Italian PDO-economy: exports are booming
According to the 16th annual survey “Qualivita-Ismea Report-Food&Wine sector", Italy confirms again its position as the first country in terms of PDO (protected designation of origin), PGI (protected geographical indication) and TSG (traditional specialities guaranteed) products with 822 recognized products.
These products are worth €15,2 billion (2017) with an increase of 2,6% in 2017 vs 2016 and account for 18% of the total Italian agrifood sector. (these 3 designations are grouped under the name PDO-products in this article).
The most significant element that emerges is the strong growth in exports: + 140% in ten years, or almost double the growth rate recorded by the total of Italian agri-food exports. Today, exports represent 28% of the PDO-products' turnover against a share of 15% ten years ago. In 2017, the exports maintained a very positive trend with +4,7% vs 2016.
The impact of the PDO-economy is geographically concentrated. The majority of the production is located in the Northeast (58% of food value, 56% of wine value), from the Emilia-Romagna “Food Valley” to the Veneto-Friuli “Prosecco System”.
Raffaele Borriello, General Director of Ismea, outlined the importance and the potential of the sector: “The data emerging from the Ismea-Qualivita Report shows that the PDO-economy represents a solid reality for the Italian agri-food economy. It contributes to the consolidation of the “Made in Italy” reputation in the world.”
In 2018, four new protected designations were registrered: Pitina PGI (Charcuterie from Friuli-Venezia Giulia), Marrone di Serino PGI (Chestnut from Campania), Lucanica di Picerno PGI (Charcuterie from Basilicata) and Chocolate of Modica PGI (Sicily), the world's first Geographical Indication chocolate.
Please find hereunder the ranking of the PDO-products per Province and Product Designation, in value, € billions.
Please do not hesitate to contact us for any further information. It will be a pleasure to discuss this interesting topic.
source: Rapporto Ismea Qualivita, 2018
Each Italian region has its own culinary treasures!
Italians consider cuisine an art. They are extremely proud of their culinary traditions and generally love food and talking about it.
When traveling to Italy, you have certainly noticed that like the language and culture, food differs region by region. It is probably because the country was officially unified only in 1861 (Risorgimento). Each region and even each town has kept its culinary specialties, its dialect, and other treasures.
Italy could actually be seen as a collection of 20 regions that are made of small towns and cities with a history of self-sufficiency, independence, and mutual distrust. Before the Risorgimento, Italy was made of rival states and regions which have changed hands, allegiances, and boundaries frequently over the centuries. Therefore, each region has seen the influence of diverse cultures that have made their way into Italian cuisine. Next time you are eating Italian, pay attention to flavors that resemble Greek, Germanic, Arab, Hungarian or Catalan.
Northern Italy has a mountainous area (the Alps) at whose base there is a vast plain (Pianura Padana). The valley of the Po river is one of the most productive agricultural regions in Italy (specialising in corn, wheat, and rice) and the centre of Italy’s industrial output.
Central Italy (Toscana, Umbria, Marche and Lazio) is dominated by the hills and mountains of the Apennines, from which a few major rivers flow. There are few natural plains in this region, but those that do exist are very fertile. The cities of Florence, Pisa, Siena and Rome are located in Central Italy, and are known as famous destinations for travellers interested in nature, art and history and who want to experience the incredibly relaxing Italian “Dolce Vita”.
Southern Italy (regions of Abruzzo, Molise, Apulia, Basilicata and Campania) is rich in sites of great natural beauty, but poor in industrial potential. It is largely dependent on tourism and agriculture, and millions of people are drawn each year to its long sandy beaches and world-famous archaeological sites.
Sicily has a distinct cuisine due to the influxes of different cultures over many centuries. For instance, Couscous is quite common in the South of the island due to the strong North African influence. Pgi Blood Orange is the true rising star of Sicilian agriculture. The Chocolate of Modica - that recently received a PGI designation - is a must-try for all chocolate lovers. In the cheese segment, PDO Sicilian Pecorino is produced throughout the region. Sicily also offers delicious almonds, capers, bottarga, lemons, pistachios, pears, cherries, olives, and high-quality wines (Malvasia, Catarratto, Zibibbo, Nero d'Avola).
Sardinia has become a hotspot for tourism, with the Costa Smeralda that is a favorite destination for Italian celebrities. However, the interior still belongs to native Sardinians, who hold onto their customs, food and unique language. Sardinian cuisine is extremely varied, enriched through the centuries by the exchanges and influences from other populations of the Mediterranean basin. Some of the delicious local specialties: Pecorino and Fiore Sardo cheeses, artichoke, zafferano (saffron) and Bottarga (salted, cured fish roe). And there is a vast choice for a perfect food-wine combination: Vermentino from Gallura, Torbato and Cagnulari from Alghero, Carignano from Sulcis, Cannonau from Ogliastra and Nuorese, Monica and Nuragus from the Campidano plain, Vernaccia from the Oristano area and Malvasia from Bosa.
I hope that this article gave you some insights into the huge variety that the Italian food sector offers.
Buon appetito!