Understanding A Certification Protecting Culinary Heritage You might notice a DOP label on your favorite cheese, prosciutto, or olive oil. The stamp guarantees that a food is produced, processed, and packaged in a specific geographical zone, according to specific traditional standards. The designation DOP (Denominazione d’ Origine Protetta) is a trademark of the European Parliament. This is the most rigorous and prestigious trademark granted by the European Union for agricultural products. It demonstrates that a specific product was made by certified makers using traditional practices and completely within a designated territory. It has been tested by a panel of experts and numbered for traceability. It is your guarantee that the product is of the highest quality. In other words, it ensures a product is the real deal. The certification began in the 1990s, and sought to protect quality, tradition, and reliability as Italian food became more popular all over the world.
For example, to receive its DOP status, Grana Padano must be made in 28 provinces across the Po Valley, an area that stretches across the regions of Emilia-Romagna, Lombardy, Piedmont, Trentino and Veneto. The wheels must be crafted from fresh raw cow’s milk from two daily milkings, then partially skimmed by allowing the cream to rise naturally. The wheels are aged for at least nine months (for table cheese) and up to 20 months or more (for Riserva Oro del Tempo). Only after inspection do they receive the DOP stamp.
What is the difference between AOP, DOP and PDO? Language! AOP is the acronym for “Appellation d’Origine Protégée” is French, PDO is English and stands for “Protected Designation of Origin”. You may also see AOC or Appellation d’Origine Controlee, often used for French wines or IGP “Protected Geographical Indication” which is less stringent than DOP and often used for oils or other products, and shows that a product is linked to the place or region where it is crafted