Brands and places to protect Italian excellence

D.O.P. – Protected Designation of Origin

The Protected Designation of Origin is a name that identifies a product originating from a place, region or, in exceptional cases, a specific country, whose quality or characteristics are essentially or exclusively due to a particular geographical environment and its intrinsic natural and human factors and the production stages of which take place in the defined geographical area. Currently 578 products with the PDO Designation have been recognized, of which 170 agri-food products and 408 wines.

I.G.P. – Protected Geographical Indication

Protected Geographical Indication is a name that identifies a product also originating in a certain place, region or country, whose geographical origin is essentially attributable to a given quality; reputation or other characteristics and the production of which takes place for at least one of its stages in the defined geographical area. Currently 257 products have been recognized as Geographical Indications, of which 139 agri-food products and 118 wines.

S.T.G. – Guaranteed Traditional Specialty

STG recognized products follow specific production methods and traditional recipes. Traditionally used raw materials and ingredients make these products specialties, regardless of the geographical area of ​​production. Currently 3 Guaranteed Traditional Specialties have been recognized: Mozzarella, Neapolitan Pizza and Traditional Amatriciana.

“MOUNTAIN Product” (Italian Logo of the Mountain Product DM dd. 02/08/2018)

A novelty introduced by EU Regulation no. 1151/2012 is the optional indication “Mountain product”, which makes agri-food products obtained in the mountains distinguishable on the market and allows to enhance their visibility and reputation. The origin from mountain areas represents for these products both an added value, in terms of authenticity and environmental sustainability of the processes, and a limiting factor, due to the higher costs incurred by producers who operate in areas that are often disadvantaged and difficult to live in.

The indication “Mountain product” can be affixed to the label of products of animal and / or vegetable origin if all production complies with the following conditions (EU Regulation No. 665/2014

Biological agriculture

Agricultural products from “organic farming” are distinguished from those derived from conventional agriculture as they are obtained with cultivation methods that do not make use of fertilizers, pesticides, antibiotics and any chemical synthesis substance that does not respect natural biological rhythms of plant and animal organisms. The organic farmer adopts a production philosophy that places environmental protection at the center and supports a development model that has the ability to self-regenerate the natural resources used during the production cycle, with particular attention to soil fertility.

S.Q.N.P.I. – Integrated Production National Quality System

The SQNPI (National Quality System for Integrated Production) mark distinguishes agri-food productions obtained according to the principles of integrated production. “Integrated production” is defined as the agri-food production system that uses all the means of production and defense of agricultural production from adversity, aimed at minimizing the use of synthetic chemicals and rationalizing fertilization, in compliance with ecological principles, economic and toxicological ”It is a certification established at national level with Law no. 4 of February 3, 2011. In terms of health and hygiene and environmental sustainability, it guarantees a quality higher than the current commercial standards as regards both the production process and the final product

P.A.T. – Traditional Agri-food Products

For Italian, local cuisine and gastronomic specialties are essential ingredients of the culture and learning experience of any territory. The list of traditional agri-food products (PAT), starting from these same assumptions, was established to recognize those products that are an expression of the traditions and culture of the Italian regions and that do not enjoy the protection ensured by the DOP, IGP, TSG brands. The fundamental requirement for PAT recognition is linked to the verification of a transmission over time of recipes, traditions and gastronomic memories for a period of not less than 25 years. Furthermore, it is necessary to demonstrate that the processing, maturing and conservation methods are consolidated and homogeneous for the whole territory which is indicated as the production area. PATs are regulated by the D.M. n. 350/99 which also provides for a periodic update.