Pasta Museum Honour Club registers people and organizations that support with their name and with their contribution the mission and the institutional activities of the Pasta Museum dedicated to promoting, enhancing and spreading the culture of Pasta and a proper nutrition education.
All profits coming from the registration of the Members to the Honour Club are redistributed by Pasta Museum in the interest of the development of its institutional activities.
An Official Token is issued to each Member of the Pasta Museum Honour Club: digital, original and nominative. The Token is registered and authenticated on an encrypted ledger, that certifies the registration to the Roll of Honour.
A specific newsletter periodically updates all the Subscribers on the Honour Club’s projects and benefits, reserved for registered people and organizations.
The Pasta Museum was inaugurated in 2014 by The Food Museums of the Province of Parma Association that manages the entire network of the eight Food Museums. Also part of the network are the Parmigiano Reggiano Museum, the Prosciutto di Parma Museum, the Salame di Felino Museum, the Pomodoro Museum, the Vino Museum, the Culatello di Zibello Museum and the Fungo Porcino di Borgotaro Museum. A project for the ninth Museum dedicated to the Tartufo Nero di Fragno is under development. The Association works in the field of food and nutrition education, protection and enhancement of agri-food traditions and promotion of the cultural, artistic and economic heritage of Parma’s agri-food industry.
The Pasta Museum is located inside the medieval farming Corte di Giarola, in Collecchio (PR), next to the already existing Tomato Museum and tells the birth, the path and the evolution of dried pasta made of durum wheat. Barilla contributed in a determining manner to the creation of the Museum divided in 10 sections. The first section is dedicated to wheat, to its characteristics, and the methods of cultivation. The second section is dedicated to milling, to the different types of mills. The third section is dedicated to the homemade preparation of fresh pasta, narrated through the rolling pin, the “speronelle” or pasta cutting wheels; the fourth section shows the various phases of production of dried pasta; the fifth presents the methods of production in a craft workshop of the last century; the sixth section introduces the theme of automation with the presentation of the first continuous press. The seventh section illustrates, the method for shaping of over one hundred pasta formats through “extruders”; the eight section is dedicated to the communication of pasta with advertising boards and posters. The ninth section is dedicated to gastronomy through the history of the colander, of recipe books, and the ideal combinations. The exhibition closes with an overview of pasta in Art and culture, from paintings to post stamps.
This website, the registration services and the Tokens issuing are managed by Marketing Network Milano Srl, a professional services company of I&B - Innova et Bella group, on the direct behalf of The Food Museums of the Province of Parma Association.