# C_2014122EN.01000401.xml

| 25.4.2014 | EN | Official Journal of the European Union | C 122/4 |
| --- | --- | --- | --- |

25.4.2014

EN

Official Journal of the European Union

C 122/4

---

Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2014/C 122/04)

This publication confers the right to oppose the amendment application, pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

1

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9

‘FUNGO DI BORGOTARO’

‘FUNGO DI BORGOTARO’

EC No: IT-PGI-0117-01146 – 28.08.2013

EC No: IT-PGI-0117-01146 – 28.08.2013

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Heading in the product specification affected by the amendment

Heading in the product specification affected by the amendment

| — | ☐ | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — | ☒ | Geographical area |
| — | ☒ | Proof of origin |
| — | ☒ | Method of production |
| — | ☐ | Link |
| — | ☒ | Labelling |
| — | ☐ | National requirements |
| — | ☒ | Other [Packaging] |

—

☐

Name of product

—

☒

Description of product

—

☒

Geographical area

—

☒

Proof of origin

—

☒

Method of production

—

☐

Link

—

☒

Labelling

—

☐

National requirements

—

☒

Other [Packaging]

2.   Type of change

Type of change

| — | ☒ | Amendment to Single Document or Summary Sheet |
| --- | --- | --- |
| — | ☐ | Amendment to Specification of registered PDO or PGI for which neither the Single Document nor the Summary has been published |
| — | ☐ | Amendment to Specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006) |
| — | ☐ | Temporary amendment to Specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) |

—

☒

Amendment to Single Document or Summary Sheet

—

☐

Amendment to Specification of registered PDO or PGI for which neither the Single Document nor the Summary has been published

—

☐

Amendment to Specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006)

—

☐

Temporary amendment to Specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s)

Amendment(s)

Description of product

Description of product

| — | The nomenclature has been updated in keeping with the latest scientific denominations in mycology. New varieties have not been added or eliminated as a result of the new nomenclature. |
| --- | --- |

—

The nomenclature has been updated in keeping with the latest scientific denominations in mycology. New varieties have not been added or eliminated as a result of the new nomenclature.

| — | The dried mushroom category has been introduced, with a description of the marketing requirements, so that the name ‘Fungo di Borgotaro’ may also be used for the dried product. To date the production of ‘Fungo di Borgotaro’ has been restricted to fresh mushrooms because the product specification does not contain any description of the dried mushroom category or how to dry it. In the past — prior to the name being registered — there was evidence of this mushroom being preserved through drying. Mushroom drying has always been of prime importance to inhabitants of the area since it allowed the mushrooms to be sold, as proven in the historical documents and in the references contained in points (d) and (f) of the 1994 Summary Sheet. |
| --- | --- |

—

The dried mushroom category has been introduced, with a description of the marketing requirements, so that the name ‘Fungo di Borgotaro’ may also be used for the dried product. To date the production of ‘Fungo di Borgotaro’ has been restricted to fresh mushrooms because the product specification does not contain any description of the dried mushroom category or how to dry it. In the past — prior to the name being registered — there was evidence of this mushroom being preserved through drying. Mushroom drying has always been of prime importance to inhabitants of the area since it allowed the mushrooms to be sold, as proven in the historical documents and in the references contained in points (d) and (f) of the 1994 Summary Sheet.

| — | The phrase ‘water content of less than 90 %’ has been changed to ‘water content of no more than 90 %’. Empirical studies have shown that some very healthy specimens have a water content of exactly 90 %. |
| --- | --- |

—

The phrase ‘water content of less than 90 %’ has been changed to ‘water content of no more than 90 %’. Empirical studies have shown that some very healthy specimens have a water content of exactly 90 %.

Geographical area

Geographical area

| — | The geographical production area has been extended to include the municipalities of Berceto, Compiano, Tornolo and Bedonia in the Province of Parma, and Zeri in the Province of Massa Carrara, since these municipalities are adjacent to the present production area. Over time, factors have emerged in each of these areas that, in addition to territorial and pedo-climatic continuity, have guaranteed the same continuity of production, historical experience, traditions and link with the environment as in the areas currently included in the product specification. The districts included in the original geographical area and those to be added also share the same methods for managing their fungal and woodland heritage. In fact, almost 50 years ago special reserves were established in these areas to safeguard the mushrooms, with the same regulations for gathering also adopted. |
| --- | --- |

—

The geographical production area has been extended to include the municipalities of Berceto, Compiano, Tornolo and Bedonia in the Province of Parma, and Zeri in the Province of Massa Carrara, since these municipalities are adjacent to the present production area. Over time, factors have emerged in each of these areas that, in addition to territorial and pedo-climatic continuity, have guaranteed the same continuity of production, historical experience, traditions and link with the environment as in the areas currently included in the product specification. The districts included in the original geographical area and those to be added also share the same methods for managing their fungal and woodland heritage. In fact, almost 50 years ago special reserves were established in these areas to safeguard the mushrooms, with the same regulations for gathering also adopted.

Proof of origin

Proof of origin

| — | The procedures that operators must follow in order to guarantee the product’s origin have been updated. |
| --- | --- |

—

The procedures that operators must follow in order to guarantee the product’s origin have been updated.

Method of production

Method of production

| — | Technical details relating to the types of woodland management and number of standards have been removed, in favour of simpler wording in the product specification referring to observance of regional forestry rules. |
| --- | --- |

—

Technical details relating to the types of woodland management and number of standards have been removed, in favour of simpler wording in the product specification referring to observance of regional forestry rules.

| — | The gathering period for ‘Fungo di Borgotaro’ has been clarified in the product specification. The start and end points of the gathering period have been chosen on the basis of the mushroom’s fructification, which depends on the specific climatic conditions of the indicated period from 1 April to 30 November. This clarification of the gathering period is also intended to combat the marketing of fraudulent ‘Fungo di Borgotaro’ products during seasons when it could not actually be found. |
| --- | --- |

—

The gathering period for ‘Fungo di Borgotaro’ has been clarified in the product specification. The start and end points of the gathering period have been chosen on the basis of the mushroom’s fructification, which depends on the specific climatic conditions of the indicated period from 1 April to 30 November. This clarification of the gathering period is also intended to combat the marketing of fraudulent ‘Fungo di Borgotaro’ products during seasons when it could not actually be found.

| — | Information relating to the ban on gathering sporocarps with a cap diameter of less than 2 cm, provided that they are not concrescent with sporocarps with a larger diameter, has been removed. The minimum diameter for gathering is set out in regional legislation; compliance with these regulations is therefore sufficient. |
| --- | --- |

—

Information relating to the ban on gathering sporocarps with a cap diameter of less than 2 cm, provided that they are not concrescent with sporocarps with a larger diameter, has been removed. The minimum diameter for gathering is set out in regional legislation; compliance with these regulations is therefore sufficient.

| — | An error in Article 6(b) has been corrected — conifers cannot be coppiced, so it is not possible to change the method of woodland management. |
| --- | --- |

—

An error in Article 6(b) has been corrected — conifers cannot be coppiced, so it is not possible to change the method of woodland management.

Labelling

Labelling

| — | Rules relating to the labelling of the dried product have been introduced. |
| --- | --- |

—

Rules relating to the labelling of the dried product have been introduced.

| — | The ‘Fungo di Borgotaro’ PGI logo and a description of it have been added. |
| --- | --- |

—

The ‘Fungo di Borgotaro’ PGI logo and a description of it have been added.

Packaging

Packaging

| — | Rules relating to the packaging of the dried product have been introduced. |
| --- | --- |

—

Rules relating to the packaging of the dried product have been introduced.

| — | The option of packaging the fresh product in smaller crates (25 cm × 30 cm) has been included, to enable smaller quantities than the 3 kg traditional crates to be marketed. |
| --- | --- |

—

The option of packaging the fresh product in smaller crates (25 cm × 30 cm) has been included, to enable smaller quantities than the 3 kg traditional crates to be marketed.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (3)

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

3

‘Fungo di Borgotaro’

‘Fungo di Borgotaro’

EC No: IT-PGI-0117-01146 – 28.08.2013

EC No: IT-PGI-0117-01146 – 28.08.2013

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Name

Name

‘Fungo di Borgotaro’

2.   Member State or Third Country

Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Product Type

Product Type

Class 1.6: Fruit, vegetables and cereals, fresh or processed

3.2.   Description of product to which the name in point 1 applies

Description of product to which the name in point 1 applies

The protected geographical indication ‘Fungo di Borgotaro’ is restricted to the fresh and dried sporocarps of the following varieties of Boletus section Boletus according to Moser:

Boletus

Boletus

| — | Boletus aestivalis (also known as Boletus reticulatus Schäffer ex Baudin), locally called ‘rosso’ (red) or ‘fungo del caldo’ (hot weather mushroom):

  pileus: initially hemispheric, then convex — pulvinate; pubescent dry cuticle (viscid when it rains, cracked in dry conditions); more or less dark, uniform red-brown colour;

  stipe: firm, initially ventricose, then slimmer and cylindrical or swollen at the base, the same colour as the pileus but in lighter shades, entirely covered by a reticulum that is nearly always highly visible and has a whitish mesh that grows darker;

  flesh: softer than other porcini mushrooms, white, without colour gradations under the pileus cuticle, with a very pleasant scent and flavour;

  habitat: predominantly in chestnut woods — growing season May to September. |
| --- | --- |

—

Boletus aestivalis (also known as Boletus reticulatus Schäffer ex Baudin), locally called ‘rosso’ (red) or ‘fungo del caldo’ (hot weather mushroom):

Boletus aestivalis

Boletus reticulatus

pileus: initially hemispheric, then convex — pulvinate; pubescent dry cuticle (viscid when it rains, cracked in dry conditions); more or less dark, uniform red-brown colour;

pileus

stipe: firm, initially ventricose, then slimmer and cylindrical or swollen at the base, the same colour as the pileus but in lighter shades, entirely covered by a reticulum that is nearly always highly visible and has a whitish mesh that grows darker;

stipe

flesh: softer than other porcini mushrooms, white, without colour gradations under the pileus cuticle, with a very pleasant scent and flavour;

flesh

habitat: predominantly in chestnut woods — growing season May to September.

habitat

| — | Boletus pinicola Vittadini (also known as Boletus pinophilus Pilát and Dermek), locally called ‘moro’ (dark):

  pileus: hemispheric to barely convex; whitish pruinose cuticle that is initially tight and tomentose, then glabrous and dry, with a garnet-red, rusty-brown-vinous colour;

  stipe: compact, firm and thickset, white to ochre to rusty-brown, with a fairly subtle reticulation restricted to the parts near the bulb;

  flesh: white, unchanging, vinous-brown beneath the pileus cuticle, with an unremarkable scent and a sweet and delicate flavour;

  habitat: the summer mushroom, which is stockier, is found mostly in chestnut woods, from June; the autumn mushroom, which is slimmer, prefers beech woods and the cover of silver firs. |
| --- | --- |

—

Boletus pinicola Vittadini (also known as Boletus pinophilus Pilát and Dermek), locally called ‘moro’ (dark):

Boletus pinicola

Boletus pinophilus

pileus: hemispheric to barely convex; whitish pruinose cuticle that is initially tight and tomentose, then glabrous and dry, with a garnet-red, rusty-brown-vinous colour;

pileus

stipe: compact, firm and thickset, white to ochre to rusty-brown, with a fairly subtle reticulation restricted to the parts near the bulb;

stipe

flesh: white, unchanging, vinous-brown beneath the pileus cuticle, with an unremarkable scent and a sweet and delicate flavour;

flesh

habitat: the summer mushroom, which is stockier, is found mostly in chestnut woods, from June; the autumn mushroom, which is slimmer, prefers beech woods and the cover of silver firs.

habitat

| — | Boletus aereus Bulliard ex Fries, known locally as ‘magnan’:

  pileus: hemispheric, then convex and finally flat — broad; dry and velvety cuticle, with bronze-copper colouring, especially in adult specimens;

  stipe: firm, initially ventricose then lengthening out, with a brown to ochreous colour, and fine reticulation concentrated around the top parts;

  flesh: firm, white, unchanging; fragrant scent, intense and very pure mushroomy flavour;

  habitat: predominantly found in oak woods and chestnut woods, from July to September, preferring xerothermic conditions more than any other Boletus variety. |
| --- | --- |

—

Boletus aereus Bulliard ex Fries, known locally as ‘magnan’:

Boletus aereus

pileus: hemispheric, then convex and finally flat — broad; dry and velvety cuticle, with bronze-copper colouring, especially in adult specimens;

pileus

stipe: firm, initially ventricose then lengthening out, with a brown to ochreous colour, and fine reticulation concentrated around the top parts;

stipe

flesh: firm, white, unchanging; fragrant scent, intense and very pure mushroomy flavour;

flesh

habitat: predominantly found in oak woods and chestnut woods, from July to September, preferring xerothermic conditions more than any other Boletus variety.

habitat

Boletus

| — | Boletus edulis Bulliard ex Fries, known locally as ‘fungo del freddo’ (cold weather mushroom), in particular its white form:

  pileus: initially hemispheric, then barely convex; glabrous and matt, slightly sticky in damp conditions; the cuticle cannot be peeled off and has variable colouring, from creamy white to chestnut-brown and black-brown, including all shades in between;

  stipe: firm, initially rounded and then lengthening out; whitish to hazel in colour and growing lighter at the base; not always reticulated;

  flesh: firm, white, shaded with the colour of the cuticle, unchanging, with a delicate scent and flavour;

  habitat: beech, fir and chestnut woods, from the end of September until the first snow falls. Summer forms are rare. |
| --- | --- |

—

Boletus edulis Bulliard ex Fries, known locally as ‘fungo del freddo’ (cold weather mushroom), in particular its white form:

Boletus edulis

pileus: initially hemispheric, then barely convex; glabrous and matt, slightly sticky in damp conditions; the cuticle cannot be peeled off and has variable colouring, from creamy white to chestnut-brown and black-brown, including all shades in between;

pileus

stipe: firm, initially rounded and then lengthening out; whitish to hazel in colour and growing lighter at the base; not always reticulated;

stipe

flesh: firm, white, shaded with the colour of the cuticle, unchanging, with a delicate scent and flavour;

flesh

habitat: beech, fir and chestnut woods, from the end of September until the first snow falls. Summer forms are rare.

habitat

At its release for consumption, the mushroom can be fresh or dried, and all varieties must have the specific organoleptic qualities outlined below. In particular, the scent of the sporocarps must be characterised by a clean, non-spicy aroma without any notes of hay, liquorice or fresh wood.

Commercial specifications

| — | fresh ‘Fungo di Borgotaro’
  ‘Fungo di Borgotaro’ sold fresh must be sound, with a firm stipe and pileus, and cleaned, with no soil or foreign bodies. The sporocarps must have no subcutaneous distortions from Diptera larvae or other insects on more than 20 % of the surface. Sporocarps must have a smooth surface that is not dehydrated, and a water content of no more than 90 % of the total weight, or a specific weight of between 0,8 and 1,1, free from wrinkles due to loss of moisture. |
| --- | --- |

—

fresh ‘Fungo di Borgotaro’

‘Fungo di Borgotaro’ sold fresh must be sound, with a firm stipe and pileus, and cleaned, with no soil or foreign bodies. The sporocarps must have no subcutaneous distortions from Diptera larvae or other insects on more than 20 % of the surface. Sporocarps must have a smooth surface that is not dehydrated, and a water content of no more than 90 % of the total weight, or a specific weight of between 0,8 and 1,1, free from wrinkles due to loss of moisture.

| — | dried ‘Fungo di Borgotaro’ |
| --- | --- |

—

dried ‘Fungo di Borgotaro’

Only the following qualifiers may be used in marketing dried ‘Fungo di Borgotaro’:

| (a) | ‘extra’, which must meet the following presentation characteristics and requirements:






  — | only slices and/or sections of the pileus and/or stipe, whole at the time of packaging, in quantities of not less than 60 % of the finished product, |
| --- | --- | --- |

(a)

‘extra’, which must meet the following presentation characteristics and requirements:

—

only slices and/or sections of the pileus and/or stipe, whole at the time of packaging, in quantities of not less than 60 % of the finished product,

| — | colour of the flesh at the time of packaging: white to cream, |
| --- | --- |

—

colour of the flesh at the time of packaging: white to cream,

| — | fragments may be present as a result of handling only, |
| --- | --- |

—

fragments may be present as a result of handling only,

| — | traces of larvae: not more than 10 % by mass, |
| --- | --- |

—

traces of larvae: not more than 10 % by mass,

| — | darkened hymenium: not more than 5 % by mass; |
| --- | --- |

—

darkened hymenium: not more than 5 % by mass;

| (b) | ‘special’, which must meet the following presentation characteristics and requirements:






  — | sections of the pileus and/or stipe, |
| --- | --- | --- |

(b)

‘special’, which must meet the following presentation characteristics and requirements:

—

sections of the pileus and/or stipe,

| — | colour of the flesh at the time of packaging: cream to hazel, |
| --- | --- |

—

colour of the flesh at the time of packaging: cream to hazel,

| — | fragments may be present as a result of handling only, |
| --- | --- |

—

fragments may be present as a result of handling only,

| — | traces of larvae: not more than 15 % by mass, |
| --- | --- |

—

traces of larvae: not more than 15 % by mass,

| — | darkened hymenium: not more than 10 % by mass; |
| --- | --- |

—

darkened hymenium: not more than 10 % by mass;

| (c) | ‘commercial’, which must meet the following presentation characteristics and requirements:






  — | pieces of mushroom, including small fragments: not more than 15 % by mass, |
| --- | --- | --- |

(c)

‘commercial’, which must meet the following presentation characteristics and requirements:

—

pieces of mushroom, including small fragments: not more than 15 % by mass,

| — | colour of the flesh at the time of packaging: light brown to dark brown, |
| --- | --- |

—

colour of the flesh at the time of packaging: light brown to dark brown,

| — | fragments may be present as a result of handling, |
| --- | --- |

—

fragments may be present as a result of handling,

| — | traces of larvae: not more than 25 % by mass, |
| --- | --- |

—

traces of larvae: not more than 25 % by mass,

| — | darkened hymenium: not more than 20 % by mass. |
| --- | --- |

—

darkened hymenium: not more than 20 % by mass.

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

—

3.5.   Specific steps in production that must take place in the identified geographical area

Specific steps in production that must take place in the identified geographical area

The mushrooms must be produced and gathered within the geographical area.

3.6.   Specific rules concerning slicing, grating, packaging, etc.

Specific rules concerning slicing, grating, packaging, etc.

Sporocarps sold fresh must be separated by variety if possible, and marketed in wooden containers, preferably made of beech or chestnut, that are 50 cm long and 30 cm wide, or 25 cm by 30 cm, with low sides enabling them to be arranged in a single layer. The container must be covered by a net with a sealed band, to prevent removal of the contents without breaking the seal.

The dried product must be packaged in wooden, wicker, ceramic or terracotta containers, holding 20, 50, 100 or 200 g of dried product and bearing a progressive serial number. The packaging must be sealed in such a way as to prevent removal of the contents without breaking the seal.

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

The containers or packaging for the fresh and dried product must show the wording ‘Fungo di Borgotaro’ and ‘Indicazione geografica protetta’ (protected geographical indication) in printed letters of the same size, as well as the logo, the Union symbol and references to the name, business name and address of the packager and any additional information that does not have any laudatory purport and is not such as to mislead the consumer regarding the nature and characteristics of the mushroom.

The ‘Fungo di Borgotaro’ logo is as follows:

Image .

4.   Concise definition of the geographical area

Concise definition of the geographical area

The production area for ‘Fungo di Borgotaro’ covers the suitable areas of the municipalities of Berceto, Borgotaro (Borgo Val di Toro), Albareto, Compiano, Tornolo and Bedonia in the Province of Parma, and of the municipalities of Pontremoli and Zeri in the Province of Massa Carrara.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The ‘Fungo di Borgotaro’ production area is characterised by complete climatic homogeneity in terms of its rainfall, with uniform precipitation on the two sides of the Apennines, and in its temperature range. In geological terms, the area is characterised by predominantly arenaceous formations, with few argillaceous areas. The pedological profile of the area is therefore also uniform, as is the retention and circulation of precipitation in the horizons beneath the humic stratum, which ensure that the undergrowth has sufficient moisture for mushrooms to grow — an essential factor for mushroom production and particularly for these four Boletus varieties.

Boletus

Another common feature of the whole production area is the management of its mushroom heritage. In fact, almost 50 years ago special reserves were established in these areas to safeguard the mushrooms, with the same regulations for gathering also adopted. The purpose of these reserves was to regulate access for foragers, limiting the opening days and amount of mushrooms that could be gathered, in order to preserve both the woods and the fungi from over-exploitation.

5.2.   Specificity of the product

Specificity of the product

All ‘Fungo di Borgotaro’ varieties are characterised by an intense, clean, non-spicy aroma without any notes of hay, liquorice or fresh wood. ‘Fungo di Borgotaro’ maintains its scent even when dried, unlike porcini mushrooms from other areas, which lose this organoleptic characteristic once dried.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

For centuries, the reputation of ‘Fungo di Borgotaro’ has been growing and growing in the Valtaro and Valmagra regions, becoming one of the most prized mushrooms both in local parlance and in local markets.

An early attestation of ‘Fungo di Borgotaro’ production can be found in the ‘Istoria di Borgo Val di Taro che riguarda insieme la mutazione dei domini in Italia e Lombardia sotto i Pontefici, i Re, gli Imperatori di occidente da Carlo Magno che come molte città si fecero Repubbliche’ by A.C. Cassio (1669-1760) (‘History of Borgo Val di Toro, regarding the changes in rule in Italy and Lombardy under the popes, kings and emperors of the West since Charlemagne, and how many cities became republics’). This work described the mushroom’s properties, the production area, and the ways of gathering and distributing the product. Further evidence of this mushroom production comes from Lorenzo Molossi’s ‘Vocabolario Topografico dei Ducati di Parma Piacenza e Guastalla’ (Parma, 1832-34) (‘Topographical dictionary of the Duchies of Parma, Piacenza and Guastalla’), and Tommaso Grilli’s ‘Manipolo di cognizioni con cenni storici di Albareto di Borgotaro’ published in 1893 (Collection of knowledge on and historical accounts of Albareto di Borgotaro), which mention the activities of the region and explicitly refer to the presence and importance of mushroom production in the area, also describing the traditions of gathering and processing the mushrooms.

‘Fungo di Borgotaro’ took on real economic importance at the end of the 1800s, with the birth of the first businesses that began to process and market the mushrooms by drying them.

By the end of the 1800s, processing and marketing the product had grown to such an extent that it supported a flourishing export trade, particularly to countries in North and South America. The need to obtain authorisation for an ‘origin mark’ then emerged in an article by C. Bellini in 1933 that appeared in ‘Avvenire Agricolo’ (farming future) and was republished in 1975 by the ‘A. Emmanueli’ Association. Given the importance of mushroom-growing, the Borgotaro municipal authorities established a twice-weekly market for trading the product, especially the dried variety, by means of a special regulation at the end of 1928.

The reputation of ‘Fungo di Borgotaro’ is also upheld by numerous articles in tourist and gastronomic magazines and by annual events. The article entitled ‘Alla scoperta del Fungo di Borgotaro’ (discovering the ‘Fungo di Borgotaro’) published in ‘Gustame’ (Taste me) in September 2009, pp. 88-89, describes Borgo Val di Taro and its two valleys as famed for their mushrooms. The magazine ‘Gustare l’Italia’ (The taste of Italy) of September 2011, p. 11, devotes an entire section to ‘Fungo di Borgotaro’, the area in which it is produced, its organoleptic characteristics and the producer associations which over the years have striven to protect this high-quality product. The fame of ‘Fungo di Borgotaro’ is also linked to the passion of the many mushroom foragers who travel from all over Italy to the Valtaro woods during the gathering period. The article entitled ‘Dalle Marche in cerca dei porcini’ (from the Marche region in search of porcini mushrooms) in the Gazzetta di Parma newspaper of 17 October 2009 describes the interest shown by the Marche’s mycologists in ‘Fungo di Borgotaro’ and in the Valtaro area.

Finally, the annual ‘Fungo di Borgotaro’ festival has been held in Borgo Val di Taro since 1975.

Reference to publication of the specification

Reference to publication of the specification

Article 5(7) of Regulation (EC) No 510/2006 (4).

4

The Ministry launched the national objection procedure with the publication of the proposal for amending the product specification for the ‘Fungo di Borgotaro’ PGI in Official Gazette of the Italian Republic No 161 of 11 July 2013.

The full text of the product specification is available on the internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going direct to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (on the top right of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE’.

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(1)  OJ L 343, 14.12.2012, p. 1.

1

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

2

(3)  Replaced by Regulation (EU) No 1151/2012.

3

(4)  See footnote 3.

4

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