Pasta Museum

An exhibition journey through tradition, history, processing and production of Pasta.

Life is a combination of pasta and magic”, this is what film director Federico Fellini used to say.

And it is indeed starting from the magic of taste, simplicity and history that the illustrated journey inside the Pasta Museum comes to life giving voice to the food that can be considered the symbol of Italian cuisine in one of the eight “Food Museums” scattered through the Province of Parma.

Located inside the Corte di Giarola complex, in the municipality of Collecchio, the Pasta Museum takes us through the birth, voyage and evolution of durum wheat semolina pasta. It originates from the Middle East, but in Italy it found a homeland that chose it as its flagship product; then it developed with different characteristics and features throughout the Italian peninsula.

Ten sections that deal with the history, processing, production technology and cultural role of pasta. A charming journey through tradition that has changed over time to become what we know today, still anchored to an authenticity rooted in the past.

What the museum, of which Barilla has been a key supporter, wanted to create was a homage to pasta, to the fact that it is part of the Italian DNA and its national culinary expression.


The first section is dedicated to wheat with its different features, but also to its growing methods represented by written texts, models and old farm tools.

The second section talks about milling showing the various types of mills with models and old equipment.

The making of fresh pasta at home is the protagonist of the third section.

Dry pasta and its production are told in the fourth section, thanks to the presence of a true industrial pasta plant dating back to the first half of the Nineteenth century. A journey that continues as far as the sixth section that describes the innovations of technology through perfectly refurbished equipment.

The seventh section shows the dies to explain how more than one hundred types of pasta are shaped. Then pasta communication follows in the eighth section featuring prints, documents, graphic layouts and billboards.

The gastronomic section with recipe books and pairing suggestions for pasta shapes and sauces. Finally, it is pasta in art and culture that closes this charming overview.