Booking choice: The Parmigiano and Parma ham tour, from $154 per person. Check dates Compare the options below
The Musei del Cibo (food museums) are a network run across the province, each in a place tied to its product. The biggest news in 2026 is the Parmigiano Reggiano museum, which has left Soragna for a new home in Fontevivo.
This guide lists every museum with its town, season and price, explains what is new, and suggests which tour to pair with each. Museums tell the story; only a working dairy or ham maker shows you the real thing.
The quick answer
The Musei del Cibo open on Saturdays, Sundays and holidays from 1 March to 8 December, 10 AM to 6 PM, and most cost EUR 5 (culatello EUR 7 with an audio guide). A Musei del Cibo card for EUR 12 covers several. The Parmigiano Reggiano museum reopened in Fontevivo on 13 June 2026; check its site for hours. Visit a museum at the weekend and a working dairy or ham maker on a weekday morning.
What are the Musei del Cibo?
A network of small food museums in the province of Parma, each devoted to one product and set in a town linked to it.
- Parmigiano Reggiano: Fontevivo, in a former Capuchin church, since June 2026.
- Prosciutto di Parma: Langhirano, in the former Foro Boario.
- Culatello: Polesine Zibello, in the Bassa by the Po.
- Salame: Felino.
- Pasta and Tomato: Corte di Giarola, Collecchio.
- Wine: Sala Baganza.
- Porcini: Borgo Val di Taro; Truffle: Fragno, near Calestano.
Parma has been a UNESCO Creative City of Gastronomy since 2015, and the museums are the educational side of that title.
When are the food museums open and what do they cost?
Saturdays, Sundays and holidays, 10 AM to 6 PM, from 1 March to 8 December; EUR 5 each (EUR 7 for culatello), EUR 3 for ages 6 to 18, and a EUR 12 card.
Weekday visits are for booked groups only. Group tickets are EUR 4 per person. Opening times can change, so check museidelcibo.it before a long drive.
| Museum | Where | Regular opening | Adult ticket |
|---|---|---|---|
| Parmigiano Reggiano | Fontevivo, former Capuchin church | Reopened 13 June 2026; check the museum site | Check the museum site |
| Prosciutto di Parma | Langhirano, Via Bocchialini 7 | Sat, Sun and holidays 10 AM to 6 PM, March to 8 December | EUR 5, ham tasting EUR 3 |
| Culatello | Polesine Zibello | Check before you go | EUR 7 with audio guide |
| Pasta and Tomato | Corte di Giarola, Collecchio | Sat, Sun and holidays, March to 8 December | EUR 5 each |
| Wine | Sala Baganza | Sat, Sun and holidays, March to 8 December | EUR 5 |
| Salame | Felino | Sat, Sun and holidays, March to 8 December | EUR 5 |
| Musei del Cibo card | Valid across the network | Same as each museum | EUR 12 |
What is in the new Parmigiano Reggiano museum?
Since 13 June 2026 it fills a former Capuchin church beside the Cistercian abbey of Fontevivo: nine chapels, an antique copper cauldron and more than 150 objects, with augmented reality and videomapping.
The museum spent more than twenty years in Soragna, where it opened in 2003, before the move. Fontevivo was chosen for its history: according to ANSA, it was here in 1612 that Duke Ranuccio I Farnese signed the first rule protecting the cheese. Hours and prices at the new site had not been confirmed when we checked, so look them up on the museum's site before you go. The museum explains how the cheese is made; to see the curd lifted from the vat, you still need a dairy on a weekday morning.
See it made for real: a working dairy in the morning, then a family ham maker, with transport.
Check dates for the Parmigiano and Parma ham tourIs the Prosciutto museum in Langhirano worth a visit?
Yes, if you are in the hills at a weekend: EUR 5, with a EUR 3 ham tasting, in the town where most Parma ham is cured.
The Museo del Prosciutto di Parma is in the former Foro Boario (cattle market), Via Bocchialini 7, Langhirano, open Saturdays, Sundays and holidays 10 AM to 6 PM from 1 March to 8 December. Reduced tickets are EUR 4 and ages 6 to 18 pay EUR 3. Langhirano also hosts the ham festival in early September. What producers show on a tour is in the Parma ham tour guide.
A private morning at a dairy and a ham maker, with a photo stop below Torrechiara castle.
Check dates for the Food Valley private tourWhat about the Pasta and Tomato museums?
They share Corte di Giarola, a farm estate at Collecchio, and cost EUR 5 each; together they make an easy half day with children.
Both open on Saturdays, Sundays and holidays from 1 March to 8 December, and the Musei del Cibo card covers them. If the museums give you the urge to cook, the pasta class in Calestano ($101) teaches ravioli and tagliatelle by hand in a family home in the hills, with lunch on the terrace.
From museum to kitchen: make ravioli and tagliatelle in a hill village home, then eat them with local wine.
Explore the pasta class in CalestanoWhich other food museums are there?
Wine at Sala Baganza, salame at Felino, culatello at Polesine Zibello, porcini at Borgo Val di Taro and truffles at Fragno near Calestano.
The culatello museum is the priciest at EUR 7, including an audio guide; our sister site culatello.parma.it covers culatello country in detail. The porcini museum keeps longer hours in summer (from July to September it also opens on weekdays). For wine, the museum pairs well with a real cellar: the Oinoe winery at Guardasone, in the Parma hills, runs a vineyard walk and a tasting of four Colli di Parma wines with cold cuts and Parmigiano.
After the wine museum, the real thing: a vineyard walk and four Colli di Parma wines with Parmigiano and cured meats.
Explore the Parma hills winery visitMuseum or tour: which should you choose?
Both if you can: museums are cheap and good on a rainy weekend, but they show objects and videos, not production; tours show the real process, and the dairies work in the morning.
- Museums: EUR 5, weekends and holidays only, March to early December, no booking needed for individuals.
- Dairy and ham tours: $50 to $220, most days of the week, best early in the morning.
- Winter: the museums close from 9 December to the end of February; the tours keep running.
- Weekdays: the museums are closed to individual visitors, so that is the day for a tour.
Weekday morning free? Watch Parmigiano being made and visit a family ham maker, with transport.
Check dates for the Parmigiano and Parma ham tourHow do you pair a museum with a food tour?
Do a production tour on a weekday morning and a museum at the weekend, and match them by product: cheese with Fontevivo, ham with Langhirano, pasta with Collecchio.
- Cheese: a morning at a working dairy, then the new Parmigiano museum in Fontevivo at the weekend.
- Ham: the dairy and ham tour, then the Langhirano museum and its EUR 3 tasting.
- Pasta: the Collecchio museums, then a pasta class in Calestano.
- Wine: the Sala Baganza museum, then a tasting at a winery in the hills.
- No car: the museums are spread around the province, so a tour with transport is the easier way to see production. All tours are in Parma food tours compared.
No car? The cheese factory visit leaves by minibus from beside Parma station.
Check dates for the cheese factory visitFrequently asked questions
Are the Parma food museums open in winter?
Not for individual visitors: the regular season runs from 1 March to 8 December, on Saturdays, Sundays and holidays. Groups can book at other times.
Is the Parmigiano Reggiano museum still in Soragna?
No. It moved to a former Capuchin church in Fontevivo, next to the Cistercian abbey, and reopened on 13 June 2026. Check its site for the new hours and prices.
How much do the Musei del Cibo cost?
EUR 5 per museum (EUR 7 for culatello, with audio guide), EUR 4 for groups and EUR 3 for ages 6 to 18. The Musei del Cibo card costs EUR 12.
Do the food museums show cheese or ham being made?
No. They explain the process with objects, videos and, in Fontevivo, augmented reality. To see production, book a morning dairy tour or a ham producer visit.
Ready to book
Choose your tour
Free cancellation up to 24 hours before on every option. Prices are from-prices in USD and move with the season.
Parmigiano and Parma Ham Production Tour
- Transport from pickup points in Parma and back (about 20 minutes each way)
- Guided Parmigiano Reggiano dairy and aging-room visit
- A small family Prosciutto di Parma producer in the hills
Pasta, Truffle & Wine in a Medieval Village
Make ravioli and tagliatelle in a home
