HPP stands for High Pressure Processing, the correct term in Italian is pascalizzazione.
The HPP process is an innovative technology that subjects packaged foods to hydrostatic pressures thousands of times higher than atmospheric pressure (up to 6,000 bar). In this way, without heat input, the microorganisms present in both solid and liquid foods are inactivated so as to make the microbiologically treated products stable for longer, storable and safe.