The products of a territory become its heart, witnesses of its history and actors of its past, but also protagonists of a present in constant metamorphosis that involves us on a daily basis. And it is to unveil the history, traditions and flavors of the typical products of an authentic land, where quality is a way of life, that the Parma Food Museums were born and are committed to the enhancement of food culture.
The Musei del Cibo cookbook tells about the products, tells about the museums, and entrusts the recipes with the role of standard bearers of memory. But it also gives an account of the activity carried out with the Istituto Alberghiero
“Magnaghi” of Salsomaggiore Terme whose students were invited to create, while respecting tradition, new contemporary interpretations, selected with the support of the Parma Delegations of the Italian Academy of Cuisine.
The book, edited by noted food critic Andrea Grignaffini and Giancarlo Gonizzi, Food Museums Coordinator for the museum section, presents the itinerary of each of Parma's nine Food Museums - Parmigiano Reggiano, Pasta, Tomato, Wine, Salame Felino, Prosciutto di Parma, Culatello di Zibello, Fungo Porcino di Borgotaro and Tartufo di Fragno-followed by a selection of 25 recipes for each product, divided between appetizers, first courses, main courses and desserts and supplemented by an original recipe created by the students of the Istituto Alberghiero di Salsomaggiore Terme Hotel School.  Some recipes were also made on video by Arianna Favalli and can be viewed by scanning the QR-Codes on the Musei del Cibo website: www.museidelcibo.it
The book can be purchased at the Musei del Cibo Book Shops and at the Parma Welcome Tourist Information Office in Strada Garibaldi 18 (open daily 9am-7pm) for €19.