Pasta, an Italian invention, a history of tradition and innovation.
Discover the Vincenzo Agnesi Foundation , discover an Italian
history.
PREMIO DEL MUSEO XIII EDIZIONE
VINCENZO AGNESI FOUNDATION
“Vincenzo Agnesi” Foundation, the power of ideas.
An independent moral body, not connected to any company producing the food sector and pasta in particular.
KNOWLEDGE
To pass on not only economic contents that represent the strength of ideas in the constant exercise of the factual, to open up a scenario, difficult but possible, of scientific knowledge welded into one with the culture of man, the promoters did not hesitate to privilege the Foundation's legal instrument.
RESEARCH
The “Vincenzo Agnesi” Foundation deals with Pasta Foods by encouraging research on the following aspects: historical, alimentary, qualitative, nutritional and productive. It consists in the activation of an autonomous Universitas that can survive the physical persons who have promoted it.
FONDAZIONE AGNESI
“Vincenzo Agnesi” Foundation, the power of ideas.
An independent moral body, not connected to any company producing the food sector and pasta in particular.
KNOWLEDGE
To pass on not only economic contents that represent the strength of ideas in the constant exercise of the factual, to open up a scenario, difficult but possible, of scientific knowledge welded into one with the culture of man, the promoters did not hesitate to privilege the Foundation's legal instrument.
RESEARCH
The “Vincenzo Agnesi” Foundation deals with Pasta Foods by encouraging research on the following aspects: historical, alimentary, qualitative, nutritional and productive. It consists in the activation of an autonomous Universitas that can survive the physical persons who have promoted it.
Federico Fellini
THE PASTA MUSEUM
the story of our "First cultural".
Il Museo Nazionale delle Paste Alimentari, unico al mondo, è anche un museo “anticipatore”, ossia il primo dedicato ad un prodotto specifico alimentare.
TRADITION
Inside, room after room, you can discover how pasta is made from wheat and what are the procedures used in kneading and drying, both in the ancient artisan process and in modern industrial technology: from "rudimentary machines", such as first stone millstones, to modern mixers.
INNOVATION
We will also discover the all-Italian invention, the most important, which made possible the development of pasta all over the world, namely the creation of "dry pasta". The innovation that has allowed it to be kept in perfect condition for months and even years.
Federico Fellini
THE PASTA MUSEUM
the story of our "First cultural".
Il Museo Nazionale delle Paste Alimentari, unico al mondo, è anche un museo “anticipatore”, ossia il primo dedicato ad un prodotto specifico alimentare.
TRADITION
Inside, room after room, you can discover how pasta is made from wheat and what are the procedures used in kneading and drying, both in the ancient artisan process and in modern industrial technology: from "rudimentary machines", such as first stone millstones, to modern mixers.
INNOVATION
We will also discover the all-Italian invention, the most important, which made possible the development of pasta all over the world, namely the creation of "dry pasta". The innovation that has allowed it to be kept in perfect condition for months and even years.
MUSEUM AWARD
National Museum of Pasta
In 1992 the promoters of the Museum conceived and organized, in order to stimulate creativity, recipes and the best information on pasta dishes, an annual competition divided into four sections: Public Education, University, Journalism and Market.
Since 1999, the competition has become a European Award, giving awards to the most prestigious names in journalism and the European market operating in the field of food culture. The awards are held every year in Rome at the “Il Bagaglino” Theater.
In 1992 the promoters of the Museum conceived and organized, in order to stimulate creativity, recipes and the best information on pasta dishes, an annual competition divided into four sections: Public Education, University, Journalism and Market.
Since 1999, the competition has become a European Award, giving awards to the most prestigious names in journalism and the European market operating in the field of food culture. The awards are held every year in Rome at the “Il Bagaglino” Theater.
THE FOUNDATION IN NUMBERS
The Vincenzo Agnesi Foundation is constantly engaged in historical, food, qualitative, nutritional research and cataloging information on products related to the world of pasta. Passion and dedication are the basis of our work to ensure the cultural diffusion of our first Italian.