Designation of Origin Franc - Italian agriculture in figures. 2002, (14th ed.)

Ital Denmar Irelan Swede Finlan 1 3 2

Agri-food products with a registered food name (PDO or PGI) in the EU (*)

Cheeses

PDO

Asiago (Veneto and Trentino) Bitto (Lombardy) Bra (Piemonte)

Caciocavallo Silano (Puglia, Calabria, Campania, Basilicata, Molise)

Canestrato Pugliese (Puglia) Casciotta d’Urbino (Marche) Castelmagno (Piemonte) Fiore Sardo (Sardinia) Fontina (Val d’Aosta)

Formai de Mut dell’alta Valle Brembana (Lombardy) Gorgonzola (Lombardy, Piemonte)

Grana Padano (Lombardy, Piemonte, Veneto, Trentino, Emilia- Romagna)

Montasio (Veneto e Friuli-V.G.) Monte Veronese (Veneto)

Mozzarella di Bufala Campana (Lazio, Campania) Murazzano (Piemonte)

Parmigiano Reggiano (Emilia-Romagna) Pecorino Romano (Lazio, Sardinia) Pecorino Sardo (Sardinia) Pecorino Siciliano (Sicily)

Pecorino Toscano (Tuscany, Umbria, Lazio) Provolone Valpadana (Veneto, Trentino, Lombardy) Quartirolo Lombardo (Lombardy)

Ragusano (Sicily) Raschera (Piemonte) Robiola di Roccaverano (Piemonte) Taleggio (Piemonte, Lombardy, Veneto) Toma Piemontese (Piemonte) Valle d’Aosta Fromadzo (Valle d’Aosta) Valtellina Casera (Lombardy)

Fruit, vegetables and cereals

PDO

“Nocellara” olive from Belice (Sicily) “La Bella” olive from Daunia (Puglia)

San Marzano tomatoes from Agro Sarnese-Nocerino (Campania) PGI

Sicilian blood oranges (Sicily) White asparagus from Cimadolmo (Veneto) Pantelleria capers (Sicily)

Monte Amiata chestnuts (Tuscany) Montella chestnuts (Campania) Marostica cherries (Veneto) Calabrian clementines (Calabria) Sorana beans (Tuscany)

Vallata Bellunese Lamon beans (Veneto) Sarconi beans (Basilicata) Garfagnana spelt (Tuscany)

Borgotaro mushrooms (Tuscany, Emilia-Romagna) Castelluccio di Norcia lentils (Umbria)

Costa d’Amalfi lemons (Campania) Sorrento lemons (Campania) Castel del Rio chestnuts (Emilia-Romagna) Mugello chestnuts (Tuscany) Giffoni hazelnuts (Campania) Piedmont hazelnuts (Piemonte) Genzano home-made bread (Lazio) Senise peppers (Basilicata) Emilia-Romagna pears (Emilia-Romagna) Mantua pears (Lombardy)

Romagna nectarines and peaches (Emilia-Romagna) Red “radicchio” (kind of chicory) from Treviso (Veneto) Variegated “radicchio” from Castelfranco (Veneto) Nano Vialone Veronese rice (Veneto) Romagna shallots (Emilia-Romagna) Canicattì table grapes (Sicily)

Bakery products

PGI

Ferrara “coppia” (Emilia-Romagna) Genzano home-made bread (Lazio)

Vinegars

PDO

Traditional balsamic vinegar from Modena (Emilia-Romagna) Traditional balsamic vinegar from Reggio Emilia (Emilia- Romagna)

List of Italian agri-food products with a registered food name (PDO or PGI)(*)

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Non-food products PDO

Bergamot from Reggio Calabria - Essential oil (Calabria)

Olive oils

PDO

Aprutino Pescarese (Abruzzo) Brisighella (Emilia-Romagna) Bruzio (Calabria) Canino (Lazio) Chianti Classico (Tuscany) Cilento (Campania) Collina di Brindisi (Puglia) Colline Salernitane (Campania) Colline Teatine (Abruzzo) Dauno (Puglia) Garda (Lombardy, Veneto) Laghi Lombardi (Lombardy) Lametia (Calabria) Monti Iblei (Sicily) Penisola Sorrentina (Campania) Riviera Ligure (Liguria) Sabina (Lazio)

Terra di Bari (Puglia) Terra d’Otranto (Puglia) Terre di Siena (Tuscany) Umbria (Umbria) Valle di Mazara (Sicily) Valli Trapanesi (Sicily)

Veneto Valpolicella, Euganei Berici e del Grappa (Veneto) PGI

Toscano (Tuscany)

Processed meats

PDO

Calabrian “capocollo” (kind of salami) (Calabria) Piacenza “coppa” (cured neck of pork)(Emilia-Romagna) Zibello “culatello” (kind of ham) (Emilia-Romagna) Calabrian bacon (Calabria)

Piacenza bacon (Emilia-Romagna) Carpegna ham (Marche) Modena ham (Emilia-Romagna) Parma ham (Emilia-Romagna) San Daniele ham (Friuli-V.G.) Tuscan ham (Tuscany)

Veneto Berico-Euganeo ham (Veneto)

Brianza salami

Piacenza salami (Emilia-Romagna) Varzi salami (Lombardy) Calabrian sausage (Calabria)

Italian “salamini cacciatora” (kind of small salami) Calabrian “soppressata” (kind of salami) (Calabria) Valle d’Aosta “Jambon de Bosses” (Valle d’Aosta) Valle d’Aosta “Lard d’Arnad” (Valle d’Aosta) PGI

Valtellina “bresaola” (cured beef) (Lombardy) Modena “cotechino” (kind of porkmeat sausage) (Emilia- Romagna, Lombardy, Veneto)

Bologna “mortadella” (Emilia-Romagna, Piemonte, Lombardy, Veneto, Trentino, Marche, Lazio, Tuscany) Norcia ham (Umbria)

Alto Adige “speck” (Trentino-Alto Adige)

Modena “zampone” (Emilia-Romagna, Lombardy, Veneto)

Fresh meats

PGI

Sardinian lamb (Sardinia)

Young white bovine meat from the Central Apennines (Emilia- Romagna, Tuscany, Lazio, Umbria, Marche, Abruzzo, Molise, Campania)

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which are produced on a small scale in very limited areas of the country where the interaction between the variety or species and the environ- ment confers particular organoleptic qualities on the product, and commodities produced on a large scale for sale on national and international markets.

About half of Italy’s PDO and PGI products come from the North, the reason for this being not so much the richer agri-food heritage to be found there but the rooted tradition of form- ing associations and consortia which has enabled producers to make the most of their products. Many PDO and PGI products are placed on the market without certification and therefore do not exploit their registered name. This is above all the case for olive oils, fruit and vegetables, for which there is a large gap between production potential and the certification of production by the control bod- ies.

PDO and PGI products are only a tiny

30% 29% 9% 25% 25% Cheese Fruit & vegetables Olive oil Processed meats Others (*) TOTAL 30 29 25 25 9 118 49% 17% 34% North Centre South TOTAL 59 22 42 118 Product sector

(*) Includes cereals, bakery products, vinegar, meat, etc.

Registered Italian commodities (PDO or PGI), by commodity sector and geo- graphical area

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Traditional agri-food products (*)

Natural & Pasta & Meat & Cheeses Distilled Products Fish & Oils & Condiments Total processed vegetable bakery processed drinks & of animal molluscs fats

products products meats liqueurs origin

Piemonte 99 75 64 55 16 6 4 1 - 320

Valle d’Aosta - - 5 9 2 3 - 4 - 23

Lombardy 22 60 53 57 - 4 4 1 - 201

Aut. Prov. Bolzano 16 57 24 17 11 1 - - - 126

Aut. Prov. Trento 6 9 30 16 1 1 2 - - 65

Veneto 102 70 98 30 10 19 19 1 - 349 Friuli-Venezia Giulia 13 12 39 14 6 - 2 3 1 90 Liguria 57 33 16 17 4 3 4 1 8 168 (1) Emilia-Romagna 24 43 31 7 1 4 2 1 1 114 Tuscany 165 87 65 27 4 6 8 3 - 365 Umbria 12 31 13 5 - - 6 - 2 69 Marche 30 42 23 10 3 - - 3 3 114 Lazio 45 82 19 8 4 3 - 1 1 163 Abruzzo 23 14 16 15 1 1 1 2 - 73 Molise 4 49 30 11 - - 7 - - 101 Campania 92 55 27 30 16 12 6 3 - 241 Puglia 40 35 13 16 11 - 3 - 1 119 Basilicata 5 11 9 16 - - - - - 41 Calabria 62 43 19 25 10 6 10 2 - 177 Sicily 56 19 - 26 3 7 2 1 2 126 (2) Sardinia 15 47 8 10 4 14 4 1 1 104 ITALY 888 874 602 421 107 90 84 28 20 3,149

(*) Products for which processing, preservation and ageing methods have been consolidated over time (at least 25 years). (1) Includes a further type of product (Composite Dishes), with 25

specialities.

(2) Includes a further type of product (Gastronomic Products), with 10 specialities.

Source: Processing of data from the National List of Traditional Agri- Food Products produced by the Ministry of Agricultural and Forestry Policies, published further to Ministerial Decree dated 8 May 2001.

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part of our traditional foods: the national register of traditional agri- food products published by the Ministry for Agricultural and Forestry Policies, updated to 2001, lists over 3,000 different commodities; half of these are fresh or processed crop products, pasta and bakery products while processed meats and cheeses

amount together to around one thou- sand different specialities.

The contribution of registered foods to Italy’s agri-food economy is far from marginal. Around 7.5% of the value of total agricultural output becomes a registered commodity (Ismea 2000), with a turnover of over 6,500 billion lire at production and

12,000 billion lire at consumption. Processed meats and cheeses are the main PDO and PGI products as regards both the number of enterpris- es involved in producing and processing them and in the value of output. Suffice it to say that over 60% of milk produced in Italy is used to make PDO cheeses.

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The term “designation of origin” refers to the use of the geographical name of a particularly specialised wine-growing area to indicate a well-known quality product which possesses characteristics related to the natural and human envi- ronment in which it is produced (Law n. 164 dated 10/02/1992).

Wines may be classified as follows: - controlled and guaranteed designation

of origin (DOCG);

- controlled designation of origin (DOC); - indication of geographical origin

(IGT).

The latest classifications involving Italian wines are as follows: Bardolino superiore and Soave superiore have been upgraded to DOCG; Moscato di Sanzo (Lombardy) and Riesi (Sicily) have been registered as DOC; Golfo dei Poeti and Colline del Genovesato (Liguria) have been registered as IGT. According to statistics updated in 2000, the production of origin-classified wines has reached approximately 11.8 million hectolitres or 22% of total wine production in Italy.

Nel documento Italian agriculture in figures. 2002, (14th ed.) (pagine 120-126)