L'Italo-Americano

THURSDAY, FEBRUARY 22, 2024 www.italoamericano.org 32 L'Italo-Americano Parma where the pasta giant Barilla first set up produc- tion in 1877. Sponsored by Barilla, the museum features a celebratory walk through the story and production of Italian pasta. A fascinating array of tools and machines is displayed, along with a mouth-watering section fea- turing recipes, art, and the culture of pasta. After all, " l i f e i s a c o m b i n a t i o n o f pasta and magic" (Federico Fellini)! A quick nine-minute drive f u r t h e r s o u t h w e s t i s t h e m e d i e v a l t o w n o f F e l i n o , h o m e o f t h e p r i z e d s a l a m e F e l i n o . T h e M u s e o d i S a l a m e Felino reveals the secrets of this intense but delicately flavored and prized cured meat. Known since at least the 1400s, Salame Felino is only produced here due to the perfect microclimate set up by hills and sea breeze. B e n e a t h t h e i m p r e s s i v e arches within the cellars of the Castle of Felino, visitors can explore the connection o f F e l i n o t o i t s e s t e e m e d tell the story of the King of Cheese from start to finish with the possibility to savor various samples at the end of your tour. Continuing southwest, a 16-mile drive will take you to Collecchio. Here await two museums that honor the foundations of Italian cui- s i n e : I l M u s e o d e l Pomodoro and Il Museo della Pasta, both located in the ancient monasterial Corte di Giarola. It's hard to imagine Italian food senza pomodori (without toma- toes), but it was only at the beginning of the 17th centu- ry that the imported fruit began to gain acceptance. Arranged in an entertaining timeline format, the muse- u m t a k e s v i s i t o r s o n a n e n g a g i n g j o u r n e y t h a t includes the "red gold's" his- tory, cultivation, and pro- d u c t i o n , a n d c u l m i n a t e s with tomato advertising, art, and sculpture. Just a few s t e p s a w a y a n d y o u ' v e arrived at the Museo della Pasta. If hunger hasn't set it yet, it will here! It was salame, along with the story of production from antiquity to today. World-renowned, over 8,000 tons of salame F e l i n o a r e e x p o r t e d e a c h year! Save a little time for a tagliere in a local trattoria f e a t u r i n g t h i s d e l i c a c y paired with a local Lambrus- co. T h e f o o d t r a i l m o v e s southward to the final three museums. In Sala Bagan- za, treat yourself to the sen- sory delights of the Muse- um of Wine, aptly located in the stunning cellars of the Rocca di Sala Baganza. A t o u r s w e e p s o n e b a c k i n time to Roman viticulture, explains fascinating histori- cal details of wine produc- tion, and culminates with an immersive experience in the heart of the cellar…the 360° " R e n a i s s a n c e I c e h o u s e . " Don't forget to stick around for a tasting in the castle's winery for a true interactive experience. N e x t u p – t h e M u s e o d e l P r o s c i u t t o i n lovely Langhrino's restore d cattle market. Parma ham is the rock star in the world of prosciutto, and its stage is here. Laid out as an expedi- t i o n o f d i s c o v e r y , o n e i s introduced to how concepts such as the importance of specific salt for curing, foggy winter, and other elements are crucial to the art of pro- ducing a unique prosciutto. The visually rich tour offers the growling stomach a tast- ing at the end of the visit, along with the opportunity to dine in the on-site restau- rant. A beautiful drive through h i l l s a n d f o r e s t s l e a d s t o ancient Borgataro, home of the Boletus edulis, Italy's only IGP status mushroom. L o w l y b u t r o y a l , this porcino is celebrated in t h e l o c a l M u s e o d e l F u n g o P o r c i n o . A n engrossing experience takes o n e f r o m f o r e s t s t o t a b l e where the famed mushroom finds its glory. If cooking is a favorite pastime, an on-site k i t c h e n o f f e r s s c h e d u l e d classes. Visit in September and stay on for the annual f e s t i v a l c e l e b r a t i n g a l l things fungo porcino. E a c h o f P a r m a ' s w e l l thought-out food museums brings insight and knowl- edge, but the best part is a p p l y i n g t h i s e d u c a t i o n w h e r e i t c o u n t s . G e t t o a trattoria and taste for your- self! Si mangia bene in the Province of Parma. difficult to make, this meat i s o n l y p r o d u c e d i n t h e i m m e d i a t e r e g i o n . The Museum of Culatello di Zibello, housed in the 13th-century Corte Pallavici- na, tells the intriguing story of this prized commodity. As if being let in on a grand secret, the exhibits reveal a fascinating understanding of the elements necessary to produce DOP culatello. Your appetite will be whetted; plan to stay for a meal in the o n - s i t e M i c h e l i n - s t a r r e d restaurant. Next up is the small town o f S o r a g n a , h o s t t o t h e P a r m i g i a n o R e g - giano Museum. Resting in the shadow of the Meli-Lupi family castle (circa 1300s) which is still occupied today, the museum's structures are t r u e t o t h e i r o r i g i n s a s a working dairy farm. Two old b a r n s a n d a d i s t i n c t i v e r o u n d b u i l d i n g w h e r e c h e e s e m a k i n g t o o k p l a c e house this perfect locale to c e l e b r a t e I t a l y ' s m o s t famous cheese. A progres- sion of displays and exhibits T h e c u l t u r e o f g o o d f o o d i s a s c e n t r a l t o t h e heart and soul of Italy as practical- l y a n y o t h e r f a c e t o f t h e D o l c e V i t a . E a c h o f Italy's regions is renowned for distinctive food and wine specialties, all lovingly pro- duced with pride and tradi- t i o n . Y e t o n l y o n e region, Emilia Romagna, has earned the nickname of Italy's "food basket." Con- sidered to be the Italian gas- tronomical capital, many of t h e p r o d u c t s o r i g i n a t i n g here have come to symbolize Italy itself, a rich array of c u l i n a r y d e l i c a c i e s t h a t never fail to make a foodie's heart flutter. Located south o f M i l a n , a d i v e r s e g e o - graphical make-up of fertile valleys stitched together by the Po River spill into rich p a s t u r e l a n d s a n d g e n t l y rolling hills. Agricultural c r o p s t h r i v e a l o n g s i d e healthy herds of livestock. Adriatic sea breeze mingles with the slopes of the Apen- n i n e s t o c r e a t e s u p e r b microclimates perfect for meat and cheese production. It's a glorious combination of all that's needed for extra- ordinary artisanal cuisine, and Emilia-Romagna cer- tainly lives up to the calling. With so many epicurean delights to commemorate, the Province of Parma has d e v e l o p e d a c o l l e c t i o n o f eight museums that feature the consumable treasures of the region. The Musei dei Cibo - Parma's Food Muse- u m s - s p r e a d a c r o s s t h e province in a food trail net- work, a concept conjoining the history, production, and preservation of the best of the area. While impossible to see them all in one day, hitting at least a few is time well spent. That next bite of prosciutto or sip of Lambr- usco will take on a whole new meaning. The first stop on this gas- t r o n o m i c a l p i l g r i m a g e i s P o l e s i n e Z i b e l l o , a small village nestled on the banks of the Po River. The short dark days of winter usher in the dense recurring fog that envelopes the vil- l a g e , a p h e n o m e n o n t h a t induces ideal conditions for the creation of the king of cured meats, Culatello di Zibello DOP. Painstakingly Parma's Food Museums celebrating the art of good food PAULA REYNOLDS The museum of Salame Felino is one of the many examples of food museums in the Parma area (Photo: Barmalini/Dreamstime) LIFE PEOPLE PLACES HERITAGE

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