{"id":9448,"date":"2021-03-08T17:29:51","date_gmt":"2021-03-08T16:29:51","guid":{"rendered":"https:\/\/www.oliocentrica.it\/brands-and-places-to-protect-excellence\/"},"modified":"2022-02-16T19:22:17","modified_gmt":"2022-02-16T18:22:17","slug":"brands-and-places-to-protect-excellence","status":"publish","type":"page","link":"https:\/\/www.oliocentrica.it\/en\/brands-and-places-to-protect-excellence\/","title":{"rendered":"Brands and places to protect excellence"},"content":{"rendered":"

Brands and places to protect Italian excellence<\/h1><\/div>

In the Olive \/ Agri-food sector, the certifications are voluntary: it is the producer himself who, by choosing to be part of a certified supply chain, unreservedly accepts the commitment to constant self-control of his business in addition to the checks by the competent authority.<\/strong><\/p>\n

Product certifications guarantee that a public authority authorized to control – by definition impartial and independent – has ascertained that the producer complies with specific rules and, only after the positive outcome of the verifications, is the producer allowed to present on the market the product with that denomination<\/p>\n

The European quality brands and logos: DOP, IGP, STG and organic production<\/strong> (EU Regulation No. 1151\/2012 – currently in force – replaces and perfects EC Regulation No. 2081\/1992) are an important direct communication tool to the consumer, since they have the purpose of informing him visually and synthetically about the characteristics of the product such as origin, typicality, food safety, production methods, choice of suppliers and \/ or raw materials<\/p>\n

Italy has the largest number of specialized companies in the olive sector and the largest number of extra virgin olive oils with denomination in Europe with 42 DOP and 7 IGP, including the brand new Olio di Roma IGP (recognized in November 2020) with a heritage of over 250 millions of plants and 695 cultivars (varieties of olives) surveyed;<\/p>\n

the largest treasure of biodiversity in the world.<\/em><\/p>\n

(source: Ministry of Agricultural, Food and Forestry Policies<\/a><\/strong>)<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>

\"\"<\/p>\n

D.O.P. – Protected Designation of Origin<\/strong><\/p>\n

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.<\/h4><\/div>

<\/div><\/div><\/div>
<\/div>
<\/div>
<\/div>
<\/div><\/div><\/div>

\"\"<\/b><\/span><\/b><\/p>\n

I.G.P. – Protected Geographical Indication<\/strong><\/p>\n

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.<\/h4><\/div>

<\/div><\/div><\/div>
<\/div>
<\/div>
<\/div>
<\/div><\/div><\/div>

\"\"<\/p>\n

S.T.G. – Guaranteed Traditional Specialty<\/strong><\/p>\n

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 \u200b\u200bproduction. Currently 3 Guaranteed Traditional Specialties have been recognized: Mozzarella, Neapolitan Pizza and Traditional Amatriciana.<\/h4><\/div>

<\/div><\/div><\/div>
<\/div>
<\/div>
<\/div>
<\/div><\/div><\/div>

\"\"<\/p>\n

“MOUNTAIN Product<\/strong>” (Italian Logo of the Mountain Product DM dd. 02\/08\/2018)<\/p>\n

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.<\/p>\n

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<\/h4><\/div>

<\/div><\/div><\/div>
<\/div>
<\/div>
<\/div>
<\/div><\/div><\/div>

\"\"<\/p>\n

Biological agriculture<\/strong><\/p>\n

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.<\/h4><\/div>

<\/div><\/div><\/div>
<\/div>
<\/div>
<\/div>
<\/div><\/div><\/div>

\"\"<\/b><\/span><\/p>\n

S.Q.N.P.I. – Integrated Production National Quality System<\/strong><\/p>\n

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 \u201dIt 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<\/h4><\/div>

<\/div><\/div><\/div>
<\/div>
<\/div>
<\/div>
<\/div><\/div><\/div>

\"\"<\/p>\n

P.A.T. – Traditional Agri-food Products<\/strong><\/p>\n

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.<\/h4><\/div>

<\/div><\/div><\/div><\/div><\/div>
<\/div>

Curiosity<\/strong><\/p>\n

The first to connect traditional recipes to knowledge of a territory is the humanist Ortensio Land, from Milan, who in 1548 told in his “Commentary on the most notable and monstrous things in Italy and other places” of a traveler who prepares to get to know the Italian lands (even before the Unification) on the basis of a geographical map with the gastronomic specialties of the most important cities of the peninsula as stops.<\/p>\n

A real precursor of gastronomic, enogastronomic tourism and the very recent Oleo-tourism.<\/p>\n<\/div>

<\/div>

ABOUT traditional products …<\/em><\/strong><\/p>\n

Do you have recipes handed down from your grandmother, invented or revisited that tell the culinary tradition of your family?<\/p>\n

Send us text and photos (even non-professional ones) and we will take care of them by publishing them in the “YOUR RECIPES<\/a>“<\/strong> section<\/p>\n

The only condition<\/strong>: one of the ingredients of the recipe must be extra virgin olive oil (not seed oil, butter or margarine)<\/em><\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div><\/div>
<\/div><\/div><\/div>
Subscribe to our Newsletter<\/div><\/div>
<\/div><\/div><\/span>

you can receive news about on the quality oil’s world, but also product news and promotions<\/h3><\/span>
<\/div><\/div><\/div>