What does DOP means?
DOP certification has been created to protect those products that give value to a territory thanks to their biodiversity and their characteristics, and it is recognized all around the European territory.
A DOP product is a product that has obtained officially the DOP certification (“denominazione di origine protetta”) from the European Union. It is applied to product which productive process, from the supply of the raw materials to the packaging, happens in a specific geographic area.
DOP products of Emilia Romagna
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Emilia Romagna is the Italian region with the higher number of DOP products, they are 19.
DOP products of Emilia Romagna: vinegar
Traditional Balsamic Vinegar of Modena DOP, obtained from grape must and cooked in the province of Modena.
Traditional Balsamic Vinegar in Reggio Emilia DOP, produced in Reggio Emilia through simple sugary and vinegar fermentation of cooked must.
DOP products of Emilia Romagna: meat and cold cuts
Coppa Piacentina DOP, a cold cut produced in the territory of Piacenza with meat coming from the neck of the pork.
Salame Piacentino DOP, is a cold cut produced with meat and fat of animals coming from Emilia-Romagna and Lombardy, which treatment occurs in the Province of Piacenza.
Salamini Italiani alla Cacciatora DOP, small cold cuts, soft with a sweet and savoury taste, which production zone include the whole territory of the regions Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise.
Culatello di Zibello DOP, typical cold cut of the province of Parma, that comes from the pork thigh.
Pancetta Piacentina DOP, typical cold cut of the province of Piacenza
Prosciutto di Modena DOP, cold cut obtained from the treatment of the pork’s thigh.
Prosciutto di Parma DOP, precious raw ham with a sweet but intense taste, branded with the crown shape.
DOP products of Emilia Romagna: cheese
Grana Padano DOP: cheese with hard dough that is subjected to a long period of seasoning.
Provolone Valpadana DOP, fat cheese with cow milk with semi-hard and stringy dough.
Parmigiano-Reggiano DOP, hard dough cheese, produced with raw milk, partially skimmed.
Casciotta di Urbino DOP, cheese with sheep’s milk (3/4) and cow’s milk (1/4) produced in the province of Pesaro e Urbino.
Formaggio di Fossa di Sogliano DOP, fat cheese seasoned in an oval pit dug in the ground
Squacquerone di Romagna DOP, fresh and creamy cheese obtained from pasteurized cow’s milk.
DOP products of Emilia Romagna: oil
EVO Oil of Romagna DOP: variable colour from green to gold yellow, with a slight bitter taste and medium spiciness.
EVO Oil di Brisighella DOP, emerald green colour with gold shades, with a bitter and spicy taste.
DOP products of Emilia Romagna: fruit and vegetable
Patata di Bologna DOP: the only variety of Italian potatoes with the DOP label, cultivated in the area of Bologna.
Aglio di Voghiera DOP: cultivated in the small municipality of Voghiera.
Imagine source:
www.giornalemetropolitano.it garna
www.domimagazione.it
