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HISTORICAL MUSEUM OF PARMIGIANO REGGIANO and

of the peasant civilization of the val d'enza


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HISTORICAL MUSEUM OF PARMIGIANO REGGIANO

and of the peasant civilization of the Val d'Enza

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via Copellini, 13, 42027 Aiola REtel:

0522 871271 - Association ' La

Barchessa

'email: -

ass.labarchessa@libero.it- museodelparmigianoreggiano@gmail.com

VIDEO

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The museum in a nutshell # 1

The museum in a nutshell # 2

The museum in a nutshell # 3

The museum in a nutshell # 4

The museum in a nutshell # 6

The museum in a nutshell # 5

The museum in a nutshell # 7

[...] ' We are in the museum of Parmigiano Reggiano in Villa Aiola which has its origins in 1983, from the reconstruction of the wood-burning toll booth six years earlier in 1977, the setting of our territory and the farmhouse of work in the fields and work around

the house itself.The production of Parmigiano Reggiano which can be seen at the historic toll booth but has its own history that takes place in the fields, consequently all the active equipment, these activities it was

right

to save them and unite them in a single environment. '[...] ' Let's start with working the fields which in Val d'Enza means above all the production of fodder for the production of Parmigiano Reggiano and then the construction of stable meadows
that had to be irrigated and therefore both the waters of the Enza and the waters of the wells were needed.The field

had

a perfectly single inclination so that it could be irrigated by flow, naturally causing an erosion of the soil itself. or with the passing of time. '[...] ' In addition to the stable lawn and the weeds, other crops had to be guaranteed that could not
only complement but guarantee autonomy to the farm as regards above all the production of wheat and of course the bread then corn for polenta during the winter season.In particular as regards the harvest, towards the end of June and early July, that period was the most important

of the year, the fundamental tool for the harvest it was the messora sickle, there were two types: the common one with a wide blade and one called “Spad èin ” much thinner. ' ​

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