Piedmont butter moves closer to DOP certification

The process to obtain Protected Designation of Origin (DOP) status for Piedmontese butter is accelerating. During the Salone del Gusto in Turin, the Consorzio Burro Piemonte announced that the production regulations are being finalized in collaboration with the Piedmont Region's Agriculture Department. Once completed, the documentation will be sent to the Ministry of Agriculture and subsequently to Brussels for final approval.

The proposed regulations specify that the butter must be produced exclusively through the centrifugation of fresh cream derived from 100% Piedmontese milk. The consortium aims to leverage the product's historical roots and high quality to enhance its market value.

At the same event, Italian Agriculture Minister Francesco Lollobrigida and Piedmont Governor Alberto Cirio highlighted the importance of defending local food production. Lollobrigida emphasized the strategic necessity of food sovereignty, noting that land and food will be critical global assets in the future. Governor Cirio noted that the Piedmont region accounts for 20% of the Italian food and wine sector.