Credits

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“The Food Museums of the Province of Parma” Association

Piazzale della Pace, 1 – 43121 Parma
Tel.: +39.0521.218889
E.mail: info@museidelcibo.it

President
Mario Marini

Vice president
Cristiano Casa

Coordinator
Giancarlo Gonizzi

Treasurer
Luciano Verderi

Board of advisors
Paolo Bianchi (Town of Collecchio), Cristiano Casa (City of Parma), Guido Umberto Chiari (Trade Unions),  Ferdinando De Maria (Province of Parma), Andrea Fabbri (University of Parma), Federico Giordani (Town of Soragna), Mauro Lamoretti (Town of Langhirano), Elisa Leoni (Town of Felino), Claudio Leporati (Product Consortiums), Cristina Merusi (Town of Sala Baganza), Mario Schianchi (Roads of Wines and Taste), Maria Simonini (Chamber of Commerce of Parma), Giovanna Terroni (Community of the Towns of the Valleys of Taro and Ceno).

Auditors
Valerio Mazzotti, Valeria Sghedoni

Associates
Province Administration of Parma. Ancient Pallavicina Court. ASCOM Parma. Chamber of Commerce, Industry, Craftsmanship, and Agriculture of Parma. Town of Collecchio. Town of Felino. Town of Langhirano. City of Parma. Town of Sala Baganza. Town of Soragna, Consortium of Culatello of Zibello. Confcooperative Parma. Consortium for the Tutelage of Parmesan Cheese. Consortium for the Tutelage of the Prosciutto of Parma. Consortium of the Wines of the Hills of Parma. Coppini Arte Olearia. Management Agency for the Parks of Western Emilia. Coldiretti Provincial Federation of Parma. GIA Parma. Roads of the Prosciutto and of the Wines of the Hills. Community of the Towns of the Valleys of Taro and Ceno. Union of Parma Industrials. University of Parma.

Scientific Committee
Giovanni Ballarini (Honorary president of the Italian Academy of Cuisine), Marco Contini (Architect), Ubaldo Delsante (Historian), Daniela Fornaciari (Emilia Romagna region), Albino Ivardi Ganapini (Founder of Food Museums), Giancarlo Gonizzi (Coordinator), Andrea Grignaffini (Gastronomist), Roberta Mazzoni (Educational manager), Alessandra Mordacci (Curator), Margherita Sani (IBC), Massimo Spigaroli (Chef), Mario Turci (Museologist), Mario Zannoni (Food historian).  

Parmigiano-Reggiano Museum – Soragna

Museum project

Mario Zannoni 

Architectural project

Arch. Pietro Tonnini – Eng. Claudio Dondi

Graphic project

Giulio Belletti – BLL

General management

“The Food Museums of the Province of Parma” Association

Operation management

Vea Association – Montecchio (RE)  

Prosciutto and Cold Cuts of the Province of Parma Museum – Langhirano

Museum project

Mario Zannoni

Architectural project

Arch. Marco Contini

Graphic project

Giulio Belletti – BLL

General management

“The Food Museums of the Province of Parma” Association

Operation management

Vea Association – Montecchio (RE)  

Salame Museum – Langhirano

Museum project

Mario Zannoni

Architectural project

Arch. Marco Contini

Graphic project

Giulio Belletti – BLL

General management

“The Food Museums of the Province of Parma” Association

Operation management

Vea Association – Montecchio (RE)  

Tomato Museum – Corte di Giarola – Collecchio

Museum project

Giancarlo Gonizzi

Architectural project

Arch. Claudio Bernardi

Graphic project

Alberto Ghillani

General management

“The Food Museums of the Province of Parma” Association

Operation management

Società “Esperta” – Collecchio

Pasta Museum – Corte di Giarola – Collecchio

Museum project

Giancarlo Gonizzi

Architectural project

Arch. Bordi-Rossi-Zarotti 

Graphic project

Alberto Ghillani

General management

“The Food Museums of the Province of Parma” Association

Operation management

Società “Esperta” – Collecchio

Winery of the Food Museums – Sala Baganza

Museum project

Giancarlo Gonizzi

Architectural project

Arch. Bordi-Rossi-Zarotti

Graphic project

Alberto Ghillani

WEB site
Project and overall coordination

Giancarlo Gonizzi

Web Portal: Project, software design, production and editing

Aicod s.r.l. – Digital Information and Communication

Graphic design
Alessandra Tau

Translations
Richard Benecchi, Maria Caruso, Giulia Motti

ELABORATION OF TEXTS
Why the Museums?

Albino Ivardi Ganapini – Alderman of Agriculture and Production Activities of the Province of Parma

Caterina Siliprandi – Councilor for Tourism of the Province of Parma  

The Food Museums

Parmigiano-Reggiano Museum

The Product – Introduction: G. Gonizzi
The Product – History: M. Zannoni
The Product – Timeline: Consortium of Parmigiano-Reggiano
The Product – Characteristics: Consortium of Parmigiano-Reggiano
The Product – At the table with the King of Cheese: Consortium of Parmigiano-Reggiano

The Product– The consortium for tutelage: Consortium of Parmigiano-Reggiano

Discover the museum – Exhibition Itinerary: M. Zannoni
Discover the museum – Catalog: A. Mordacci
Discover the museum – Soragna and its surroundings
: Town of  Soragna
To Know More – Samplings: G. Gonizzi, M. Massolin, A. Mordacci
To Know More – Pages of Taste: a cura di G. Gonizzi
To Know  More – Focus on…

  • Ruolo del latte e dei formaggi nel Medioevo (The role of milk and cheese in the Middle Ages): M. Montanari
  • Evoluzione delle tipologie costruttive degli antichi caseifici del Parmigiano-Reggiano (Evolution of the types of constructions of ancient dairy farms for Parmigiano-Reggiano cheese): M. L. Mussini
  • Storie di caseifici del Parmense – Montecoppe (Stories of dairy farms of the Province of Parma – Montecoppe) : U. Delsante
  • Storie di caseifici del Parmense – Pilastro (Stories of dairy farms of the Province of Parma – Pilastro): from E. Grossi, in GP 2001, 25.11.
  • Saint Lucio: the saint: L. M. Belloni
  • Saint Lucio: the church: L. M. Belloni
  • Saint Lucio: patron saint of the Lardaroli of Parma: G. Gonizzi
  • Saint Lucio: iconography: G. Grandi

Bibliography: G. Gonizzi

 Pasta Museum

The Product – History: G. Gonizzi
The Product – Timeline: edited by G. Gonizzi
The Product – Characteristics: G. Gonizzi
The product – Recipes: Academia Barilla
Discover the museum– The location of the museum: U. Delsante
Discover the museum – Exhibition itinerary : G. Gonizzi
Discover the museum – Catalog: A. Mordacci
Discover the museum – Collecchio and its surroundings: G. Gonizzi
To Know More – Sampling: G. Gonizzi, M. Massolin, A. Mordacci
To Know More – Pages of Taste: a cura di G. Gonizzi
To Know More – 
Focus on…

  • Una tesi dedicata al progetto per il Museo della past (A thesis dedicated to the project for the Pasta Museum): D. Ferraguti
  • Le origini del pastificio del 1850 rimontato al Museo della Pasta (The origins of the 1850 pasta factory set on display at the Pasta Museum): C. Dotti
  • Lo storico pastificio del 1850 del Museo della Pasta alla mostra “La rappresentazione degli spazi dell’alimentazione” (The historical 1850 pasta factory of the Pasta museum at the exhibit “The representation of the spaces of nutrition”): S. Innocenti
  • I campioni di pasta del 1837 e 1838 ritrovati nell’Archivio di Stato di Parma (The sample of pasta from 1837 and 1838 found in the State Archives of Parma): M. Dall’Acqua, M. Palazzino, A. Barazzoni (State Archives of Parma)
  • La speronella, piccola storia di un attrezzo antico (Speronella cutting wheels, short history of an ancient tool): G. Gonizzi
  • I corzetti (The Corzetti pasta): C. Dotti
  • La pasta nel cinema italiano (Pasta in Italian Cinema): G. Rondolino
  • Janello Torriani e i mulini (Janello Torriani and the mills): S. Provinciali

To know more – Bibliography: edited by G. Gonizzi

Tomato Museum

The Product – History: G. Gonizzi
The Product – Timeline: edited by G. Gonizzi
The Product – Characteristics: G. Gonizzi
The Product – Characteristics: E. Valli from Il pomodoro: storia, coltivazione, ricette (Tomato: history, cultivation, recipes) , Bologna, Calderini, 2001, pp. 8-12
The Product – Recipes: F. Ortolani
Discover the museum – the location of the museum: U. Delsante
Discover the museum – Exhibition Itinerary: G. Gonizzi
Discover the museum – Catalog: A. Mordacci
Discover the museum – Collecchio and its surroundings:
 E. Dall’Olio from Itinerari turistici della provincia di Parma (Touristic itineraries of the Province of Parma) – 2. Parma, Silvia, 1976
To know more – Sampling: G. Gonizzi, M. Massolin, A. Mordacci
To know more – Pages of taste: a cura di G. Gonizzi
To know more – Focus on…

  • La conservazione degli alimenti fra storia e cronaca (The conservation of food  between history and news reports): C. Leoni
  • La zappa e la caldaia. I pionieri della coltivazione pomodoro e dell’industria conserviera nel Parmense (The hoe and the boiler. The pioneers of tomato cultivation and of processing industry in the Parma area): U. Delsante
  • Carlo Rognoni e Antonio Bizzozero. Due modi di vivere lo sviluppo agro-alimentare del Parmense (Carlo Rognoni and Antonio Bizzozzero, Two ways to live the development of agribusiness in the Parma area) : U. Delsante
  • Figure di pionieri della fabbrica della conserva di pomodoro (Figures of pioneers in the tomato conserve industry): U. Delsante
  • L’industria meccanica a supporto del comparto agro-alimentare (Mechanical industry in support of the agribusiness sector): U. Delsante
  • Scrittura nei campi. Carlo Rognoni: opera e linguaggio (Writing in the fields. Carlo Rognoni: works and language)  : G. Cusatelli
  • Una vita all’insegna del pomodoro. Francesco Emanuele, la Stazione Sperimentale delle conserve e la nascita delle Fiere di Parma (1925-1950) (A life in the sign of tomato. Francesco Emanuele, the Experimental Station of conserves and the birth of the Parma Fairgrounds (1925-1950)): G. Gonizzi
  • Nate dal pomodoro. Le Fiere di Parma dalla “Mostra delle Conserve” all’attuale “Cibus” (Born from tomato. The Parma Fairgrounds from the “Conserve Exhibit” to the modern day “Cibus”): G. Gonizzi

Bibliography: edited by G. Gonizzi

Wine Museum

The Product – History: G. Gonizzi
The Product – Timeline: edited by G. Gonizzi
The Product – Characteristics: G. Gonizzi
The Product – Recipes: F. Ortolani
Discover the museum – the location of the museum: G. Gonizzi
Discover the museum – Exhibition Itinerary: G. Gonizzi
Discover the museum – Catalog: A. Mordacci
Discover the museum – Sala Baganza and its surroundings: 
G. Gonizzi
To know more – Sampling: 
G. Gonizzi, M. Massolin, A. Mordacci
To know more – Pages of taste: edited by G. Gonizzi
To know more – Focus on…

  • Le etichette verdiane del Maestro Rainieri (The Verdi labels by Maestro Ranieri): G. Gonizzi

Bibliography: edited by G. Gonizzi

Salame Museum

The Product – History: M. Zannoni
The Product – Timeline: edited by G. Gonizzi
The Product – Characteristics: G. Gonizzi
The Product – Recipes: F. Ortolani
Discover the museum – the location of the museum: G. Gonizzi
Discover the museum – Exhibition Itinerary: G. Gonizzi
Discover the museum – Catalog:
A. Mordacci
Discover the museum – Felino and its surroundings: G. Gonizzi
To know more – Sampling: 
G. Gonizzi, M. Massolin, A. Mordacci
To know more – Pages of taste: edited by G. Gonizzi
To know more – Focus on…

L’istoria del salame di Felino (The history of the Salame of Felino): L. Gambara

  • Salsicce Ducali (Ducal Sausages): G. Traglia
  • I due salami (The Two Salami): U. Emiliani

Bibliography: edited by G. Gonizzi

Prosciutto of Parma Museum
The Product – History: G. Gonizzi
The Product – Timeline: edited by G. Gonizzi
The Product – Characteristics: Processing: “Food” 10/1995, Conservation: Prosciutto Consortium, Nutrition: A. Strata
The Product – At the table with the King of Cold Cuts: Consortium of the Prosciutto of Parma
The Product – The consortiums for the tutelage: Consortium of the Prosciutto of Parma, Consortium of Culatello of Zibello
Discover the museum – the location of the museum: M. Contini
Discover the museum – Exhibition Itinerary: M. Zannoni
Discover the museum – Catalog: A. Mordacci
Discover the museum – Langhirano and its surroundings:
E. Dall’Olio from Touristic Itineraries of the Province of Parma– 1. Parma, Silva, 1975; G: Cirillo – G.Godi, Art Guide of the Parma Area, II, Parma, Silva, 1986.
To know more – Sampling: G. Gonizzi, M. Massolin, A. Mordacci
To know more – Pages of taste: edited by G. Gonizzi
To know more – Focus on…

  • “Assaggiare” i prosciutti col naso: la fibula (“Tasting” prosciutto with the nose: the “fibula”): M. Fornasari
  • Le acque “salse” e l’industria dei salumi (The “salt” waters and the industry of cold cuts): M. Fornasari
  • L’allevamento del maiale in epoca romana (Swine farming in the Roman era): D. Vera
  • Il maiale dal medioevo ai nostri giorni (The Swine from the Middle Ages to our day): A. Tacca
  • Sanaporcelle, cozzoni, norcini e mazén vagabondi dei porci nel Medioevo (Sanaporcelle, cozzoni, butchers and mazén, the swine ramblers of the Middle Ages)G. Ballarini
  • La tradizione norcina della lavorazione delle carni suine nel tempo (The tradition of butchers in the processing of swine meet through time): D. Brignone
  • Storia dei salumi in Italia tra Ottocento e Novecento (History of cold cuts in Italy between Nineteenth and Twentieth centuries): D. Brignone
  • Pionieri dell’industria salumiera parmense (Pioneers of the industry of cold cuts on the Parma province): G. Gonizzi
  • Storia sociale della razza suina parmigiana (Social history of the swine race of the Parma area): G. Ballarini
  • Il maiale nella tradizione rurale (The Swine in the rural tradition): R. Medici
  • Parola di maiale (Swine’s Word): G. Gonizzi
  • Vocabolario del maiale (Swine Vocabulary): E. Dall’Olio
  • Tipologie edilizie e tecnologie negli stabilimenti di lavorazione e stagionatura dei salumi (Types of buildings and technologies in the processing and seasoning  plants of cold cuts): M. Contini
  • Porco mondo: i mille modi di essere maiale (Swine World: one thousand ways to be a swine): G. Gonizzi
  • De’ culatelli investiti (Of the invested Culatelli): L. Pelizzoni
  • La Spalla di San Secondo tra storia e gastronomia (The Shoulder of Saint Secondo between history and gastronomy): F. Botti
  • Animali, anima di una città (Animals, soul of a city): G. Ballarini
  • Il “Prosciutto” di Marcello Rigucci al Museo del Prosciutto di Parma (“Prosciutto” by Maecello Rigucci at the Prosciutto of Parma museum): G. Gonizzi

Bibliography: G. Ballarini (swine), G. Gonizzi (cold cuts)

The Territory
Verdiana – G. Gonizzi
Castles – E. Fornari
Parks and Gardens – G. Gonizzi
Parmigianino – E. Fornari
The Francigena Road – G. Gonizzi
Thermal Spa – M. Bacchini
Gastronomy– G. Gonizzi
Info – the Association of Tourism of the Provincial Administration of Parma

Data Base of Hotels – Parmaitaly.com

Tourist Information

In collaboration with IAT – City of Parma

Press Room
In collaboration with Tatiana Cogo  

Education
Roberta Mazzoni

Catalog
IBC of Emilia Romagna Region
Alessandra Mordacci

Friends of the Museums

Association of the Food Museums of the Province of Parma, Piazzale della Pace, 1 – 43121 Parma I – Tel. ++39 0521.931800 E-mail: info@museidelcibo.it

Museum Shop

In collaboration with Forme S.r.l. Via Quingenti, 30 – 43100 San Prospero – Parma Tel. 0521/270760

Iconography References

Administration of the Province of Parma – Archives of the Council for Tourism; State Archives – Parma; State Archives – Modena; Historical Archives – City of Parma; Association of the Food Museums of the Province of Parma; Renzo Battaglia – Padova; Art collection of Cassa Risparmio Parma & Piacenza; Consortium of the Parmigiano-Reggiano; Consortium of the  Prosciutto of Parma; Cariparm Foundation; Marco Contini – Langhirano; Luciano Galloni – Parma; Giancarlo Gonizzi – Parma; Maria Luisa Mussini – Reggio Emilia

The images of the State Archive of Parma are published by permission of the Ministry of Cultural Heritage and Activities prot. No. 3799 / V.9.3. of 20.X.2003. Any further reproduction or duplication is expressly prohibited.

The images of the State Archive of Modena are published by permission of the Ministry of Cultural Heritage and Activities, prot. No. 3271 / V.9. of 15.X.2003. Any further reproduction or duplication is expressly prohibited.

Object tabs © Food Museums.

Photo: Creative Commons “Attribution – Share in the same way”, descriptions: Creative Commons Zero

Special thanks for collaboration:

  • ALMA – International School of Italian Cuisine
  • Town Administration of Collecchio
  • Town Administration of Felino
  • Town Administration of Langhirano
  • Town Administration of  Parma
  • Town Administration of Soragna
  • Town Administration of Parma
  • State Archives of Modena
  • State Archives of Parma
  • Historical Archives – City of Parma
  • Chamber of Commerce, Industry, Craftsmanship, and Agriculture of Parma
  • Consortium of the Culatello of Zibello
  • Consortium of the Parmigiano Reggiano
  • Consortium of the Prosciutto of Parma
  • Consortium of the Wines of the Hills of Parma
  • Didactic Farms of the Province of Parma
  • Cariparma Foundation
  • Monte Parma Foundation
  • Roads of Wine and Taste of the Province of Parma

And moreover: Giacomo Agostini, Giovanni Ballarini, Daniela Brignone, Marzio Dall’Acqua, Ubaldo Delsante, Cecilia Farinelli, Leonardo Farinelli, Giovanni Galli, Francesca Magri, Corrado Mingardi, Massimo Montanari, Francesca Ortolani, Roberto Spocci, Mario Zannoni.

I Musei del Cibo di Parma
premiati con il Travel Food Award
dal Gruppo Italiano Stampa Turistica
come miglior destinazione Italia del 2021