{"id":2632,"date":"2017-12-06T11:09:09","date_gmt":"2017-12-06T10:09:09","guid":{"rendered":"https:\/\/pomodoro.museidelcibo.it\/storia\/"},"modified":"2019-02-26T12:23:26","modified_gmt":"2019-02-26T11:23:26","slug":"history","status":"publish","type":"page","link":"https:\/\/pomodoro.museidelcibo.it\/en\/history\/","title":{"rendered":"History"},"content":{"rendered":"<p><div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;padding-top:70px;padding-right:0px;padding-bottom:20px;padding-left:0px;border-top-width:0px;border-bottom-width:0px;border-color:#eae9e9;border-top-style:solid;border-bottom-style:solid;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last fusion-column-no-min-height 1_1\"  style='margin-top:0px;margin-bottom:0px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<div class=\"fusion-text\"><h2 style=\"text-align: center;font-size: 36px;line-height: 40px;margin-bottom: 15px\">Tomato History<\/h2>\n<\/div><div class=\"fusion-text\"><p style=\"text-align: center;font-family: 'Karla', Arial, Helvetica, sans-serif;font-weight: 400;font-size: 20px;letter-spacing: 2px\">From America to our tables<\/p>\n<\/div><div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><div class=\"fusion-fullwidth fullwidth-box nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\"  style='background-color: rgba(255,255,255,0);background-position: center center;background-repeat: no-repeat;padding-top:0px;padding-right:0px;padding-bottom:50px;padding-left:0px;'><div class=\"fusion-builder-row fusion-row \"><div  class=\"fusion-layout-column fusion_builder_column fusion_builder_column_1_1  fusion-one-full fusion-column-first fusion-column-last 1_1\"  style='margin-top:0px;margin-bottom:20px;'>\n\t\t\t\t\t<div class=\"fusion-column-wrapper\" style=\"padding: 0px 0px 0px 0px;background-position:left top;background-repeat:no-repeat;-webkit-background-size:cover;-moz-background-size:cover;-o-background-size:cover;background-size:cover;\"  data-bg-url=\"\">\n\t\t\t\t\t\t<style type=\"text\/css\" scoped=\"scoped\">.fusion-accordian  #accordion-2632-1 .panel-title a .fa-fusion-box{ color: #ffffff;}.fusion-accordian  #accordion-2632-1 .panel-title a .fa-fusion-box:before{ font-size: 13px; width: 13px;}<\/style><div class=\"accordian fusion-accordian\"><div class=\"panel-group\" id=\"accordion-2632-1\"><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a class=\"active\" data-toggle=\"collapse\" data-target=\"#aaac1856008e39e6d\" href=\"#aaac1856008e39e6d\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">1. THE TOMATO IN PARMA<\/div><\/a><\/h4><\/div><div id=\"aaac1856008e39e6d\" class=\"panel-collapse collapse in\"><div class=\"panel-body toggle-content\">\n<p>This is a success story which needs to be told, not out of boastful pride but because we can learn from history.<\/p>\n<p><b>Why was the Tomato successful in\u00a0Parma\u00a0and not in other places?<\/b><\/p>\n<p>That extraordinary melting pot of the agricultural and food industry which is our territory can boast many successes which are similar to each other, for example the breeding of cattle and the production of Parmigiano cheese, the breeding of pigs and the production of cured meats.<\/p>\n<p>All these stories are linked by the solution found to the problem of \u2018<em>how<\/em>\u2019 to preserve a fresh yet perishable product, whether it be milk, pork meat or tomato.\u00a0 The geniality and practicality of the solution has determined the extraordinary &#8220;<em>production chain&#8221;<\/em> of our typical products.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#25c20bab8b90a6cbd\" href=\"#25c20bab8b90a6cbd\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">2. FROM AMERICA TO EUROPE<\/div><\/a><\/h4><\/div><div id=\"25c20bab8b90a6cbd\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p>Cooking is certainly &#8220;done&#8221; with flavours and aromas but it is also true that its history is marked by colour; the colour of the basic elements as well as colours &#8220;<em>discovered&#8221;<\/em> over the centuries.\u00a0 Whereas fish and meat have regularly been on men\u2019s tables for thousands of years the same cannot be said of a surprising number of ingredients and condiments like, for example, sauces.<\/p>\n<p>Up till the end of the\u00a0<b>renaissance\u00a0<\/b>period, all sauces, based on bread, vinegar wine and many spices were uniformly brown in colour.\u00a0 During the course of the XVII century, in the great kitchens of\u00a0Versailles, the dishes of the Sun King were tinged with white thanks to the invention of <em>b\u00e9chamel<\/em> and its many applications.\u00a0 Flavouring spaghetti in\u00a0Naples\u00a0was also white as they used grated\u00a0<b>Parmigiano<\/b>\u00a0(\u201clike <em>white cacio cheese on maccheroni<\/em>\u201d as people say) together with a generous sprinkling of black pepper, almost to imitate the great cone of Vesuvius.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#5eed9684b8812f48c\" href=\"#5eed9684b8812f48c\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">3. THE LONG ADVENTURE OF THE CANNING INDUSTRY<\/div><\/a><\/h4><\/div><div id=\"5eed9684b8812f48c\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p>Growing diffusion of the tomato and its increasing application in the kitchen from the beginning of the XIX century stimulated research into methods of conservation: the product is, in fact, seasonal reaching its maximum production peak <strong>in August<\/strong>.\u00a0 It was thus essential to find a way to preserve the fruit for as long as possible, for the entire year and above all in the non productive periods of the year.<\/p>\n<p>Agricultural workers started boiling the chopped, de-seeded and skinned tomatoes for a long time until they obtained a dark and dense sauce which was then dried in the sun: this was the so called \u201c<strong>black preserve<\/strong>\u201d, produced in loaves and wrapped in oiled paper for protection.\u00a0 Just one small spoonful of this gave back the brilliant red colour to soups and other dishes in the cold winter months. Finally, the discovery of the Frenchman\u00a0<b>Appert <\/b>allowed for the modern system of conservation and canning, initially in glass jars and later in tin cans.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-panel panel-default\"><div class=\"panel-heading\"><h4 class=\"panel-title toggle\"><a data-toggle=\"collapse\" data-target=\"#02bb03fe82960d321\" href=\"#02bb03fe82960d321\"><div class=\"fusion-toggle-icon-wrapper\"><i class=\"fa-fusion-box\"><\/i><\/div><div class=\"fusion-toggle-heading\">4. THE TOMATO CANNING INDUSTRY IN THE PARMA AREA<\/div><\/a><\/h4><\/div><div id=\"02bb03fe82960d321\" class=\"panel-collapse collapse \"><div class=\"panel-body toggle-content\">\n<p>At the end of the XIX century in the\u00a0Province\u00a0of\u00a0Parma\u00a0<b>Carlo Rognoni<\/b>\u00a0(1829-1904), who was himself a farmer at <em>Mamiana<\/em> of Panocchia, was the first person to study the tomato and its cultivation, and experimented\u00a0 with the collaboration of a good farmer from Vigatto,\u00a0<strong>Giuseppe Ferrari<\/strong>, finding the most suitable quality called\u00a0<i>Ladino<\/i>\u00a0of Panocchia.\u00a0 With this quality tomato Rognoni introduced full field cultivation and a two year agrarian rotation in association with maize and wheat in those fields which were well irrigated.\u00a0 The young plants were cultivated in sticked\u00a0 rows called\u00a0<i>porche\u00a0<\/i>with metal wire supports in the system called\u00a0<i>genovese<\/i>\u00a0which was used for many years until rendered obsolete by mechanical methods.\u00a0 Parallel experimentation was carried out at the land holding of the Technical Institute on the road to Mariano, today Via Bizzozero, and the economic outcome was periodically published by Rognoni. In 1874 Rognoni founded a company for the preparation of tomato preserve.<\/p>\n<\/div><\/div><\/div><\/div><\/div><div class=\"fusion-clearfix\"><\/div>\n\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":[],"_links":{"self":[{"href":"https:\/\/pomodoro.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages\/2632"}],"collection":[{"href":"https:\/\/pomodoro.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/pomodoro.museidelcibo.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/pomodoro.museidelcibo.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pomodoro.museidelcibo.it\/en\/wp-json\/wp\/v2\/comments?post=2632"}],"version-history":[{"count":0,"href":"https:\/\/pomodoro.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages\/2632\/revisions"}],"wp:attachment":[{"href":"https:\/\/pomodoro.museidelcibo.it\/en\/wp-json\/wp\/v2\/media?parent=2632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}