At the Corte di Giarola, in a medieval centre of agro-food transformation, together with the Tomato Museum, there is also the seat of the “Pasta Museum”. The exhibition starts with the raw material, wheat, with its characteristics and methods of cultivation, and then continues with the history and techniques of milling – with a real mill – and processing.
Then we move on to the real protagonist of the Museum, the pasta and its evolution, from fresh homemade pasta to industrial production, with unique testimonies such as an internal industrial pasta factory of the nineteenth century and the oldest sample of industrial pasta found among the papers of the State Archives of Parma. Three hundred different forms of pasta, the current technological evolution, the history of the colander, the gastronomy and the graphics complete the path dedicated to the symbol par excellence of the Made in Italy food.
