{"id":1579,"date":"2017-12-06T11:09:37","date_gmt":"2017-12-06T10:09:37","guid":{"rendered":"https:\/\/prosciuttodiparma.museidelcibo.it\/cronologia\/"},"modified":"2019-02-25T17:21:39","modified_gmt":"2019-02-25T16:21:39","slug":"timeline","status":"publish","type":"page","link":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/timeline\/","title":{"rendered":"Timeline"},"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:0px;padding-right:0px;padding-bottom:0px;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<div class=\"fusion-title title fusion-sep-none fusion-title-center fusion-title-size-one\" style=\"margin-top:70px;margin-bottom:20px;\"><h1 class=\"title-heading-center\"><b>Parma Ham Timeline<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/h1><\/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:0px;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<div class=\"fusion-content-boxes content-boxes columns row fusion-columns-1 fusion-columns-total-9 fusion-content-boxes-1 content-boxes-clean-vertical content-left content-boxes-icon-on-top content-boxes-clean-vertical-cronologia\" data-animationOffset=\"100%\" style=\"margin-top:50px;margin-bottom:0px;\"><style type=\"text\/css\" scoped=\"scoped\">.fusion-content-boxes-1 .heading h2{color:#333333;}\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-link-icon-hover .heading h2,\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-link-icon-hover .heading .heading-link h2,\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-box-hover .heading h2,\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-box-hover .heading .heading-link h2,\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-link-icon-hover.link-area-box .fusion-read-more,\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-link-icon-hover.link-area-box .fusion-read-more::after,\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-link-icon-hover.link-area-box .fusion-read-more::before,\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .fusion-read-more:hover:after,\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .fusion-read-more:hover:before,\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .fusion-read-more:hover,\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-box-hover.link-area-box .fusion-read-more,\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-box-hover.link-area-box .fusion-read-more::after,\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-box-hover.link-area-box .fusion-read-more::before,\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-link-icon-hover .icon .circle-no,\n\t\t\t\t\t.fusion-content-boxes-1 .heading .heading-link:hover .content-box-heading {\n\t\t\t\t\t\tcolor: #8c0504;\n\t\t\t\t\t}\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-box-hover .icon .circle-no {\n\t\t\t\t\t\tcolor: #8c0504 !important;\n\t\t\t\t\t}.fusion-content-boxes-1 .fusion-content-box-hover .link-area-box.link-area-box-hover .fusion-content-box-button {background: #ffffff;color: #8c0504;}.fusion-content-boxes-1 .fusion-content-box-hover .link-area-box.link-area-box-hover .fusion-content-box-button .fusion-button-text {color: #8c0504;}\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-link-icon-hover .heading .icon > span {\n\t\t\t\t\t\tbackground-color: #8c0504 !important;\n\t\t\t\t\t}\n\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-box-hover .heading .icon > span {\n\t\t\t\t\t\tborder-color: #8c0504 !important;\n\t\t\t\t\t}<\/style><div style=\"border-color:rgba(255,255,255,0);\" class=\"fusion-column content-box-column content-box-column content-box-column-1 col-lg-12 col-md-12 col-sm-12 fusion-content-box-hover  content-box-column-last-in-row\"><div class=\"col content-wrapper link-area-link-icon icon-hover-animation-fade\" style=\"background-color:rgba(255,255,255,0);\" data-animationOffset=\"100%\"><div class=\"heading heading-with-icon icon-left\"><div class=\"image\"><img src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/02\/II.jpg\" width=\"300\" height=\"417\" alt=\"II secolo a.C.\" \/><\/div><h2 class=\"content-box-heading\" style=\"font-size:20px;line-height:25px;\">II Century B.C.<\/h2><\/div><div class=\"fusion-clearfix\"><\/div><div class=\"content-container\" style=\"color:#333333;\">\n<p>Cato, called the Censor (234-149 B.C.), in his work\u00a0<i>De Agri Coltura<\/i>\u00a0describes the technology of producing Prosciutto used by the inhabitants of Cisalpine Gaul, which is more or less the same as is used today.<\/p>\n<\/div><\/div><\/div><div style=\"border-color:rgba(255,255,255,0);\" class=\"fusion-column content-box-column content-box-column content-box-column-2 col-lg-12 col-md-12 col-sm-12 fusion-content-box-hover  content-box-column-last-in-row\"><div class=\"col content-wrapper link-area-link-icon icon-hover-animation-fade\" style=\"background-color:rgba(255,255,255,0);\" data-animationOffset=\"100%\"><div class=\"heading heading-with-icon icon-left\"><div class=\"image\"><img src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/02\/I.jpg\" width=\"300\" height=\"352\" alt=\"I secolo a.C.\" \/><\/div><h2 class=\"content-box-heading\" style=\"font-size:20px;line-height:25px;\">I Century B.C.<\/h2><\/div><div class=\"fusion-clearfix\"><\/div><div class=\"content-container\" style=\"color:#333333;\">\n<p>Terenzio Varrone (116-27 B.C.), in his work\u00a0<i>De Re Rustica<\/i>\u00a0cites Parma and its inhabitants who raise great herds of swine and are particularly able in the production of salted\u00a0<i>Prosciutti<\/i>. The Greek historian and geographer Strabone in his\u00a0<i>Geografia<\/i>talks about prosciutto and how it is prepared.<\/p>\n<\/div><\/div><\/div><div style=\"border-color:rgba(255,255,255,0);\" class=\"fusion-column content-box-column content-box-column content-box-column-3 col-lg-12 col-md-12 col-sm-12 fusion-content-box-hover  content-box-column-last-in-row\"><div class=\"col content-wrapper link-area-link-icon icon-hover-animation-fade\" style=\"background-color:rgba(255,255,255,0);\" data-animationOffset=\"100%\"><div class=\"heading heading-with-icon icon-left\"><div class=\"image\"><img src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/02\/XII.jpg\" width=\"200\" height=\"336\" alt=\"XII secolo\" \/><\/div><h2 class=\"content-box-heading\" style=\"font-size:20px;line-height:25px;\">XII Century<\/h2><\/div><div class=\"fusion-clearfix\"><\/div><div class=\"content-container\" style=\"color:#333333;\">\n<p>On\u00a0<b>8th February 1170<\/b>\u00a0in a rental contract for land in the court of San Secondo, the Notary Pizzolese cites for the first time the\u00a0<i>Shoulder<\/i>\u00a0of pork amongst the goods used to pay the rent.<\/p>\n<\/div><\/div><\/div><div style=\"border-color:rgba(255,255,255,0);\" class=\"fusion-column content-box-column content-box-column content-box-column-4 col-lg-12 col-md-12 col-sm-12 fusion-content-box-hover  content-box-column-last-in-row\"><div class=\"col content-wrapper link-area-link-icon icon-hover-animation-fade\" style=\"background-color:rgba(255,255,255,0);\" data-animationOffset=\"100%\"><div class=\"heading heading-with-icon icon-left\"><div class=\"image\"><img src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/02\/XIV.jpg\" width=\"300\" height=\"450\" alt=\"XIV secolo\" \/><\/div><h2 class=\"content-box-heading\" style=\"font-size:20px;line-height:25px;\">XIV Century<\/h2><\/div><div class=\"fusion-clearfix\"><\/div><div class=\"content-container\" style=\"color:#333333;\">\n<p>In the book\u00a0<i>Libro di Cocina<\/i>\u00a0the use of\u00a0<i>Prosciutto<\/i>\u00a0in gastronomy is cited.<\/p>\n<\/div><\/div><\/div><div style=\"border-color:rgba(255,255,255,0);\" class=\"fusion-column content-box-column content-box-column content-box-column-5 col-lg-12 col-md-12 col-sm-12 fusion-content-box-hover  content-box-column-last-in-row\"><div class=\"col content-wrapper link-area-link-icon icon-hover-animation-fade\" style=\"background-color:rgba(255,255,255,0);\" data-animationOffset=\"100%\"><div class=\"heading icon-left\"><h2 class=\"content-box-heading\" style=\"font-size:20px;line-height:25px;\">XVI Century<\/h2><\/div><div class=\"fusion-clearfix\"><\/div><div class=\"content-container\" style=\"color:#333333;\">\n<p>In\u00a0<b>1589<\/b>\u00a0<i>Prosciutto<\/i>\u00a0appears on the menu of the\u00a0 elegant nuptial banquet of the Colonna family.<\/p>\n<\/div><\/div><\/div><div style=\"border-color:rgba(255,255,255,0);\" class=\"fusion-column content-box-column content-box-column content-box-column-6 col-lg-12 col-md-12 col-sm-12 fusion-content-box-hover  content-box-column-last-in-row\"><div class=\"col content-wrapper link-area-link-icon icon-hover-animation-fade\" style=\"background-color:rgba(255,255,255,0);\" data-animationOffset=\"100%\"><div class=\"heading heading-with-icon icon-left\"><div class=\"image\"><img src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/02\/XVII.jpg\" width=\"300\" height=\"129\" alt=\"XVII Secolo\" \/><\/div><h2 class=\"content-box-heading\" style=\"font-size:20px;line-height:25px;\">XVII Century<\/h2><\/div><div class=\"fusion-clearfix\"><\/div><div class=\"content-container\" style=\"color:#333333;\">\n<p>Carlo Nascia, chef at the court of Ranuccio II Farnese, cites in\u00a0<b>1659<\/b>\u00a0both Prosciutto and Felino Salame in his work on cuisine Li Quattro banchetti.<br \/>\nIn\u00a0<b>1691<\/b>\u00a0the Bolognese Giuseppe Maria Mitelli drew for the first time in the Gioca della Cuccagna\u2026 what was called an \u2018investitura\u2019 from Parma which many people hold to be the equivalent of today\u2019s Culatell.<\/p>\n<\/div><\/div><\/div><div style=\"border-color:rgba(255,255,255,0);\" class=\"fusion-column content-box-column content-box-column content-box-column-7 col-lg-12 col-md-12 col-sm-12 fusion-content-box-hover  content-box-column-last-in-row\"><div class=\"col content-wrapper link-area-link-icon icon-hover-animation-fade\" style=\"background-color:rgba(255,255,255,0);\" data-animationOffset=\"100%\"><div class=\"heading heading-with-icon icon-left\"><div class=\"image\"><img src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/02\/XVIII.jpg\" width=\"300\" height=\"204\" alt=\"XVIII Secolo\" \/><\/div><h2 class=\"content-box-heading\" style=\"font-size:20px;line-height:25px;\">XVIII Century<\/h2><\/div><div class=\"fusion-clearfix\"><\/div><div class=\"content-container\" style=\"color:#333333;\">\n<p>The Prime Minister of the Duchy of Parma, Guglielmo du Tillot draws up plans for building two slaughter houses exclusively for pigs in order to increase and further\u00a0 valorize the local cured meat industry.\u00a0 The first still life appears with raw salame; up to this moment it had been eaten after cooking.<br \/>\nOn\u00a0<b>11th May 1735<\/b>\u00a0the local Municipal Price Lists for Salted Pork Meats uses the term Culatello for the first time.<br \/>\nOn\u00a0<b>16th May 1788<\/b>\u00a0six Shoulders of Ham from San Secondo were sent to Modena for the Ducal dining table.<\/p>\n<\/div><\/div><\/div><div style=\"border-color:rgba(255,255,255,0);\" class=\"fusion-column content-box-column content-box-column content-box-column-8 col-lg-12 col-md-12 col-sm-12 fusion-content-box-hover  content-box-column-last-in-row\"><div class=\"col content-wrapper link-area-link-icon icon-hover-animation-fade\" style=\"background-color:rgba(255,255,255,0);\" data-animationOffset=\"100%\"><div class=\"heading heading-with-icon icon-left\"><div class=\"image\"><img src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/02\/XIX.jpg\" width=\"300\" height=\"204\" alt=\"XIX Secolo\" \/><\/div><h2 class=\"content-box-heading\" style=\"font-size:20px;line-height:25px;\">XIX Century<\/h2><\/div><div class=\"fusion-clearfix\"><\/div><div class=\"content-container\" style=\"color:#333333;\">\n<p>The Parmesan poet Giuseppe Callegari, in one of his stories written in local dialect in 1818, describes a meal in Paradise composed of bomba di riso and Culatello.<br \/>\nIn his Topographical Dictionary of the Duchy of Parma from 1832-1834, Lorenzo Molossi under the entry for Langhirano describes the activity of prosciutto processing, while for San Secondo he expressly cites the production of Shoulder of Pork.<br \/>\nOn\u00a0<b>10th August 1890<\/b>\u00a0in a letter to Teresa Stolz and to Giulio Ricordi, Giuseppe Verdi describes in great detail how to prepare and cook the shoulder of ham from San Secondo.<br \/>\nOn\u00a0<b>30th June 1891<\/b>\u00a0Gabriele d\u2019Annunzio writes to his silversmith friend Renato Brozzi an ode to Culatello in his own sumptious and image laden style.<\/p>\n<\/div><\/div><\/div><div style=\"border-color:rgba(255,255,255,0);\" class=\"fusion-column content-box-column content-box-column content-box-column-9 col-lg-12 col-md-12 col-sm-12 fusion-content-box-hover  content-box-column-last content-box-column-last-in-row\"><div class=\"col content-wrapper link-area-link-icon icon-hover-animation-fade\" style=\"background-color:rgba(255,255,255,0);\" data-animationOffset=\"100%\"><div class=\"heading heading-with-icon icon-left\"><div class=\"image\"><img src=\"https:\/\/prosciuttodiparma.museidelcibo.it\/wp-content\/uploads\/sites\/3\/2018\/02\/XX.jpg\" width=\"300\" height=\"204\" alt=\"XX Secolo\" \/><\/div><h2 class=\"content-box-heading\" style=\"font-size:20px;line-height:25px;\">XX Century<\/h2><\/div><div class=\"fusion-clearfix\"><\/div><div class=\"content-container\" style=\"color:#333333;\">\n<p><b>1913<\/b>: the\u00a0 Chamber of Commerce lists delineate the production centre of Langhirano for Prosciutto<br \/>\n<b>1963<\/b>: on 18th April the voluntary Consortium is officially set up amongst the producers of typical Parma Prosciutto.<br \/>\n<b>1978<\/b>: in a measure of 3rd July 1978, the Italian State charges the Consortium with carrying out quality checks on the product guaranteeing compliance with the standards required by regulations through affixing the well-known mark of the 5 pointed Ducal Crown on the ham rinds.<br \/>\n<b>1996<\/b>: on 12th June the Prosciutto of Parma is granted the right of the mark of Denomination of Protected Origin (DOP) by the European Community.<\/p>\n<\/div><\/div><\/div><style type=\"text\/css\" scoped=\"scoped\">\n\t\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .heading-link:hover .icon i.circle-yes,\n\t\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-box:hover .heading-link .icon i.circle-yes,\n\t\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-link-icon-hover .heading .icon i.circle-yes,\n\t\t\t\t\t\t.fusion-content-boxes-1 .fusion-content-box-hover .link-area-box-hover .heading .icon i.circle-yes {\n\t\t\t\t\t\t\tbackground-color: #8c0504 !important;\n\t\t\t\t\t\t\tborder-color: #8c0504 !important;\n\t\t\t\t\t\t}<\/style><div class=\"fusion-clearfix\"><\/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":2,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages\/1579"}],"collection":[{"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/comments?post=1579"}],"version-history":[{"count":0,"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/pages\/1579\/revisions"}],"wp:attachment":[{"href":"https:\/\/prosciuttodiparma.museidelcibo.it\/en\/wp-json\/wp\/v2\/media?parent=1579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}