What Does IGP Mean? A Guide to Italian Food Certifications (DOP, IGP, STG)

IGP stands for Indicazione Geografica Protetta — or Protected Geographical Indication (PGI) in English. It is an official European Union certification that guarantees at least one stage of a food product's production, processing, or preparation takes place in a specific geographic region. When you see the IGP label on an Italian product, you're looking at something with a verified, traceable connection to a real place in Italy.

What Does IGP (Indicazione Geografica Protetta) Mean?

IGP is one of three quality certification systems established by the European Union to protect authentic regional food products. Governed by EU Regulation No. 1151/2012 — updated by Regulation (EU) 2024/1143 — the IGP designation is awarded to products where geography plays a defining role in the product's quality, reputation, or character.

To earn IGP status, at least one step in the production chain must occur within the designated geographic area. That step could be growing the raw ingredient, processing it, or preparing the final product. The specific requirements vary by product and are outlined in a tightly controlled product specification that producers must follow.

One of the most well-known examples in southern Italy is the Limone Costa d'Amalfi IGP — the lemon of the Amalfi Coast. These are the Sfusato Amalfitano variety: elongated, intensely aromatic lemons with a thick, oil-rich peel and highly acidic juice that cannot be replicated anywhere else. Their IGP status was officially recognized in 2001 under EC Regulation No. 1356/2001. The lemons used in Perle di Sole lemon drops come from these very groves — which is part of what makes them so distinctive. You can read more about the story in our post on Perle di Sole lemon drops from the Amalfi Coast.

As importers, we encounter IGP products regularly, and the certification is genuinely meaningful. It exists because an Amalfi lemon grown in California or a Spanish valley would not taste the same — the volcanic soil, the sea air, and the terraced hillside microclimates all contribute to the final flavor.

What Does DOP (Denominazione di Origine Protetta) Mean?

DOP stands for Denominazione di Origine Protetta — Protected Designation of Origin (PDO) in English. It is the strictest of the three EU food certifications. While IGP requires that at least one production step happen in the named region, DOP requires that every single step — from growing the raw ingredient to final packaging — takes place within the defined geographic area.

DOP products are completely inseparable from their place of origin. The soil, the water, the local breeds of livestock, the altitude, the climate — all of it is baked into the certification. That is why a DOP product cannot be authentically replicated anywhere else in the world.

The most recognizable Italian DOP products include:

• Parmigiano Reggiano DOP — aged hard cheese made exclusively in Emilia-Romagna, from milk produced by cows raised in the region on local feed
• Mozzarella di Bufala Campana DOP — fresh buffalo milk mozzarella from the Campania and Lazio regions
• Prosciutto di Parma DOP — dry-cured ham from Parma, produced with pigs raised and slaughtered within specified Italian regions and cured only in the hills around Parma

At Amalfi Market, we carry products with DOP certifications — including select olive oils — because that designation tells you something very specific: what you're eating could only have been made in that place, by those producers, in that way.

What Does STG (Specialità Tradizionale Garantita) Mean?

STG stands for Specialità Tradizionale Garantita — Traditional Speciality Guaranteed (TSG) in English. STG is meaningfully different from DOP and IGP: it protects a traditional recipe or production method, not a geographic origin. A product with STG certification can be made anywhere in the world, as long as it follows the codified traditional method exactly.

The most famous example is Pizza Napoletana STG. The STG certification governs how the pizza must be made — the type of flour, the hand-stretching technique, the wood-fired oven temperature (485°C / 905°F), the maximum cooking time, the approved toppings for classic varieties. A pizzeria in Tokyo or New York can technically make a certified Pizza Napoletana STG — as long as they follow the specification to the letter.

Another common STG product is Mozzarella STG, which protects the traditional method of making fresh pulled-curd cheese, regardless of where it's produced.

STG is the least restrictive of the three certifications when it comes to geography, but it still provides real value: it protects culinary heritage and ensures consumers know the product was made using a time-honored method, not a modern shortcut.

IGP vs DOP vs STG — What's the Difference?

Here's a side-by-side comparison of all three EU food quality certifications:

A useful way to remember the hierarchy: DOP is the most geographically specific, IGP is a meaningful geographic link, and STG is about method rather than place.

Why Italian Food Certifications Matter When Shopping Online

When you're buying Italian food online, you can't taste before you purchase. Certifications like IGP and DOP do the verification work for you — they are the guarantee that what you're buying is the real product, made the right way, from the right place.

These designations exist, in part, because counterfeiting is a genuine problem in the Italian food industry. Products sold as "Parmesan" or "Prosciutto" without certification may be made with entirely different ingredients, in entirely different conditions, and will simply not deliver the same flavor, texture, or nutritional profile. The EU certification system — backed by independent third-party auditors — closes that gap.

Here's what to look for when shopping:

• The IGP logo: a yellow and blue EU badge. The certification name will appear on the label (e.g., "Limone Costa d'Amalfi IGP").
• The DOP logo: a red and yellow EU badge. Look for it on cheeses, cured meats, and olive oils in particular.
• The STG logo: a blue and yellow EU badge with the product name and "STG" clearly labeled.

At Amalfi Market, we source products where certification is part of the story — not just a sticker. Our Perle di Sole lemon drops are made with Limone Costa d'Amalfi IGP lemons, and we carry DOP-certified oils and specialty grains, including Acquerello rice. Every product we carry reflects our commitment to sourcing authentic Italian ingredients from producers who take their craft seriously.

Shop our collection of certified Italian products at Amalfi Market and taste the difference that provenance makes.

Frequently Asked Questions

Is IGP the same as organic?

No. IGP certifies geographic origin and production traceability — it has nothing to do with farming methods or pesticide use. A product can be both IGP and organic (certified separately), but the two labels mean entirely different things. If organic matters to you, look for both certifications on the label.

Can IGP products be made outside of Italy?

IGP is an EU-wide system, not exclusively Italian. Many countries have their own IGP products — French Champagne (as a geographic indication), Spanish Jamón Ibérico, and Greek Kalamata olives all have geographic protections under EU law. But Italian IGP products must be tied to specific Italian regions. "Limone Costa d'Amalfi IGP" can only come from the Amalfi Coast — nowhere else qualifies.

How can I tell if a product is IGP certified?

Look for the yellow and blue EU IGP logo on the packaging. The certification name will appear on the label — for example, "Limone Costa d'Amalfi IGP" or "Aceto Balsamico di Modena IGP." Legitimate producers are required to display this labeling prominently. If a product claims to be IGP but doesn't show the logo or certification name, treat that claim with skepticism.