Project sheet
CALL FOR APPLICATIONS: “2026 EVENTS SESSION GRANT SCHEME” organised by Fondazione Cariparma
TITLE: Condire la pasta. Industries, cultures and languages from the Middle Ages to the present day
DURATION: 12 months from 1 May 2026 to 30 April 2027
PROJECT LEADER: Prof. Stefano Magagnoli (Department of Economics and Management)
PARTNER:
- CISPAI (Inter-university Centre for Studies on the History of Pasta in Italy)
- Institut Européen d’Histoire et des Cultures de l’Alimentation (IEHCA) – University of Tours
- Food Museums of the Province of Parma
- City of Parma
SDG (Sustainable Development Goals) TARGET: Goal 4: Quality Education
Brief description
The international conference, scheduled to take place in Parma from 19 to 21 November 2026, offers an interdisciplinary exploration of the history of pasta and its sauces, from the Middle Ages to the present day, exploring its role in shaping food traditions, cultures of taste and Italian gastronomic identity.
The initiative examines, from historical, cultural and economic perspectives, the relationship between food, technological innovation and industrial development, highlighting Parma’s role as a centre of excellence in agri-food production and as a UNESCO Creative City of Gastronomy.
The conference, organised by the University of Parma, in collaboration with CISPAI, the Institut Européen d’Histoire et des Cultures de l’Alimentation (IEHCA) and the Food Museums of the province of Parma, and under the patronage of Parma City Council, aims to promote dialogue between scientific research, gastronomic heritage and the production system, contributing to the promotion of the cultural and economic roots of ‘Made in Italy’ food products.
