“Tutta gròssta” crackers for the French market
Nearly 4 tonnes of bakery products made by Magnaghi Solari students included in Corte Parma–Amoretti trays
More than just theory, Food Farm 4.0 has delivered a tangible achievement for the students from Parma involved in the project. In 2025, nearly 4 tonnes of crackers produced in the educational laboratory on the outskirts of Parma were served alongside PDO cured meats and cheeses to around 200,000 French consumers and 50,000 Italians. The announcement was made by Corte Parma–Amoretti and the Magnaghi Solari Institute, part of the network of schools forming Food Farm 4.0.
The bakery department’s “Tutta gròssta cracker with 5% extra virgin olive oil” line was used at the Botteghino facility to complete approximately 125,000 aperitif trays of 130 grams for two people, with nearly 80% of production destined for the French market.
At the heart of the initiative is the direct involvement of students, engaged in the various stages of processing and production of goods destined for commercial distribution. Guided by teachers and technical staff, students oversee the entire process, including compliance with food safety protocols. The principle underpinning the project is as simple as it is innovative: ensuring that products created through the programme, once commercialised, can economically support both the facility itself and the training activities carried out within it. It is a way of giving concrete value to students’ efforts already during their education, transforming training into a driver of continuity and development.
“Integrating products developed within Food Farm 4.0 into our offering means enhancing a model we have supported and believed in from the very beginning,” says Egidio Amoretti, CEO of Corte Parma–Amoretti. “It is a source of pride to see this project continue to evolve, offering students a truly authentic experience: they do not simply observe, they work, produce and see the results of their commitment reach the end consumer.”
“The achievement is the result of outstanding collaboration between schools, businesses and the local territory, once again placing the educational and professional pathway of Magnaghi Solari Institute students at the centre,” states Professor Chiara Pontremoli, Head of the Institute. “We are increasingly convinced that this collaborative approach is the most meaningful tool for our young people, who have the opportunity to directly experience the success of their work. The bakery department within Food Farm embodies the concrete realisation of our educational vision, and today we proudly celebrate this new achievement showcasing the excellence of our students. The projects currently being developed by Magnaghi Solari, particularly the 4+2 supply chain programme and the related campus to be established in Fraore, are the result of this vision and of a long-standing commitment to strong territorial partnerships. For this reason, our Institute continues to lead projects with significant social value and international scope: we believe these experiences represent fundamental moments of growth and awareness for our students.”
“The product is the result of shared research and development, and we are proud to have reached another milestone,” adds teacher Luis Josè Stella, responsible for the department’s development, research and design activities. “The bakery is not simply a small educational laboratory, but a true creative workshop where students, constantly supported by teachers, have the extraordinary opportunity to experience firsthand two distinctive features of our territory: craftsmanship and semi-industrial food production. Through growth and collaboration during internships, students fully understand the development of Food Valley products, gaining real and essential orientation for their future.”
Food Farm 4.0 is the first territorial Industry 4.0 laboratory for employability in the agri-food sector, created through a Ministry of Education initiative and developed in the province of Parma. It brings together schools and companies with the aim of integrating education and production activities across the entire supply chain.
