There are five Food Museums that meet in Val Parma, because our products are such a precious heritage to be preserved.

At the medieval Corte di Giarola, in the Municipality of Collecchio, the Tomato Museum and the Pasta Museum are set up. Around an ancient production line of the Preserve, the journey of the tomato unfolds, from its arrival from the distant Americas in the sixteenth century, to the first timid gastronomic approaches, varieties and cultivation techniques, up to explore the extraordinary diffusion in the Parma area at the end of the nineteenth century, to the birth of a powerful canning and mechanical industry, of the Experimental Station and Fairs. Photos and period documents, rare films, models and interactive screens, packaging and can openers, publications, curious objects and signature recipes tell the world of “red gold” up to its irresistible triumph on the table.
In the same frame, a journey through the history of pasta, through a rich path of images, documents, films, reproductions and reconstructions. From the grain of wheat to flour, from a real mill to household tools, passing through the first industrial production and modern technologies, to close with a wide review of vintage advertising: a 360 ° look at the universe of pasta, to underline the role that this food, synonymous with Italy in the world, has played and plays in gastronomy, in art, culture and in the lives of all of us.
In the magnificent rooms that housed the kitchen and cellars of the Castle of Felino unfolds the Salami Museum. The tour winds – parallel to the history of the black Parmesan pig – between gastronomy, butchery and homemade production of sausages, with a wide collection of vintage images, ancient objects and films with touching testimonies and moments reminiscent of the ancient production technique, up to the current quality technology and the indispensable taste of the “Prince of Salami”.
In the evocative cellars of the Rocca di Sala Baganza an exhibition and sensory journey dedicated to the Wine of Parma, its history and its culture. Six different sections that wind from the archeology of wine in Parma to viticulture and the characteristics of the vine, from the harvest and the preparation of wine to the fascinating Renaissance icebox, from the history of containers and crafts related to them to the history of corks, corkscrews and labels, from the pioneers of the sector to wines and wineries to visit, up to the role of the Consorzio dei Vini dei Colli di Parma.
In Langhirano, at the former Foro Boario, stands the Parma Ham Museum. Photos and historical documents, tools, machinery and films, tell the production process of the precious products of the Parma “Arte Salumaria”, in a sort of ideal journey from the ancient butchery to the methods of today’s production: from pig breeds, to the fundamental function of salt, from the gestures of an ancient art to the delicacies of gastronomy, up to the role of the Parma Ham Consortium in safeguarding quality, to culminate in the unrepeatable sweetness of the tasting.