National Pasta Museum in Rome. National Pasta Museum in Rome. National Pasta Museum
Many tourists travel to Italy to fully enjoy the cultural and historical heritage of bygone centuries. To do this, they organize a real marathon through museums and architectural monuments, not knowing that they are missing out on a lot by not looking into one of the stunning food museums, of which there are a great many in the country of pizza, pasta and wine. And here are the most popular and interesting of them:
National Pasta Museum
Coming to Italy and not trying the famous one is a real crime, which, however, cannot be compared with the sin that you will commit by missing the opportunity to get to know this original Italian product better.
The unique pasta museum in Rome includes 11 rooms, each of which contains the entire history, the secret of production, as well as samples of popular types of pasta, called “pasta” by the Italians.
Here you will see how pasta production was established back in the last century: special machines for the production of this product will not let you forget the history of its preparation.
Address: Museo Nazionale delle paste alimentari, Roma, Piazza Scanderberg, 117.
Tomato Museum
Only four years ago, a unique museum dedicated to this particular vegetable opened in Italy. The history of the tomato is excellently presented: you will learn when this vegetable first appeared in Europe, how it was used, and what has changed since then. Moreover, the guides will be happy to share with you amazing recipes that include tomatoes: from simple snacks to luxurious desserts.
Address: Museo del Pomodoro, Collecchio, Parco del Taro Strada Giarola, 11.
Olive Museum
Opened in the late 1990s, the olive museum preserves all the intricacies of growing this fruit, as well as its history.
Here you will learn what special role olives play in the life of the Italian people, and also take part in the process of preparing real olive oil.
If what you have heard does not seem enough to you, you will be allowed to use a special room of the museum - a library, which contains all kinds of literature dedicated to the permanent guest on every Italian table.
Address: Museo dell'Olivo, Imperia, via Garessio, 11.
Meat Museum
Having recently opened its doors to visitors, this museum tells the story of the history of sausage production in the Emilia-Romagna region. You will also learn about the production process, methods of dressing different types of sausages, see all the tools used to cut meat by hand, and smell all the seasonings used to prepare meat products. If what you see makes your mouth water, you can buy any meat delicacy in a nearby shop.
Arthur Yakutsevich:“We were lucky enough to be one of the first to get to this meat mecca together with the Discovery Channel team even before the official opening. Closer to the summer of 2014, the channel will air a series of programs about agritourism in Italy, but you, dear readers, can watch it now.”
Address: Museo della Salumeria, Castelnuovo Rangone, Via E. Zanasi, 24
You can find out more details and book a tour on the official website of the museum: www.museodellasalumeria.it
From the editor: in December 2013 we made an incredibly tasty and educational trip to the Emilia-Romagna region. Over four days we visited many themed restaurants (where we would never have gotten to ourselves), museums, including Ferarri, Lamborghini, Maserati. Our guide in Bologna, Natalya Miroshnikova, helped us in organizing and planning our agro-moto-tourism, whom we sincerely recommend to all readers of ITALY FOR ME. Natalya's contacts are in.
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Information:
City: Rome
Address: Piazza Scanderbeg, 117
Phone: (+39) - 06 - 69.91.120
Website: http://www.museodellapasta.it/
Description:
If this is not your first time in Rome and you have visited ancient temples, classical museums and other attractions that are included in the standard set of tourist packages, then you will probably like the Roman Pasta Museum. Who else but the Italians knows a lot about pasta?
The Pasta Museum opened its doors in 1889. The museum itself, like all museums, is dedicated to the history and origin of this indispensable product on the tables of the whole world. In eleven halls of the museum they tell in detail about interesting “pasta” facts.
By the way, pasta originated not in Italy, as many people think, but in Greece. The Italians only brought the matter to mind, learning to preserve them in a solid form for many months, or even years.
The guides will be happy to tell you whether pasta is actually healthy and tell you what allows you to preserve its taste. Among the museum's exhibits are items that help create real pasta in food quantities. The main part of the museum's collection is stamps, photographs, documents, illustrations, paintings and postcards. These things help visitors understand why pasta is found all over the world and is almost a staple dish on every table.
In the museum you can learn the secrets of making the best and most delicious pasta dishes. They will also tell you how best to store them so you don’t have to throw them away.
Interestingly, Russian residents most often call products made from flour simply pasta, sometimes horns; housewives can distinguish pasta from spaghetti. In this museum you can find out that in fact pasta is not everything at all, but only short tubular products. In addition, there are incredibly many of these products in Italy. On a small rack there are 8 elongated flour products, similar to Russian noodles, but each of them has a name, each is different in color and size.
Here are recipes for long, thin, thick, short, straight, twisted and other forms of products with the addition of meat, minced meat, mushrooms, vegetables, sauces, cheeses. In general, there are countless recipes that will be offered here! And at home there will be something to surprise your relatives.
As you all know, pasta is the traditional signature dish of the Italians, which they are very proud of. That is why in Rome wonderful created Macaron Museum. It is located on the slope of the Quirinale hill, just behind the square of the beautiful Trevi Fountain.
The museum has as many as 11 halls; during the tour, visitors are told all about the history of the creation and distribution of pasta.
You find yourself in the world of pasta, its history can be seen in the items that are needed to prepare this dish. You will be able to see a rich collection of stamps, photographs, postcards that are related to such a beloved product of Italians. By visiting the museum you will learn secrets and recipes for making pasta that are simply amazing. The museum also has a whole exhibition of photographs depicting celebrities eating pasta.
The abundance of pasta is amazing; more than 170 types are presented here. And of course, spaghetti takes its rightful place. An interesting fact is that their original length was more than 50 cm. And only later was their length shortened to make them more convenient to cook. As you know, this type of pasta is the most favorite among Italians. Every year in Naples they celebrate a holiday dedicated to pasta.
By the way, in the museum you can not only look at the exhibits, but also take an active part in preparing the noodles yourself: for example, make the dough, or cut the noodles, and then place them in a drying machine and finally pack them in a plastic box.
And of course, the museum has a shop where you can buy pasta, original plates and bowls.
The favorite dish of Italians is pasta, or, as they are commonly called in Italy, pasta. Therefore, it is no coincidence that the National Pasta Museum and the Spaghetti Museum are located in Italy.
National Macaroni Museum in Rome
The National Pasta Museum, or more precisely the Museo della Pasta, was opened in Rome in 1993. It is located behind the Trevi Fountain at Piazza Scandenberg, 117. The 11 rooms of this unique museum represent 8 centuries of the history of a popular Italian dish that has already become international.
The museum contains various materials illustrating the history of pasta - from the appearance of this product to modern technologies of today.
They also tell in the museum that the ideal raw materials for production were brought to Italy by Garibaldi from the Crimea - these were special varieties of durum wheat, which were subsequently destroyed during the famine in the first years of Soviet power. And also many other stories related to both the history of pasta itself and the culture of its consumption.
The museum's exhibits range from ancient edicts and other documents to ancient machines used to stretch pasta and spaghetti, and traditional rolling pins, sieves and other tools used in the production of pasta.
One of the museum’s halls is dedicated to the technology of drying pasta, the use of which makes it possible to achieve a long shelf life without losing excellent taste, which is confirmed by the testimonies of authoritative historians from different countries exhibited in the museum.
In one of the museum halls you can find out many recipes for pasta dishes, as well as recipes for sauces made from various products that go well with pasta.
Among the exhibits are many photographs of celebrities eagerly eating pasta.
Spaghetti Museum
Spaghetti (Italian: Spaghetti) is a type of pasta with a round cross-section and a diameter of about 2 mm, their length is usually more than 15 cm. Thinner spaghetti is called “spaghettini”, thicker spaghetti is called “spaghettoni”.
According to one legend, the birthplace of spaghetti widely used in Italian cuisine is Naples; according to other sources, the birthplace of spaghetti is Genoa, and in Naples they first began to dry it... Be that as it may, a holiday is held in Naples in honor of this dish, and in Genoa has a spaghetti museum.
The Spaghetti Museum is not located in Genoa itself, but in the city of Pontedassio, not far from Genoa.
The Spaghetti Museum displays a notarial deed from the archives of Genoa dated February 4, 1279, which confirms the existence at that time of a culinary product made from dough called “macaronis”.
The Italian word "spaghetti" is not all noodles, but a specific type of Italian pasta. Initially, the length of the spaghetti was 50 cm, but over time its length became 25 cm, for reasons of saving space for storing it. Although spaghetti of the original length is also available for sale.
The Spaghetti Museum presents 176 types of pasta and also contains hundreds of recipes for seasonings and sauces for them.
In general, there are over 10 thousand varieties of sauces for pasta. Almost anything edible can be used as an “additive” to spaghetti, and making seasonings for pasta is one of the most revered “sciences” in Italy. Masters who know a lot about seasonings are highly valued in Italian catering.
Each of the 20 regions of the country offers its own compositions. On the islands of Sicily and Sardinia, seafood is usually served with spaghetti: fish, crabs, lobsters, squid, cuttlefish, and shellfish. In the “land” regions and also in eastern Tuscany, the basis for seasonings is the gifts of the forest and farms. In Genoa, a local green seasoning called “pesto alla Genovese” is popular; it consists of basil leaves, garlic, Mediterranean pine nuts and sheep cheese and is one of the delights of Italian cuisine. In Rome's historic quarter, Trastevere, spaghetti with puttanesca sauce with olives, capers, anchovies and tomatoes is offered. Also in Rome, Spaghetti alla carbonara is considered a traditional sauce. This is a sauce made from pieces of fried brisket, eggs and ground pepper.
Spaghetti Napoli is often served with tomato sauce.
Not far from Naples, in the town of Gragnano, up to a tenth of all Italian pasta factories are concentrated. They supply three million tons of pasta annually to the markets of Europe, America, Asia, and Australia.
Gragnano has become the traditional center of the joyful “long pasta festival”. The reason for this may have been the fact that documents dating back to 1502 were found there, which describe the process of making “maccaroni”... Processions, competitions, and various events take place at the festival. And, of course, you can taste hot noodles and spaghetti.
Instant Noodle Museum
In the Japanese city of Yokohama on September 17, 2011, Nissin Foods opened the Instant Noodle Museum.
Nissin Foods specializes in instant food, and the opening date of this unusual museum coincided with the 40th anniversary of the production of the first package of “instant noodles.”
The museum contains exhibits illustrating the history of ramen noodles. This is a model of the hut in which Momofuku Ando, the creator of instant noodles, lived, and various packaging options, and a mini-factory for making noodles, where you can not only watch its preparation. Each visitor is given a special cup that can be filled with one of many types of noodles, as well as powdered broth with a variety of flavors, as well as cubes of dried vegetables and spices.
You can also participate in the preparation of noodles: knead the dough, cut the noodles, put them in the dryer and pack the product in a plastic container. Instant noodles and pasta products from various countries of the world are presented at the Museum.
Inside the museum there are branches of famous ramen restaurant chains and the old 35 Knots bar.
There is a souvenir shop that sells noodle bowls, kitchen utensils and packets of instant noodles.
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National Pasta Museum in Rome
"Museo della Pasta", was opened in Rome in 1993. It is located behind the Trevi Fountain at Piazza Scandenberg, 117. The 11 rooms of this unusual museum cover 8 centuries of the history of the most popular Italian dish.
IN "Museo della Pasta" collected a variety of materials telling about the history of pasta - from the origins of this product to the modern production of this product. The museum tells many interesting stories that are connected both with pasta and the culture of its consumption.
The exhibits on display are also varied. From ancient records and manuscripts and other various documents, to ancient machines and other tools that were used to make pasta. One of the rooms presents a variety of recipes for pasta dishes, as well as processes for preparing sauces from various products that go well with pasta.
The National Pasta Museum also has a cultural laboratory that provides a specific framework for tracing the evolution of pasta from an economic and industrial point of view, as well as the evolution of its communicative value as a distinct production in Italy.
Also in "Museo della Pasta" There are a lot of photographs of celebrities who gobble up pasta with gusto. In separate rooms there are photographs by Alberto Sordi and Toto, as well as works by contemporary artists inspired by this theme: Crista, Latella, Scaglone, Penel and Di Raco.
According to one legend, the birthplace of spaghetti is Naples, while another is Genoa. But still, as if it weren’t, in Naples they organize an annual spaghetti festival, and in Genoa they built a museum, but not in Genoa itself, but in the city Pontedassio, which is nearby.
The museum displays a notarial deed from the archives of Genoa dated February 4, 1279, which confirms the existence at that time of a culinary product made from dough called “macaronis”. There are also 176 types of pasta and many recipes for seasonings and sauces for them.
Each region of the country offers its own compositions of dishes. For example, in Genoa, a local green seasoning called “PESTO ALLA GENOVESE” is popular; it consists of basil, garlic, Mediterranean pine nut and sheep cheese and is one of the delights of Italian cuisine.
In the Japanese port city of Yokohama, on September 17, 2011, Nissin Foods, a company specializing in easy-to-prepare dishes, opened the Instant Noodle Museum.
The founding of the museum was timed to coincide with the 40th anniversary of the company’s production of the first package of “quick noodles.”
The museum contains exhibits showing the history of ramen noodles. Various packaging options, a mini-factory for making noodles, where you can participate in the manufacturing process: knead the dough, cut the noodles, put them in a dryer and pack them in a plastic container, and other interesting things.