““Around a quarter of all EU geographical indication certifications are assigned to foods products from Italy”, Qualigeo
Italy is a peninsula surrounded by a calm sea, with winds meeting the mountains that run along the edge of the country. This protective fertile structure supports a rich biodiversity – a variety of animal and vegetable species that is easily considered one of Italy’s greatest treasures.
When it comes to official recognition, PDO (Protected designation of Origin), and PGI (Protected Geographic Origin) are proof of the excellence and quality of the Italian food tradition, particularly when it comes to diverse agricultural production, certified local production & processes, protecting product names from misuse & imitation, and transparent labelling.
At Coppola Foods we embrace our EU certification as a marker of the excellence of the authentic Italian foods that we bring to market.
SAN MARZANO TOMATOES PDO
San Marzano Tomatoes of Agro Sarnese-Nocerino PDO are very sweet, plump and finely textured, with a subtle amount of acidity. These tomatoes are PDO (protected denomination of origin) variety and are grown and packed seasonally in Campania in an area between the provinces of Naples, Salerno and Avellino, which is known for its fertile volcanic soil, high water table and ideal Mediterranean microclimate.
Ernesto’s grandfather first started producing these San Marzano Tomatoes back in 1952, and it was with this product that he launched the Coppola cannery.
These classic tomatoes still remain the perfect base for a tomato sauce, which makes them the top choice of the best Italian chefs, international chefs and pizza chefs. We produce them with a pinch of salt, according to the original recipe.
COLLINE SALERNITANE EVOO PDO
Colline Salernitane extra virgin olive oil is milled from olives grown in the hills around the city of Salerno in Campania, an area in which our family roots can be traced back centuries.
Colline Salernitane is a PDO (protected denomination of origin) olive oil made with at least 65% Rotondella, Frantoio, Carapellese and Nostrale olive varieties, while the remainder comes from Ogliarola, Leccino and other locally grown cultivars.
Colline Salernitane varies in colour from yellow to green, with a clear bitter note. However, this extra virgin olive oil is prized when it's young, before the flavour has started to change.
It offers a fruity green aroma that evokes cut-grass and green tomatoes and is recommended on fresh salads, grilled fish, in vegetable soups and pasta dishes.
Colline Salernitane extra virgin olive oil received 2 stars from Great Taste Awards 2014 in London!
BALSAMIC VINEGAR OF MODENA PGI
Our Fontana FORMIELLO balsamic vinegar of Modena is made in Modena, Emilia Romagna, from a blend of grape must and wine vinegar, and it is maturated in wooden barrels.
Balsamic vinegar is a PGI-certified (Protected Geographical Indication) product that has been produced in Modena and Reggio Emilia since the XII century. The production of ‘Balsamic Vinegar of Modena' must be carried out within the provinces of Modena and Reggio Emilia, and each stage of the production is monitored by the inspection body, while only the following grape varieties can be used to create the grape must: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta Fortana and Montuni.
Grape must is the aged grape juice concentrate that forms the rich base flavour of balsamic vinegar. Typically, conventional balsamic vinegars will have a low level of grape must and then would have caramel colouring added to them to make them look darker. Our balsamic vinegar contains 35% grape must; a higher percentage than most other brands, and we do not add any caramel colouring to it.
As a result, we can offer an end product that is free from caramel colouring, of higher quality, natural density, and strong, intense flavours.
GRAGNANO PASTA PGI
Our specially-selected Fontana FORMIELLO pasta is made in Gragnano, a town in the Campania region of southern Italy, which has been world famous for its pasta production since the 1800s.
Gragnano has a unique combination of sea breeze, sun and humidity levels, which creates the ideal conditions for pasta drying - initially this was done outside on the streets and house roofs.
Our pasta is PGI-certified (Protected Geographical Indication), and is made according to the traditional recipe; using the finest eggs for protein and 100% Italian durum wheat semolina.
It is then shaped through bronze dies, which produce the ideal consistency and porous surface to hold all sauces and create a delicious balance in each forkful. Finally, the pasta is slow-dried at a low temperature in order to keep the proteinic and organoleptic properties unaltered, so that the natural, rich, comforting flavours are maintained.
VENERE NERO RISOTTO RICE
The Venere Nero risotto rice is the first Italian black integral rice, born, cultivated and worked exclusively in the historic rice lands of Piedmont, as well as in the idyllic Valle del Tirso in Sardinia. The Venere Rice chain has always guaranteed its origin, traceability and quality.
Venere Nero risotto rice originates from China, where black or ‘forbidden’ rice was served exclusively to the Emperor and his Court, and believed to have aphrodisiac qualities. In the 1990s, this Chinese black rice variety was crossed with Italian Padano rice, creating a round, medium-grain rice named Venere Nero.
In Italy, this rice has been followed since its birth, by the Filiera Riso Venere. They produce its seed, and cultivate it exclusively, while maintaining strict control in every phase, from field to harvest to packaging.
The result is a highly nutritious rice, with a nutty, aromatic flavour and firm, slightly chewy texture. Once cooked, the colour of the rice slightly changes from glossy ebony black to a rich, deep violet.
Fontana FORMIELLO Venere Nero risotto rice was awarded Best New Product in Pasta, Rice and Grains category at Kosher fest in New York in 2017.