Around an ancient production line of preserves unfolds the story of the tomato, starting with its arrival from distant America in the sixteenth century, to the first tentative gastronomic approaches, to the varieties and growing techniques. It then moves on to explore the extraordinary diffusion in the Parma area during the late nineteenth century, to the emergence of a powerful canning and mechanical industry, of the Experimental Station and of the Fairs. Photos and historical documents, rare footage, models and interactive displays, packaging and can openers, publications, curiosities and copyrighted recipes tell the world of the “red gold” right up to its irresistible triumph on the dining room table.

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