{"id":546,"date":"2010-11-02T17:06:25","date_gmt":"2010-11-02T17:06:25","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=546"},"modified":"2010-11-02T17:06:25","modified_gmt":"2010-11-02T17:06:25","slug":"occhio-alletichetta","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/occhio-alletichetta\/","title":{"rendered":"Occhio all’Etichetta"},"content":{"rendered":"

Le etichette dei cibi <\/strong>(food labels) have become increasingly detailed in recent years. In theory we should all be better informed about what we consume. In practice though, we are bombarded by a plethora of symbols and terminology which often mean little or nothing to us.<\/font><\/p>\n

Le informazioni sulle etichette.<\/strong> <\/font><\/p>\n

Information found on food packaging falls into two main categories: that which is helpful, and that which could be accused of trying to trarci in inganno <\/strong>(deceive us). Let’s have a look at three of the main marchi <\/strong>(descriptive symbols) that you will find displayed on food labels in Italy:<\/font><\/p>\n

1.  DOP Denominazione di Origine Protetta<\/strong><\/font><\/p>\n

\"Dop_it\"<\/a> <\/p>\n

The DOP ‘marchio’ assures us that the complete process of cultivation \/ breeding, and manufacturing takes place in a determined geographical zone, i.e. that in which the product has its origins. For example, the pigs used in the making of prosciutto di Parma<\/strong> (Parma ham) must be born, reared, butchered, and processed in a specific zona di produzione<\/strong> (production zone), and follow strict guidelines. In Italy, over 100 products merit the DOP symbol.<\/font><\/p>\n

2. IGP Indicazione Geografica Protetta<\/font><\/strong><\/p>\n

\"Igp1_it\"<\/a> <\/p>\n

The IGP symbol looks almost identical to the DOP symbol. Be careful however, because in spite of the words ‘geografica protetta’<\/strong> the regulations only state that the "produzione, trasformazione e\/o elaborazione del prodotto"<\/strong> ("production, transformation, and\/or elaboration of the product") must take place in a determined geographical area. The important omission here is the provenance of the materia prima <\/strong>(raw material). For example, only 1 % of the bresaola della Valtellina <\/strong>(a characteristic cured meat from the Valtellina area in Northern Italy) is actually made from local meat. The remaining 99% is produced from meat imported from other European countries or from South America. In the latter case the meat used is not beef at all, but another type of bovine, the Zebu. <\/font><\/p>\n

3. STG Specialit\u00e0 Tradizionale Garantita<\/font><\/strong><\/p>\n

\"Stg\"<\/a> <\/p>\n

Only two products at present merit the STG marchio<\/strong>. Products displaying this symbol don’t have to be produced in a defined area. The important elements here are their ‘composizione tradizionale’ <\/strong>(traditional composition) and ‘metodo di produzione’ <\/strong>(production method). For example, the traditional ‘Pizza Napoletana’<\/strong> can carry this symbol, even if it has been manufactured in Tokyo, providing, of course, that the traditional recipe and production technique has been followed! Surprisingly, at present the only other official STG product is Mozzarella<\/strong>.<\/font><\/p>\n

This wiki page gives a list of Italian DOP, and IGP products. <\/font>http:\/\/it.wikipedia.org\/wiki\/Prodotti_DOP_e_IGP_italiani<\/font><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Le etichette dei cibi (food labels) have become increasingly detailed in recent years. In theory we should all be better informed about what we consume. In practice though, we are bombarded by a plethora of symbols and terminology which often mean little or nothing to us. Le informazioni sulle etichette. Information found on food packaging…<\/p>\n

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