Look out for the DOP label next time you are looking at Italian food products.
Why? They do this because Italians categorize wine with labels such as DOCG and DOC . The same way, DOP certifies high-quality food from Italy with a similar label. These acronyms can be confusing but they are important because they ensure that you’re getting authentic Italian food and not imitations.
We are supporters of sustainable travel and food! We encourage you to try DOP products for the best Italian food. Here are some facts about DOP labels, Italian food and Italian cuisine.
What does DOP stand for?
Two DOP foods of Italy: prosciutto crudo di San Daniele, and Parmigiano Reggiano
DOP is short for Denominazione di Origine Protetta (literally “Protected Designation of Origin”). This certification, as the name implies, ensures that the products are grown locally and packaged locally. This certification is a guarantee to the consumer. It guarantees that food was grown and prepared by local farmers or artisans using traditional methods. Because they follow local traditions, DOP products such as balsamic vinegar cannot be labeled with the term “traditional”.
The DOP label can be more expensive. It also promises the best quality!
What is the process of a product becoming DOP?
DOP recognition is given to Italian specialties by following strict guidelines. Every step from production to packaging must be regulated.
Not all Italian specialties are DOP. To ensure that the product is DOP, it’s even more confusing to look for the DOP label. For example, mozzarella di bufala (buffalo mozzarella) is a DOP product. Only certain brands can carry this seal. However, only certain brands can carry the seal. (Hi , one our favourite Italian specialties, especially when it is DOP-certified ).
What about IGP?
The “DOP” label is not the only one. On some Italian products, you may also see the IGP (Indicazione Geografica Propetta), label. This certification, while also highly respected, is not as strict as DOP. This certification traces food specialities back at least one stage of production to their geographic origin, but not all phases like DOP.
How can you locate the most famous DOP foods?
You want to taste the difference between authentic Italian food and imitations? Keep an eye out on the DOP label in red or yellow, which always includes a serial number. Take a look at the menu when dining out: Some restaurants will add DOP to the appropriate ingredients.
Are you curious about DOP-certified foods? Here are some of our favorite foods!
Mozzarella di bufala, Campania, Lazio:Buffalo mozzarella is an Italian delicacy. It’s considered to be creamier than mozzarella made with cow’s milk. This delicious cheese is a favorite of many. .
Balsamic Vinegar (Emilia Romagna). DOP balsamic vinegar, Modena and Reggio Emilia has a thicker consistency than other vinegars and a richer flavor. It can be aged for more than 12 years. Here are some fun facts about Modena balsamic vinegar. ).
San Marzano tomatoes from Campania: These tomatoes are long in shape and have a bittersweet taste. They are picked by hand. Later, they are crushed and canned. This makes pasta and pizza taste amazing!
Olive oil (Abruzzo. Calabria. Campania. Emilia Romagna. Lazio. Liguria. Lombardia. Puglia. Sicily. Tuscany. Veneto) This staple is home to the most DOP varieties of any Italian food speciality and comes from many Italian regions. Some regions have multiple DOP oils, and some even come from different regions! (For more information, see y. ).
Don’t forget to check out our video about making olive oil in Tuscany.
These olive oils are exceptional in flavor, color, and robustness. They are all made from freshly-picked olives and have a low acidity. (Here are more about how olive oil is made and what “extra-virgin” actually means . We also have some fascinating facts about olive oil that you might not know! ).
Basil (Liguria). The best basil, which is beautifully fragrant and green, comes from a small village in the province Genoa. The pesto, another DOP product from the same region, is no surprise. Here’s how to make . ).
ParmigianoReggiano (Emilia Romagna and Lombardia). This hard, salty cheese can be eaten plain or paired with fruit.
(Check out our fun video on making Parmigiano Reggiano cheese, below! ).
Prosciutto, (Emilia Romagna Friuli-Venezia Giulia Le Marche Tuscany, Veneto),: The many mouthwatering varieties of savory, smoke ham (Modena. Parma. Carpegna. Toscano. Veneto. San Daniele.) can vary in smokiness and age.
