Pasta museum rome italy. National Museum of Macaroni (pasta). National Pasta Museum

Our last trip was dedicated to where we were convinced: flour products enjoy special honor and respect. Therefore, this time we are heading to pasta museums.

Everyone knows that pasta is the signature dish of Italians. Numerous national dishes of spaghetti and pasta are considered almost a national treasure. Therefore, it would be strange if hot Italians did not create a museum of their favorite product in the very heart of Italy - Rome. This is where the National Pasta Museum is located. It is located on the slope of the Quirinale hill, behind the Trevi Fountain square.

The museum has 11 halls that tell in detail the history of the creation and distribution of pasta. A common thread running through all the exhibitions is the idea of ​​the unsurpassed quality and taste of real Italian pasta. Here you can see the entire history of pasta in objects ranging from a rolling pin for rolling out text to high-tech devices that make the work of modern chefs easier when preparing this dish.

Here you can see a huge collection of stamps, postcards, documents and photographs, one way or another related to the favorite product of Italians. The museum provides information about methods of preparing pasta and, of course, recipes for its preparation, which sometimes simply amaze the imagination with their sophistication. There are also quite primitive options, which, however, for their time were a real breakthrough in the field of culinary art.

Spaghetti is a type of pasta. They are long, thin and round. Initially, their length was 50 cm, but later for convenience it was reduced by about half. This type of pasta is one of the most beloved by Italians. There is still no exact information about where they appeared: in Genoa or Naples. However, be that as it may, a celebration of this dish is held annually in Naples, and in the town of Pontedassio, not far from Genoa, there is a whole spaghetti museum.

176 types of pasta are presented here and many recipes for various sauces and seasonings are collected. You can add almost anything that is edible to spaghetti, and each time this dish will acquire additional shades of taste.

In different regions of Italy, certain traditions have developed in the use of certain seasonings for spaghetti. For example, in Sardinia and Sicily (islands surrounded by the sea) they prefer spaghetti with seafood: fish, crabs, squid, etc. In eastern Tuscany, located quite far from the water, local residents switch to a dressing made from vegetables and herbs, in Neapolitans love spaghetti with tomato sauce.

Instant Noodle (Ramen) Museum in Yokohama, Japan

The presented pasta museums in Italy have a fairly long history and are dedicated to a product that has existed for several hundred years. But the Japanese decided to perpetuate a completely modern invention of food technologists - instant noodles. A year and a half ago, Nissin Foods opened a museum of this product in Yokohama and thereby proved that instant noodles deserve no less respect than their more time-consuming counterparts.

Nissin Foods is in the business of producing instant meals. By the way, the opening date of the museum - September 17, 2011 - coincided with the anniversary: ​​on this day it was 40 years since the production of the first package of “quick noodles”.

The museum contains exhibits telling the history of ramen noodles. It even displays such seemingly distantly related items as a model of the hut in which the creator of Momofuku Ando instant noodles lived, various packaging options, and even a mini noodle factory that allows you to see all stages of the product preparation process. Each visitor receives a small glass in which you can put one of the types of noodles, add powdered broth and a cube of dried spices and vegetables.

By the way, here you can even take part in the preparation of noodles: make the dough, cut the noodles, place them in a dryer and pack them in a plastic box.

Also on the territory of the museum there is a bar “35 knots” and a souvenir shop where you can buy original bowls and, of course, packets of instant noodles in a huge number of flavors.

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.

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.

The favorite dish of Italians is pasta, or, as they are commonly called in Italy, pasta. Therefore, it is no coincidence that Italy has the National Pasta Museum and the Spaghetti Museum.

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 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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