It can get even more subtle than that. Speaking with a restaurant owner in a tiny village on the Pyrenees, I told him he would make a killing if he opened in a restaurant in Barcelona.
"It wouldn't work. The animals would have to be transported. They would sweat and that affects the taste".
The milk matter, cereal matter, where cow live matter. The whole supply chain. it's really difficult/impossibile to replicate that.
You can have something similar, but call it with the generic name.
In Italy you can get really good food everywhere. But i can assure you, you can feel the difference between location. For that we get DOC, DOP to certify location, tradition, etc.