Q COSTA RICA — What do Parmigiano Reggiano, pasta made in Gragnano, a pistachio grown on the slopes of Mount Etna, and a tomato produced south of Mount Vesuvius have in common? Beyond being benchmarks of Italian gastronomy, they share an essential element: a deep connection to the territory from which they originate.
Italy safeguards this heritage through designations such as DOP (Protected Designation of Origin) and IGP (Protected Geographical Indication), which allow consumers to identify products linked to specific regions, production methods, and traditions.
In Costa Rica, this effort builds upon initiatives already underway by the Embassy of Italy and the Italian Trade Agency (ITA) through “Italia en su mesa” (“Italy at Your Table”)—a program designed to connect Costa Rican consumers with the products, regions, and traditions of Italian culinary culture.
Here are 12 products and ingredients that offer a journey across Italy through its territories, ingredients, and traditions.
| Product | Territory | Descripction |
| Parmigiano Reggiano DOP | Emilia-Romagna / Lombardia | A long-aged cheese, a symbol of Emilia-Romagna, recognized for its granular texture and intense flavor. |
| Pasta di Gragnano IGP | Campania | Pasta from Campania, with a rough surface and a centuries-old tradition—ideal for holding onto sauces. |
| Pomodoro San Marzano DOP | Campania | Tomato grown near Mount Vesuvius, prized for its fleshy pulp, sweetness, and low acidity. |
| Nocciola del Piemonte IGP | Piemonte | Piedmont hazelnut, renowned for its intense aroma, crunchy texture, and lingering flavor. |
| Pistacchio Verde di Bronte DOP | Sicilia | Sicily’s “green gold,” cultivated on the volcanic slopes of Mount Etna. |
| Aceto Balsamico Tradizionale di Modena DOP | Emilia-Romagna | Modena vinegar made from grape must and aged for years according to traditional methods. |
| Basilico Genovese DOP | Liguria | Ligurian basil, with its delicate aroma, is an iconic ingredient in Genoese pesto. |
| Cantuccini Toscani IGP | Toscana | Crunchy almond cookies that are part of the sweet tradition of Tuscany. |
| Prosciutto di Parma DOP | Emilia-Romagna | Cured Parma ham, renowned for its delicate flavor and traditional aging process. |
| Olio Toscano IGP | Toscana | Extra virgin olive oil that expresses the tradition and the olive-growing landscape of Tuscany. |
| Prosecco DOP | Veneto / Friuli-Venezia Giulia | Sparkling wine from northeastern Italy, known for its freshness, fruity aromas, and fine bubbles. |
| Grappa della Valle d’Aosta IG | Valle d’Aosta | A pomace spirit that reflects the winemaking tradition and alpine character of the Aosta Valley. |
Every product tells the story of a territory
Designations of origin make it possible to recognize the link between an agri-food product and the place where it originates, as well as the knowledge and practices involved in its production.
“To speak of Italian gastronomy is to speak of many territories, each with its own products, flavors, and traditions. This diversity is one of our greatest assets, and we want the Costa Rican public to be able to discover it, learn the stories behind each product, and understand how every region contributes something unique to Italy’s gastronomic identity,” explained Elena Sgarbi, Italy’s Ambassador to Costa Rica.
Engaging with these products is also a way to get to know Italy through its gastronomy.
More information and recipes: visit www.italiaensumesa.cr