DOP Foods of Italy: What Does It Mean?
If you ever travel to Italy or get your hands on any authentic Italian products - make sure to check the label for DOP. What is DOP, you ask? It indicates that the specific product or ingredient meets certain standards and regulations. Just like the DOC or DOCG classifications of Italian wine, the labels are to make sure the products are genuinely Italian, as well as maintaining high standards of quality. As a hotel in the Italian Alps, we encourage that you opt for DOP products, to ensure that you're eating authentic Italian flavours!
WHAT DOES IT MEAN?
Denominazione di Origine Protetta (Protected Designation of Origin) - or in short - DOP, is a certification that confirms that the products are locally grown and made. It ensures that the product you have is authentic Italian products made by local farmers and artisans. So, don't be surprised if it's a little bit more expensive, but undoubtedly, worth the money!
HOW TO GET THE ‘DOP’ TITLE
For a product to be certified 'DOP' is not simple. It must follow strict guidelines from the cultivation, production and packaging. The reality is, not every brand adheres to the traditional processes, they may have their own take on the product, which goes against the strict regulations of the DOP certification. The regulated factors assessed are mainly: the geographical area and the human factors (craftsmanship, passing-down of techniques). This certification is prominent across Europe, with countries such as France, Austria, Greece and more - to ensure the authenticity of products and ingredients across the European Union.
OTHER CERTIFICATIONS
'DOP' isn't the only certification out there. There is also 'IGP', which stands for Denominazione d 'origine e indicazione geografica (Protected Geographical Indication). For IGP, the requirements are significantly less strict. At least one production process or ingredient must originate from a particular area.
EXAMPLES OF DOP FOODS
Source: Formaggio.it
VALTELLINA CASERA (LOMBARDY)
Valtellina Casera is a cheese made in Lombardy and has been protected under the DOP since 1996. It is a common ingredient found in traditional Valtellina cuisine with delicious dishes such as Pizzoccheri and Sciatt. In Albergo Miramonti, we are delighted to have the casera cheese as part of our menu. The casera should only be made with semi-skimmed cows milk in the Province of Sondrio, Lombardy.
OLIVE OIL
There are many designated regions for olive oil production in Italy - all adhering to DOP rules. This is to ensure that the cultivation and production are regulated with quality control and methods that ensure the oil is guaranteed to be the best. In our article, "6 Interesting Facts About Olive Oil", we mentioned how some specific production processes such as 'over-mechanised' methods, can significantly decrease the quality of the olives. So, to avoid any possibilities of getting bad olive oil, opt for DOP!
San Marzano Tomatoes
SAN MARZANO TOMATOES (CAMPANIA)
If you want to make authentic Neapolitan Pizza, then you must have authentic San Marzano tomatoes. In our Pizzeria, we make sure to stock up only the best ingredients for our pizzas, and that includes DOP San Marzano tomatoes! These tomatoes should be grown in Naples in fertile volcanic soil, creating the iconic sweet and low acidic flavour.
FIOR DI LATTE (APULIA)
Fior di latte is a semi-soft, fresh mozzarella cheese made from cow's milk. It is an incredibly delicious cheese that can be used for any dish -for our restaurant; we use the cheese to garnish our pizzas. This DOP cheese should be produced in Apulia in Southern Italy.
Why not stay at Miramonti Boutique Hotel? We are located within the Alps, with a Hotel Spa, relaxing Cigar Lounge and an Italian Restaurant that serves local Valtellina Cuisine.
For more articles about the Italian Alps and Northern Italy, read our blog: