{"id":19630,"date":"2024-02-19T11:59:06","date_gmt":"2024-02-19T11:59:06","guid":{"rendered":"https:\/\/www.delicius.it\/2024\/02\/19\/the-anchovy-industrial-district-in-parma\/"},"modified":"2024-02-20T16:42:05","modified_gmt":"2024-02-20T16:42:05","slug":"the-anchovy-industrial-district-in-parma","status":"publish","type":"post","link":"https:\/\/www.delicius.it\/en\/2024\/02\/19\/the-anchovy-industrial-district-in-parma\/","title":{"rendered":"The Anchovy industrial district in Parma"},"content":{"rendered":"\n
How could Parma, a city a long way from the sea, become the canned anchovy capital? The reasons are mainly historical ones. In the late 19C, the birth and growth of the tomato canning industry led to the development of technical expertise in this area, with the foundation of large industrial plant engineering firms and the first pre-printed can manufacturers, and encouraged chemical and microbiological research leading to the foundation of the Stazione Sperimentale delle Conserve, still leader in research in this field today. <\/p>\n\n\n
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A real industrial district rapidly grew up, and it survived both World Wars, making a fundamental contribution to the character of the Parma area, with its vocation for food conservation. <\/p>\n\n\n
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After 100 years and four generations, today our city is home to the top preserved anchovy companies, which together account for more than 70% of the market.<\/p>\n\n\n
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Delicius has always believed in the promotion of this district, and in 2015 it joined forces with publisher Mondadori in a book entitled \u201cAlice o Acciuga?\u201d, a major contribution to documenting and recounting our industry\u2019s history so far.<\/p>\n\n\n\n<\/figure>\n\n\n\n
Today, the district\u2019s companies, despite being market competitors, have cooperated impressively on the management of non-competitive factors in territorial marketing projects sponsored by the city authorities, such as \u201cSettembre Gastronomico\u201d, a month of events focusing on the area\u2019s chief production chains (pasta, tomato products, Prosciutto di Parma ham and Parmigiano-Reggiano cheese as well as Anchovies themselves). The anchovy week within this event features the \u201cAcciuga d\u2019Argento\u201d (Silver Anchovy) award, intended to celebrate those who have distinguished themselves in activities involving Parma and making the anchovies themselves protagonists.<\/p>\n\n\n\n
The ability to link food, culture and territory is a talent that comes naturally in parma. The city\u2019s identity is still expressed through its food products and the way their stories are told, which forms a new language.<\/strong><\/p>\n\n\n\n
How could Parma, a city a long way from the sea, become the canned anchovy capital? The reasons are mainly historical ones. In the late 19C, the birth and growth of the tomato canning industry led to the development of technical expertise in this area, with the foundation of large industrial plant engineering firms and..<\/p>\n","protected":false},"author":1,"featured_media":19642,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43],"tags":[120,333,923,924],"class_list":["post-19630","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events","tag-fillets","tag-delicius-en","tag-parma-en","tag-parmafoodvalley-en"],"yoast_head":"\n
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