World leader in this field: he contributes actively to the birth of this Museum organized in ten sencions and dedicated to the historical knowledge, tecnology and culture of pasta.
The First section, dedicated to wheat, to its caracteristics and to the ways of cultivation, presents models, ancient rural tools and documents which testify the evolution of the agricultural techniques.
The second section is dedicated to the grinding, diffent kind of mills, with models and historical iconography, the rebuilding of a grindstone mill and a modern cylinder mill. A little part is also dedicated to bread and oven products.
The forth part of the museum tells about the homemade pasta through little domestic tools, the art of rolling pin and the extraordinary assortment of the rich italian collection of “speronelle” or pastry cutting weels.
A real industrial pasta factory of the first half of the XIX Century, lets the visitor comprehend the various phases of the pasta production: in the fifth section there are original machineries perfectly restored. Models and videos show to the visitors modern technologies used in industrial pasta factories to guaranteean high quality product.
the sixth section is dedicated to the culture of pasta with deepening on communication (posters, leaflets, ancient bills), gastronomy (the history of the colander and of the recipes books), on pasta in art and culture (from paintings to stamps).
A look on the correct feeding closes the rich expositive journey, completed with a visit to the close Tomato Museum.