Their production is regulated by a basic document which contains the description of the product’s organoleptic characteristics (perceived by the senses), and clearly defines the area of cultivation.
While there are an estimated 280 products with these labels, it is difficult to arrive at a definite figure given that new products are continually added to this ever-growing list of quality specialties.
The most recent product to obtain the prestigious IGP label is the anguria reggiana (watermelon), which saw Emilia-Romagna reach the milestone of 44 IGP and DOP labelled-products across its territory in mid-July.
Every single region in Italy has its own unique products which are protected from imitations and counterfeits, confirming the nation as the queen of the international agri-food sector.
Beginning in the north-west of the “Boot”, we will travel through Italy discovering some of the finest quality products which are the pride of our nation.
Fontina valdostana DOP
A certified DOP product since 1996, Fontina valdostana DOP is regulated by a rigid product specification which defines it as: “a fat cheese with a semi-cooked paste, produced with whole cow’s milk, deriving from a single milking”. Fontina valdostana DOP must be produced in the territory of the Aosta Valley, where it has been made since the mists of time by the “Arpian” (shepherds of the Alps). In 2016, The Wall Street Journal named Fontina valdostana DOP among the top 26 cheeses in the world.
Nocciola Piemonte IGP
Cultivated in the provinces of Cuneo, Asti and Alessandria, the Nocciola Piemonte IGP is also referred to under the name of Tonda Gentile Trilobata. This prestigious hazelnut variety is particularly popular within the confectionery industry for its round shape which makes it quick and easy to mechanically peel, its good shelf life, and its wonderful taste and aroma once toasted. This protected product is used to create delicious sweets, such as gianduiotto and the traditional hazelnut cake.
Bresaola della Valtellina IGP
This product is made exclusively in the province of Sondrio, and according to the Consortium for the protection of Bresaola della Valtellina IGP, the combination of the structure and climate of this valley is the principle secret to the product’s uniqueness and inimitability. The quality of this salume – different from other dried beef products – is also derived from using the best cuts and the precise process of transformation, which follows strict rules and rituals passed down through the generations.
Acciughe sotto sale del Mar Ligure IGP
This specialty is produced throughout the coastal territory of Liguria, a region which has always been devoted to fishing. Here, the techniques of preserving fish have been used since ancient times to compensate for periods when fish numbers were lower. The first mention of “salting” dates back to the Middle Ages, retraceable in the statutes of the maritime cities of Liguria, in particular Noli, where pisce salsa (fish sauce) is cited. Fishing techniques and the processing and sales of anchovies, both fresh and salted, have been subjected to regulation in the various seaside villages of Liguria since the 16th century.
Puzzone di Moena DOP
This cheese is a specialty of the valleys of Trentino-Alto Adige, particularly Val di Fassa, Val di Fiemme and Valle di Premiero. Puzzone cheese gets its comical name from its pungent odour which many define as “puzza”. This strong smell comes from a traditional practice carried out by farmers, who would regularly wet the rind of the cheese with water and salt while it was maturing in the cellar. This treatment would create an almost impermeable layer which aided the internal fermentation, and contributed to the characteristic odours and aromas which gave the cheese an accentuated taste. This product was popular at the tables of poor peasants during an earlier era.
Asparago bianco di Bassano del Grappa DOP
There are certain documents dating back to 200 BC which prove that the asparagus is an age-old delicacy, and was even consumed at banquets of the Republic of Venice in the 15th and 16th centuries. According to one legend, this white vegetable was originally consumed in Bassano del Grappa (Veneto) after a violent hailstorm in the 1500s destroyed the part of the plant above the ground, and farmers were forced to pick what was left underground, which had not yet acquired the classic green colour. Today the land is especially prepared in a way that the stems of the asparagus of Bassano del Grappa grow underground, protected from the sunlight so that they remain white.
Prosciutto di San Daniele DOP
Pork is increasingly popular in the diet of the Friulian people. Archeological investigations conducted in the Chiesa di San Daniele in Castello indicate that the use of pigs for food was already present in prehistoric times between the 11th and 8th centuries BC. Prosciutto di San Daniele was also enjoyed during the Council of Trent, whose chronicles indicate that the priests ate “trenta paia di parsutti” (30 pairs of prosciutto). At a later date, Prosciutto di San Daniele gained popularity abroad, in particular in the French and Austrian courts. Produced exclusively in the municipality of San Daniele in the province of Udine, using the meat of Italian pigs and sea salt, this specialty is distinguished by its trademark guitar shape which includes the trotter.
Cotechino di Modena IGP
The birth of the cotechino dates back to 1511, when the inhabitants of Mirandola devised this system of meat preservation while besieged by the army of Pope Julius II. Cotechino is composed of a mixture of lean meat, fat and pork rind, which is then seasoned with salt, pepper and spices, and contained in a natural or artificial casing. The product began to spread around the end of the 1700s, when it replaced the salsiccia gialla (yellow sausage) which had already made Modena famous during the Renaissance. This specialty became widespread in the neighbouring regions after the first two famous salami shops, Frigieri and Bellentani, transformed into semi-industrial structures.
Lardo di Colonnata IGP
Colonnata is a small town in the Apuan Alps, not far from Carrara. In this area, the famous white marble is used to preserve foods. This prestigious marble is also used to make the tubs in which the pig fat is aged, once rubbed with a number of aromas including pepper, cinnamon, cloves, coriander, sage, rosemary and garlic. The marble tubs have a particular temperature and humidity which give the Lardo di Colonnata its unique characteristics, including its moist nature, reddish white colouring, smooth and soft consistency, and fresh and delicate taste.
Patata rossa di Colfiorito IGP
The red potato of Colfiorito belongs to the Dutch Desiree variety, but it is in the plateau of Colfiorito (a small fraction of the municipality of Foligno), on the border between Umbria and The Marches, which boasts the ideal climate for its cultivation, with its abundant rainfall, sandy soil and cool temperatures. According to the most accurate historical studies, this specialty was first cultivated in the area under the Napoleonic occupation. This product is distinguished by its elongated form, thin and rigid peel, and its peculiar red colouring. It is grown in small quantities and therefore difficult to find outside of the area of cultivation. A good opportunity to try this specialty is at the annual festival dedicated to the red potato, which is held in Colfiorito every August.
Maccheroncini di Campofilone IGP
Campofilone is a small hillside town near Fermo, which has always been devoted to the production of egg pasta. This gastronomical tradition dates back to medieval times, and the first documents which refer to these delicate strands of pasta, also known as “angel’s hair”, date back to the Council of Trent in 1560, where they were described as “so thin that they melt in your mouth”. Even the poet Giacomo Leopardi listed three different ways in which he preferred to eat this specialty of Campofilone, as a written reminder for his cooks. The official document regulating the production of this pasta outlines the use of only fresh eggs, without the addition of any other liquids.
Kiwi Latina IGP
Originating in China where it was considered a delicacy reserved for the Imperial Court, the kiwi was introduced to Agro Pontino in the 1970s. Over 40 years, this exotic fruit has found a suitable terrain for its cultivation in the province of Latina, and Italy has become the second largest kiwi producer in the world after China. Italy has even superseded New Zealand, which is considered synonymous with “kiwi” due to its well-suited environment for the growth of this fruit, and to which one of its native birds owes its name.
Zafferano dell’Aquila DOP
Saffron was brought to Italy from Spain in the 13th century by a Dominican monk belonging to the Santucci family, originally from the village of Navelli in the province of L’Aquila. It is here on the Navelli plateau that Zafferano dell’Aquila DOP is produced, as the nature of the soil prevents water stagnation and enhances the development of the product. According to the official document which governs the product’s cultivation, the Crocus Savitus bulbs from which the saffron derives, must be planted at an altitude ranging from 350 to 1000 metres above sea level.
Salamini italiani alla cacciatora DOP
Molise is one of the Italian regions which produce DOP certified salamini alla cacciatore. The name is derived from the tradition in which these small seasoned sausages provided nutrition for hunters during hunting trips. This product was particularly suitable for these occasions, given its energy value and high content of proteins and salt which sustained hunters on their long and tiring expeditions. These small salamini were undoubtedly the most valuable objects in the hunters’ saddlebags. The string of salami “beads” could be compared to today’s single-serve packaging.
Melannurca campana IGP
Considered the “queen of apples”, the melannurca has grown in Campania for over 2000 years, and is even featured in paintings found in the excavations of Herculaneum. This variety of apple is harvested when the fruit is still unripe. The apples then mature on the ground for 10-15 days, where they are frequently turned by hand, a task traditionally undertaken by women. The name of this fruit derives from Pliny the Elder, who referred to it as "Mala Orcula" in his text Naturalis Historia, because of its Pozzuoli origins where Lake Averno and the entrance to the “Underworld” are situated.
Canestrato pugliese DOP
“If you want beautiful sheep, in the summer at Maiella and in the winter at Pantanella” is an old Apulian proverb. The practice referred to in this saying is that of transhumance, which is also tied to the production of canestrato pugliese. According to the tradition, this sheep’s cheese is produced between December and May, when the flocks graze on the Murgia plateau for the winter. Although in modern times this cheese is produced throughout the entire year, the production methods remain the same. The name of this cheese derives from the typical "bulrush baskets" where the cheese is left to age. These baskets are one of the most traditional Apulian artisan products.
Pane di Matera IGP
Produced exclusively with 100% Lucanian milled semolina grain, this IGP certified bread is the fruit of an antique tradition. Numerous historical references outline the origins of this product, which is worshipped by the local population. For centuries, bread has been the centre of life for the inhabitants of Matera, and still today it is considered the “sacred” element at the table. This “sacredness” was expressed in the ritual of the three incisions made on the dough using a knife, which represented the Holy Trinity. This tradition was a gesture of profound devotion, in which families thanked God for the opportunity to benefit from the product before them.
Bergamotto di Reggio Calabria DOP
Ninety per cent of the world production of this mysterious citrus fruit is concentrated in the south of Calabria, between Villa San Giovanni on the Strait of Messina, and Siderno, in the heart of Locride. This area covers 1500 hectares in total, and produces around 200,000 kilograms of bergamot each year, from which the DOP certified essential oil is extracted, used widely in the food and cosmetic industries. The bergamot is also a cure for various diseases, and is used to control high cholesterol and prevent cardiovascular diseases such as strokes and heart attacks. It is also popular in aromatherapy, helping with anxiety and depression, and can be used as a disinfectant and natural antiviral product.
Pistacchio verde di Bronte DOP
This pistachio variety grows exclusively on the slopes of Mount Etna in Bronte, in the Sicilian province of Catania. Nowhere else in the world produces pistachios which take on the vibrant emerald green colour and intense aroma of this particular variety. Bronte lives for pistachios, and this specialty is known locally as “green gold”. Adapted to an arid climate, the pistachio plants are not fertilised or irrigated. They produce pistachios once every two years, and during their year of rest, the farmers eliminate the few buds sprouting on the branches so that the plant can retain all of its energy for the following season. Harvest time, which falls between the end of August and the start of September, is a laborious period. The town empties as everybody lends a hand in the harvest, clinging to the rocks of lava and removing the pistachios one by one.
Agnello di Sardegna IGP
Sheep farming is a typically Sardinian activity dating back to the Nuragic civilisation of the Bronze Age. The ancient roots of this tradition can be found in the archeological excavations carried out in the nuraghes of central Sardinia. The excavations revealed the remains of lamb bones, along with tools related to the processing of lamb production and cheese making dating back to 3000 BC. Today there are around 3 million head of lamb on the island of Sardinia, and about 70 per cent (or over 3000) of the farmers are affiliated with the Consortium for the protection of Agnello di Sardegna IGP, a designation reserved exclusively for lambs born, reared and slaughtered in Sardinia.
