# Official Journal C 110/2020

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 110 |
| | |
| English edition | Information and Notices | Volume 632 April 2020 |

ISSN 1977-091X

Official Journal

of the European Union

C 110

English edition

Information and Notices

Volume 632 April 2020

---

| Contents | page |
| --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2020/C 110/01 | Non-opposition to a notified concentration (Case M.9709 – Eni/CDP Equity/GreenIT) (
  1
  ) | 1 |
| 2020/C 110/02 | Non-opposition to a notified concentration (Case M.9742 – Sinopec Group/Joint Stock Company Novatek/Gazprombank/SINOVA Natural Gas Company) (
  1
  ) | 2 |

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 110/01

Non-opposition to a notified concentration (Case M.9709 – Eni/CDP Equity/GreenIT) (
  1
  )

1

1

2020/C 110/02

Non-opposition to a notified concentration (Case M.9742 – Sinopec Group/Joint Stock Company Novatek/Gazprombank/SINOVA Natural Gas Company) (
  1
  )

1

2

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2020/C 110/03 | Interest rate applied by the European Central Bank to its main refinancing operations: 0,00 % on 1 April 2020 — Euro exchange rates | 3 |
| 2020/C 110/04 | Commission Decision of 1 April 2020 amending Decision 2017/C 287/03 appointing the members of the group for technical advice on organic production and drawing up the pool list | 4 |
| | NOTICES FROM MEMBER STATES |
| 2020/C 110/05 | Winding-up proceedings Decision to start winding-up proceedings in respect of CBL Insurance Europe Designated Activity Company (the Company)
  (Publication made in accordance with Article 280 of Directive 2009/138/EC of the European Parliament and of the Council on the taking-up and pursuit of the business of Insurance and Reinsurance (Solvency II)) | 6 |
| | NOTICES CONCERNING THE EUROPEAN ECONOMIC AREA |
| | EFTA Surveillance Authority |
| 2020/C 110/06 | EFTA Surveillance Authority’s notice on State aid recovery interest rates and reference/discount rates for the EFTA States applicable as from 1 January 2020
  (Published in accordance with the rules on reference and discount rates set out in Part VII of the Authority’s State Aid Guidelines and Article 10 of the Authority’s Decision No 195/04/COL of 14 July 2004


  ) | 7 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2020/C 110/03

Interest rate applied by the European Central Bank to its main refinancing operations: 0,00 % on 1 April 2020 — Euro exchange rates

3

2020/C 110/04

Commission Decision of 1 April 2020 amending Decision 2017/C 287/03 appointing the members of the group for technical advice on organic production and drawing up the pool list

4

NOTICES FROM MEMBER STATES

2020/C 110/05

Winding-up proceedings Decision to start winding-up proceedings in respect of CBL Insurance Europe Designated Activity Company (the Company)
  (Publication made in accordance with Article 280 of Directive 2009/138/EC of the European Parliament and of the Council on the taking-up and pursuit of the business of Insurance and Reinsurance (Solvency II))

(Publication made in accordance with Article 280 of Directive 2009/138/EC of the European Parliament and of the Council on the taking-up and pursuit of the business of Insurance and Reinsurance (Solvency II))

6

NOTICES CONCERNING THE EUROPEAN ECONOMIC AREA

EFTA Surveillance Authority

2020/C 110/06

EFTA Surveillance Authority’s notice on State aid recovery interest rates and reference/discount rates for the EFTA States applicable as from 1 January 2020
  (Published in accordance with the rules on reference and discount rates set out in Part VII of the Authority’s State Aid Guidelines and Article 10 of the Authority’s Decision No 195/04/COL of 14 July 2004


  )

(Published in accordance with the rules on reference and discount rates set out in Part VII of the Authority’s State Aid Guidelines and Article 10 of the Authority’s Decision No 195/04/COL of 14 July 2004

)

7

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| | V   Announcements |
| --- | --- |
| | COURT PROCEEDINGS |
| | EFTA Court |
| 2020/C 110/07 | Request for an Advisory Opinion from the EFTA Court by the Board of Appeal for Administrative Matters dated 18 December 2019 in the case Adpublisher AG v J (Case E-11/19) | 8 |
| 2020/C 110/08 | Request for an Advisory Opinion from the EFTA Court by the Princely Court of Appeal dated 3 December 2019 in the case Bergbahn Aktiengesellschaft Kitzbühel v Meleda Anstalt (Case E-10/19) | 9 |
| 2020/C 110/09 | Request for an Advisory Opinion from the EFTA Court by the Board of Appeal for Administrative Matters dated 18 December 2019 in the case Adpublisher AG v K (Case E-12/19) | 10 |
| 2020/C 110/10 | Request for an Advisory Opinion from the EFTA Court by the Public Procurement Complaints Committee dated 18 December 2019 in the case of Hraðbraut ehf. v mennta- og menningarmálaráðuneytið, Verzlunarskóli Íslands ses., Tækniskólinn ehf., and Menntaskóli Borgarfjarðar ehf. (Case E-13/19) | 11 |
| | OTHER ACTS |
| | European Commission |
| 2020/C 110/11 | Publication of an application for registration of a name pursuant to Article 50(2)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs | 12 |

V   Announcements

COURT PROCEEDINGS

EFTA Court

2020/C 110/07

Request for an Advisory Opinion from the EFTA Court by the Board of Appeal for Administrative Matters dated 18 December 2019 in the case Adpublisher AG v J (Case E-11/19)

8

2020/C 110/08

Request for an Advisory Opinion from the EFTA Court by the Princely Court of Appeal dated 3 December 2019 in the case Bergbahn Aktiengesellschaft Kitzbühel v Meleda Anstalt (Case E-10/19)

9

2020/C 110/09

Request for an Advisory Opinion from the EFTA Court by the Board of Appeal for Administrative Matters dated 18 December 2019 in the case Adpublisher AG v K (Case E-12/19)

10

2020/C 110/10

Request for an Advisory Opinion from the EFTA Court by the Public Procurement Complaints Committee dated 18 December 2019 in the case of Hraðbraut ehf. v mennta- og menningarmálaráðuneytið, Verzlunarskóli Íslands ses., Tækniskólinn ehf., and Menntaskóli Borgarfjarðar ehf. (Case E-13/19)

11

OTHER ACTS

European Commission

2020/C 110/11

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

12

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| | |
| --- | --- |
| | (1)   Text with EEA relevance. |

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(1)   Text with EEA relevance.

1

| EN | |
| --- | --- |

EN

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II Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 2.4.2020 | EN | Official Journal of the European Union | C 110/1 |
| --- | --- | --- | --- |

2.4.2020

EN

Official Journal of the European Union

C 110/1

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Non-opposition to a notified concentration

(Case M.9709 – Eni/CDP Equity/GreenIT)

(Text with EEA relevance)

(2020/C 110/01)

On 13 February 2020, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in Italian and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9709. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9709. EUR-Lex is the online access to European law.

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(1)  OJ L 24, 29.1.2004, p. 1.

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| 2.4.2020 | EN | Official Journal of the European Union | C 110/2 |
| --- | --- | --- | --- |

2.4.2020

EN

Official Journal of the European Union

C 110/2

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Non-opposition to a notified concentration

(Case M.9742 – Sinopec Group/Joint Stock Company Novatek/Gazprombank/SINOVA Natural Gas Company)

(Text with EEA relevance)

(2020/C 110/02)

On 30 March 2020, the Commission decided not to oppose the above notified concentration and to declare it compatible with the internal market. This decision is based on Article 6(1)(b) of Council Regulation (EC) No 139/2004 (1). The full text of the decision is available only in English and will be made public after it is cleared of any business secrets it may contain. It will be available:

| — | in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes, |
| --- | --- |

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

| — | in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9742. EUR-Lex is the online access to European law. |
| --- | --- |

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9742. EUR-Lex is the online access to European law.

---

(1)  OJ L 24, 29.1.2004, p. 1.

---

IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 2.4.2020 | EN | Official Journal of the European Union | C 110/3 |
| --- | --- | --- | --- |

2.4.2020

EN

Official Journal of the European Union

C 110/3

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Interest rate applied by the European Central Bank to its main refinancing operations (1):

0,00 % on 1 April 2020

Euro exchange rates (2)

1 April 2020

(2020/C 110/03)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,0936 |
| JPY | Japanese yen | 117,55 |
| DKK | Danish krone | 7,4642 |
| GBP | Pound sterling | 0,88460 |
| SEK | Swedish krona | 10,9368 |
| CHF | Swiss franc | 1,0564 |
| ISK | Iceland króna | 156,10 |
| NOK | Norwegian krone | 11,2685 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,369 |
| HUF | Hungarian forint | 369,36 |
| PLN | Polish zloty | 4,5815 |
| RON | Romanian leu | 4,8340 |
| TRY | Turkish lira | 7,2925 |
| AUD | Australian dollar | 1,8053 |
| CAD | Canadian dollar | 1,5601 |
| HKD | Hong Kong dollar | 8,4781 |
| NZD | New Zealand dollar | 1,8547 |
| SGD | Singapore dollar | 1,5689 |
| KRW | South Korean won | 1 346,48 |
| ZAR | South African rand | 19,6619 |
| CNY | Chinese yuan renminbi | 7,7653 |
| HRK | Croatian kuna | 7,6285 |
| IDR | Indonesian rupiah | 18 239,61 |
| MYR | Malaysian ringgit | 4,7654 |
| PHP | Philippine peso | 55,709 |
| RUB | Russian rouble | 86,4750 |
| THB | Thai baht | 36,111 |
| BRL | Brazilian real | 5,7349 |
| MXN | Mexican peso | 26,4097 |
| INR | Indian rupee | 83,6004 |

Currency

Exchange rate

USD

US dollar

1,0936

JPY

Japanese yen

117,55

DKK

Danish krone

7,4642

GBP

Pound sterling

0,88460

SEK

Swedish krona

10,9368

CHF

Swiss franc

1,0564

ISK

Iceland króna

156,10

NOK

Norwegian krone

11,2685

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,369

HUF

Hungarian forint

369,36

PLN

Polish zloty

4,5815

RON

Romanian leu

4,8340

TRY

Turkish lira

7,2925

AUD

Australian dollar

1,8053

CAD

Canadian dollar

1,5601

HKD

Hong Kong dollar

8,4781

NZD

New Zealand dollar

1,8547

SGD

Singapore dollar

1,5689

KRW

South Korean won

1 346,48

ZAR

South African rand

19,6619

CNY

Chinese yuan renminbi

7,7653

HRK

Croatian kuna

7,6285

IDR

Indonesian rupiah

18 239,61

MYR

Malaysian ringgit

4,7654

PHP

Philippine peso

55,709

RUB

Russian rouble

86,4750

THB

Thai baht

36,111

BRL

Brazilian real

5,7349

MXN

Mexican peso

26,4097

INR

Indian rupee

83,6004

---

(1)  Rate applied to the most recent operation carried out before the indicated day. In the case of a variable rate tender, the interest rate is the marginal rate.

(2)  Source: reference exchange rate published by the ECB.

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| 2.4.2020 | EN | Official Journal of the European Union | C 110/4 |
| --- | --- | --- | --- |

2.4.2020

EN

Official Journal of the European Union

C 110/4

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COMMISSION DECISION

of 1 April 2020

amending Decision 2017/C 287/03 appointing the members of the group for technical advice on organic production and drawing up the pool list

(2020/C 110/04)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to Commission Decision 2009/427/EC of 3 June 2009 establishing the expert group for technical advice on organic production (1), and in particular Article 4(2) thereof,

Whereas:

| (1) | By Decision 2009/427/EC the Commission set up the expert group for technical advice on organic production (‘the group’). |
| --- | --- |

(1)

By Decision 2009/427/EC the Commission set up the expert group for technical advice on organic production (‘the group’).

| (2) | By Commission Decision 2017/C 287/03 (2), the list of experts appointed as members of the pool of candidates for the group was drawn up pursuant to Article 4(2) of Decision 2009/427/EC and in accordance with the scope of Council Regulation (EC) No 834/2007 (3). |
| --- | --- |

(2)

By Commission Decision 2017/C 287/03 (2), the list of experts appointed as members of the pool of candidates for the group was drawn up pursuant to Article 4(2) of Decision 2009/427/EC and in accordance with the scope of Council Regulation (EC) No 834/2007 (3).

| (3) | Regulation (EC) No 834/2007 was repealed by Regulation (EU) 2018/848 of the European Parliament and of the Council (4). It applies, inter alia, to sea salt and other salts for food and feed which were not included in the scope of Regulation (EC) No 834/2007. |
| --- | --- |

(3)

Regulation (EC) No 834/2007 was repealed by Regulation (EU) 2018/848 of the European Parliament and of the Council (4). It applies, inter alia, to sea salt and other salts for food and feed which were not included in the scope of Regulation (EC) No 834/2007.

| (4) | Pursuant to Article 21(1) of Regulation (EU) 2018/848, the Commission is empowered to adopt delegated acts to add detailed production rules for sea salt and other salts for food and feed. Pursuant to Article 2(b) of Decision 2009/427/EC, the expert group shall assist the Commission in developing new production rules. |
| --- | --- |

(4)

Pursuant to Article 21(1) of Regulation (EU) 2018/848, the Commission is empowered to adopt delegated acts to add detailed production rules for sea salt and other salts for food and feed. Pursuant to Article 2(b) of Decision 2009/427/EC, the expert group shall assist the Commission in developing new production rules.

| (5) | To assist the Commission in developing production rules for sea salt and other salts for food and feed, a sub-group with expertise in salt production should be set up in accordance with Article 5(2) of Decision 2009/427/EC. Experts in salt production should be included in the pool list drawn up by Decision 2017/C 287/03. |
| --- | --- |

(5)

To assist the Commission in developing production rules for sea salt and other salts for food and feed, a sub-group with expertise in salt production should be set up in accordance with Article 5(2) of Decision 2009/427/EC. Experts in salt production should be included in the pool list drawn up by Decision 2017/C 287/03.

| (6) | Pursuant to Article 4(2) of Decision 2009/427/EC and in accordance with the Commission’s policy on transparency, a call for applications for experts was published in the Register of Commission Expert Groups and Other Similar Entities. The dossiers submitted by applicants were evaluated and based on the evaluation a selection was made allowing four experts on salt production to be added to the list of experts appointed as members of the pool of candidates. |
| --- | --- |

(6)

Pursuant to Article 4(2) of Decision 2009/427/EC and in accordance with the Commission’s policy on transparency, a call for applications for experts was published in the Register of Commission Expert Groups and Other Similar Entities. The dossiers submitted by applicants were evaluated and based on the evaluation a selection was made allowing four experts on salt production to be added to the list of experts appointed as members of the pool of candidates.

| (7) | To complete the selection procedure the Commission should add these experts to the pool list of candidates, |
| --- | --- |

(7)

To complete the selection procedure the Commission should add these experts to the pool list of candidates,

HAS DECIDED AS FOLLOWS:

Article 1

In the Annex to Commission Decision 2017/C 287/03, in Part B, in the list in alphabetical order of the experts appointed as members of the pool of candidates, the following names are inserted:

| | ALDEGUER MORALES Lidia |
| --- | --- |

ALDEGUER MORALES Lidia

| | GÖTZFRIED Franz |
| --- | --- |

GÖTZFRIED Franz

| | MERLIN Louis |
| --- | --- |

MERLIN Louis

| | SIEBERT Andrea |
| --- | --- |

SIEBERT Andrea

Article 2

This Decision shall enter into force on the day of its adoption.

Done at Brussels, 1 April 2020.

For the Commission

Janusz WOJCIECHOWSKI

Member of the Commission

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(1)  OJ L 139, 5.6.2009, p. 29.

1

(2)  Commission Decision 2017/C 287/03 appointing the members of the group for technical advice on organic production and drawing up the pool list (OJ C 287, 31.8.2017, p. 3).

2

(3)  Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91(OJ L 189, 20.7.2007, p. 1).

3

(4)  Regulation (EU) 2018/848 of the European Parliament and of the Council of 30 May 2018 on organic production and labelling of organic products and repealing Council Regulation (EC) No 834/2007 (OJ L 150, 14.6.2018, p. 1).

4

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NOTICES FROM MEMBER STATES

| 2.4.2020 | EN | Official Journal of the European Union | C 110/6 |
| --- | --- | --- | --- |

2.4.2020

EN

Official Journal of the European Union

C 110/6

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Winding-up proceedings

Decision to start winding-up proceedings in respect of CBL Insurance Europe Designated Activity Company (the ‘Company’)

(Publication made in accordance with Article 280 of Directive 2009/138/EC of the European Parliament and of the Council on the taking-up and pursuit of the business of Insurance and Reinsurance (Solvency II))

(2020/C 110/05)

| Insurance undertaking | CBL Insurance Europe Designated Activity Company |
| --- | --- |
| 13 Fitzwilliam Street Upper |
| Dublin 2 |
| D02 V045 |
| IRELAND |

Insurance undertaking

CBL Insurance Europe Designated Activity Company

13 Fitzwilliam Street Upper

Dublin 2

D02 V045

IRELAND

Date, entry into force and nature of decision

Date: 12 March 2020

Date of entry into force: 20 February 2020

Nature of Decision: to appoint Kieran Wallace and Cormac O’Connor of KPMG as joint liquidators of the Company

Competent authorities

| The High Court |
| --- |
| Four Courts |
| Inns Quay |
| Dublin 7 |
| IRELAND |

The High Court

Four Courts

Inns Quay

Dublin 7

IRELAND

Supervisory authority

| Central Bank of Ireland |
| --- |
| New Wapping Street |
| North Wall Quay |
| Dublin 1 |
| D01 F7X3 |
| IRELAND |

Central Bank of Ireland

New Wapping Street

North Wall Quay

Dublin 1

D01 F7X3

IRELAND

Administrator appointed

Joint Liquidators Kieran Wallace and Cormac O’Connor of KPMG

| KPMG |
| --- |
| 1 Stokes Place |
| St Stephen’s Green |
| Dublin 2 |
| IRELAND |
| kieran.wallace@kpmg.ie |
| cormac.oconnor@kpmg.ie |

KPMG

1 Stokes Place

St Stephen’s Green

Dublin 2

IRELAND

kieran.wallace@kpmg.ie

cormac.oconnor@kpmg.ie

Applicable law

Ireland

Companies Act 2014

Insurance Acts 1909 to 2009

European Union (Insurance and Reinsurance) Regulations 2015 [S.I. No 485 of 2015]

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NOTICES CONCERNING THE EUROPEAN ECONOMIC AREA

EFTA Surveillance Authority

| 2.4.2020 | EN | Official Journal of the European Union | C 110/7 |
| --- | --- | --- | --- |

2.4.2020

EN

Official Journal of the European Union

C 110/7

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EFTA Surveillance Authority’s notice on State aid recovery interest rates and reference/discount rates for the EFTA States applicable as from 1 January 2020

(Published in accordance with the rules on reference and discount rates set out in Part VII of the Authority’s State Aid Guidelines and Article 10 of the Authority’s Decision No 195/04/COL of 14 July 2004
   (1)

  )

(2020/C 110/06)

Base rates are calculated in accordance with the Chapter on the method for setting reference and discount rates of the Authority’s State Aid Guidelines as amended by the Authority’s Decision No 788/08/COL of 17 December 2008. To obtain the applicable reference rates, appropriate margins shall be added to the base rate in accordance with the State Aid Guidelines.

Base rates have been determined as follows:

| | Iceland | Liechtenstein | Norway |
| --- | --- | --- | --- |
| 1.1.2020– | 4,26 | –0,56 | 1,79 |

Iceland

Liechtenstein

Norway

1.1.2020–

4,26

–0,56

1,79

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(1)  OJ L 139, 25.5.2006, p. 37 and EEA Supplement to the OJ No 26/2006, 25.5.2006, p. 1.

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V Announcements

COURT PROCEEDINGS

EFTA Court

| 2.4.2020 | EN | Official Journal of the European Union | C 110/8 |
| --- | --- | --- | --- |

2.4.2020

EN

Official Journal of the European Union

C 110/8

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Request for an Advisory Opinion from the EFTA Court by the Board of Appeal for Administrative Matters dated 18 December 2019 in the case Adpublisher AG v J

(Case E-11/19)

(2020/C 110/07)

A request has been made to the EFTA Court dated 18 December 2019 from the Board of Appeal for Administrative Matters (Beschwerdekommission für Verwaltungsangelegenheiten), which was received at the Court Registry on 23 December 2019, for an Advisory Opinion in the case Adpublisher AG v J on the following questions:

| 1. | Does it follow from Regulation (EU) 2016/679 of the European Parliament and of the Council of 27 April 2016 on the protection of natural persons with regard to the processing of personal data and on the free movement of such data, and repealing Directive 95/46/EC (General Data Protection Regulation, GDPR) or from another provision of EEA law that an adversarial general procedure to hear a complaint may be carried out under the GDPR without disclosing the name and address of the complainant in the complaint procedure?
  If the answer to the question is in the affirmative: Is it necessary in this case that a legitimate reason for the anonymisation is at least prima facie established or are no reasons required for the anonymisation? |
| --- | --- |

1.

Does it follow from Regulation (EU) 2016/679 of the European Parliament and of the Council of 27 April 2016 on the protection of natural persons with regard to the processing of personal data and on the free movement of such data, and repealing Directive 95/46/EC (General Data Protection Regulation, GDPR) or from another provision of EEA law that an adversarial general procedure to hear a complaint may be carried out under the GDPR without disclosing the name and address of the complainant in the complaint procedure?

If the answer to the question is in the affirmative: Is it necessary in this case that a legitimate reason for the anonymisation is at least prima facie established or are no reasons required for the anonymisation?

| 2. | Must a Member State ensure in its national procedural law that in a procedure to hear a complaint in accordance with Article 77 of the GDPR all further national appellate bodies are free of charge for the data subject and that the data subject may also not be ordered to reimburse the costs? |
| --- | --- |

2.

Must a Member State ensure in its national procedural law that in a procedure to hear a complaint in accordance with Article 77 of the GDPR all further national appellate bodies are free of charge for the data subject and that the data subject may also not be ordered to reimburse the costs?

| 3. | If Question 1 is answered in the affirmative and Question 2 is answered in the negative, in other words, an adversarial general procedure to hear a complaint may be carried out under the GDPR without identifying the name and address of the complainant in the complaint procedure and national procedural law is not required to ensure that in a procedure to hear a complaint in accordance with Article 77 of the GDPR all further national appellate bodies are free of charge for the data subject, the question arises how a decision resulting from a complaint procedure and ordering the data subject – who remains, however, anonymous –can be effected to reimburse the costs? |
| --- | --- |

3.

If Question 1 is answered in the affirmative and Question 2 is answered in the negative, in other words, an adversarial general procedure to hear a complaint may be carried out under the GDPR without identifying the name and address of the complainant in the complaint procedure and national procedural law is not required to ensure that in a procedure to hear a complaint in accordance with Article 77 of the GDPR all further national appellate bodies are free of charge for the data subject, the question arises how a decision resulting from a complaint procedure and ordering the data subject – who remains, however, anonymous –can be effected to reimburse the costs?

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| 2.4.2020 | EN | Official Journal of the European Union | C 110/9 |
| --- | --- | --- | --- |

2.4.2020

EN

Official Journal of the European Union

C 110/9

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Request for an Advisory Opinion from the EFTA Court by the Princely Court of Appeal dated 3 December 2019 in the case Bergbahn Aktiengesellschaft Kitzbühel v Meleda Anstalt

(Case E-10/19)

(2020/C 110/08)

A request has been made to the EFTA Court dated 3 December 2019 from the Princely Court of Appeal (Fürstliches Obergericht), which was received at the Court Registry on 5 December 2019, for an Advisory Opinion in the case Bergbahn Aktiengesellschaft Kitzbühel v Meleda Anstalt on the following questions:

How must Article 30(1) of Directive (EU) 2015/849 be interpreted?

I.

| 1. | How must the provision that incorporated and other legal entities are required to obtain adequate information on their beneficial ownership be interpreted? Does it suffice, as a rule, that the obliged entity is notified of who the beneficial owner is or must, in addition, also the underlying documents with evidential value (articles of association, etc.) be produced? |
| --- | --- |

1.

How must the provision that incorporated and other legal entities are required to obtain adequate information on their beneficial ownership be interpreted? Does it suffice, as a rule, that the obliged entity is notified of who the beneficial owner is or must, in addition, also the underlying documents with evidential value (articles of association, etc.) be produced?

| 2. | In the event that mere provision of information does not suffice but, as a rule, also the underlying documents (articles of association, etc.) must be produced: Is this situation in any way altered where the beneficial owner is a legal person with a registered office in an EEA State and, thus, is also subject to the provisions of Directive (EU) 2015/849? Does the mere provision of information suffice at least in this case? |
| --- | --- |

2.

In the event that mere provision of information does not suffice but, as a rule, also the underlying documents (articles of association, etc.) must be produced: Is this situation in any way altered where the beneficial owner is a legal person with a registered office in an EEA State and, thus, is also subject to the provisions of Directive (EU) 2015/849? Does the mere provision of information suffice at least in this case?

| 3. | If Question 2 is answered in the negative: Is this situation in any way altered where the board of the beneficial owner is a lawyer, notary or a (business) trustee, who under national law, is under an obligation, subject to the threat of a severe penalty or, potentially, withdrawal of the authority to practice in the case of non-compliance, to provide complete and accurate information and to whom the national legal order accords particular confidence? |
| --- | --- |

3.

If Question 2 is answered in the negative: Is this situation in any way altered where the board of the beneficial owner is a lawyer, notary or a (business) trustee, who under national law, is under an obligation, subject to the threat of a severe penalty or, potentially, withdrawal of the authority to practice in the case of non-compliance, to provide complete and accurate information and to whom the national legal order accords particular confidence?

| 4. | If Question 3 is also answered in the negative and thus an obligation to produce the underlying documents (articles of association, etc.) exists in every case:






  (a) | What is the minimum extent of documents to be produced having regard to the principle of data minimisation specified in Article 5(1)(c) of Regulation (EU) 2016/679 on the protection of natural persons with regard to the processing of personal data and on the free movement of such data, and repealing Directive 95/46/EC (General Data Protection Regulation)? |
| --- | --- | --- |

4.

If Question 3 is also answered in the negative and thus an obligation to produce the underlying documents (articles of association, etc.) exists in every case:

(a)

What is the minimum extent of documents to be produced having regard to the principle of data minimisation specified in Article 5(1)(c) of Regulation (EU) 2016/679 on the protection of natural persons with regard to the processing of personal data and on the free movement of such data, and repealing Directive 95/46/EC (General Data Protection Regulation)?

| (b) | How must the non-existence of indirect ownership or the non-existence of ultimate control by a natural person within the meaning of Article 3(6)(b)(v) and Article 3(6)(c) of Directive (EU) 2015/849 be proven (in light of the maxim that there is no obligation to prove negative circumstances – ‘negativa non sunt proband
  a’)? |
| --- | --- |

(b)

How must the non-existence of indirect ownership or the non-existence of ultimate control by a natural person within the meaning of Article 3(6)(b)(v) and Article 3(6)(c) of Directive (EU) 2015/849 be proven (in light of the maxim that there is no obligation to prove negative circumstances – ‘negativa non sunt proband
  a’)?

negativa non sunt proband

a

II.

Regardless of the answers given to the questions set out in Section I:

| 1. | How must the entity obliged to obtain appropriate information pursuant to Article 30(1) of Directive 2015/849/EC proceed where the beneficial owner refuses to provide information and/or – depending on the answers given to the questions set out in Section I – to produce the underlying documents or does not provide accurate and current information: Is the obliged entity then obliged at their own risk and expense to bring legal action against the beneficial owner for provision of information or, if available, to bring a similar legal action provided for under national law or can it be satisfied with the information provided to it by the beneficial owner or the refusal to disclose information? Must in this case, if need be, Article 3(6)(a)(ii) of Directive (EU) 2015/849 be applied mutatis mutandis, which refers to ‘having exhausted all possibilities’, in other words, must the necessary exhaustion of all possibilities be understood as including the bringing of legal action at one’s own risk and expense? |
| --- | --- |

1.

How must the entity obliged to obtain appropriate information pursuant to Article 30(1) of Directive 2015/849/EC proceed where the beneficial owner refuses to provide information and/or – depending on the answers given to the questions set out in Section I – to produce the underlying documents or does not provide accurate and current information: Is the obliged entity then obliged at their own risk and expense to bring legal action against the beneficial owner for provision of information or, if available, to bring a similar legal action provided for under national law or can it be satisfied with the information provided to it by the beneficial owner or the refusal to disclose information? Must in this case, if need be, Article 3(6)(a)(ii) of Directive (EU) 2015/849 be applied mutatis mutandis, which refers to ‘having exhausted all possibilities’, in other words, must the necessary exhaustion of all possibilities be understood as including the bringing of legal action at one’s own risk and expense?

mutatis mutandis

| 2. | If the previous question is answered in the affirmative (i.e. that an obligation to bring legal action exists): Must then, if needs be, Article 3(6)(a)(ii) of this Directive be applied mutatis mutandis, so that an obligation to bring legal action at one’s own risk and expense exists where there are grounds for suspicion or there is any doubt (even if only the slightest) in relation to the information provided? |
| --- | --- |

2.

If the previous question is answered in the affirmative (i.e. that an obligation to bring legal action exists): Must then, if needs be, Article 3(6)(a)(ii) of this Directive be applied mutatis mutandis, so that an obligation to bring legal action at one’s own risk and expense exists where there are grounds for suspicion or there is any doubt (even if only the slightest) in relation to the information provided?

mutatis mutandis

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| 2.4.2020 | EN | Official Journal of the European Union | C 110/10 |
| --- | --- | --- | --- |

2.4.2020

EN

Official Journal of the European Union

C 110/10

---

Request for an Advisory Opinion from the EFTA Court by the Board of Appeal for Administrative Matters dated 18 December 2019 in the case Adpublisher AG v K

(Case E-12/19)

(2020/C 110/09)

A request has been made to the EFTA Court dated 18 December 2019 from the Board of Appeal for Administrative Matters (Beschwerdekommission für Verwaltungsangelegenheiten), which was received at the Court Registry on 23 December 2019, for an Advisory Opinion in the case Adpublisher AG v K on the following questions:

| 1. | Does it follow from Regulation (EU) 2016/679 of the European Parliament and of the Council of 27 April 2016 on the protection of natural persons with regard to the processing of personal data and on the free movement of such data, and repealing Directive 95/46/EC (General Data Protection Regulation, GDPR) or from another provision of EEA law that an adversarial general procedure to hear a complaint may be carried out under the GDPR without disclosing the name and address of the complainant in the complaint procedure?
  If the answer to the question is in the affirmative: Is it necessary in this case that a legitimate reason for the anonymisation is at least prima facie established or are no reasons required for the anonymisation? |
| --- | --- |

1.

Does it follow from Regulation (EU) 2016/679 of the European Parliament and of the Council of 27 April 2016 on the protection of natural persons with regard to the processing of personal data and on the free movement of such data, and repealing Directive 95/46/EC (General Data Protection Regulation, GDPR) or from another provision of EEA law that an adversarial general procedure to hear a complaint may be carried out under the GDPR without disclosing the name and address of the complainant in the complaint procedure?

If the answer to the question is in the affirmative: Is it necessary in this case that a legitimate reason for the anonymisation is at least prima facie established or are no reasons required for the anonymisation?

| 2. | Must a Member State ensure in its national procedural law that in a procedure to hear a complaint in accordance with Article 77 of the GDPR all further national appellate bodies are free of charge for the data subject and that the data subject may also not be ordered to reimburse the costs? |
| --- | --- |

2.

Must a Member State ensure in its national procedural law that in a procedure to hear a complaint in accordance with Article 77 of the GDPR all further national appellate bodies are free of charge for the data subject and that the data subject may also not be ordered to reimburse the costs?

| 3. | If Question 1 is answered in the affirmative and Question 2 is answered in the negative, in other words, an adversarial general procedure to hear a complaint may be carried out under the GDPR without identifying the name and address of the complainant in the complaint procedure and national procedural law is not required to ensure that in a procedure to hear a complaint in accordance with Article 77 of the GDPR all further national appellate bodies are free of charge for the data subject, the question arises how a decision resulting from a complaint procedure and ordering the data subject – who remains, however, anonymous –can be effected to reimburse the costs? |
| --- | --- |

3.

If Question 1 is answered in the affirmative and Question 2 is answered in the negative, in other words, an adversarial general procedure to hear a complaint may be carried out under the GDPR without identifying the name and address of the complainant in the complaint procedure and national procedural law is not required to ensure that in a procedure to hear a complaint in accordance with Article 77 of the GDPR all further national appellate bodies are free of charge for the data subject, the question arises how a decision resulting from a complaint procedure and ordering the data subject – who remains, however, anonymous –can be effected to reimburse the costs?

---

| 2.4.2020 | EN | Official Journal of the European Union | C 110/11 |
| --- | --- | --- | --- |

2.4.2020

EN

Official Journal of the European Union

C 110/11

---

Request for an Advisory Opinion from the EFTA Court by the Public Procurement Complaints Committee dated 18 December 2019 in the case of Hraðbraut ehf. v mennta- og menningarmálaráðuneytið, Verzlunarskóli Íslands ses., Tækniskólinn ehf., and Menntaskóli Borgarfjarðar ehf.

(Case E-13/19)

(2020/C 110/10)

A request has been made to the EFTA Court dated 18 December 2019 from the Public Procurement Complaints Committee (kærunefnd útboðsmála), which was received at the Court Registry on 23 December 2019, for an Advisory Opinion in the case of Hraðbraut ehf. v mennta- og menningarmálaráðuneytið, Verzlunarskóli Íslands ses., Tækniskólinn ehf., and Menntaskóli Borgarfjarðar ehf. on the following questions:

| 1. | Is a contract into which a ministry enters with an entity that is licensed to operate as an upper secondary school, by which the entity in question undertakes to provide pupils and teachers with services and facilities that are customary at the upper secondary level, and in which allowance is made for financial contributions, to be considered as a public service contract in the sense of Directive 2014/24/EU (cf. in particular, Article 2(9))? |
| --- | --- |

1.

Is a contract into which a ministry enters with an entity that is licensed to operate as an upper secondary school, by which the entity in question undertakes to provide pupils and teachers with services and facilities that are customary at the upper secondary level, and in which allowance is made for financial contributions, to be considered as a public service contract in the sense of Directive 2014/24/EU (cf. in particular, Article 2(9))?

| 2. | Do services of the type described in Question 1 constitute social services or other specific services in the sense of Article 74 of Directive 2014/24/EU, and if so, should the provisions of Chapter I of Title III of the Directive apply regarding the procurement regime? |
| --- | --- |

2.

Do services of the type described in Question 1 constitute social services or other specific services in the sense of Article 74 of Directive 2014/24/EU, and if so, should the provisions of Chapter I of Title III of the Directive apply regarding the procurement regime?

| 3. | Is it of significance, for the resolution of Questions 1 and 2, whether consideration for the services in question is determined in budget legislation from the Icelandic Parliament or in accordance with a decision by a minister on the basis of applicable domestic law and rules? |
| --- | --- |

3.

Is it of significance, for the resolution of Questions 1 and 2, whether consideration for the services in question is determined in budget legislation from the Icelandic Parliament or in accordance with a decision by a minister on the basis of applicable domestic law and rules?

| 4. | Is the Minister of Education, Science and Culture obliged to apply a procurement procedure based on Directive 2014/24/EU regarding the procurement of services covering the operation of schools and instruction at upper secondary level in return for financial contributions? |
| --- | --- |

4.

Is the Minister of Education, Science and Culture obliged to apply a procurement procedure based on Directive 2014/24/EU regarding the procurement of services covering the operation of schools and instruction at upper secondary level in return for financial contributions?

---

OTHER ACTS

European Commission

| 2.4.2020 | EN | Official Journal of the European Union | C 110/12 |
| --- | --- | --- | --- |

2.4.2020

EN

Official Journal of the European Union

C 110/12

---

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

(2020/C 110/11)

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) within three months from the date of this publication.

PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED

‘SLOVENSKA POTICA’

EU No: TSG-SI-02396 – 30.3.2018

Member State or third country: Slovenia

1.   Name to be registered

‘Slovenska potica’

2.   Type of product (as in Annex XI)

Class 2.24. Bread, pastry, cakes, confectionery, biscuits and other baker’s wares

3.   Grounds for the registration

3.1.   Whether the product

| ☒ | results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff; |
| --- | --- |

☒

results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff;

| ☐ | is produced from raw materials or ingredients that are those traditionally used. |
| --- | --- |

☐

is produced from raw materials or ingredients that are those traditionally used.

‘Slovenska potica’ is a roll of yeast dough with a filling that is most typically made of walnuts, tarragon or raisins. It is traditionally ring-shaped, as a result of it being baked in a traditional round mould called ‘potičnik’, which has a flat bottom, smooth or fluted sides and a tapered tube running through the centre.

3.2.   Whether the name

| ☒ | has been traditionally used to refer to the specific product; |
| --- | --- |

☒

has been traditionally used to refer to the specific product;

| ☐ | identifies the traditional character or specific character of the product. |
| --- | --- |

☐

identifies the traditional character or specific character of the product.

The term ‘potica’, in reference to the specific shape of the dough roll, is used in the first cookbook in Slovenian written by the first Slovenian poet, Valentin Vodnik, in 1799. Recipes for ‘potica’ can be found in books by Andrej Zamejic (1850), Magdalena Knafelj Pleiweis (1868), Sr Felicita Kalinšek (1923), and others. After WWI the number of different ‘potica’ recipes grew rapidly and today over 105 types of ‘potica’ are known, depending on the filling, which may be sweet or savoury. ‘Potica’ is baked in all Slovenian regions and also beyond the country’s borders.

The name ‘potica’ derives from earlier Slovenian forms, such as ‘povitica’, ‘povtica’ and ‘potvica’. It reflects the various methods of preparation used from the Middle Ages (before the 15th century) up to the early 20th century, when the recipe became more uniform. The single name ‘potica’ has been in widespread use since the 18th century. The name ‘slovenska potica’ was first used in the second half of the 19th century.

4.   Description

4.1.   Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product’s specific character (Article 7(2) of this Regulation)

‘Slovenska potica’ is a roll of yeast dough filled with a sweet or savoury filling and shaped like a ring by virtue of its being baked in a ‘potičnik’, i.e. round clay, porcelain or metal dish with a flat bottom, smooth or fluted sides and a tapered tube in the middle. The traditional, or most common, fillings used in ‘Slovenska potica’ are walnut, walnut and raisin, raisin, tarragon, and tarragon and cottage cheese fillings.

‘Slovenska potica’ may be frozen fresh (unbaked) or baked. Either way, the crust of a baked ‘Slovenska potica’ must be even, firm and smooth. The colour of a baked ‘Slovenska potica’ is typical of baked confectionery, i.e. golden brown. ‘Slovenska potica’ is soft and springy to the touch. It may be dusted with icing sugar.

A cross-section view of ‘Slovenska potica’: the crust does not become detached from the rest of ‘potica’, the filling is evenly distributed and runs in an uninterrupted line, there is the required number of turns, depending on the diameter of the ‘potičnik’.

4.2.   Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)

Preparation of ‘Slovenska potica’

| 1. | Flour: white wheat flour |
| --- | --- |

1.

Flour: white wheat flour

| 2. | Milk: cow’s milk |
| --- | --- |

2.

Milk: cow’s milk

| 3. | Cottage cheese: full-fat, chunky or smooth |
| --- | --- |

3.

Cottage cheese: full-fat, chunky or smooth

| 4. | Walnut kernels: ground |
| --- | --- |

4.

Walnut kernels: ground

| 5. | Vanilla: natural vanilla-flavoured sugar, vanilla pod, powder or liquid. Raisin filling must include a vanilla pod in any form (ground, crushed, etc.) |
| --- | --- |

5.

Vanilla: natural vanilla-flavoured sugar, vanilla pod, powder or liquid. Raisin filling must include a vanilla pod in any form (ground, crushed, etc.)

| 6. | Tarragon – fresh or dried (chopped leaves) or frozen |
| --- | --- |

6.

Tarragon – fresh or dried (chopped leaves) or frozen

| 7. | Rum (38-40 % vol.) |
| --- | --- |

7.

Rum (38-40 % vol.)

| 8. | Eggs: raw hen’s eggs |
| --- | --- |

8.

Eggs: raw hen’s eggs

| 9. | Cow’s milk butter: raw |
| --- | --- |

9.

Cow’s milk butter: raw

| 10. | Sugar: granulated or powdered/ground |
| --- | --- |

10.

Sugar: granulated or powdered/ground

| 11. | Raisins |
| --- | --- |

11.

Raisins

| 12. | Cream |
| --- | --- |

12.

Cream

| 13. | Sour cream (full-fat) |
| --- | --- |

13.

Sour cream (full-fat)

| 14. | Cinnamon |
| --- | --- |

14.

Cinnamon

| 15. | Salt |
| --- | --- |

15.

Salt

| 16. | Yeast |
| --- | --- |

16.

Yeast

As a rule, a filling must be prepared fresh or no more than two days in advance, and kept in a fridge.

Ingredients for, and the preparation of, yeast dough

| Recipe based on dough made from 1 kg of white wheat flour | Recipe based on the proportion of other ingredients to flour (%) | Permitted tolerances |
| --- | --- | --- |
| 1 000 g of white wheat flour | | |
| 30 g of yeast | 3 | max. 50 g |
| 100 g of raw butter | 10 | max. 150 g |
| 120 g of sugar | 12 | min. 80 g |
| 10 g of salt | 1 | max. 12 g |
| 3 egg yolks or 60 g of egg yolks | 6 | max. 6 egg yolks (120 g) |
| 10 g of vanilla sugar | 1-2 | max. 30 g |
| 10 ml of rum | 1 | max. 20 ml |
| max. 500 ml of milk | max. 50 | as required (to obtain the desired consistency of the dough) |

Recipe based on dough made from 1 kg of white wheat flour

Recipe based on the proportion of other ingredients to flour (%)

Permitted tolerances

1 000 g of white wheat flour

30 g of yeast

3

max. 50 g

100 g of raw butter

10

max. 150 g

120 g of sugar

12

min. 80 g

10 g of salt

1

max. 12 g

3 egg yolks or 60 g of egg yolks

6

max. 6 egg yolks (120 g)

10 g of vanilla sugar

1-2

max. 30 g

10 ml of rum

1

max. 20 ml

max. 500 ml of milk

max. 50

as required (to obtain the desired consistency of the dough)

Preparation of the dough

A starter may, but need not, be used to prepare the dough. The dough must be mixed and kneaded until it is consolidated and smooth and does not stick. Once kneaded, the dough is left to rest for at least 15 minutes.

After resting, the dough may either:

| (a) | be rolled out in a rectangle to a thickness of 0,4-1,5 cm, topped with filling and rolled up tightly, or |
| --- | --- |

(a)

be rolled out in a rectangle to a thickness of 0,4-1,5 cm, topped with filling and rolled up tightly, or

| (b) | be first left to prove and only then be rolled out in a rectangle to a thickness of 0,4-1,5 cm, topped with filling and rolled up tightly. |
| --- | --- |

(b)

be first left to prove and only then be rolled out in a rectangle to a thickness of 0,4-1,5 cm, topped with filling and rolled up tightly.

The roll is placed in a greased ‘potičnik’, pierced through several times from above, and left to prove until it has visibly grown in size and the surface has become swollen yet fluffy to touch.

The proved roll may be pierced again just before baking.

‘Slovenska potica’ with walnut filling

| Ingredients for the walnut filling | Permitted tolerances |
| --- | --- |
| 1 000 g of ground walnut kernels | |
| 375 g of sugar | min. 250 g |
| 100 g of raw butter | max. 125 g |
| 3 egg whites or 90 g of egg whites | max. 4 egg whites (120 g) |
| 20 g of vanilla sugar | max. 30 g |
| 1-2 knife tips or min. 3 mg of cinnamon | max. 5 mg |
| max. 600 ml of milk | as required (to obtain the desired consistency of the filling) |

Ingredients for the walnut filling

Permitted tolerances

1 000 g of ground walnut kernels

375 g of sugar

min. 250 g

100 g of raw butter

max. 125 g

3 egg whites or 90 g of egg whites

max. 4 egg whites (120 g)

20 g of vanilla sugar

max. 30 g

1-2 knife tips or min. 3 mg of cinnamon

max. 5 mg

max. 600 ml of milk

as required (to obtain the desired consistency of the filling)

Preparation of the walnut filling and ‘potica’

| 1. | The ground walnuts are soaked in hot milk and left to cool down. |
| --- | --- |

1.

The ground walnuts are soaked in hot milk and left to cool down.

| 2. | First the vanilla sugar, sugar, cinnamon and softened butter are added to the milk-and-walnut mixture, followed by the whisked egg whites. The egg whites may be whisked with sugar. The filling must be easy to spread to prevent the dough from tearing. |
| --- | --- |

2.

First the vanilla sugar, sugar, cinnamon and softened butter are added to the milk-and-walnut mixture, followed by the whisked egg whites. The egg whites may be whisked with sugar. The filling must be easy to spread to prevent the dough from tearing.

| 3. | The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm. |
| --- | --- |

3.

The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm.

| 4. | For every kilogram of dough at least one kilogram of walnut filling must be used. If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two. |
| --- | --- |

4.

For every kilogram of dough at least one kilogram of walnut filling must be used. If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two.

| 5. | The filling is spread over the dough, and may be sprinkled with ground dry walnuts. |
| --- | --- |

5.

The filling is spread over the dough, and may be sprinkled with ground dry walnuts.

| 6. | The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal. |
| --- | --- |

6.

The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal.

| 7. | The ‘potica’ is left to prove in the ‘potičnik’. |
| --- | --- |

7.

The ‘potica’ is left to prove in the ‘potičnik’.

| 8. | Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 40 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’. |
| --- | --- |

8.

Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 40 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’.

| 9. | When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool. |
| --- | --- |

9.

When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool.

| 10. | It may be dusted with icing sugar, is cut into wedges and served. |
| --- | --- |

10.

It may be dusted with icing sugar, is cut into wedges and served.

‘Slovenska potica’ with walnut and raisin filling

| Ingredients for the walnut and raisin filling | Permitted tolerances |
| --- | --- |
| 1 000 g of ground walnut kernels | |
| 200 g of sugar | min. 100 g |
| 100 g of raw butter | max. 125 g |
| 3 egg whites or 90 g of egg whites | max. 4 egg whites (120 g) |
| 20 g of vanilla sugar | max. 30 g |
| 1-2 knife tips or min. 3 mg of cinnamon | max. 5 mg |
| max. 600 ml of milk | as required (to obtain the desired consistency of the filling) |
| 100 g of raisins | max. 250 g of raisins |
| max. 50 ml of rum (to soak the raisins) | Rum is not a required ingredient. |

Ingredients for the walnut and raisin filling

Permitted tolerances

1 000 g of ground walnut kernels

200 g of sugar

min. 100 g

100 g of raw butter

max. 125 g

3 egg whites or 90 g of egg whites

max. 4 egg whites (120 g)

20 g of vanilla sugar

max. 30 g

1-2 knife tips or min. 3 mg of cinnamon

max. 5 mg

max. 600 ml of milk

as required (to obtain the desired consistency of the filling)

100 g of raisins

max. 250 g of raisins

max. 50 ml of rum (to soak the raisins)

Rum is not a required ingredient.

Preparation of the walnut and raisin filling and ‘potica’

| 1. | The ground walnuts are soaked in hot milk and left to cool down |
| --- | --- |

1.

The ground walnuts are soaked in hot milk and left to cool down

| 2. | First the vanilla sugar, sugar, cinnamon and softened butter are added to the milk-and-walnut mixture, followed by the egg whites whisked with sugar. The filling must be easy to spread to prevent the dough from tearing. |
| --- | --- |

2.

First the vanilla sugar, sugar, cinnamon and softened butter are added to the milk-and-walnut mixture, followed by the egg whites whisked with sugar. The filling must be easy to spread to prevent the dough from tearing.

| 3. | The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm. |
| --- | --- |

3.

The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm.

| 4. | The filling is spread over the dough, and may be sprinkled with ground dry walnuts and raisins (sorted and washed) that have been soaked in rum (the soaking in rum is optional). |
| --- | --- |

4.

The filling is spread over the dough, and may be sprinkled with ground dry walnuts and raisins (sorted and washed) that have been soaked in rum (the soaking in rum is optional).

| 5. | For every kilogram of dough at least 900 g of walnut filling and 100 g of dry raisins must be used. |
| --- | --- |

5.

For every kilogram of dough at least 900 g of walnut filling and 100 g of dry raisins must be used.

| 6. | If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two.
  The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal. |
| --- | --- |

6.

If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two.

The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal.

| 7. | The ‘potica’ is left to prove in the ‘potičnik’. |
| --- | --- |

7.

The ‘potica’ is left to prove in the ‘potičnik’.

| 8. | Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 40 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’. |
| --- | --- |

8.

Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 40 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’.

| 9. | When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool. |
| --- | --- |

9.

When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool.

| 10. | It may be dusted with icing sugar, is cut into wedges and served. |
| --- | --- |

10.

It may be dusted with icing sugar, is cut into wedges and served.

‘Slovenska potica’ with raisin filling

| Ingredients for the raisin filling | Permitted tolerances |
| --- | --- |
| 3 egg yolks or min. 60 g of egg yolks | max. 4 egg yolks (80 g) |
| 50 g of castor sugar | max. 100 g |
| 1 egg white | |
| 30 ml of cream | max. 50 ml |
| 1 coffee spoon of crushed or ground vanilla pod | max. 0,6 g |
| 500 g of raisins | max. 800 g |
| 50 ml of rum | max. 80 ml |

Ingredients for the raisin filling

Permitted tolerances

3 egg yolks or min. 60 g of egg yolks

max. 4 egg yolks (80 g)

50 g of castor sugar

max. 100 g

1 egg white

30 ml of cream

max. 50 ml

1 coffee spoon of crushed or ground vanilla pod

max. 0,6 g

500 g of raisins

max. 800 g

50 ml of rum

max. 80 ml

Preparation of the filling and ‘potica’

| 1. | The raisins are sorted and soaked in rum. |
| --- | --- |

1.

The raisins are sorted and soaked in rum.

| 2. | The egg yolks are beaten until fluffy, after which the sugar, vanilla, cream and whisked egg whites are added. |
| --- | --- |

2.

The egg yolks are beaten until fluffy, after which the sugar, vanilla, cream and whisked egg whites are added.

| 3. | The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm. |
| --- | --- |

3.

The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm.

| 4. | The dough is then topped with the filling and sprinkled with raisins soaked in rum. For every kilogram of dough the filling must contain at least 500 g of dry raisins. |
| --- | --- |

4.

The dough is then topped with the filling and sprinkled with raisins soaked in rum. For every kilogram of dough the filling must contain at least 500 g of dry raisins.

| 5. | If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two. The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal. |
| --- | --- |

5.

If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two. The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal.

| 6. | The ‘potica’ is left to prove in the ‘potičnik’. |
| --- | --- |

6.

The ‘potica’ is left to prove in the ‘potičnik’.

| 7. | Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 30 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’. |
| --- | --- |

7.

Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 30 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’.

| 8. | When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool. |
| --- | --- |

8.

When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool.

| 9. | It may be dusted with icing sugar, is cut into wedges and served. |
| --- | --- |

9.

It may be dusted with icing sugar, is cut into wedges and served.

‘Slovenska potica’ with tarragon filling

| Ingredients for the tarragon filling | Permitted tolerances |
| --- | --- |
| 150 g of raw butter | max. 200 g |
| 100 g of icing sugar | min. 50 g |
| 4 egg yolks or min. 80 g of egg yolks | min. 3 egg yolks (60 g) |
| 75 g of fresh or frozen tarragon or 15 g of dried tarragon | min. 30 g of fresh or frozen tarragon or 8 g of dried tarragon |

Ingredients for the tarragon filling

Permitted tolerances

150 g of raw butter

max. 200 g

100 g of icing sugar

min. 50 g

4 egg yolks or min. 80 g of egg yolks

min. 3 egg yolks (60 g)

75 g of fresh or frozen tarragon or 15 g of dried tarragon

min. 30 g of fresh or frozen tarragon or 8 g of dried tarragon

Preparation of the filling and ‘potica’

| 1. | The butter is creamed and mixed with the sugar and egg yolks. |
| --- | --- |

1.

The butter is creamed and mixed with the sugar and egg yolks.

| 2. | Chopped tarragon leaves or dried tarragon is added. |
| --- | --- |

2.

Chopped tarragon leaves or dried tarragon is added.

| 3. | The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm. For every kilogram of dough 300-400 g of butter and tarragon filling must be used. |
| --- | --- |

3.

The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm. For every kilogram of dough 300-400 g of butter and tarragon filling must be used.

| 4. | If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two. The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal. |
| --- | --- |

4.

If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two. The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal.

| 5. | The ‘potica’ is left to prove in the ‘potičnik’. |
| --- | --- |

5.

The ‘potica’ is left to prove in the ‘potičnik’.

| 6. | Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 30 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’. |
| --- | --- |

6.

Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 30 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’.

| 7. | When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool. |
| --- | --- |

7.

When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool.

| 8. | It may be dusted with icing sugar, is cut into wedges and served. |
| --- | --- |

8.

It may be dusted with icing sugar, is cut into wedges and served.

‘Slovenska potica’ with tarragon and cottage cheese filling

| Ingredients for the tarragon, cottage cheese and sour cream filling | Permitted tolerances |
| --- | --- |
| 125 g of cottage cheese | max. 160 g of cottage cheese |
| 125 g of sour cream | max. 130 g of cream |
| 20 g of sugar | max. 30 g |
| 3 egg yolks or 60 g of egg yolks | min. 3 egg yolks (60 g) |
| 3 egg whites or 90 g of egg whites | min. 3 egg whites (90 g) |
| 75 g of fresh or frozen tarragon or 15 g of dried tarragon | min. 30 g of fresh or frozen tarragon or 8 g of dried tarragon |

Ingredients for the tarragon, cottage cheese and sour cream filling

Permitted tolerances

125 g of cottage cheese

max. 160 g of cottage cheese

125 g of sour cream

max. 130 g of cream

20 g of sugar

max. 30 g

3 egg yolks or 60 g of egg yolks

min. 3 egg yolks (60 g)

3 egg whites or 90 g of egg whites

min. 3 egg whites (90 g)

75 g of fresh or frozen tarragon or 15 g of dried tarragon

min. 30 g of fresh or frozen tarragon or 8 g of dried tarragon

Preparation of the filling and ‘potica’

| 1. | The cottage cheese is pressed through a sieve and mixed with the egg yolks and chopped tarragon, or dried tarragon, and the egg whites whisked with sugar. |
| --- | --- |

1.

The cottage cheese is pressed through a sieve and mixed with the egg yolks and chopped tarragon, or dried tarragon, and the egg whites whisked with sugar.

| 2. | The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm, and topped with the filling. For every kilogram of dough 300-500 g of tarragon and cottage cheese filling must be used. |
| --- | --- |

2.

The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm, and topped with the filling. For every kilogram of dough 300-500 g of tarragon and cottage cheese filling must be used.

| 3. | If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two. The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal. |
| --- | --- |

3.

If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two. The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal.

| 4. | The ‘potica’ is left to prove in the ‘potičnik’. |
| --- | --- |

4.

The ‘potica’ is left to prove in the ‘potičnik’.

| 5. | Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 30 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’. |
| --- | --- |

5.

Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 30 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’.

| 6. | When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool. |
| --- | --- |

6.

When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool.

| 7. | It may be dusted with icing sugar, is cut into wedges and served. |
| --- | --- |

7.

It may be dusted with icing sugar, is cut into wedges and served.

‘Slovenska potica’ may be frozen raw (unbaked) or baked.

Shelf life of ‘Slovenska potica’

In order to ensure optimum quality and taste, a use-by date must be indicated on each ‘Slovenska potica’.

A freshly baked ‘Slovenska potica’ has a minimum shelf-life of 10 days, the only exception being ‘Slovenska potica’ with tarragon filling, which has a minimum shelf-life of seven days. ‘Slovenska potica’ must be stored in accordance with the producer’s instructions.

A baked and frozen ‘Slovenska potica’ must be used within three months from the date of freezing. Once thawed, ‘Slovenska potica’ must be used within three days.

If frozen raw, ‘Slovenska potica’ has a maximum shelf-life of six months from the date of freezing.

‘POTIČNIK’, the traditional baking dish for ‘Slovenska potica’

A ‘potičnik’ can be made from fired clay, porcelain, enamelled metal, metal with a non-stick coating or other material.

It is round, slightly flared, with smooth or fluted sides. The flutes, if any, run perpendicular to the bottom of the ‘potičnik’. The bottom is flat. A tapered tube runs through the centre of the ‘potičnik’, accounting for the basic, and the only possible, shape of a ‘potica’, i.e. that of a ring-shaped loaf with a hole in the middle that tapers towards the bottom. The minimum diameter of a ‘potičnik’ at the bottom is 14 cm. A clay ‘potičnik’ may be bound by wire for increased durability.

4.3.   Description of the key elements establishing the product’s traditional character (Article 7(2) of this Regulation)

The name ‘potica’ is distinctly Slovenian and derives from earlier Slovenian forms, such as ‘povitica’, ‘povtica’ and ‘potvica’. The single name ‘potica’ has been in widespread use since the 18th century. The oldest written record of ‘potica’ – in its historical form as ‘povitica’ – can be traced back to two volumes (from 1575 and 1577) by Primož Trubar, the author of the first printed books in Slovenian.

The oldest ‘potica’ recipe was published in The Glory of the Duchy of Carniola (1689) by Slovenia’s first encyclopaedist, Janez Vajkard Valvasor. In the first-ever cookbook in Slovenian written by Valentin Vodnik in 1799, the term ‘potica’ refers to the manner of shaping the dough roll. As more cookbooks were published (by Andrej Zamejic, Magdalena Knafelj Pleiweis, Sr Felicita Kalinšek and others), the number of different recipes for ‘potica’ grew. Some can even be found in foreign-language cookbooks, e.g. Die süddeutsche Küche (1897) by Katharina Prato and a cookbook by Marie von Rokitansky from 1897, which explicitly state that the pastry hails from Carniola*.

The current typical shape of ‘Slovenska potica’, obtained as a result of baking in a dedicated stoneware or metal mould called ‘potičnik’ or ‘potičnica’, dates back over 200 years.

One would be hard-pressed to find a traditional Slovenian dish that symbolises a festive menu better than ‘potica’. A feast is not a true feast without ‘potica’, particularly at Christmas and Easter time, and on family occasions. As far as the fillings go, tarragon makes for the most decidedly Slovenian ‘potica’, whilst honey is one of the oldest known.

‘Slovenska potica’ most commonly has a walnut filling, as walnuts were readily available to people of all walks of life and helped to conjure up a feeling of festive abundance. Walnut and raisin filling is also common. Dried grapes or raisins were particularly typical of the parts of Slovenia where the grapevine is grown as a staple crop. The practice of adding raisins to a walnut filling was reported by Janez Vajkard Valvasor as early as 1689, and by Valentin Vodnik in 1799. The same applies to the raisin filling. The tarragon filling is the most typically Slovenian, as the herb has always been associated with sweet dishes. Cottage cheese makes for an extra moist ‘potica’. In the past, cottage cheese would have been added to tarragon filling in the place of more expensive ingredients, such as eggs and butter, which not everyone could afford. Cottage cheese is the only ingredient that goes together with a tarragon filling.

Today ‘Slovenska potica’ is known in all Slovenian regions and also among Slovenes living abroad. Numerous foreign authors, too, consider ‘potica’ to be an original Slovenian dessert.

The name ‘slovenska potica’ was first used in the second half of the 19th century. Its usage is documented in various historical sources:

| — | ‘[...] our cooks will be travelling to Hamburg, Berlin and Munich for their hard-earned wages to teach the Germans how to properly lard žganci and make Carniolan “potica”* [...]’ (Slovenija newspaper, 1849, No 19, p. 74). |
| --- | --- |

—

‘[...] our cooks will be travelling to Hamburg, Berlin and Munich for their hard-earned wages to teach the Germans how to properly lard žganci and make Carniolan “potica”* [...]’ (Slovenija newspaper, 1849, No 19, p. 74).

| — | ‘Honey or walnut “potica”, and also dry-cured sausage, are the old Carniolan** originals, to which non-Carniolans have taken a liking as well.’ (Kmetijske in rokodelske novice newspaper, 35/1877, No 11, p. 83) |
| --- | --- |

—

‘Honey or walnut “potica”, and also dry-cured sausage, are the old Carniolan** originals, to which non-Carniolans have taken a liking as well.’ (Kmetijske in rokodelske novice newspaper, 35/1877, No 11, p. 83)

| — | ‘Unesco has published a manual on education and training [preposition missing] world cultural heritage. Slovenian “potica” is featured in it.’ |
| --- | --- |

—

‘Unesco has published a manual on education and training [preposition missing] world cultural heritage. Slovenian “potica” is featured in it.’

| — | ‘“Potica” is to Slovenia what apple pie is to America.’ (Betsy Oppenneer, Celebration Breads, Recipes, Tales and Traditions, New York 2003, p. 117.) |
| --- | --- |

—

‘“Potica” is to Slovenia what apple pie is to America.’ (Betsy Oppenneer, Celebration Breads, Recipes, Tales and Traditions, New York 2003, p. 117.)

| — | ‘But we know many other stoneware moulds and pots. The folklore has it that three Slovenian culinary specialties are baked in them: prekmurska gibanica, belokranjska povitica and “Slovenska potica”’ (Delo in Dom newspaper supplement, July-December 2007). |
| --- | --- |

—

‘But we know many other stoneware moulds and pots. The folklore has it that three Slovenian culinary specialties are baked in them: prekmurska gibanica, belokranjska povitica and “Slovenska potica”’ (Delo in Dom newspaper supplement, July-December 2007).

| — | ‘What’s next for you is the indispensable Slovenian “potica” and ideas for a festive menu [...]’ (Mag magazine, December 2007) |
| --- | --- |

—

‘What’s next for you is the indispensable Slovenian “potica” and ideas for a festive menu [...]’ (Mag magazine, December 2007)

| — | ‘Certain types of “potica” play a vital role in promoting Slovenia as a tourist destination and in general. Here we would single out “potica” with tarragon filling, the most typical Slovenian “potica.”’ (Slovenske Novice newspaper, January-June 2008) |
| --- | --- |

—

‘Certain types of “potica” play a vital role in promoting Slovenia as a tourist destination and in general. Here we would single out “potica” with tarragon filling, the most typical Slovenian “potica.”’ (Slovenske Novice newspaper, January-June 2008)

| — | ‘A genuine Slovenian “potica” has three to four turns, which can only be achieved with generous amounts of filling.’ (Slovenske Novice newspaper, January-June 2008) |
| --- | --- |

—

‘A genuine Slovenian “potica” has three to four turns, which can only be achieved with generous amounts of filling.’ (Slovenske Novice newspaper, January-June 2008)

| — | ‘It would appear that the UK is discovering the sweetness and variety of tastes offered by Slovenian “potica”. A recipe for “potica” or “Slovenian sweet bread” as it is known was recently published in The Daily Telegraph [...]’ (Nedelo newspaper, 19/2013, 3 March, No 9, p. 11) |
| --- | --- |

—

‘It would appear that the UK is discovering the sweetness and variety of tastes offered by Slovenian “potica”. A recipe for “potica” or “Slovenian sweet bread” as it is known was recently published in The Daily Telegraph [...]’ (Nedelo newspaper, 19/2013, 3 March, No 9, p. 11)

| — | Teddy Bear Bakes a Slovenian Sweet: ‘Potica’ (Tina Orter, 2014), a picture book for children and parents, with a recipe for ‘Slovenska potica’; translated into eight languages (English, German, Italian, French, Spanish, Russian, Swedish and Polish) |
| --- | --- |

—

Teddy Bear Bakes a Slovenian Sweet: ‘Potica’ (Tina Orter, 2014), a picture book for children and parents, with a recipe for ‘Slovenska potica’; translated into eight languages (English, German, Italian, French, Spanish, Russian, Swedish and Polish)

| — | Nuts About Potica (The Slovenia Times, 3 April 2015) |
| --- | --- |

—

Nuts About Potica (The Slovenia Times, 3 April 2015)

| — | ‘“Potica”, centrepiece of the festive table’ (website of the Slovenian Tourist Organisation) |
| --- | --- |

—

‘“Potica”, centrepiece of the festive table’ (website of the Slovenian Tourist Organisation)

NOTE to * and **: From the 15th century onwards, Carniola (SL: Kranjska) was the central historical region in the Slovenian ethnic territory. It was the only one to be entirely Slovenian. Hence, the name Carniolan (SL: Kranjec) was used as a synonym for Slovene. In 1364 Carniola became a duchy, and from 1846 to 1918 it was a crown land under the Habsburg Monarchy. Present-day Slovenia is therefore the successor of the former Carniola.

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

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