# Official Journal C 185/2016

| | ISSN 1977-091X |
| --- | --- |
| Official Journal
  of the European Union | C 185 |
| | |
| English edition | Information and Notices | Volume 5924 May 2016 |

ISSN 1977-091X

Official Journal

of the European Union

C 185

English edition

Information and Notices

Volume 5924 May 2016

---

| Notice No | Contents | page |
| --- | --- | --- |
| | II   Information |
| | INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2016/C 185/01 | Non-opposition to a notified concentration (Case M.7992 — Starwood Capital Group/Banco Sabadell/JV) (
  1
  ) | 1 |
| 2016/C 185/02 | Non-opposition to a notified concentration (Case M.7985 — Segro/PSPIB/Target Assets) (
  1
  ) | 1 |

Notice No

Contents

page

II   Information

INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2016/C 185/01

Non-opposition to a notified concentration (Case M.7992 — Starwood Capital Group/Banco Sabadell/JV) (
  1
  )

1

1

2016/C 185/02

Non-opposition to a notified concentration (Case M.7985 — Segro/PSPIB/Target Assets) (
  1
  )

1

1

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| | IV   Notices |
| --- | --- |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2016/C 185/03 | Euro exchange rates | 2 |

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2016/C 185/03

Euro exchange rates

2

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| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2016/C 185/04 | Publication of an 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 | 3 |
| 2016/C 185/05 | Publication of an 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 | 7 |
| 2016/C 185/06 | Publication of an 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 | 11 |

V   Announcements

OTHER ACTS

European Commission

2016/C 185/04

Publication of an 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

3

2016/C 185/05

Publication of an 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

7

2016/C 185/06

Publication of an 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

11

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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

| 24.5.2016 | EN | Official Journal of the European Union | C 185/1 |
| --- | --- | --- | --- |

24.5.2016

EN

Official Journal of the European Union

C 185/1

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Non-opposition to a notified concentration

(Case M.7992 — Starwood Capital Group/Banco Sabadell/JV)

(Text with EEA relevance)

(2016/C 185/01)

On 17 May 2016, 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 the English language 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 32016M7992. 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 32016M7992. 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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| 24.5.2016 | EN | Official Journal of the European Union | C 185/1 |
| --- | --- | --- | --- |

24.5.2016

EN

Official Journal of the European Union

C 185/1

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Non-opposition to a notified concentration

(Case M.7985 — Segro/PSPIB/Target Assets)

(Text with EEA relevance)

(2016/C 185/02)

On 17 May 2016, 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 the English language 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 32016M7985. 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 32016M7985. EUR-Lex is the online access to European law.

---

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

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 24.5.2016 | EN | Official Journal of the European Union | C 185/2 |
| --- | --- | --- | --- |

24.5.2016

EN

Official Journal of the European Union

C 185/2

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Euro exchange rates (1)

23 May 2016

(2016/C 185/03)

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,1215 |
| JPY | Japanese yen | 122,70 |
| DKK | Danish krone | 7,4371 |
| GBP | Pound sterling | 0,77443 |
| SEK | Swedish krona | 9,3440 |
| CHF | Swiss franc | 1,1105 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 9,3658 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 27,033 |
| HUF | Hungarian forint | 317,05 |
| PLN | Polish zloty | 4,4367 |
| RON | Romanian leu | 4,5210 |
| TRY | Turkish lira | 3,3495 |
| AUD | Australian dollar | 1,5542 |
| CAD | Canadian dollar | 1,4745 |
| HKD | Hong Kong dollar | 8,7104 |
| NZD | New Zealand dollar | 1,6538 |
| SGD | Singapore dollar | 1,5478 |
| KRW | South Korean won | 1 329,78 |
| ZAR | South African rand | 17,5173 |
| CNY | Chinese yuan renminbi | 7,3507 |
| HRK | Croatian kuna | 7,4890 |
| IDR | Indonesian rupiah | 15 232,77 |
| MYR | Malaysian ringgit | 4,5816 |
| PHP | Philippine peso | 52,481 |
| RUB | Russian rouble | 75,2277 |
| THB | Thai baht | 39,993 |
| BRL | Brazilian real | 3,9832 |
| MXN | Mexican peso | 20,6021 |
| INR | Indian rupee | 75,7263 |

Currency

Exchange rate

USD

US dollar

1,1215

JPY

Japanese yen

122,70

DKK

Danish krone

7,4371

GBP

Pound sterling

0,77443

SEK

Swedish krona

9,3440

CHF

Swiss franc

1,1105

ISK

Iceland króna

NOK

Norwegian krone

9,3658

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

27,033

HUF

Hungarian forint

317,05

PLN

Polish zloty

4,4367

RON

Romanian leu

4,5210

TRY

Turkish lira

3,3495

AUD

Australian dollar

1,5542

CAD

Canadian dollar

1,4745

HKD

Hong Kong dollar

8,7104

NZD

New Zealand dollar

1,6538

SGD

Singapore dollar

1,5478

KRW

South Korean won

1 329,78

ZAR

South African rand

17,5173

CNY

Chinese yuan renminbi

7,3507

HRK

Croatian kuna

7,4890

IDR

Indonesian rupiah

15 232,77

MYR

Malaysian ringgit

4,5816

PHP

Philippine peso

52,481

RUB

Russian rouble

75,2277

THB

Thai baht

39,993

BRL

Brazilian real

3,9832

MXN

Mexican peso

20,6021

INR

Indian rupee

75,7263

---

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

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V Announcements

OTHER ACTS

European Commission

| 24.5.2016 | EN | Official Journal of the European Union | C 185/3 |
| --- | --- | --- | --- |

24.5.2016

EN

Official Journal of the European Union

C 185/3

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Publication of an 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

(2016/C 185/04)

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

SINGLE DOCUMENT

‘CULURGIONIS D’OGLIASTRA’

EU No: IT-PGI-0005-01307 — 2.2.2015

PDO ( ) PGI ( X )

1.   Name(s)

‘Culurgionis d’Ogliastra’

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.   Type of product

Type of product

Class 2.5. Pasta

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

Description of product to which the name in 1 applies

Culurgionis d’Ogliastra is a fresh pasta product in the form of a leaf shaped bundle that is closed by hand to contain a filling made of a mixture of potatoes (fresh or dehydrated flakes), cheese, vegetable and/or animal fats, herbs and seasoning. The way the bundle is closed is reminiscent of a stylised ear of wheat.

When released for consumption, Culurgionis d’Ogliastra have the following physical, chemical and organoleptic characteristics:

Physical characteristics:

Physical characteristics:

—   Shape: the finished product looks like a leaf shaped bundle with a typical closure on the convex side reminiscent of an ear of wheat,

Shape

—   Weight of an individual Culurgionis d’Ogliastra: varies from a minimum of 20 g to a maximum of 33 g,

Weight of an individual Culurgionis d’Ogliastra

—   Ratio by weight of the pasta to filling: varies from a minimum of 0,5 to a maximum of 2,0,

Ratio by weight of the pasta to filling

—   Number of pinches closing the pasta over the filling: ≥ 10.

Number of pinches closing the pasta over the filling

Chemical characteristics:

Chemical characteristics:

—   Total proteins: between 5,0 and 16,0 %,

Total proteins

—   Fats: between 5 and 15 %,

Fats

—   Carbohydrates: between 20 and 40 %,

Carbohydrates

—   Starch: between 2,0 and 5,0 %.

Starch

Organoleptic characteristics:

Organoleptic characteristics:

—   Texture: soft, with a homogeneous filling,

Texture

—   Pasta colour: yellowish white,

Pasta colour

—   Filling colour: a more pronounced yellow with possible green streaks due to the mint and/or basil it contains.

Filling colour

Taste: acidic and aromatic, of varying intensity on the palate depending on the mix of cheeses, which is slightly offset by the sweetness of the potato; aftertaste of spices.

Smell: intense due to the semolina and flours and to the presence of aromatic herbs or spices (mint, basil, garlic, onion).

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

Culurgionis d’Ogliastra are prepared in two distinct phases: preparation of the pasta and preparation of the filling. The following ingredients are used:

1.   Pasta ingredients:

Pasta ingredients:

—   Durum wheat semolina and common wheat flour: in varying ratios of 15 % to 70 % of the total percentage by weight of the pasta. The semolina used must not have a protein content below 11,5 %,

Durum wheat semolina and common wheat flour

—   Lard: from 0,5 % to 6,0 % or, alternatively, butter or extra-virgin olive oil from 3,0 % to 7,0 % of the total percentage by weight of the pasta,

Lard

—   Salt: quantum satis,

Salt

quantum satis

—   Water: quantum satis.

Water

quantum satis

2.   Ingredients for the filling:

Ingredients for the filling:

| — | Potatoes: from 60 % to 80 % or, alternatively, from 15 % to 45 % potato flakes by weight of the filling, |
| --- | --- |

—

Potatoes: from 60 % to 80 % or, alternatively, from 15 % to 45 % potato flakes by weight of the filling,

| — | Mixture of cheeses: casu axedu (synonyms: casu agedu, fruhe or viscidu) and/or, pecorino [a hard sheep’s cheese] and/or sheep and goat’s milk cheese and/or goat’s and/or cow’s milk in varying quantities ranging from 10 % to 50 % in the percentage by weight of the total cheese content. The mix of cheeses varies from 10 % to 25 % of the total weight of the filling, |
| --- | --- |

—

Mixture of cheeses: casu axedu (synonyms: casu agedu, fruhe or viscidu) and/or, pecorino [a hard sheep’s cheese] and/or sheep and goat’s milk cheese and/or goat’s and/or cow’s milk in varying quantities ranging from 10 % to 50 % in the percentage by weight of the total cheese content. The mix of cheeses varies from 10 % to 25 % of the total weight of the filling,

casu axedu

casu agedu, fruhe

viscidu

| — | Animal fats (suet and/or lard) and/or extra virgin olive oil in varying ratios of between 4 % to 10 % of the percentage of total fats by weight, |
| --- | --- |

—

Animal fats (suet and/or lard) and/or extra virgin olive oil in varying ratios of between 4 % to 10 % of the percentage of total fats by weight,

| — | Water: quantum satis, |
| --- | --- |

—

Water: quantum satis,

quantum satis

| — | The following ingredients may be used: mint and/or garlic and/or basil and/or onion. |
| --- | --- |

—

The following ingredients may be used: mint and/or garlic and/or basil and/or onion.

3.4.   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

Culurgionis d’Ogliastra are made in various steps: preparing the pasta, preparing the filling and closing the filled pasta with the distinctive ear of wheat pattern. All the steps required to make Culurgionis d’Ogliastra must take place in the geographical production area.

3.5.   Specific rules concerning slicing, grating, packaging, etc., of the product to which the registered name refers

Specific rules concerning slicing, grating, packaging, etc., of the product to which the registered name refers

The product Culurgionis d’Ogliastra may be released for consumption in packages in compliance with the applicable legislation or sold loose.

The product Culurgionis d’Ogliastra may be packaged fresh or in a modified atmosphere or frozen.

Only fresh Culurgionis d’Ogliastra may be sold loose.

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

The packaging must bear the Culurgionis d’Ogliastra product logo, reproduced below, as a guarantee of the product’s origin and identification. The packaging must bear on the label, in clear and legible print, not only the information required by law but also:

| — | the name ‘CULURGIONIS D’OGLIASTRA’, followed by the letters PGI in black and bold script and the European Union symbol, |
| --- | --- |

—

the name ‘CULURGIONIS D’OGLIASTRA’, followed by the letters PGI in black and bold script and the European Union symbol,

| — | the name, business name, address of the producing enterprise. The use of names, company names and private brands is authorised, provided they have no laudatory purport and are not such as to mislead the consumer, |
| --- | --- |

—

the name, business name, address of the producing enterprise. The use of names, company names and private brands is authorised, provided they have no laudatory purport and are not such as to mislead the consumer,

| — | the wording ‘with potatoes’ or alternatively ‘with potato flakes’ depending on the ingredients used in the filling. |
| --- | --- |

—

the wording ‘with potatoes’ or alternatively ‘with potato flakes’ depending on the ingredients used in the filling.

The protected geographical indication ‘CULURGIONIS D’OGLIASTRA’ must appear on the label in clear, indelible print that is larger than the other text on the label, in a colour of sufficient contrast with regard to the colour of the label and such as to be able to be clearly distinguished from the remaining wording that can appear in print of half the size of the lettering used for the PGI.

The product can only be released for consumption loose provided that it is placed in specific containers or recipients bearing a label that is clearly visible containing the same information as the packaging.

The Culurgionis d’Ogliastra product logo is as follows:

4.   Concise definition of the geographical area

Concise definition of the geographical area

The production area for Culurgionis d’Ogliastra comprises the territory of Ogliastra, which includes the following municipalities: ARZANA, BARI SARDO, BAUNEI, CARDEDU, ELINI, GAIRO, GIRASOLE, ILBONO, JERZU, LANUSEI, LOCERI, LOTZORAI, OSINI, PERDASDEFOGU, SEUI, TALANA, TERTENIA, TORTOLÌ, TRIEI, ULASSAI, URZULEI, USSASSAI and VILLAGRANDE STRISAILI. Given the established tradition in the municipalities neighbouring the province of Ogliastra of making Culurgionis d’Ogliastra, the production area has also been extended to ESTERZILI, SADALI and ESCALAPLANO in the province of Cagliari.

5.   Link with the geographical area

Link with the geographical area

Culurgionis d’Ogliastra, shaped like filled bundles with their characteristic closure that faithfully depicts an ear of wheat, are the best known pasta in Sardinia and their production dates back to antiquity.

Culurgionis d’Ogliastra were originally a peasant dish, a staple food for the poor that resulted from the prevalent farming and pastoral traditions; therefore the filling varied depending on the ingredients available in the area. Potatoes, being easy to grow, were without doubt a food source that was readily available to everyone. A variety of ingredients were added to enrich the taste: salty cheese, animal and/or vegetable fats, and in some cases garlic and/or basil and/or mint and/or onions and various other cheeses including, in the summer months, the cheese casu axedu. By a long-standing tradition dating back decades, these ingredients have been used in unique combination as the filling for Culurgionis d’Ogliastra The aspect that most links the product to the territory is the pinched closure that resembles an ear of wheat. This particular way of closing the pasta originates from this area of Sardinia and has traditionally always and only been done by hand. This particular closing method requires precision and considerable dexterity and skill; the result is reminiscent of a line of stitches or embroidery as the pasta, to seal the filling inside the product, is alternatively closed first on the left then on the right traditionally and exclusively by skilled female hands.

casu axedu

There are plenty of rural festivals, fairs and events that take place in the municipalities within the area of production and celebrate this product. Examples include several fairs organised during the most busy tourist months, namely the Sagra di Tortolì in July, the Sagra di Barisardo in August, the Sagra di Sadali in June and July and the Sagra di Loceri in September.

There are also numerous references to Culurgionis d’Ogliastra in guides, recipe books and publications that bear witness to the name’s reputation and the tradition of producing it in the geographical area. See by way of example:

| — | ‘Cucine di Sardegna’, Giuseppina Perisi, Muzio editore, 1989, |
| --- | --- |

—

‘Cucine di Sardegna’, Giuseppina Perisi, Muzio editore, 1989,

| — | ‘La Sardegna dei cibi e dei vini’, Riccardo Campanelli, Maggioli editore, 1990, |
| --- | --- |

—

‘La Sardegna dei cibi e dei vini’, Riccardo Campanelli, Maggioli editore, 1990,

| — | ‘Buon appetito in Sardegna’, Loredana Cicu Solinas, EDITAR, 1992, |
| --- | --- |

—

‘Buon appetito in Sardegna’, Loredana Cicu Solinas, EDITAR, 1992,

| — | ‘Guida pratica della Sardegna’, Salvatore Colomo, Editrice Archivio Fotografico Sardo, 1993, |
| --- | --- |

—

‘Guida pratica della Sardegna’, Salvatore Colomo, Editrice Archivio Fotografico Sardo, 1993,

| — | ‘I sapori della Sardegna – la cucina’, various authors, Zonza Editori, 1999, |
| --- | --- |

—

‘I sapori della Sardegna – la cucina’, various authors, Zonza Editori, 1999,

| — | ‘Sa Cuchina Sarda’, Salvatore Colomo e Luciana Pala, Collana Guida della Sardegna, Editrice Archivio Fotografico Sardo, 2001, |
| --- | --- |

—

‘Sa Cuchina Sarda’, Salvatore Colomo e Luciana Pala, Collana Guida della Sardegna, Editrice Archivio Fotografico Sardo, 2001,

| — | ‘Sa Cuchina Sarda’, Salvatore Colomo e Luciana Pala, Collana Guida della Sardegna, Editrice Archivio Fotografico Sardo, 2003, |
| --- | --- |

—

‘Sa Cuchina Sarda’, Salvatore Colomo e Luciana Pala, Collana Guida della Sardegna, Editrice Archivio Fotografico Sardo, 2003,

| — | ‘La bella selvaggia’, Lello Caravano, Itinerari speciali Bell’Italia, June 2003, |
| --- | --- |

—

‘La bella selvaggia’, Lello Caravano, Itinerari speciali Bell’Italia, June 2003,

| — | ‘Sardegna — Le paste della tradizione’, Regione Autonoma della Sardegna editore, 2006, |
| --- | --- |

—

‘Sardegna — Le paste della tradizione’, Regione Autonoma della Sardegna editore, 2006,

| — | ‘Pane e casu — Ricette della tradizione culinaria sarda’, Condaghes editore, 2006, |
| --- | --- |

—

‘Pane e casu — Ricette della tradizione culinaria sarda’, Condaghes editore, 2006,

| — | In Giacomo Mameli’s article ‘Tecnologia nei culurgionis per vendere Sardegna a Manhatan’, published in 2007 by the urban studies centre at the University of Sassari, the designation Culurgionis d’Ogliastra is described as ‘a Nobel-prize worthy gastronomic dish’, |
| --- | --- |

—

In Giacomo Mameli’s article ‘Tecnologia nei culurgionis per vendere Sardegna a Manhatan’, published in 2007 by the urban studies centre at the University of Sassari, the designation Culurgionis d’Ogliastra is described as ‘a Nobel-prize worthy gastronomic dish’,

| — | ‘Culurgioni d’Ogliastra: unici nel contenuto e nella forma’, M. A. Dessì in the journal ‘Premiata salumeria italiana’ No 4/2009, |
| --- | --- |

—

‘Culurgioni d’Ogliastra: unici nel contenuto e nella forma’, M. A. Dessì in the journal ‘Premiata salumeria italiana’ No 4/2009,

| — | ‘Itinerari del gusto in Sardegna’, Imago multimedia Editore, 2012. |
| --- | --- |

—

‘Itinerari del gusto in Sardegna’, Imago multimedia Editore, 2012.

Reference to publication of the specification

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

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 directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di Produzione all’esame dell’UE’.

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

1

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| 24.5.2016 | EN | Official Journal of the European Union | C 185/7 |
| --- | --- | --- | --- |

24.5.2016

EN

Official Journal of the European Union

C 185/7

---

Publication of an 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

(2016/C 185/05)

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

SINGLE DOCUMENT

‘PIZZOCCHERI DELLA VALTELLINA’

EU No: IT-PGI-0005-01349 – 24.6.2015

PDO ( ) PGI ( X )

1.   Name(s)

‘Pizzoccheri della Valtellina’

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.   Type of product

Type of product

Class 2.5. Pasta

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

Description of product to which the name in 1 applies

‘Pizzoccheri della Valtellina’ is a pasta made from a mixture of at least 20 % buckwheat flour mixed with other flours.

‘Pizzoccheri della Valtellina’ is a type of pasta that is produced and marketed as both dried and fresh pasta. It is distinguished by the following shapes: the ‘tagliatello steso’, i.e. thin flattened strips of variable length and width in a stretched form, the ‘tagliatello avvolto’, i.e. thin flattened strips of variable length and width which are then rolled up, or the ‘gnocchetto’, i.e. with its characteristic concave shape.

‘Pizzoccheri della Valtellina’ pasta is marketed either dried or fresh in the following dimensions:

| Dried | Length
  (mm) | Width
  (mm) | Thickness
  (mm) |
| --- | --- | --- | --- |
| Tagliatello steso | 30-60 | 7-8 | 1,1 -1,7 |
| Gnocchetto | 16-22 | 7-11 | 1,5 -2 |
| Tagliatello avvolto
  (known as ‘Tagliatella’) | — | 3-11 | 1-2,5 |
| Fresh | Length
  (mm) | Width
  (mm) | Thickness
  (mm) |
| Tagliatello | — | 5-11 | 1,3 -5,5 |

Dried

Length

(mm)

Width

(mm)

Thickness

(mm)

Tagliatello steso

30-60

7-8

1,1 -1,7

Gnocchetto

16-22

7-11

1,5 -2

Tagliatello avvolto

(known as ‘Tagliatella’)

—

3-11

1-2,5

Fresh

Length

(mm)

Width

(mm)

Thickness

(mm)

Tagliatello

—

5-11

1,3 -5,5

Chemico-physical characteristics

Chemico-physical characteristics

After it is made, fresh ‘Pizzoccheri della Valtellina’ has a semi-hard consistency; if dried, it is dry and hard.

The water content should not be less than 24 % of the dry extract for the fresh product and no more than 12,5 % of the dry extract for the dried product.

Organoleptic properties

Organoleptic properties

‘Pizzoccheri della Valtellina’ comes in varying shades of brown with light brown/grey specks typical of buckwheat.

After cooking in salted water, the pasta takes on a delicate flavour typical of products produced from buckwheat and other flours.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

The ingredients used to produce ‘Pizzoccheri della Valtellina’ sold in dried form are as follows:

| — | a mixture comprising a maximum of 80 % durum wheat semolina, on its own or mixed with durum wheat flour, and at least 20 % buckwheat flour, |
| --- | --- |

—

a mixture comprising a maximum of 80 % durum wheat semolina, on its own or mixed with durum wheat flour, and at least 20 % buckwheat flour,

| — | water. |
| --- | --- |

—

water.

The product sold in fresh form is composed of:

| — | a mixture comprising a maximum of 80 % common wheat flour, on its own or mixed with common wheat semolina, and at least 20 % buckwheat flour, |
| --- | --- |

—

a mixture comprising a maximum of 80 % common wheat flour, on its own or mixed with common wheat semolina, and at least 20 % buckwheat flour,

| — | water. |
| --- | --- |

—

water.

3.4.   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

All of the steps in the production of ‘Pizzoccheri della Valtellina’ must take place in the geographical area identified in point 4.

3.5.   Specific rules concerning slicing, grating, packaging, etc., of the product to which the registered name refers

Specific rules concerning slicing, grating, packaging, etc., of the product to which the registered name refers

The fresh product can be sold in bulk at the place of production and/or at retail level, provided that the information referred to in point 3.6 below is visible to the consumer. The fresh product can be packaged in trays and bags, both in a protective atmosphere.

The dried product is packaged in cardboard boxes or in bags and may if necessary be placed in silos prior to packaging.

3.6.   Specific rules concerning labelling of the product to which the registered name refers

Specific rules concerning labelling of the product to which the registered name refers

In addition to the details required by food labelling legislation, the packaging of ‘Pizzoccheri della Valtellina’ must also carry the following information in clear and legible printed characters:

| — | the denomination ‘Pizzoccheri della Valtellina’, |
| --- | --- |

—

the denomination ‘Pizzoccheri della Valtellina’,

| — | the acronym ‘IGP’ (PGI) or its full extension ‘Indicazione geografica protetta’ (protected geographical indication), |
| --- | --- |

—

the acronym ‘IGP’ (PGI) or its full extension ‘Indicazione geografica protetta’ (protected geographical indication),

| — | the EU symbol. |
| --- | --- |

—

the EU symbol.

The packaging of ‘Pizzoccheri della Valtellina’ may also carry information concerning the shape of the pasta, as indicated in the table in point 3.2 (for the dried product ‘tagliatello steso’, ‘gnocchetto’ or ‘tagliatella’; for the fresh product ‘tagliatello’).

In describing the product, it is prohibited to add any further qualification to the name ‘Pizzoccheri della Valtellina’ which might mislead the consumer.

The lettering to be used for the denomination ‘Pizzoccheri della Valtellina’ on packaging is ITC Galliard with characters 8-35 mm in height.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area in which ‘Pizzoccheri della Valtellina’ is produced is the area contained within the administrative borders of the Province of Sondrio (Lombardy, Italy).

5.   Link with the geographical area

Link with the geographical area

The application for PGI recognition for ‘Pizzoccheri della Valtellina’ is justified by the product’s reputation and renown.

The Zingarelli Italian Dictionary (1970 edition) gives the following definition for ‘Pizzocchero’: ‘Rustic tagliatelle-type noodle made from buckwheat flour, which is a speciality of the Valtellina region’.

The culture surrounding ‘Pizzoccheri della Valtellina’ derives from the historical presence and extensive use of buckwheat flour which, since it was widely grown and used within the province of Sondrio, was a basic ingredient of the local cuisine.

The first written document attesting to the existence of buckwheat flour in the Valtellina region dates from 1616, when the Governor of the Valle dell’Adda in the Swiss canton of Graubünden reported that: ‘Buckwheat was mainly grown on the Rhaetian slopes of the Alps, in particular in the district of Teglio, characterised by its milder climate owing to greater exposure to the sun’.

The production of buckwheat expanded up to 1800, spreading to other poor and non-productive areas. This was possible because of the quick ripening of buckwheat seeds, which could perfectly adapt to Alpine conditions. The commercial situation changed in favour of other crops after Valtellina was annexed by Lombardy-Veneto. Some buckwheat is still grown today in Sondrio Province over a total area of approximately 20 hectares. It is intended for family use or for direct sale to consumers.

Production of ‘Pizzoccheri della Valtellina’ has developed as a result of the cultivation of buckwheat in the valley in question, hence the product’s link with Sondrio Province. The first non-verbal testimony of the production of ‘Pizzoccheri della Valtellina’ in Sondrio Province can be found in documents containing the following references: ‘... una scarella per li Pizzoccheri e il rodelino per li ravioli’ (document from 1750) and ‘... le resene per li Pizzoccheri’ (1775). It can therefore be assumed that the production and consumption of ‘Pizzoccheri della Valtellina’ pre-dates the first half of the eighteenth century. In subsequent centuries, documentary evidence became more widespread, and the link between the product and territory of Sondrio Province more apparent.

Emilio Montorfano’s book ‘Storia e Tradizioni nella Cucina Lariana’ (Xenia, 1987) mentions the Valtellina and particularly the municipality of Teglio as the home of this pasta characterised by the use of buckwheat. The name ‘Pizzoccheri della Valtellina’ is also quoted in the preface by Ettore A. Albertoni, Lombardy Regional Minister for Cultural Affairs, Identity and Autonomy, to Ada Ferrari’s book ‘Milano e la Rai un incontro mancato?’, subtitled ‘Luci e ombre di una capitale di transazione (1945-1977)’ (Franco Angeli, 2002). In the context of a reflection on knowledge, research, promotion and valorisation of local regional realities, ‘Pizzoccheri della Valtellina’ is mentioned as an example of a typical product and as an expression of the area’s culture.

Storia e Tradizioni nella Cucina Lariana

Milano e la Rai un incontro mancato?

Luci e ombre di una capitale di transazione (1945-1977)

Historical texts and literature concerning the Valtellina region bear witness to how the production of ‘Pizzoccheri della Valtellina’ became closely connected with local historical events and with the traditions and cuisine of the geographical area in which it originated.

The locals regard the production of ‘Pizzoccheri della Valtellina’ as a traditional activity that is linked to their own history and culture; it is enough to consider that this specific type of pasta is served together with numerous ingredients which derive from crops and products that are characteristic of the Valtellina region (butter, cheese, vegetables such as Savoy cabbage, potatoes, etc.).

References in guidebooks and publications mention the ‘Pizzoccheri della Valtellina’ as typical noodles composed of buckwheat (Guida della Valtellina, published by the Valtellina Section of the Italian Alpine Club, 1873; Cucina di valle e di montagna, in Mondo popolare in Lombardia Sondrio e il suo territorio, Milano 1995).

Guida della Valtellina

Cucina di valle e di montagna

Mondo popolare in Lombardia Sondrio e il suo territorio

‘Pizzoccheri della Valtellina’ falls within the category of pasta of the Province of Sondrio, and are on the list of the Lombardy Region’s traditional agri-food products (Official Gazette of the Lombardy Region, 21.04.2000, 5th extraordinary supplement to No 16).

Dried ‘Pizzoccheri della Valtellina’ can be found in numerous Italian supermarkets.

‘Pizzoccheri della Valtellina’ pasta is typical of Sondrio Province and has acquired not only an economic but also a cultural value to the extent of becoming a genuine point of reference for the locals that is linked to tradition and is celebrated in various fairs, the most famous of which is the ‘Pizzocchero d’Oro’ fair in Teglio.

Furthermore, ‘Pizzoccheri della Valtellina’ was exhibited at the 99th Bitto Fair, held from 12 to 15 October 2006, alongside the other typical agri-food products of the Valtellina, i.e. wine, cheese, apples and bresaola.

bresaola

‘Pizzoccheri della Valtellina’ pasta is a product which has always been featured whenever various institutions, local authorities, and tourism and producer bodies seek to present and promote the image of the Valtellina region.

Reference to publication of the specification

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

The Ministry has launched the national objection procedure with the publication of the proposal for recognising ‘Pizzoccheri della Valtellina’ as a protected geographical indication in the Official Gazette of the Italian Republic No 50 of 29 February 2012.

The consolidated 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 directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di Produzione all’esame dell’UE’.

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

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| 24.5.2016 | EN | Official Journal of the European Union | C 185/11 |
| --- | --- | --- | --- |

24.5.2016

EN

Official Journal of the European Union

C 185/11

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Publication of an 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

(2016/C 185/06)

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

SINGLE DOCUMENT

‘PAŠKA JANJETINA’

EU No: HR-PDO-0005-01347 — 19.6.2015

PDO ( X ) PGI ( )

1.   Name(s)

‘Paška janjetina’

2.   Member State or Third Country

Member State or Third Country

Croatia

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.1. Fresh meat (and offal)

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

Description of product to which the name in (1) applies

‘Paška janjetina’ (Pag lamb meat) is a fresh meat obtained from the slaughter of young male and female suckling lambs born on the island of Pag of an autochthonous Croatian breed of sheep of the same name — ‘Paška ovca’ (Pag sheep) — bred solely on the island of Pag.

The young, lightweight lambs slaughtered to produce ‘Paška janjetina’ must be no more than 45 days old (calculated from the date of lambing to the date of slaughter) at the time of slaughter and have been kept with the sheep on the pasture and fed solely on sheep’s milk until they are slaughtered.

The carcass of lambs used to produce ‘Paška janjetina’ belongs to the category of carcasses weighing up to 13 kg. It may be up to 62 cm long and weigh between 4 kg and 10 kg; their meat is pale pink, with a fine, soft muscle fibre streaked with fat, a small amount of fatty and connective tissue, and no distinctive odour of lamb meat (mutton).

The fatty tissue of Pag lambs used to produce ‘Paška janjetina’ (subcutaneous and abdominal) must be white in colour, without any yellowish or yellow tinges. The carcass of slaughtered lambs is covered with a very thin, almost transparent layer of subcutaneous fatty tissue.

‘Paška janjetina’ is placed on the market only when fresh, in the form of a carcass or half-carcass (obtained by separating the carcass along the line of separation, which runs through the middle of each vertebra and the head and through the middle of the sacrum, sternum and pelvic bones), without the organs of the digestive system, the spleen, skin or lower parts of the leg. At the same time, the head and kidneys with the kidney tallow, the lungs with the larynx and heart, and the liver, form integral parts of the carcass.

‘Paška janjetina’ is eaten in cooked form only. Its meat is particularly succulent and soft, with a pleasant taste and a faint odour as a result of the slaughter of young lambs fed on milk.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Feed (for products of animal origin only) and raw materials (for processed products only)

Before slaughter, lambs used to produce ‘Paška janjetina’ are fed solely on sheep’s milk.

3.4.   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

All stages in the production of ‘Paška janjetina’ must take place in the geographical area referred to in point 4.

The production process consists of:

| 1. | The breeding of Pag sheep |
| --- | --- |

1.

The breeding of Pag sheep

| 2. | The mating and lambing of Pag sheep |
| --- | --- |

2.

The mating and lambing of Pag sheep

| 3. | The breeding of Pag lambs |
| --- | --- |

3.

The breeding of Pag lambs

| 4. | The slaughter of Pag lambs |
| --- | --- |

4.

The slaughter of Pag lambs

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

‘Paška janjetina’ is placed on the market fresh, in the form of half-carcasses or whole skinned carcasses with the head, without the lower parts of the leg, and with the offal or organs of the thoracic and abdominal cavities (the liver, the lungs with the larynx and heart, and the kidneys with the kidney suet). When placed on the market, ‘Paška janjetina’ must be wrapped in a transparent, self-adhesive plastic film.

‘Paška janjetina’ is packaged, i.e. wrapped in plastic film, after slaughter in slaughterhouses on the island of Pag, before the product is placed on the market, to ensure the meat remains fresh and retains its quality and above all hygiene. Packaging ‘Paška janjetina’ in slaughterhouses after slaughtering prevents the meat from coming into contact with some of the sources of microbial contamination while it is being handled or transported. Also, wrapping ‘Paška janjetina’ in plastic film in the slaughterhouses where the lambs are slaughtered prevents fresh meat from coming into contact with the air, which could break down the proteins in the meat and cause mucus to form on the surface of the meat and create unpleasant smells.

3.6.   Specific rules concerning labelling of the product the registered name refers to

Specific rules concerning labelling of the product the registered name refers to

—

4.   Concise definition of the geographical area

Concise definition of the geographical area

‘Paška janjetina’ is produced throughout the island of Pag. The coastline of the island of Pag marks the limit of the geographical area of production. The island of Pag lies between the Velebit and Kvarner Channels and between the islands of Rab, Olib and Vir.

5.   Link with the geographical area

Link with the geographical area

Specificity of the product

Specificity of the product

‘Paška janjetina’ is a meat obtained from young, lightweight Pag lambs fed exclusively on sheep’s milk. According to the established average colour values L*, a* and b*, measured using an internationally recognised method, the meat of Pag lambs is classified as pale pink. Slaughtering Pag lambs at an early age results in the specific carcass indicators of lambs of Pag sheep (Mioč, B., Vnučec, I., 2010: Paška janjetina, Dani paške ovce i paškog sira (‘Paška janjetina’, Pag sheep and Pag cheese days), proceedings).

Paška janjetina, Dani paške ovce i paškog sira

A comparison of the chemical composition of the muscle tissue of the lambs of Pag sheep, the Dalmatian Pramenka breed and Istrian sheep reveals marked differences in the proportion of fat (Pag lambs having by far the highest proportion), the protein content in dry matter (Pag lambs having the lowest content) and fat in dry matter (Pag lambs having the highest proportion) (Vnučec, I. (2011): Odlike trupa i kakvoća mesa janjadi iz različitih sustava uzgoja (Carcass features and the quality of meat of lambs from different breeding systems), doctoral thesis, Faculty of Agriculture, Zagreb).

Odlike trupa i kakvoća mesa janjadi iz različitih sustava uzgoja

‘Paška janjetina’ is special on account of the age-old practice among the shepherds of Pag of not separating the lambs from the sheep after lambing and of slaughtering suckling lambs. That is how the lamb’s meat is produced. ‘Paška janjetina’ does not have a specific odour, since the meat is from very young suckling lambs, unlike the meat of older lambs (Barać et al., 2008: Paška ovca — hrvatska izvorna pasmina (Pag sheep — a Croatian autochthonous breed), Novalja).

Paška ovca — hrvatska izvorna pasmina

In contrast to the traditions on the island of Pag, where very young, lightweight lambs are slaughtered to make way for milk and cheese production, in neighbouring regions with similar Mediterranean conditions (e.g. on the island of Cres or the Istrian peninsula) lambs with a greater average body weight (approx. 20 kg) are slaughtered mostly to produce meat, i.e. lambs with a carcass weight of approximately 12 kg, for roasting on a spit.

The first written records of Pag lambs and their meat date far back in history. As early as 1554, the historian Sabollico noted that Pag lambs were the tastiest in the whole of Ilyria (Karavanić, B., 2006: Građa za povijest grada i otoka Paga (Historical account of the town and island of Pag), Cathedral Chapter of St Anastasia).

Građa za povijest grada i otoka Paga

‘Paška janjetina’ is the name that has always been used, as evidenced by numerous historical records, and the same name is used to this day in everyday speech and in trade (Evidence of the use of the name in everyday speech and in trade).

The marketing of ‘Paška janjetina’ is highly seasonal, since the sheep used to produce it mostly mate between June and October, usually through planned mating, so that lambing lasts from November to March, with most lambing occurring in January.

Specificity of the geographical area

Specificity of the geographical area

Natural factors

Natural factors

The island of Pag has a predominantly Mediterranean climate, with warm, dry summers and somewhat colder winters. One of Pag’s particular features is its karst pastures stripped bare by the Bora wind and criss-crossed by dry-stone walls. Such a landscape is unique in Croatia; no other Croatian island is affected by the Bora to such an extent, making Pag the ‘most barren’ island in the Croatian Adriatic. Most of the island consists of rocky pastures of asphodel-chrysopogon, the bioproduction of which forms the basis of the island’s sheep breeding, as well as rocks of feather grass and medicinal sage, plant varieties adapted to drought. Over 300 plant species grow on the rocky pastures of the island of Pag on which Pag sheep graze. Most of these species belong to the Mediterranean floral element.

Thanks to the conical shape of their head and the agility of their jaw and lips, Pag sheep can reach blades of grass in between and under stones, in the stones and in bushes, and thus survive and withstand the harshest conditions.

The soil on Pag can be roughly divided into two groups: anthropogenic soils (all arable land) and pasture/meadow/forest soils (poorly developed soils that comprise limey/Dolomite dark soil and rocks, shallow brown soils and terra rossa) on which Pag sheep graze.

The Bora is the dominant wind on the island of Pag, frequently reaching gale force, collecting drops of water from the sea and depositing them all over the island, causing a ‘salt sediment’ to form, which greatly increases the concentration of salt in the soil and vegetation.

Human factors

Human factors

The inhabitants of the island of Pag have engaged in agriculture since ancient times. An old folk song testifies to the fact that Pag has long been synonymous with lamb’s meat: ‘Oh, Pag, our pride and joy, what great abundance you bestow on us. Enough cheese, wine and lamb to last for many years’.

Each region of Croatia has a different sheep-breeding tradition, depending on the intended use of the produce and the well-established habits of consumers. The age and weight of lambs when slaughtered to produce ‘Paška janjetina’ are the result of the tradition of sheep-breeding on the island of Pag, where very young lambs (up to 45 days old) are slaughtered to obtain light carcasses (weighing up to 10 kg). The main reason for slaughtering young, lightweight lambs is that the milking process begins as early as possible, and to take advantage of the peak of lactation to produce the milk to be processed into Pag cheese.

Causal link between the geographical area and the product

Causal link between the geographical area and the product

‘Paška janjetina’ is named after the region in which Pag sheep are bred: the island of Pag.

In line with sheep-breeding tradition, the sheep bred on the island of Pag are mainly intended for the production of milk to produce Pag cheese, to which all the breeding techniques have been adapted, and breeders earn most of their income from the sale of sheep’s milk. For that reason, in contrast to other, neighbouring regions, the lambs slaughtered on the island of Pag are very young, lightweight lambs fed on sheep’s milk, which gives the meat of ‘Paška janjetina’ its pale-pink colour. The strong link between ‘Paška janjetina’ and the geographical area is the result of tradition and a confluence of circumstances. Pag sheep are the autochthonous breed of the island of Pag and are bred solely on the island of Pag. From birth to slaughter, the lambs are kept with the sheep at all times to ensure they suckle. The lambs are slaughtered when they are no more than 45 days old, in approved slaughterhouses on the island of Pag, to prevent the young lambs from becoming stressed and possibly dying while being transported to other areas. Research has shown that the carcass features and quality of meat of Pag lambs differ from those of lambs of similar breeds, thanks mainly to the early slaughter of suckling lambs, which is the result of the sheep-breeding tradition of the island of Pag. The high fat content in the muscle tissue of Pag lambs can be attributed to the breed, as well as the fact that the lambs feed on Pag sheep’s milk, which, due to its high fat content, is extremely rich in energy.

Due to the mild Mediterranean climate, Pag sheep and their lambs spend their life outdoors. Keeping the sheep and lambs outdoors day and night, in the Bora wind and the sunshine, in unpolluted pastures and fresh sea air, also affects the quality of the meat, distinguishing it from the meat of lambs on the mainland. The floral composition of the pastures of the island of Pag is reflected in the quality of Pag sheep’s milk and in the meat of Pag lambs fed on sheep’s milk (scientific work, Ljubičić, I. et al., 2012, Florni sastav ovčarskih pašnjaka otoka Paga (Floral composition of the sheep pastures of the island of Pag)). Thanks to the island’s specific agroclimatic conditions, the particularities and diversity of its vegetation and its many varieties of aromatic and medicinal plants, ‘Paška janjetina’ has a distinct, specifically ‘Mediterranean’ taste. The high concentration of salt in the soil and frequent ‘salt sediments’ directly affect the structure and quality of the vegetation, which in turn affects the quality of Pag sheep’s milk and of the meat of ‘Paška janjetina’ (Mioč et al., 2011, Program uzgoja ovaca u Republici Hrvatskoj (Programme of sheep breeding in Croatia), Zagreb).

Florni sastav ovčarskih pašnjaka otoka Paga

Program uzgoja ovaca u Republici Hrvatskoj

Reference to publication of the specification

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

http://www.mps.hr/UserDocsImages/HRANA/PASKA%20JANJETINA/Specifikacija%20Paška%20janjetina0001.pdf

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

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