Denominazione di origine controllata Denominazione di origine controllata Denominazione di origine controllata (DOC; ; English: controlled designation of origin) is a quality assurance label for Italian wines. The system is modeled on the French "Appellation d'origine contrôlée" (AOC) designations. The Italian government introduced the system in 1963 and overhauled it in 1992 to comply with European Union law on protected geographical designations of origin, which came into effect that year. There are three levels of labels: DO — Denominazione di Origine" (designation of origin, seldom used), DOC — Denominazione di Origine Controllata" (controlled designation of origin), and DOCG — "Denominazione di Origine Controllata e
French cuisine contrôlée" (AOC) (regulated appellation) laws. French cuisine was made important in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the local culinary character to be found in the regions of France and was considered difficult to execute by home cooks. Gastro-tourism and the "Guide Michelin" helped to acquaint people with the rich bourgeois and peasant cuisine of the French countryside starting in the 20th century. Gascon cuisine has also had great influence over the cuisine in the southwest of France. Many dishes that were once regional have proliferated in variations