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Museu-Vivo da Pinhais is featured in “The New York Times”

The North American newspaper highlights the installation of a Living Museum at the Pinhais factory in an immersive experience of all stages of the live process

The “New York Times”, the most prestigious American newspaper, in an article published this Wednesday, refers to the experience of visiting the century-old Pinhais factory and the “Conservas Pinhais Factory Tour”, the industry’s first Living Museum canned food in Portugal. The article points out that in the visit, guided by a cultural mediator, visitors are transported on a journey to the past, to the roots of the canning company and its brands Pinhais and NURI, the latter being more international. In addition to following the artisanal production process at Pinhais, the visit makes it possible to participate in tasting events and to paper the can itself.

“At Conservas Pinhais e Cia, in Matosinhos, a fish canning factory a few kilometers from the center of Porto, visitors are invited to see that their new favorite delicacy is, in fact, a very old operation”, this is how the website of “The New York Times” describes the beginning of the visit to the space, on the main page of the travel section. The “Conservas Pinhais Factory Tour” provides an immersive experience about all stages of the live process: “The fish are known for their high quality and perfect seasoning – and now, on a tour of the factory in operation, fans of sardines can see exactly how it is done.”

The North American newspaper adds that the visit to the Living Museum, which lasts 90 minutes, allows you to discover one of the oldest factories in activity, discovering a diversified collection that is part of the history of the artisanal production process, delving into the history of the company and of the canning industry, through exclusive digital content, as well as participating in the paper wrapping process, which consists of wrapping the cans according to the techniques of the company's artisans. The tour ends in one of the most imposing rooms in the building, with a taste of the delicacies from Pinhais, in which it is described that “sardines, it must be said, are delicious. (And the smell in the factory is like freshly caught sardines going in and out of salt water.).”

In addition to the unique experience of visiting the Museu-Vivo da Pinhais and its centenary building, the journalist from “The New York Times” ends the article by highlighting the importance of valuing the canning industry in the region, noting that “The city of Porto seems be proud of their worldwide industry. All over the small town, everyone I talked to about the Pinhais factory echoed the same sentiments: they are good jobs, they are dear employees and that the factory’s existence is an asset to the region itself.”


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