For foreign tourists arriving in Italy, but also for the Italians themselves, the greatest riches and attractions offered by our beautiful country can be enjoyed first and foremost at the table. The Made in Italy: it is a quality brand in many sectors, but food is the most requested and counterfeited. One of the most imitated products abroad is certainly the Parmigiano Reggiano.
At the Museum of Parmigiano Reggiano, but with taste!
Il Parmesan Museum reggiano was opened in Parma in 2003 and is part of the Food museums of the province of Parma. Inside, the visitor will find numerous objects and historical evidence on the production of the prestigious Italian cheese, which boasts very ancient origins. It is thought that it was born in the XNUMXth century in some monasteries between Parma and Reggio Emilia, where there were large meadows for the breeding of livestock and an abundance of water. Boccaccio in Decameron he wrote: "In the village of Bengodi, where those who sleep the more the more earns, there is a huge mountain of grated Parmesan cheese from which large ravioli and macaroni of all shapes cooked in capon broth roll.". Hence the way of saying “like cacio / cheese on macaroni”?
The exhibition itinerary
The Parmigiano exhibition is located inside a historic nineteenth-century castle and is the destination of numerous enthusiasts and onlookers. The opening days are on Saturdays, Sundays and public holidays, or during the week by reservation. Visitors follow an exhibition to discover the various stages of production. It starts with the arrival of the milk at the dairy and continues with the transformation, shaping, maturing and marketing. Very interesting is also the history of the grater and the functioning of the Consortium of Parmigiano Reggiano for the protection of quality against the numerous imitations present abroad. For those with a sweet tooth, at the end of the tour, it's possible taste the Parmesan at the Museum Shop and discover many gourmet recipes.
Laboratories and didactic activities
The Museum also offers the opportunity to carry out didactic activities and workshops for school groups. In addition to guided tours and tastings, students can try their hand at scientific activities, such as the discovery of the invisible world of microbes, or related to the environment and the territory. The Museum's proposals can obviously be modulated according to the age of the young visitors.
A heritage to be supported
The Parmesan Museum, together with the other Food Museums, looks for "adoptive donors". It is possible to contribute with a free offer and support the restoration and maintenance work of the historical objects on display. In return, your name will appear in theRegister of donors and also in the caption and in the catalog of the instruments used.
Parmesan and Reggianito
Parmigiano Reggiano is a DOP product linked to the territory of origin. The Parmigiano Consortium founded in 1934 aims to defend its name and quality. Among the various substitutes for Parmigiano, there is the Parmesan US, exported to various countries as a type of hard cheese suitable for grating. This is a generic term which does not provide any indication of its origin and ingredients. Another famous imitation is the Reggianito in Argentina, produced since the post-war period by Italian emigrants who could not do without Parmigiano.
The biggest problem linked to the counterfeiting of Parmigiano Reggiano is the risk it runs the image of Italy and of Made in Italy when a scandal like that of Parmesan, in which a US company used cellulose or wood pulp as fillers (Il Punto Coldiretti). It is also sad to think that in 2014 the production of fake Parmesan cheese surpassed that of the originals for the first time, causing a hard blow to export of our country.
