Consortia and associations
DOP and IGP agri-food products, PDO, PGI, Agri-quality, Bio, Mountain Product and Products of Traditional Agriculture are represented by companies that, for each supply chain, are voluntarily united in promotional associations or protection consortia. The latter are bodies recognized by the State and carry out protection and supervision activities on national and international markets, assisting the official bodies.
Pecorino Toscano DOP is confirmed as one of the most excellent products in the Tuscan dairy tradition.
To protect and promote its reputation nationally and internationally, the Consortium for the Protection of Pecorino Toscano DOP was formed in 1985, bringing together all the companies in the area that share the same passion for this product.
Chianti Classico DOP oil is produced in the heart of Tuscany from different varieties of olives. It’s recognizable by its vivid green color, scent and fruity flavor with spicy and bitter notes.
The Chianti Classico DOP Oil Consortium has been protecting and promoting the DOP denomination since 2001 in compliance with chemical and organoleptic criteria which maintain the high quality of extra virgin olive oil.
The Association for the Enhancement of the Castagna del Monte Amiata IGP (chestnuts) protects the chestnuts obtained from the Cecio, Marrone and Bastarda Rossa varieties. Chestnuts, fresh or dried, come from Mount Amiata, a volcano in the Tuscan Anti-Appennines where there are thousand-year-old chestnut groves.
The IGP recognition guarantees the origin of the product with its specific quality characteristics, often used in the preparation of desserts or traditional dishes.
The Vitellone Bianco (white veal) from the Central Apennines is a quality brand of cattle from the Central Apennines. Lean meats, with valuable organoleptic and nutritional characteristics are guaranteed and safe for a healthy and protein-rich diet.
In 2003, the Consortium was founded to carry out quality checks during production and controls for adherence to IGP quality. They are also dedicated to promoting the consumption of the exquisite meat of the local breeds Chianina, Marchigiana and Romagnola, raised with respect for the environment.
Cinta Senese DOP is the denomination of prized pork from the animals of historic origins, born and raised in Tuscany in the free-range and semi-free-range system thanks to the particular features of the area.
The Consortium for the Protection of Cinta Senese was created to promote and protect this distinctive meat used in traditional dishes, as well as for cured meats and hams.
Cantucci Toscani IGP or Cantuccini Toscani are almond biscuits typical of the Tuscany region. Crunchy and flavorful, they are traditionally dipped in vin santo.
The biscuit factories of Tuscany have gathered together to form Assocantuccini in order to protect the quality of this characteristic Tuscan product.
Pecorino delle Balze Volterrane DOP is a cheese obtained from processing at low temperatures and using vegetable rennet of thistle, with the milk of sheep raised in the territories of the province of Pisa. The flavor, from delicate to intense based on the maturation, is characterized by a floral aroma and an aftertaste of aromatic herbs.
The Protection Consortium supports the commitment of breeders and dairies that safeguard the production of this pecorino.
The Tuscan region vaunts its production of extra virgin olive oil from the mountains to the sea, enhancing the flavors of typical, local dishes. Thanks to its world-renowned quality, in 1998 it obtained protection as an IGP.
The Consortium, founded in 1997, today represents over 10,000 olive growers, oil millers and bottlers, and has the task of protecting e.v.o. Toscano IGP and to promote it both in Italy and abroad.
Farro della Garfagnana IGP (spelt) takes us back to the best agricultural productions of peasant origin and the progenitor of cereals, traditionally used in simple, authentic dishes. Spelt is a versatile food, suitable for recipes from appetizers to desserts.
The Consortium of the Farro della Garfagnana requires producers to use organic cultivation methods with the creation of a single processing center in 2000.
Olio Seggiano DOP (extra virgin olive oil), with sweet notes but also hints of bitterness and spice, is obtained from at least 85% Olivastra Seggianese olives, cultivated for centuries in some municipalities of Monte Amiata.
The Protection Consortium was founded in 2002, thanks to a group of producers interested in promoting this variety.
Finocchiona IGP stands out among Tuscan cured meats with a mixture of ingredients selected and with the unmistakable taste and scent of fennel. The processing of the best pork is centuries-old and handed down from generation to generation within Tuscan families.
Since 2015, the Consortium for the Protection of Finocchiona IGP has been enhancing and promoting this quality product on the national and international market.
Marrone del Mugello IGP is the name of fresh and dried chestnuts and flour obtained from the cultivation of the Marrone Fiorentino variety in the chestnut groves of Mugello, a historic production dating back to Roman times. It’s characterized by its oval shape and white, crunchy and sweet pulp.
The Marrone del Mugello IGP Consortium founded in 2007, guarantees its quality with national promotional activities.
Prosciutto Toscano DOP originates from a careful selection of fresh Tuscan pork legs. The delicate taste is enriched by specific natural aromas and its rich flavor is due to the perfect climate in Tuscany, suitable for long aging.
The Consortium for Tuscan Prosciutto DOP promotes and protects the product on the market, maintaining the link with the territory.
The Ricciarelli di Siena IGP, with its characteristic almond mixture, and the Panforte di Siena IGP, made with candied fruit, almonds and spices, are the direct expression of the confectionery tradition in the province of Siena, recognized throughout the world.
The Co.Ri.Panf. refers to the IGP Promoting Committees Ricciarelli and Panforte di Siena, actively engaged in the protection of the denomination and in the development of associations for the producing companies adhering to the IGP.
Naturally leavened Pane Toscano DOP (Tuscan bread) is produced with Tuscan type "0" soft wheat flour complete with its wheat germ. It’s known for its roasted hazelnut scent and for the simple, yet not bland, flavor that accompanies tasty, local cured meats.
The Consortium for the Protection of Pane Toscano DOP, officially recognized by the Ministry in 2019, has been promoting the consumption of sourdough bread since the 2000s, ensuring its long-life and easy digestibility.
Agriqualità is a brand established in 1999 by the Tuscany Region to distinguish solely agricultural and agri-food products obtained with “integrated production” methods.
Methods that promote resistant and local varieties and breeds by reducing chemical inputs and adopting, in all stages of production up to processing and preservation, techniques compatible with the conservation of the environment and a balanced use of resources.
Mortadella di Prato, a sausage made from cooked and stuffed pork, is characterized by a distinctive and spicy aroma with first notes of alchermes (liqueur originally dyed using cochineal insects and called "the dyer's grain"). It’s characterized by its dark pink color from which the white cubes of fat stand out. Suitable for elegant appetizers, it’s also used for doughs and fillings.
The Mortadella di Prato Association, which brings together all the producers of the characteristic salami, has promoted its recognition as IGP in 2016 and continues to support its promotion and consumption.
Salamini italiani alla cacciatora DOP were “seasoned salami, of small size, such as to be carried in the hunter's bag, as a small meal”. Today, they are often consumed as appetizers or in a mixed platter. Outside of Tuscany, they are produced in many regions of northern and central Italy.
The Italian Hunter Consortium formed in 2003 protects and promotes the "cacciatorini" marketed by the members with a standardized label, facilitating the easy recognition of the product by consumers.
The color of Terre di Siena DOP oil varies from green to yellow. It has a fruity scent with a bitter and spicy taste and a maximum acidity of 0.50%. It comes from the mechanical pressing of olives harvested from the plant and enhances traditional Tuscan dishes, from pinzimonio to grilled meat.
Since 2001, the Consortium has been protecting the workers and promoting it to consumers.
Lardo di Colonnata IGP (lard) has a white or slightly pink color, sometimes streaked with lean fat. It has a homogeneous and soft consistency, a delicate and fresh taste, and is fragrant and rich in aromas. It matures naturally in the traditional marble valley with salt, aromatic herbs and spices from the magnificent Apuan Alps.
It’s famous on every continent and appreciated for its remarkable taste and aroma, making it an ideal appetizer or accompaniment to other dishes, always ready to reveal its historic heritage.