Two new Italian PGIs, from Molise and Puglia

Brussels – The European Commission has approved the registration of three new Protected Geographical Indications (PGI), two of which are Italian. Added to the register are Fior di latte molisano and Cicoria puntarelle molfettese, bringing European recognition to Molise and Puglia.

Fior di latte from Molise is a fresh, stretched-curd cheese made from raw cow’s milk. The distinctive aromas and flavours derive from the cows’ diet of local forage crops typical of the area. The production techniques are passed down through generations, with the “filatore”, the person in charge of stretching the cheese, as a key figure in the process, drawing on their experience to achieve the unique texture.

Cicoria puntarelle molfettese originates from the municipalities of Bisceglie, Bitonto, Giovinazzo, Molfetta, Terlizzi and Ruvo di Puglia in the region of Puglia. The products are the heads and shoots of chicory, specifically the Molfetta, Catalogna pugliese, and Catalogna puntarelle a foglia stretta varieties. It has a whitish-green head, a natural crispness, sweetness, and a slightly bitter aftertaste, due to environmental and agricultural factors native to the area. All the agricultural and culinary literature from the municipalities in the production area, spanning over 100 years, as well as the direct testimonies of older farmers, bear witness to the historical uniqueness of this product.

“The recognition of the PGI status for Molfetta puntarelle chicory and the PDO status for Molise Fior di Latte cheese enriches the ‘Made in Italy’ brand and pays tribute to the production expertise of Puglia and Molise. Designations of origin are crucial for safeguarding the authenticity of products, supporting the work of farmers and livestock breeders, and generating value for local economies, while preserving a heritage of history and know-how that is unique in the world,” said the Minister for Agriculture, Francesco Lollobrigida, in a statement.

With the new entries, the number of protected names in the eAmbrosia database has risen to over 3,900, of which 898 are Italian geographical indications – by far the largest number in this special ranking.

The third award goes to Malta: it is a traditional sweet-and-savoury meat product, based on either swine or male bovine blood, mixed with local sweet onions, raisins, sugar, and cocoa powder or liquid chocolate. It is later encased in swine or bovine intestines. It is a primary protein source, particularly consumed on weekends and festivities, and to celebrate the end of Lenten fasting.