Traditional Marche Foods: DOPs, IGPs, and STGs Explained

In another post about Marchigian wines, I discussed the various classifications: DOC, DOCG, and IGT. There’s also a classification system for traditional foods.

It uses a similar nomenclature, covering a geographic area and setting down rules that must be followed, and meets the European Union standards for a classification.

DOP label
DOP Seal

One classification is DOP, Denominazione di Origine Protetta. This certifies that a product was made/produced and packaged in the designated region by farmers and artisans using only traditional methods. There are about 138 DOPs in Italy, 6 in Marche.

One illustrative non-Marche example is aceto balsamico, balsamic vinegar, from either Modena or Reggio Emilia in the region of Emilia-Romagna. Produced in one of those places, using the traditional methods, etc., and it can be DOP. Balsamic vinegar produced elsewhere isn’t DOP and can’t be called tradizionale. So to be sure you’re getting the DOP product, you need to look for the DOP label.

IGP logo
IGP Seal

The other classification is IGP, Indicazione Geografica Protetta. These products satisfy some of the DOP requirements, including place of production or processing, but not all. There are about 83 of these in Italy, 8 in Marche.

(There is a third classification, SGT, Specialità Tradizionale Garantita, but there are only two products: mozzarella and pizza napoletana, neither of which is strongly connected to Marche.)

A bit confusingly, though these designations are based on geography, DOPs and IGPs for the same products show up in multiple regions, in some cases.

In the following chart, I’ve listed the classifications which apply to Marche and have indicated if they are solely Marchigian.

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Provinces: AN-Ancona, AP-Ascoli Piceno, MC-Macerata, PU-Pesaro e Urbino

Source:
Certification seals: Ministero delle Politche Agricoli e Forestli mipaaf | http://www.dop-igp.eu/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/1

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