Education

The Pasta Museum

It was inaugurated on 10 May 2014 at the wonderful medieval rural court of Giarola (Collecchio) located on the right bank of the Taro River, in line with the Via Francigena, the Way through which the pilgrims used to head towards the eternal City. The Pasta Museum was placed right next to the already existing Tomato Museum, in the wider context of the Food Museums of the province of Parma (Parmigiano Reggiano Museum in Soragna, Wine Museum in Sala Baganza, Salame Museum and Ham Museum in Langhirano) to complete a journey for studying the most important gastronomic products of the territory.

EXPLORE  THE PASTA MUSEUM CATALOGUE

Pasta Story

Academia Barilla – Pasta Academy has produced a short documentary at the Pasta Museum about the extraordinary history of the main dish of Italian cuisine: pasta.
From botany to cultivation, from milling to domestic and artisan production, from the pasta capitals to the ancient production technology, up to the modern industrial production, a fascinating journey to discover our food roots.

 

The Gastronomic Library of Academia Barilla | The Italian Food Academy

In May of 2004 Academia Barilla was inaugurated: an international center for promotion, tutelage and development of the art of Italian Gastronomy. At a year of distance, in 2005, Academia Barilla offered to the public an indispensable tool for its mission: the Gastronomic Library of Academia Barilla, a unique collection  of texts on the Art of Gastronomy made available for consultation to scholars and lovers of the topic, with over 14.000 books on the theme of gastronomy and food.

EXPLORE THE  GASTRONOMIC LIBRARY OF ACADEMIA BARILLA | THE ITALIAN FOOD ACADEMY 

ANCIENT CONTEMPORARY

Can Design and Communication provide a perspective view in order to tie the plot of relations underlying the production culture of our territory?

Starting from this research question, the “Final Synthesis Lab of the Three-year Course in Industrial Product Design” of the University of Bologna, in cooperation with the Barilla Historical Archive, the Food Museums of the Province of Parma, the Carpigiani Ice-cream Museum, the Italian Museum of Cast Iron, the Historic Museum “G. Bucci” of Cooperativa Ceramica in Imola, has tried new ways of development and fruition of material and immaterial heritage preserved by the involved realities.