How to read an Italian food label: the guide for Swiss buyers

Last updated: 28 May 2026

In 30 seconds: how to read an Italian food label

An Italian food label always carries the same mandatory blocks: legal product name (not the brand), the ingredient list in descending weight order, the 14 allergens highlighted in bold, the nutrition table per 100 g, the origin/lot/date and any certification marks (PDO, PGI, TSG, EU organic leaf). For a Swiss buyer, the real question is one: does the label confirm Italian origin and a protected supply chain, or is it just italian sounding marketing?

This guide explains element by element what each part of the label indicates and what to check before buying. Below you find a table of label elements, a table of the main E numbers, seven detailed sections, eight FAQs and how LAPA guarantees authentic, traceable Italian products in Switzerland.

Table of label elements: what to read and what to check

Table of the main E numbers (additives)

Note: a low E number does not mean "natural" and a high one does not mean "harmful". E330 (citric acid) is common in fruit. What matters is the dose and the product category: a genuine PDO Parmigiano Reggiano, for example, contains no additives at all.

1. Legal name vs brand name: read the small print

The large name on the front is the commercial brand and means nothing legally. The information that counts is the legal name, usually printed small near the ingredient list: "stagionato cheese", "salame type Milano", "tomato-based sauce". This is where italian sounding hides: a name like "Pomodoro della Nonna" tells you nothing; the legal name "tomato pulp, origin EU/non-EU" tells you everything.

Practical rule: if the front says "alla Parmigiana" but no PDO Parmigiano Reggiano appears in the ingredient list, the cheese inside is generic. The legal name and the ingredient list always win over the marketing front.

2. The ingredient list: order is a measure

By EU Regulation 1169/2011, ingredients are listed in descending order of weight at the time of production. The first ingredient is the most abundant. In a pesto labelled "Genovese", if the first ingredient is sunflower oil and not basil and olive oil, it is an imitation. In a "ragù", if water comes before meat, you are paying for water.

The QUID rule (Quantitative Ingredient Declaration) requires the percentage of a characterising ingredient to be shown: "tuna 65%", "porcini mushrooms 12%". Always check the QUID of the ingredient that justifies the price.

3. The 14 allergens: highlighted by law

EU law (and Swiss law, aligned) requires the 14 major allergens to be highlighted within the ingredient list in bold, capitals or a different font: cereals containing gluten, crustaceans, eggs, fish, peanuts, soy, milk, tree nuts, celery, mustard, sesame, sulphur dioxide/sulphites (above 10 mg/kg), lupin, molluscs. If an allergen is present but not highlighted, the label is non-compliant.

The phrase "may contain traces of..." is voluntary and refers to cross-contamination risk, not to a deliberate ingredient. For Swiss foodservice it is essential to keep the original label or the technical data sheet to fulfil allergen-information duties to guests.

4. The nutrition table: always read per 100 g

The nutrition table is mandatory and standardised: energy (kJ and kcal), fat, of which saturates, carbohydrates, of which sugars, protein and salt, always per 100 g or 100 ml. This is the only basis on which to compare two products honestly: a "per portion" value can be manipulated by shrinking the declared portion.

Reference benchmarks: a real Parmigiano Reggiano has about 30 g protein and 28-30 g fat per 100 g; a genuine extra virgin olive oil is 100% fat (about 884 kcal/100 g) with no added water; a quality tomato passata is 25-35 kcal/100 g with sugar under 4 g.

5. PDO, PGI, TSG and EU organic: reading the marks

PDO (DOP, red-yellow logo): Protected Designation of Origin. Every production step, from raw material to processing, happens in the defined area. Examples: Parmigiano Reggiano, Mozzarella di Bufala Campana, Aceto Balsamico Tradizionale di Modena.

PGI (IGP, blue-yellow logo): Protected Geographical Indication. At least one production step happens in the area; the link to the territory is looser than PDO. Examples: Mortadella Bologna, Aceto Balsamico di Modena IGP, Bresaola della Valtellina.

TSG (STG): Traditional Speciality Guaranteed. Protects the recipe and method, not the origin. The clearest example is Mozzarella STG and Pizza Napoletana STG: they can be made anywhere if the traditional method is followed.

EU organic (green leaf logo): the leaf made of white stars on a green background certifies organic farming under EU Regulation 2018/848. It must be accompanied by the control body code (e.g. IT-BIO-XXX) and the origin of the agricultural raw materials ("EU Agriculture", "non-EU Agriculture", or "EU/non-EU").

6. Best before (TMC) vs use by (expiry): a crucial difference

"Best before" (in Italian "da consumarsi preferibilmente entro", TMC) indicates a quality limit: after that date the product may lose flavour or texture but is generally still safe (dry pasta, rice, oil, canned goods). "Use by" ("da consumarsi entro", expiry) indicates a safety limit on perishable foods (fresh dairy, fresh pasta, cured meats sliced): after that date the product must not be sold or used.

The lot number (letter "L" followed by a code) is the traceability key: it identifies the production batch and allows a targeted recall. A label without a legible lot or date is non-compliant and must be rejected on receipt.

7. Recognising fake italian sounding

"Italian sounding" is a product that evokes Italy through name, flag colours or imagery but is produced elsewhere with non-Italian ingredients. The phenomenon is worth more than 100 billion euros a year worldwide, more than double the value of authentic Italian food exports. Classic examples: "Parmesan" (not Parmigiano Reggiano), "Cambozola", "Romanzo" cheese, "San Marzano-style" tomatoes grown outside the protected area.

Five-point checklist to expose a fake: (1) is there a real PDO/PGI logo with consortium number, or just a tricolour graphic? (2) does the legal name match the brand promise? (3) what is the declared origin of the raw material? (4) is the manufacturer Italian, or only the importer/packer? (5) does the price make sense — a "Parmigiano Reggiano" at 12 CHF/kg cannot be authentic (the real one starts around 22-28 CHF/kg wholesale).

FAQ: reading Italian food labels

What is the difference between PDO and PGI?

In a PDO (red-yellow logo) every production step happens in the defined area. In a PGI (blue-yellow logo) at least one step happens there. PDO guarantees a stronger link to the territory; PGI is more flexible but still controlled by a consortium.

How do I read the EU organic logo?

The green leaf made of white stars must be accompanied by the control body code (format IT-BIO-XXX) and the origin of the raw materials: "EU Agriculture", "non-EU Agriculture" or "EU/non-EU Agriculture". No code, no valid organic claim.

What does the order of ingredients mean?

Ingredients are listed by descending weight at production. The first is the most abundant. If water or sunflower oil comes before the ingredient that names the product, the product is of low quality or an imitation.

Are all E numbers harmful?

No. E numbers are simply authorised additives. E300 is vitamin C, E330 is citric acid, E322 is lecithin (often from soy). What matters is the category: a top-quality dry pasta or a PDO Parmigiano has zero additives, while a ready sauce may legitimately use a few.

What is the difference between TMC and expiry?

"Best before" (TMC) is a quality limit: the product is generally still safe afterwards (pasta, rice, oil). "Use by" (expiry) is a safety limit on perishables: do not sell or use the product after that date.

How do I spot italian sounding?

Check for a real PDO/PGI logo with consortium number, verify the declared origin of the raw material, confirm an Italian manufacturer (not only importer/packer), and sanity-check the price. A flag graphic and an Italian-sounding name prove nothing.

Do allergens have to be highlighted?

Yes. The 14 major allergens must be highlighted inside the ingredient list (bold, capitals or different font). If an allergen is present but not highlighted, the label is non-compliant and the product should not be accepted.

Is a label in Italian only valid in Switzerland?

Swiss law requires mandatory information in at least one official language (German, French or Italian) of the place of sale. An Italian-only label is acceptable in Ticino; in other regions an importer label or a translated sticker for the relevant language is usually needed.

LAPA: authentic, traceable Italian products in Switzerland

LAPA imports directly from Italian producers over 3,000 products with full traceability: every PDO/PGI item carries its consortium mark, every organic product its control-body code, every batch its lot number and technical data sheet with the complete allergen list. No italian sounding: only authentic Italian food chain for Swiss restaurants, pizzerias and hotels.

Order on www.lapa.ch with delivery in 24-48 hours across Switzerland, or call our office: +41 76 361 70 21.