# C_2015255EN.01000701.xml

| 4.8.2015 | EN | Official Journal of the European Union | C 255/7 |
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4.8.2015

EN

Official Journal of the European Union

C 255/7

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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

(2015/C 255/06)

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).

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SINGLE DOCUMENT

ASPARAGO DI CANTELLO

ASPARAGO DI CANTELLO

EU No: IT-PGI-0005-01267 — 17.10.2014

EU No: IT-PGI-0005-01267 — 17.10.2014

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

1.   Name

Name

‘Asparago di Cantello’

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 1.6. Fruit, vegetables and cereals, fresh or processed

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

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

The cultivars used for the production of ‘Asparago di Cantello’ are Precoce d’Argenteuil and derived hybrids.

Morphological characteristics

The spears of ‘Asparago di Cantello’ must be entirely white, or have slightly pinkish tips.

The spears must be:

| — | whole; |
| --- | --- |

—

whole;

| — | fresh in appearance; |
| --- | --- |

—

fresh in appearance;

| — | free of deformities and bruises; |
| --- | --- |

—

free of deformities and bruises;

‘Asparago di Cantello’, which must not exceed 22 cm in length, must be classified based on the diameter of the spear (measured at the middle) in two quality classes:

—   Extra: diameter of the spear between 21 and 25 mm.

Extra

—   Prima: diameter of the spear between 13 and 20 mm.

Prima

With regard to diameter, a tolerance of 10 % of spears not of the specified diameter is permissible in each individual pack of Extra Class or Class 1.

Organoleptic and chemical-physical characteristics:

The organoleptic analysis produced the following results:

Aroma: intense but delicate overall, with no foreign odours

Aroma

Taste: sweet, intense, with a hint of bitterness. Asparagus aroma: medium to strong.

Taste

The chemical-physical analysis produced the following results:

| Energy value | 21-23 | Kcal/100 g |
| --- | --- | --- |
| Fat | 0,11-0,14 | g/100 g |
| Carbohydrate | 3,01-3,55 | g/100 g |
| Ash | 0,42-0,46 | g/100 g |
| Protein (N × 6,25) | 1,51-1,54 | g/100 g |
| Dietary fibre | 0,50-0,96 | g/100 g |
| Moisture | 93,40-94,12 | g/100 g |

Energy value

21-23

Kcal/100 g

Fat

0,11-0,14

g/100 g

Carbohydrate

3,01-3,55

g/100 g

Ash

0,42-0,46

g/100 g

Protein (N × 6,25)

1,51-1,54

g/100 g

Dietary fibre

0,50-0,96

g/100 g

Moisture

93,40-94,12

g/100 g

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)

—

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 cultivation, harvesting, packaging and pre-packaging storage must take place in the identified geographical 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 asparagus is packed in the identified geographical area in order to ensure that its characteristics are preserved. As the asparagus must be sold fresh, i.e. soon after harvesting, it is immediately washed and packed for sale to maintain its special organoleptic qualities. It may, however, be stored at 4 °C for a brief period (a maximum of 48 hours).

The asparagus must be packed in bundles weighing between 0,5 and 5 kg, or loose in boxes.

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

The packs must have a wrapper, which must show, in the same field of view, the name ‘Asparago di Cantello I.G.P.’ and the EU PGI symbol and the producer’s name, business name and address.

Together with the Protected Geographical Indication, indications and/or images referring to company names, trade names or logos of consortia or individual companies may be used.

The label must show, inseparably linked to the geographical indication, the logo, i.e. the distinctive symbol of the Asparago di Cantello PGI.

The Asparago di Cantello logo consists of the following components.

Two white asparagus spears with violet-tinged heads, graduated in colour from soft to intense on the tips, arranged in a V shape, with the left-hand asparagus spear placed on top of the other. Above the point at which the two asparagus spears meet, the words ‘ASPARAGO DI CANTELLO IGP’ is displayed in white letters on a red background.

Behind the two asparagus spears, enclosed in an arc, is an image representing the Madonna in Campagna church in Cantello, with a mountain backdrop showing a blue sky and the sun.

The edge of the arc depicts a rainbow.

Image

4.   Concise definition of the geographical area

Concise definition of the geographical area

The cultivation of ‘Asparago di Cantello’ must take place in the municipality of Cantello, Varese province.

5.   Link with the geographical area

Link with the geographical area

The Cantello soil, of fluvio-glacial origin, with its particularly loose structure, high permeability and fast drainage, is rich in organic substances, has a pH varying between 5,3 and 7,5, and is highly suited to the cultivation of asparagus. The local climate is connected with Europe’s macroclimate and the Insubric mesoclimate, which is a transition mesoclimate between that of the Po valley and that of the Alps. The distribution of precipitation is characterised by low rainfall in winter and the highest rainfall from late spring to autumn. The fact that rainfall is at its heaviest when the need for transpiration and evaporation is at its highest means that summer water stress for asparagus crops is a rare occurrence. Precipitation in the form of snow provides a highly efficient source of water supply as well as having a positive insulating effect on the soil.

The favourable environmental conditions, combined with the specific cultivation techniques used in the production area such as forming the soil into beds in the spring, which ensures the blanching of the spears, and harvesting, which is always done by hand, makes it possible to obtain asparagus spears that are entirely white or with pink-tinged tips, up to 22 cm long and completely edible.

The long tradition of cultivation has led to the name of Cantello being firmly associated in people’s minds with asparagus, and to Cantello being described as the ‘Mecca of asparagus’.

News stories dating back to 1831 on the cultivation of asparagus in Cantello have been found in the local archives. Historical documents show that asparagus was given to the church and then auctioned by the parish priest to help fund the church’s expenditure. Over the years, the role of asparagus has grown to become one of fundamental importance for the town. Cantello’s farmers sold the asparagus locally or in neighbouring Switzerland.

An illustrious Cantello lawyer, Cesare Baj, used part of the income from his property to fund a prize for the best producers, the aim being to encourage farmers to improve the production of asparagus year after year.

In 1939, on the occasion of the prize giving, the Cantello Asparagus Fair was set up, which has become a traditional event that attracts both local residents and those of other towns in the province. The 31 May 1939 edition of Cronaca Prealpina, a local newspaper, published the list of the best asparagus producers.

The Fair has was held for the 74th time in 2014. Each year, the beginning of May is marked by this event, which draws the interest of many aficionados.

The reputation of ‘Asparago di Cantello’ has also reached today’s communication channels. There are many websites devoted to this product, and cooking programmes featuring ‘Asparago di Cantello’ presented by famous chefs are even frequently shared on YouTube.

Restaurants, shops and supermarkets use the exact appellation of ‘Asparago di Cantello’.

The taste of Cantello asparagus has been appreciated by many gourmets over the years and the local restaurants have specialised in asparagus-based dishes. Cantello asparagus retains its firmness and shape when cooked. The colour may vary from its uncooked state. In particular, the tip may take on a slight green tinge. The product is somewhat sweet to the taste and has a characteristic, delicate note of bitterness: the typical, unmistakable flavour of Cantello asparagus. The texture of the spear from the tip to the centre is succulent, juicy and tender; the remaining part down to the base is fibrous.

The wide ranging economic, cultural and social interest in this product has made it possible to develop and improve cultivation techniques, sales and marketing strategies and, in keeping with tradition, to maintain production that provides an income whilst fostering local cooperation and protection of the rural environment.

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 in respect of the recognition of the protected geographical indication ‘Asparago di Cantello’ published in Official Journal of the Italian Republic No 188 of 14 August 2014.

The text of the product specification can be consulted on the website of the Ministry of Agricultural, Food and Forestry Policy by following this link: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or 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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