The videos of the Cervia salt museum

Landscape is transmission - MUSA

MUSA takes part in the initiative "The Ecomuseums are Landscapes" promoted by Ecomusei Italiani (EMI) in collaboration with Ecomusei Piemonte (REP). Good practices for the enhancement of the landscape of the Italian ecomuseums are pointed out.
The Camillone salt pan, the open-air section of MUSA, becomes a representative image of the values ​​of Cervia within the thematic section "Landscape is transmission":

> transmission of traditions;
> transmission of salt workers culture;
> transmission of the history and values ​​of the city of salt.

"Al Cavadori" ... women who harvested salt

A report on our museum by Martina Mari published on ERcole year 2020.

"We left early in the morning and returned in the evening, all day in the salt pan...". A treasure trove of history, custom and traditions of the salt civilisation of Cervia, the salt museum, set up in the imposing 17th century Salt warehouse, tells the art of the harvesting and processing of the white gold of Cervia.

 

San Michele Tower: when Cervia had to defend itself from Turkish and Saracen pirates

Report by Martina Mari published on ERcole year 2020

It was built in 1691 next to the salt storage Warehouse and for a certain time also carried out the role of lighthouse of the Port. At that time, the sea arrived to that point: over the centuries, the beach distanced itself by 1 km due to flooding.

 

 

Italy of the 1000 Miglia - 2020

An evocative video, produced for the fantastic 1000 Miglia race. Cervia and its salt along the emotional route of the “Most beautiful race in the world”. Salt is the protagonist alongside a fabulous vintage car. Thanks to the young people of “What Italy Is” authors of the project.

Trailer of the documentary “L’Oro Bianco di Cervia” by Paolo Sodi – 2020

The history of Cervia is inextricably linked to salt. Salt is life, the white gold of our civilisation since the earliest centuries. That of Cervia is the most northern salt pan in Italy and covers 827 hectares. Availing of expert workers, we go back over the various stages of processing, from the harvesting to the washing, after which the product is ready to be sold on the market: the sweet salt of Cervia.

Artisan techniques are used, following a solid tradition that is deeply embedded in the past and which, availing of modern support machinery, guarantees the constant excellence of the product.

The basins are also immersed in an extensive natural area protected by the Emilia Romagna region, in which we immerse ourselves to enjoy the variegated ecosystem that the Park of the Salt pan of Cervia Company undertakes to preserve on a daily basis.

L’Oro Bianco di Cervia Backstage – 2020

Photographic story of the backstage for the production of the documentary l’Oro Bianco di Cervia by Paolo Sodi that aired on 8 October on GEO rai 3. Here we see operators, director and “actors” at work to tell the story of salt harvesting and the life of the salt workers.

Oro Bianco -2019

Documentary by Gioele Mosconi.

“My name is Gioele Mosconi and I am a filmmaker, I make short films and documentaries. I am passionate about scriptwriting and aspire to become a director. I started to teach myself photography in 2013 and I’ve never stopped, curious to see where my creativity would take me. In 2016, I obtained the qualification of graphic designer; in 2018, I directed my own first short film in Rome with 7 other students on the filmmaking course I was attending.

In 2019, I studied photography in-depth at the Film library of Bologna, a training course that has given me the necessary knowledge to direct “Oro Bianco”, a documentary on the Camillone Salt pan of Cervia.”



TG1 Salt Cervia - 2018

TG1 news report by Massimo Mignanelli in 2018. The stars are the salt workers that collect the salt every day in summer using the ancient method, called “alla cervese”, which is different to the mechanised system adopted in 1959, so-called “alla Francese”, which has also led to the structural change of the salt pan of Cervia considerably enlarging all the tanks. The French method is still used for the production of Cervia salt and in the “mechanised” salt pan where the salt is collected once a year.



TG3 Salt walk – 2018

News report by Giovanna Greco on the pilgrim’s walk. From Cervia, crossing lowlands and hills, it moves along the Via Romea Germanica to reach Rome and deliver the salt of Cervia to the Pope. Here you can see them struggling with the most challenging part of the journey from Bagno di Romagna to La Verna.



Sapore di Sale for Cervia - 2017

Images of “Sapore di Sale”, an event held in Cervia every year in September to celebrate the salt traditions of Cervia. Images of the re-enactment of the salt storage process, namely the arrival of the burchielle (boat), today symbolically one, loaded with the product of the hard work of the entire salt season. The burchielle (boat) carried the salt as far as the large warehouses where it was stored pending its commercial distribution.

Salt storage - Sapore di Sale -2016

Images of “Sapore di Sale”, an event held in Cervia every year in September. The event celebrates the salt origins of the town so as not to forget but, on the contrary, to enhance the “salty” roots of Cervia. During the event and precisely on the Saturday the burchiella (boat) arrives loaded with salt that is distributed to those present with the wish for luck and prosperity. The salt distributed on this occasion is produced using the artisan method in the Camillone salt pan (open-air section of MUSA salt museum) by the voluntary salt workers of the Gruppo Culturale Civiltà Salinara.

Salina di Cervia: perché si chiama sale "dolce" e come viene prodotto- 2013

Il sale dei papi e il sale dolce di Cervia al TG2 Storie 2011

TG3R Salt pans of Cervia 2008

The report by Giovanna Greco, which was made for the regional TG3 but then also passed to TG1, shows the salt harvest in the productive salt pan and in the Camillone salt pan, open-air section of MUSA salt museum. Here, you can see and understand the two types of production: the ancient artisan method with multiple harvesting and the mechanised system with one annual harvest.