Balsamic Vinegar of Modena DOP & IGP
The next time you’re looking at an Italian food product, look for the DOP label.
Why? Because, just we classify wine with labels like DOC and DOCG, they also certify high-quality foods from Italy with a similar label: DOP. All of these acronyms can be a bit confusing, but they’re important to know about… they guarantee that what you’re eating is a local Italian delicacy, not an imitation!
As supporters of sustainable travel (and food!), we encourage you to enjoy DOP products to get the most authentic tastes of Italy. Here’s what to know about DOP labels and Italian food!
WHAT DOP MEANS
DOP is short for Denominazione di Origine Protetta (literally “Protected Designation of Origin”). As the the name suggests, this certification ensures that products are locally grown and packaged. And it makes a promise to the consumer: It’s a guarantee that the food was made by local farmers and artisans, using traditional methods. In fact, by law, only DOP products like balsamic vinegar can carry the word “traditional” on their labels, because they adhere to local traditions.
How does a product become DOP?
Italian specialties get DOP recognition by following a strict set of guidelines: Every step, from production to packaging, is regulated.
Of course, not all local Italian specialities are recognised as DOP.
The IGP (Indicazione Geografica Protetta) or the "protected geografical information," is the slightly less strict of the two denominations which awards the IGP seal to products from specific regions of Europe. The IGP acronym guarantees a product originating from a region or a country whose quality, recipe and characteristics can be traced back to its geographical origin. At least one production and/or processing phase must take place in the designated origin of production for the product to qualify.