the large number of contributions dedicated to the theme of gastronomy law contained in this volume) allows us to embrace a privileged viewpoint and turn our gaze towards a varied horizon, suitable for welcoming hospitality, catering, services and precious gastronomic elements specific to the territory, examined from time to time. In particular, quality products are characterised by a specific link between production and the territory. Thanks to its unique environmental conditions and traditional processing techniques, the territory is able to impart specific organoleptic properties to the food. While quality production embodies, in a diachronic sense, the expertise and determination of farmers and producers who have been able to preserve traditions and nurture, through the specificity of their products, their connection with the territory, it is undeniable that it must also contend with the evolution of new production methods and materials. In fact, when projected onto the present day, quality production, like Archilochus’ fox, looks in a variety of directions, questioning technologies, sustainable production systems, national and European policies, and rights (both of producers and consumers). This paper will focus solely on the issue of typical products, with the aim of reflecting on what, from a purely legal point of view, is at the heart of the matter: the ability to balance the competitive demands underlying the free market economy with the scope of the exclusive rights offered by the regulations governing indications of origin, which aim to protect not only the distinctiveness due to the terroir and the gastronomic and cultural heritage linked to a given product, but also the reputation and investments made by operators in the sector. With the further terminological premise that the evocation of a Geographical Indication (GI) consists in the hypothesis that the term used to designate a product incorporates part of a protected name, so that the average European consumer, who is normally informed and reasonably attentive, when presented with the name of the product, is led to think, as a reference image, of the goods that benefit from that name. of artistic and traditional processes in the part concerning traditional food products, when it states that it is that “resulting from processing techniques in which the typical elements of local and regional culture are recognisable, whose production process maintains the content and characteristics of manual work and the processes of preservation, maturing and ageing processes are carried out using natural methods’. In Ministerial Decree No. 350 of 1999, traditional agri-food products are defined as those produced using processing, preservation and maturing techniques that have been “established over time” and have been applied for a period of not less than 25 years. See E. Loffredo, Profili giuridici della tutela delle produzioni tipiche, in Riv. Dir. Ind., 2003, n. 2, p.139. 396 STEFANIA PEDRABISSI
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