Emilia-Romagna PDO and PGI products: created here, enjoyed
Thanks to its fragrant aftertaste and its aromatic sourness, it is perfect on both raw and cooked vegetables, as well as all types of meat and fish. Grana Padano PDO Grana Padano PDO is a hard, fine-grained cheese produced using raw cow’s milk from cows milked twice a day.
Why Food in Emilia Romagna is So Good - DOP and IGP
It’s one of the reasons why food in Emilia Romagna is so good. When looking at the requirements for these DOP and IGP Products, all of the ingredients used have to come from that region. And, strict rules must be followed to ensure quality. Some of these rules differ even within the region.
PDO Parmigiano Reggiano | Visit Emilia
The area where the cheese is produced covers in fact a good portion of the Emilia region, including the provinces of Parma, Reggio Emilia and Modena, and it extends also to some towns in the Bologna area (in addition to few towns in the Mantova province in Lombardy). Its origins can also be traced back to the land of Emilia-Romagna.
A Quick Guide to IGP and DOP Products - Yummy Italy Blog
Certainly, one of the reasons why Italy’s food is so famous is because of the vast number of IGP and DOP products that the country produces.
The Food of Emilia-Romagna: A Local's Guide to the Italian
Food of Emilia-Romagna, Italy by provinces and towns Bologna—#1 City for Food in Emilia-Romagna. Bologna foods and specialty dishes are some of the most famous in the world, even more famous than the food of Rome! So, for great Italian food experiences in Emilia-Romagna, visiting Bologna is definitely topping the bucket list!
- What makes Emilia Romagna so special?
- Emilia Romagna’s gastronomic richness is due in large part to the geography of the area. Indeed the Po River running through the Pianura Padana has made the fertile soils an ideal spot for cultivation for centuries, turning it into the agricultural heart of Italy.
- What is the gastronomic culture of Emilia Romagna?
- If we wanted to sum up the entire gastronomic culture of Emilia Romagna in one sentence, we could say “the pleasure of doing things by hand”, the pleasure of producing food according to precise instructions, processes that are now consolidated and entrusted to the great cookery books.
- What is the difference between DOP and IGP?
- In English, IGP is translated as PGI: Protected Geographical Indication. IGP is similar to DOP, but its regulations are less strict. Rather than having the entire production, processing, or preparation process within one geographical area, IGP products have at least one phase that takes place in the region.
- What is a DOP food?
- In English, DOP is translated as PDO: protected designation of origin. Foods that are certified DOP are entirely produced within a certain geographical area. Everything–from the origins of raw supplies to the production method–is regulated and done the traditional way.
- What is Parmigiano Reggiano (IGP)?
- The Parmigiano Reggiano Consortium originated in 1909, was formally institutionalized in 1928, and to this day continues to promote its fragrant cheese. In English, IGP is translated as PGI: Protected Geographical Indication. IGP is similar to DOP, but its regulations are less strict.
- Why is DOP so important?
- She shrugged. Well, it turns out DOP is an important part of 1992 EU regulations to preserve culinary heritage, so here’s your handy cheat sheet to DOP and its younger sibling, IGP – plus why you should always choose to buy foods with these labels over others.
