Prodotto agroalimentare tradizionale
Overview of Prodotto agroalimentare tradizionale:
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Prodotto agroalimentare tradizionale[edit | edit source]
Prodotto agroalimentare tradizionale (PAT) is an official recognition given by the Italian Ministry of Agricultural, Food and Forestry Policies to certain traditional Italian food products. The recognition is aimed at preserving traditional food products within each Italian region.
History[edit | edit source]
The concept of Prodotto agroalimentare tradizionale was first introduced in Italy in 1992. The aim was to protect and promote regional food products that have a historical and cultural significance.
Criteria[edit | edit source]
To be recognized as a Prodotto agroalimentare tradizionale, a product must meet certain criteria. These include being produced, processed and prepared in a specific geographical area, using traditional methods for at least 25 years.
List of PAT products[edit | edit source]
There are currently over 5,000 recognized Prodotto agroalimentare tradizionale products. These include a wide range of products, from cheeses and meats to fruits and vegetables. Some of the most famous PAT products include Parmigiano Reggiano, Prosciutto di Parma, and Balsamic Vinegar of Modena.
Impact[edit | edit source]
The Prodotto agroalimentare tradizionale recognition has had a significant impact on the Italian food industry. It has helped to preserve traditional food production methods and has boosted the local economy by promoting these products both nationally and internationally.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
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