>	Eat   D.O.C.   D.O.P.

THE DENOMINATIONS OF PROTECTED ORIGIN
To protect the variety of alimentary products and to safeguard the consumer from the risk of abuses and imitations, the European Community has created a rigorous legislation and specifies regulations, known as D.O.P. and I.G.P..

Acronym D.O.P. (Denomination of Protected Origin) identifies the denomination of a product whose production, transformation and elaboration must have place in a determined geographic area and characterized from a recognized and stated skill. The quality and/or the characteristics of the product must be tied essentially to geographic area of the origin.
For the I.G.P. (Geographic Indication Protect) the tie with the territory is present in at least one of the stages of the production, of the transformation or the elaboration of the product.

The D.O.P. or I.G.P. products: disciplinary of production, detailed lists of ingredients, specific modalities of every phase of working, organoleptic and qualitative parameters. Agencies of Protection, independent from the producers, assure the control and the respect of the rules.
A wide range of alimentary products are acknowledged with the denomination D.O.P. or I.G.P.. In Europe there are only 5 D.O.P. products.

Some Italian D.O.P. Products
Soppressata di Calabria, Capocollo di Calabria, Pancetta di Calabria, Salsiccia di Calabria, Salame di Varzi, Coppa Piacentina, Pancetta Piacentina, Culatello di Zibello, Prosciutto di San Daniele, Prosciutto di Parma, Valle d’Aosta Lard d’Arnad; Aceto Balsamico Tradizionale di Modena e Reggio Emilia; Olio Brisighella, Olio Extravergine Molise, Terre di Siena, Collina di Brindisi, Dauno, Terre di Bari; Grana Padana, Parmiggiano Reggiano, Fontina, Fromadzo, Bra, Gorgonzola, Raschera, Taleggio, Toma Piemontese, Asiago, Caciocavallo Silano, Pecorino Sardo, Pecorino Romano, Pecorino Toscano, Mozzarella di Bufala Campana, Canestrato Pugliese, Pecorino Siciliano; La Bella della Daunia.

Some Italian I.G.P. Products
Speck dell'Alto Adige, Mortadella Bologna, Zampone Modena, Cotechino Modena; Marrone di Castel del Rio, Nocciola di Piemonte, Pesca e Nettarina di Romagna, Uva da tavola di Canicattì, Clementina di Calabria, Ficodindia dell'Etna, Limone di Sorrento, Arancia Rossa di Sicilia; Asparago verde di Altedo, Radicchio rosso di Treviso, Lenticchia di Castelluccio, Farro della Garfagnana, Carciofo Romanesco, Cappero di Pantelleria, Pomodoro di Pachino; Olio Toscano.

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