The PDO and PGI products of Emilia-Romagna: Born here, enjoyed worldwide I prodotti DOP e IGP dell’ Emilia-Romagna: Nati qui, apprezzati in tutto il mondo PIACENZA PARMA FERRARA REGGIO-EMILIAREGGIO EMILIA MODENA BOLOGNA RAVENNA FORLI’ CESENA RIMINI List of Emilia-Romagna P.D.O. wines SIGNAT RAPHI E IO OG CA D N E L D O G I E N F D T D O E C I T R C E C I A T G E T O I T I N O R O P N • R • P • • The PDO and PGI products of Emilia-Romagna: born here, enjoyed worldwide PDO and PGI products of Emilia-Romagna: Born here, enjoyed worldwide From a region that guards unique and inimitable enogastronomic traditions forged by the coming together of quality, know-how and the territory itself, come unrivalled PDO and PGI products: exquisite flavors, rich seams of delicious delights and unrepeatable sensory experiences. 44 such veritable treasures testify to an age-old bond between man and land based on harmony, and paint the portrait of the true essence of Emilia-Romagna: the quality of food. Simona Caselli EU agricultural product quality policy Agricultural products produced in the European Union (EU) reflect the rich diversity of different traditions and regions in Europe. To help protect and promote products with particular characteristics linked to their geographical origin as well as traditional products, the EU created quality logos, named “Protected Designation of Origin (PDO)”, “Protected Geographical Indication (PGI)”. A product name identified as a geographical indication is one that is closely linked to a specific production area. his concept encompasses protected designations of origin (PDOs) and protected geographical indications (PGIs) for foods and wines, while spirits and aromatised wines have geographical indications. The trade agreement between the European Union and Canada (CETA) provides protection for these 12 geographical indications. 1 Aceto Balsamico Tradizionale di Modena DOP Traditional Balsamic Vinegar of Modena PDO The product specification requires that the entire production process must be carried out within the territory of the Province of Modena, in the Emilia Romagna region. In fact, its uniqueness is due to the combination of the particular characteristics of of different kinds of woods (mostly oak, chestnut, the land and the climatic conditions of the area. The mulberry, cherry and juniper) with a decreasing high productivity of the area around Modena for volume and variable from 75/100 liters to 10 liters, grapes and vines growing was already a well-known usually stored in attics since they are suitable places fact in the Roman time, who would boil the must, for very hot temperatures in summer and cold turning it into a food, a resource which was of great temperatures in winter, which favors fermentation, importance for military use and the economy. Over acetification and maturation processes. The product the years, it was considered a kind of basic medicine then undergoes a phase of transformation called for curing any ills, and “balsamic vinegar” was so maturation, which is crucial for the formation of the precious and rare that it was not common give it typical aromas of Traditional Balsamic Vinegar of away as a gift, but only on the rare occasions did Modena PDO, characterized by its dark brown color, “balsamic vinegar” happened to be a worthy gift fit which is deep and lustrous. Its aroma is fragrant, for Princes and Kings. So it was from the renaissance penetrated, and persistent, and it has a pleasant and that the “Balsamic” from the “Acetaia dei Duchi Estensi” harmonious acidity. Traditional Balsamic Vinegar became famous in the highest levels of the European of Modena PDO should be stored in its original aristocracy circles. In fact, in 1792, the Duke Ercole packaging at room temperature. Thanks to its gave a vial of “Balsamic” to Francis I of Austria to versatility, this product can be used for preparations commemorate his coronation as Emperor. Traditional of numerous recipes, from the simplest to the Balsamic Vinegar of Modena PDO is made exclusively most elaborate. It is at its highest expression if used from must originating from grapes and is the result uncooked with fresh and steamed vegetables, with of the particular soil and climatic conditions. After risotto, dishes with roasted meat and boiled fish; a long period of settling, the cooked must begin a although it is also excellent when served with thin natural and contemporary fermentation reaction. slices of Parmigiano Reggiano, ice cream, and fruit, Ageing takes place in a series of small barrels made especially strawberries. 1 Aceto Balsamico Tradizionale di Reggio Emilia DOP The production area is within the territory of the Province of Reggio Emilia, in the Emilia Romagna region. The first written document mentions about the balsamic vinegar dates back from 1046 when Henry III emperor of Germany asked Bonifacio, father of Matilde of Canossa, for a bottle of the special vinegar that “he had heard that they produced The product is marketed as Aceto Balsamico perfectly in territory.” The precious nectar was Tradizionale di Reggio Emilia PDO Red Lobster Seal, Traditional Balsamic Vinegar of Reggio Emilia. During aged 12 years, Silver Seal, aged 12 to 25 years the 19th century, it states that Balsamic Vinegar and Gold Seal, aged 25 years. It is sold year-round was included in the dowry lists of the noble families in small bottles of 100 ml or 250 ml, in the shape of Reggio. At the time, it was common practice to of an upside-down tulip, sealed with a cork top tied include quality bottles (or vaselli) of balsamic vinegar with a string and with red wax, stamped with the and a battery of little barrels filled with vinegar in PDO initials. The production procedure of Traditional a noblewoman’s. The refinement of the bouquet Balsamic Vinegar is a semi continuous process becomes more and more intense, delicate, and requiring the annual refilling activity, which consists agreeable to the nose and palate; this is the most in withdrawing only a part of the vinegar from the complex and delicate phase, and it is here, that the smallest cask and topping it with the vinegar from experience of the master vinegar maker is essential. the next cask and so on. It is a unique elixir, excellent The Traditional Balsamic Vinegar of Reggio Emilia is in for enriching and perfecting the flavors of dishes. It the subsequent optimal ageing that continues inside is not recommended to mix it with other seasoning. batteries of barrels from different woods for a long The “Aragosta” for enrich carpaccio (raw meat thinly time period. Barrel sets are placed in attics, usually sliced) and salads; the “Argento” (silver) for less of old country houses, in order to take advantage common cooked (first courses, soufflés, risottos, the of the climate in this area, cold in winter and really “Oro” (gold) is not used for seasoning, but exclusively hot during summer. This turnover creates the best for the end of the meal. It has a noble structure with a condition to transform the cooked must into Balsamic persuasive and persistent flavor. Vinegar. 2 3 Aglio di Voghiera DOP The garlic of Voghiera PDO is produced in some municipalities of Emilia-Romagna locate in the province of Ferrara. Voghiera Garlic PDO, with its authentic taste of tradition, is closely linked to its A luminous and uniform white in color, with territory of origin and its inhabitants. It has been occasional streaks of pink, Voghiera Garlic PDO bulbs grown for many centuries in the fertile plains of the Po are large and have a roundish shape, slightly flattened River Valley near Ferrara, an ecosystem with particular at the bottom at the point where the roots emerge. climate conditions that for a long time has had an Bulbs are formed by a very compact cluster of only aptitude for garlic cultivation. Ever since Ferrara a few large and regular cloves, covered with thin was ruled by the Este dynasty between 1288 and skins that are white or streaked with pink, and curved 1598, the area of Voghenza, now Voghiera, has in on the outside. Voghiera Garlic PDO, dried after fact been dedicated to the production of vegetables harvesting using only natural methods, is available and aromatic herbs, and in particular garlic. The on the market in various product types. The products light sandy soil of fluvial origin, containing mud based on garlic have become more and more and clay, favors a perfect balance between quality popular in the last decade and they can be traced and aromatic excellence, giving Voghiera Garlic to four principal groups: essential oil, dehydrated PDO unparalleled organoleptic characteristics and powder, soaked oily and extract. distinguishing it at the first taste from all other The garlic is proposed in about twenty different types of garlic. In the last years, the farmers who work formulas as an effective remedy against headache, in Voghiera have improved agronomic techniques, insect bites and to soothe pain. Appreciated since undertaking to select the bulbs from year to year, so ancient times, Voghiera Garlic PDO is a flavoring that that the present garlic with distinctive morphological gives taste and aroma to a wide variety of both and agronomic characteristics, particularly white classic and creative dishes. and shiny, with big speckling, highly preservable. The plants mature between early June and late July, when they are harvested. The bulbs and stems, traditionally processed by hand, are dried and then packed in the various formats. 2 3 Casciotta di Urbino DOP The production area of the provinces of Pesaro and Urbino, in the Marches region, and 7 municipalities of Rimini in the Emilia-Romagna region.