# Official Journal C 231/2012

| | ISSN 1977-091X
  doi:10.3000/1977091X.C_2012.231.eng |
| --- | --- |
| Official Journal
  of the European Union | C 231 |
| | |
| English edition | Information and Notices | Volume 552 August 2012 |

ISSN 1977-091X

doi:10.3000/1977091X.C_2012.231.eng

Official Journal

of the European Union

C 231

English edition

Information and Notices

Volume 552 August 2012

---

| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | European Commission |
| 2012/C 231/01 | Interest rate applied by the European Central Bank to its main refinancing operations: 0,75 % on 1 August 2012 — Euro exchange rates | 1 |
| 2012/C 231/02 | New national face of euro coins intended for circulation | 2 |
| 2012/C 231/03 | New national side of euro coins intended for circulation | 3 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

2012/C 231/01

Interest rate applied by the European Central Bank to its main refinancing operations: 0,75 % on 1 August 2012 — Euro exchange rates

1

2012/C 231/02

New national face of euro coins intended for circulation

2

2012/C 231/03

New national side of euro coins intended for circulation

3

| | V   Announcements |
| --- | --- |
| | PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY |
| | European Commission |
| 2012/C 231/04 | Prior notification of a concentration (Case COMP/M.6663 — Ryanair/Aer Lingus III) (
  1
  ) | 4 |
| 2012/C 231/05 | Prior notification of a concentration (Case COMP/M.6668 — Mondi/Nordenia) (
  1
  ) | 5 |
| | OTHER ACTS |
| | European Commission |
| 2012/C 231/06 | Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs | 6 |

V   Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

2012/C 231/04

Prior notification of a concentration (Case COMP/M.6663 — Ryanair/Aer Lingus III) (
  1
  )

1

4

2012/C 231/05

Prior notification of a concentration (Case COMP/M.6668 — Mondi/Nordenia) (
  1
  )

1

5

OTHER ACTS

European Commission

2012/C 231/06

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

6

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

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(1)   Text with EEA relevance

1

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

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

European Commission

| 2.8.2012 | EN | Official Journal of the European Union | C 231/1 |
| --- | --- | --- | --- |

2.8.2012

EN

Official Journal of the European Union

C 231/1

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

0,75 % on 1 August 2012

Euro exchange rates (2)

1 August 2012

2012/C 231/01

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,2298 |
| JPY | Japanese yen | 96,20 |
| DKK | Danish krone | 7,4418 |
| GBP | Pound sterling | 0,78750 |
| SEK | Swedish krona | 8,3189 |
| CHF | Swiss franc | 1,2013 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 7,3850 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,358 |
| HUF | Hungarian forint | 280,38 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,6967 |
| PLN | Polish zloty | 4,1058 |
| RON | Romanian leu | 4,5938 |
| TRY | Turkish lira | 2,2112 |
| AUD | Australian dollar | 1,1691 |
| CAD | Canadian dollar | 1,2320 |
| HKD | Hong Kong dollar | 9,5359 |
| NZD | New Zealand dollar | 1,5145 |
| SGD | Singapore dollar | 1,5315 |
| KRW | South Korean won | 1 386,34 |
| ZAR | South African rand | 10,1682 |
| CNY | Chinese yuan renminbi | 7,8322 |
| HRK | Croatian kuna | 7,5160 |
| IDR | Indonesian rupiah | 11 618,25 |
| MYR | Malaysian ringgit | 3,8301 |
| PHP | Philippine peso | 51,298 |
| RUB | Russian rouble | 39,7770 |
| THB | Thai baht | 38,726 |
| BRL | Brazilian real | 2,5221 |
| MXN | Mexican peso | 16,3514 |
| INR | Indian rupee | 68,2220 |

Currency

Exchange rate

USD

US dollar

1,2298

JPY

Japanese yen

96,20

DKK

Danish krone

7,4418

GBP

Pound sterling

0,78750

SEK

Swedish krona

8,3189

CHF

Swiss franc

1,2013

ISK

Iceland króna

NOK

Norwegian krone

7,3850

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,358

HUF

Hungarian forint

280,38

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,6967

PLN

Polish zloty

4,1058

RON

Romanian leu

4,5938

TRY

Turkish lira

2,2112

AUD

Australian dollar

1,1691

CAD

Canadian dollar

1,2320

HKD

Hong Kong dollar

9,5359

NZD

New Zealand dollar

1,5145

SGD

Singapore dollar

1,5315

KRW

South Korean won

1 386,34

ZAR

South African rand

10,1682

CNY

Chinese yuan renminbi

7,8322

HRK

Croatian kuna

7,5160

IDR

Indonesian rupiah

11 618,25

MYR

Malaysian ringgit

3,8301

PHP

Philippine peso

51,298

RUB

Russian rouble

39,7770

THB

Thai baht

38,726

BRL

Brazilian real

2,5221

MXN

Mexican peso

16,3514

INR

Indian rupee

68,2220

---

(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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| 2.8.2012 | EN | Official Journal of the European Union | C 231/2 |
| --- | --- | --- | --- |

2.8.2012

EN

Official Journal of the European Union

C 231/2

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New national face of euro coins intended for circulation

2012/C 231/02

Image

National face of the new commemorative 2-euro coin intended for circulation and issued by Belgium

Euro coins intended for circulation are legal tender throughout the euro area. The Commission publishes all new euro coin designs with a view to informing all parties required to handle coins in the course of their work as well as the public at large (1). In accordance with the Council conclusions of 10 February 2009 (2), the Member States and countries that have concluded a monetary agreement with the Community providing for the issuing of euro coins are allowed to issue commemorative euro coins intended for circulation, provided that certain conditions are met, particularly that only the 2-euro denomination is used. These coins have the same technical characteristics as other 2-euro coins, but their national side features a commemorative design that is highly symbolic in national or European terms.

Issuing country: Belgium

Subject of commemoration: The 75th anniversary of the Queen Elisabeth Competition

Description of the design: The inner part of the coin depicts the emblem of the Queen Elisabeth Competition superimposed on the effigy of Queen Elisabeth, looking to the left, flanked on the left and right respectively by the mark of the mint master and the mark of the Brussels mint, a helmeted profile of the Archangel Michael. The years 1937-2012 are inscribed above the effigy, and the words ‘QUEEN ELISABETH COMPETITION’ below it. The nationality ‘BE’ is indicated to the right of the portrait of the Queen.

The coin’s outer ring depicts the 12 stars of the European flag.

Issue volume: 5 million coins

Date of issue: May 2012.

---

(1)  See OJ C 373, 28.12.2001, p. 1 for a reference to all national sides that were issued in 2002.

(2)  See the conclusions of the Economic and Financial Affairs Council of 10 February 2009 and the Commission Recommendation of 19 December 2008 on common guidelines for the national sides and the issuance of euro coins intended for circulation (OJ L 9, 14.1.2009, p. 52).

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| 2.8.2012 | EN | Official Journal of the European Union | C 231/3 |
| --- | --- | --- | --- |

2.8.2012

EN

Official Journal of the European Union

C 231/3

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New national side of euro coins intended for circulation

2012/C 231/03

Image

National side of the new commemorative 2-euro coin intended for circulation and issued by Finland

Euro coins intended for circulation have legal tender status throughout the euro area. For the purpose of informing the public and all parties who handle the coins, the Commission publishes a description of the designs of all new coins (1). In accordance with the Council conclusions of 10 February 2009 (2), euro-area Member States and countries that have concluded a monetary agreement with the Community providing for the issuing of euro coins are allowed to issue commemorative euro coins intended for circulation, provided that certain conditions are met, particularly that only the 2-euro denomination is used. These coins have the same technical characteristics as other 2-euro coins, but their national face features a commemorative design that is highly symbolic in national or European terms.

Issuing country: Finland

Subject of commemoration: the 150th anniversary of the birth of the artist Helene SCHJERFBECK

Description of the design: The design shows a stylised self portrait of the artist with the text Helene SCHJERFBECK on the left and the yearmarks 1862-1946 on the right. Left on the lower side of the coin are the yearmark 2012 and the country's reference FI.

The coin’s outer ring depicts the 12 stars of the European flag.

Number of coins to be issued: 2 million

Date of issue: September 2012

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(1)  See OJ C 373, 28.12.2001, p. 1 for the national faces of all the coins issued in 2002.

(2)  See the conclusions of the Economic and Financial Affairs Council of 10 February 2009 and the Commission Recommendation of 19 December 2008 on common guidelines for the national sides and the issuance of euro coins intended for circulation (OJ L 9, 14.1.2009, p. 52).

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V Announcements

PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY

European Commission

| 2.8.2012 | EN | Official Journal of the European Union | C 231/4 |
| --- | --- | --- | --- |

2.8.2012

EN

Official Journal of the European Union

C 231/4

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Prior notification of a concentration

(Case COMP/M.6663 — Ryanair/Aer Lingus III)

(Text with EEA relevance)

2012/C 231/04

| 1. | On 24 July 2012, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Ryanair Holdings plc (‘Ryanair’, Ireland) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of Aer Lingus Group plc (‘Aer Lingus’, Ireland) by way of public bid announced on 19 June 2012. |
| --- | --- |

1.

On 24 July 2012, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Ryanair Holdings plc (‘Ryanair’, Ireland) acquires within the meaning of Article 3(1)(b) of the Merger Regulation control of the whole of Aer Lingus Group plc (‘Aer Lingus’, Ireland) by way of public bid announced on 19 June 2012.

| 2. | The business activities of the undertakings concerned are:






  — | for Ryanair: low cost airline operating point-to-point scheduled passenger air transport services essentially in Europe, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for Ryanair: low cost airline operating point-to-point scheduled passenger air transport services essentially in Europe,

| — | for Aer Lingus: former Irish flag carrier which was privatized in 2006. It operates essentially on European and transatlantic routes. |
| --- | --- |

—

for Aer Lingus: former Irish flag carrier which was privatized in 2006. It operates essentially on European and transatlantic routes.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC Merger Regulation. However, the final decision on this point is reserved. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC Merger Regulation. However, the final decision on this point is reserved.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6663 — Ryanair/Aer Lingus III, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| J-70 |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6663 — Ryanair/Aer Lingus III, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

J-70

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘EC Merger Regulation’).

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| 2.8.2012 | EN | Official Journal of the European Union | C 231/5 |
| --- | --- | --- | --- |

2.8.2012

EN

Official Journal of the European Union

C 231/5

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Prior notification of a concentration

(Case COMP/M.6668 — Mondi/Nordenia)

(Text with EEA relevance)

2012/C 231/05

| 1. | On 25 July 2012, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Mondi Plc, (‘Mondi’), which is part of the Mondi Group acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control over the undertaking Nordenia International AG (‘Nordenia’) by way of purchase of shares. |
| --- | --- |

1.

On 25 July 2012, the Commission received a notification of a proposed concentration pursuant to Article 4 of Council Regulation (EC) No 139/2004 (1) by which the undertaking Mondi Plc, (‘Mondi’), which is part of the Mondi Group acquires within the meaning of Article 3(1)(b) of the Merger Regulation sole control over the undertaking Nordenia International AG (‘Nordenia’) by way of purchase of shares.

| 2. | The business activities of the undertakings concerned are:






  — | for Mondi: global manufacturer of packaging paper, converted packaging products and uncoated fine paper with newsprint operations in South Africa, the United Kingdom and Russia, |
| --- | --- | --- |

2.

The business activities of the undertakings concerned are:

—

for Mondi: global manufacturer of packaging paper, converted packaging products and uncoated fine paper with newsprint operations in South Africa, the United Kingdom and Russia,

| — | for Nordenia: multinational manufacturer of flexible packaging, plastic films and film-based product components. |
| --- | --- |

—

for Nordenia: multinational manufacturer of flexible packaging, plastic films and film-based product components.

| 3. | On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC Merger Regulation. However, the final decision on this point is reserved. |
| --- | --- |

3.

On preliminary examination, the Commission finds that the notified transaction could fall within the scope the EC Merger Regulation. However, the final decision on this point is reserved.

| 4. | The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.
  Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6668 — Mondi/Nordenia, to the following address:





  European Commission |
| --- | --- |
| Directorate-General for Competition |
| Merger Registry |
| J-70 |
| 1049 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

4.

The Commission invites interested third parties to submit their possible observations on the proposed operation to the Commission.

Observations must reach the Commission not later than 10 days following the date of this publication. Observations can be sent to the Commission by fax (+32 22964301), by e-mail to COMP-MERGER-REGISTRY@ec.europa.eu or by post, under reference number COMP/M.6668 — Mondi/Nordenia, to the following address:

European Commission

Directorate-General for Competition

Merger Registry

J-70

1049 Bruxelles/Brussel

BELGIQUE/BELGIË

---

(1)  OJ L 24, 29.1.2004, p. 1 (the ‘EC Merger Regulation’).

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OTHER ACTS

European Commission

| 2.8.2012 | EN | Official Journal of the European Union | C 231/6 |
| --- | --- | --- | --- |

2.8.2012

EN

Official Journal of the European Union

C 231/6

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Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2012/C 231/06

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objections must reach the Commission within six months from the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘PANFORTE DI SIENA’

EC No: IT-PGI-0005-0795-28.01.2010

PGI ( X ) PDO ( )

1.   Name:

‘Panforte di Siena’

2.   Member State or Third Country:

Italy

3.   Description of the agricultural product or foodstuff:

3.1.   Type of product:

| Class 2.4: | Bread, pastry, cakes, confectionery, biscuits and other baker's wares |
| --- | --- |

Class 2.4:

Bread, pastry, cakes, confectionery, biscuits and other baker's wares

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

The name ‘Panforte di Siena’ refers to the confectionery product obtained by kneading and baking a dough of flour, candied fruit, dried fruit and a mixture of sugars, honey and spices. The product as placed on the market may be one of two types:

| — | white type, if the topping is based on caster sugar, |
| --- | --- |

—

white type, if the topping is based on caster sugar,

| — | dark type, if the topping is based on spices. |
| --- | --- |

—

dark type, if the topping is based on spices.

The physical characteristics which distinguish ‘Panforte di Siena’ are:

| — | shape: round or rectangular if sold whole; segments or small squares if sold in portions, |
| --- | --- |

—

shape: round or rectangular if sold whole; segments or small squares if sold in portions,

| — | dimensions: height 14-45 mm; for the round type: diameter 10-38 cm; for the rectangular type: 10-20 cm (smaller side) and 20-40 cm (larger side); weight varying according to dimensions, between 33 g and 6 kg, |
| --- | --- |

—

dimensions: height 14-45 mm; for the round type: diameter 10-38 cm; for the rectangular type: 10-20 cm (smaller side) and 20-40 cm (larger side); weight varying according to dimensions, between 33 g and 6 kg,

| — | consistency: doughy, moderately resistant to cutting, |
| --- | --- |

—

consistency: doughy, moderately resistant to cutting,

| — | external appearance: the surface is rough and irregular; |
| --- | --- |

—

external appearance: the surface is rough and irregular;

white type: the colour is white due to the caster sugar topping; the caster sugar may be contained in a sachet and sprinkled on the product at the time of consumption;

dark type: the colour is dark brown due to mixed spice topping.

Chemical characteristics: maximum humidity: 15 % for the finished product.

The organoleptic characteristics are:

| — | flavour: sweet with aftertaste of candied fruit and almonds and a spicy aroma, light in the white type and very strong in the dark type. |
| --- | --- |

—

flavour: sweet with aftertaste of candied fruit and almonds and a spicy aroma, light in the white type and very strong in the dark type.

3.3.   Raw materials (for processed products only):

The following are the ingredients for making ‘Panforte di Siena’:

3.3.1.   Essential ingredients

| 3.3.1.1. | White type: | wheat flour type 0: making up between 14 % and 18 % of the dough; |
| --- | --- | --- |

3.3.1.1.

White type:

wheat flour type 0: making up between 14 % and 18 % of the dough;

| | dried fruit: whole, unpeeled sweet almonds making up not less than 18 % of the dough; |
| --- | --- |

dried fruit: whole, unpeeled sweet almonds making up not less than 18 % of the dough;

| | candied fruit: diced candied citron and candied orange peel making up between 35 % and 45 % of the dough; the candied citron must make up at least 25 % of the candied fruit used; |
| --- | --- |

candied fruit: diced candied citron and candied orange peel making up between 35 % and 45 % of the dough; the candied citron must make up at least 25 % of the candied fruit used;

| | sugars: sucrose, glucose syrup or invert sugar, used on their own or mixed together, making up between 18 % and 23 % of the dough; |
| --- | --- |

sugars: sucrose, glucose syrup or invert sugar, used on their own or mixed together, making up between 18 % and 23 % of the dough;

| | honey: wildflower (millefiori) honey making up between 2 % and 5 % of the dough; |
| --- | --- |

honey: wildflower (millefiori) honey making up between 2 % and 5 % of the dough;

| | spices: nutmeg and cinnamon in quantities between 0,3 % and 1,5 %; |
| --- | --- |

spices: nutmeg and cinnamon in quantities between 0,3 % and 1,5 %;

| | other ingredients: caster sugar for sprinkling on the cake, starch wafers used as a base. |
| --- | --- |

other ingredients: caster sugar for sprinkling on the cake, starch wafers used as a base.

| 3.3.1.2. | Dark type: | wheat flour type 0: making up between 8 % and 18 % of the dough; |
| --- | --- | --- |

3.3.1.2.

Dark type:

wheat flour type 0: making up between 8 % and 18 % of the dough;

| | dried fruit: whole, unpeeled sweet almonds making up not less than 18 % of the dough; |
| --- | --- |

dried fruit: whole, unpeeled sweet almonds making up not less than 18 % of the dough;

| | candied fruit: diced candied melon and candied orange peel making up between 35 % and 45 % of the dough; the candied melon must make up at least 40 % of the candied fruit used; |
| --- | --- |

candied fruit: diced candied melon and candied orange peel making up between 35 % and 45 % of the dough; the candied melon must make up at least 40 % of the candied fruit used;

| | sugars: sucrose, glucose syrup or invert sugar, used on their own or mixed together, making up between 18 % and 23 % of the dough; |
| --- | --- |

sugars: sucrose, glucose syrup or invert sugar, used on their own or mixed together, making up between 18 % and 23 % of the dough;

| | spices: nutmeg, cinnamon and sweet pepper in quantities between 0,6 % and 5 %; |
| --- | --- |

spices: nutmeg, cinnamon and sweet pepper in quantities between 0,6 % and 5 %;

| | other ingredients: a mixture of the above spices for sprinkling on the cake, starch wafers used as a base. |
| --- | --- |

other ingredients: a mixture of the above spices for sprinkling on the cake, starch wafers used as a base.

3.3.2.   Optional ingredients

| 3.3.2.1. | White type: | dried fruit: granulated hazelnuts making up no more than 1,5 % of all the dough; |
| --- | --- | --- |

3.3.2.1.

White type:

dried fruit: granulated hazelnuts making up no more than 1,5 % of all the dough;

| | candied fruit: diced candied melon making up no more than 25 % of the candied fruit used; |
| --- | --- |

candied fruit: diced candied melon making up no more than 25 % of the candied fruit used;

| | spices: a mixture of mace, pepper, pimento, coriander, cloves; |
| --- | --- |

spices: a mixture of mace, pepper, pimento, coriander, cloves;

| | flavourings: vanilla. |
| --- | --- |

flavourings: vanilla.

No other ingredients, additives, colourings or preservatives are allowed.

| 3.3.2.2. | Dark type: | candied fruit: diced candied citron making up no more than 25 % of the candied fruit used; |
| --- | --- | --- |

3.3.2.2.

Dark type:

candied fruit: diced candied citron making up no more than 25 % of the candied fruit used;

| | spices: a mixture of nutmeg, coriander, star anise, cloves, ginger, allspice, chilli; |
| --- | --- |

spices: a mixture of nutmeg, coriander, star anise, cloves, ginger, allspice, chilli;

| | flavourings: vanilla; |
| --- | --- |

flavourings: vanilla;

| | caramel: making up no more than 2 % of the dough; |
| --- | --- |

caramel: making up no more than 2 % of the dough;

| | walnuts: making up no more than 5 % of the dough; |
| --- | --- |

walnuts: making up no more than 5 % of the dough;

| | honey: making up no more than 5 % of the dough; |
| --- | --- |

honey: making up no more than 5 % of the dough;

| | cocoa for sprinkling on. |
| --- | --- |

cocoa for sprinkling on.

No other ingredients, additives, colourings or preservatives are allowed.

For each type it is possible to use more optional ingredients at the same time, within the limits indicated in the specification.

3.4.   Feed (for products of animal origin only):

—

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

All of the production processes must take place in the area identified in Article 4 because it is only then that the organoleptic properties of the product are guaranteed.

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

The working and packaging processes have to take place continuously in order to prevent the product from losing its consistency once it has cooled down. The determining factor in this regard is maintaining the right degree of humidity indicated in point 3.2. The tendency to absorb moisture from outside might in fact combine with the tendency for the internal moisture of the product, due to the sugar, flour and candied fruit mix, to rise to the surface, making the ‘Panforte di Siena’ translucent, soft and sticky and causing a deterioration of its organoleptic profile. ‘Panforte di Siena’ is marketed in fully-closed paper or thin cardboard packaging, normally with a sealed pre-packaging, preventing, besides the absorption of moisture from outside, exposure to external agents, in particular the harmful effects from any attacks from almond or flour parasites (in particular the Indian Meal Moth).

3.7.   Specific rules concerning labelling:

The packaging and the band round the product container must carry the wording ‘Panforte di Siena’ and ‘Protected geographical indication’ either in full or abbreviated (PGI), as well as the following additional information:

| | the name, business name and address of the firm manufacturing and packaging the product; |
| --- | --- |

the name, business name and address of the firm manufacturing and packaging the product;

| | the graphics for the product as described in this section, portraying the image which must appear together with the protected geographical indication. |
| --- | --- |

the graphics for the product as described in this section, portraying the image which must appear together with the protected geographical indication.

The following indications may be added as required in accordance with local tradition:

| | ‘white’ or ‘Margherita’ for the white type; |
| --- | --- |

‘white’ or ‘Margherita’ for the white type;

| | ‘dark’ for the dark type. |
| --- | --- |

‘dark’ for the dark type.

Any other description not expressly allowed is prohibited.

However, references to brand names may be used, on condition that they have no laudatory purport and are not such as to mislead the purchaser, and of other truthful and documentable references that are permitted under current law and do not conflict with the purposes and content of this document.

The designation ‘Panforte di Siena’ must be given in Italian.

The logo consists of a ‘balzana’ (a shield, white at the top and black at the bottom), surrounded by a scroll in light yellow Pantone 1205 (5 % M/30 % Y) which is folded back on itself at the top.

The scroll bears the words ‘Panforte di Siena’ in black in the font Gill Extra Bold Condensed along its length; in the angle at the bottom, dividing the word ‘Panforte’ from the words ‘di Siena’, a stylised black flower with five petals. In the frieze, yellow gold Pantone 117 (30 C/40 % M/70 % Y), at the top the letters ‘IGP’ in black in the font Gill Extra Bold Condensed, surrounded by a white background with a black border. Immediately below, three lines with the words ‘Indicazione geografica protetta’ in black in the font Gill Extra Bold. It will be possible to adapt the logo proportionally to the various angles of inclination in use. The height may be reduced to a minimum of 1,4 cm.

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4.   Concise definition of the geographical area:

The area of production and packaging of ‘Panforte di Siena’ comprises the entire administrative territory of the province of Siena.

5.   Link with the geographical area:

5.1.   Specificity of the geographical area:

The production of ‘Panforte di Siena’ became established close to Siena's convents and apothecaries' shops from the 12th century onwards, when the city exchanges and businesses began to flourish along the Via Francigena. The main characteristics of Sienese confectionery production emerged straight away in this context, summarised by a distinctive expressiveness, borne out by the many typical products, the abundant use of spices allowed by the rapid economic rise of the city, and above all the skill of the apothecaries, witnessed by a success and reputation achieved far beyond the city walls. And the consolidation over centuries of this special know-how, jealously guarded by the Sienese apothecaries, gave rise in the 19th century to the local confectionery industry, an industry which still today represents the most important sector of the economy by staff headcount, turnover and export volume.

The application for registration of the PGI ‘Panforte di Siena’ is based on a product reputation confirmed by many centuries and stemming from a number of economic and cultural factors. Production of the cake, at first confined within the walls of the city of Siena, spread to the surrounding area of the province of Siena as early as 1772, and has always, even to this day, employed a particular type of worker, called, by virtue of his particular abilities, a panfortaio. The panfortaio's skill lies in his professional competence at every stage of production, including checking the homogeneity of the ingredients and the shape of the product. Another worker, who may be the same person as the panfortaio or someone else, is the canditore, who supervises not only the perfection of the candied fruit but also the overall balance of sugars in the product.

5.2.   Specificity of the product:

‘Panforte di Siena’ has a characteristically full flavour and a firm consistency. It has a bright appearance when cut, marked by the creamy white of the almonds, the bright green of the candied citron, and the colour of the candied orange and candied ripe melon. Whole almonds are well distributed throughout, and the texture is typically smooth. The chewing consistency, depending on the different ingredients, is that of the fibrous structure of the almonds merging with the smooth structure of the candied fruit and the binding dough. The characteristic flavour is determined by the different tastes of the ingredients brought out and held by the mix of spices.

The reputation of ‘Panforte di Siena’ is undisputed since Christmas would not be the same without it.

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

‘Panforte di Siena’ is perhaps the best ambassador of traditional Sienese cuisine. Known the world over, it has a history stretching right back to Medieval times. It should be pointed out that at that time panforte was held in great esteem not just as a precious food but also as a curative, a kind of placebo, due to the spices in its dough. On the walls facing the counter in the old pharmacy in Siena's Piazza del Campo, we can still admire splendid paintings and inscriptions in gold showing panforte, ricciarelli and other typical Sienese products.

The skilful and abundant use of spices in the dough reflects the Sienese origin of ‘Panforte di Siena’. Thanks in part to Siena's prime strategic position on the Via Francigena — the city was then one of the richest and most advanced in Europe — it has a trade in panforte dating back to the Middle Ages.

Through the centuries, skilfully using plenty of high-quality spices became a source of pride for Siena's convents and spiceries and a sign of this is that many of the best-known factories making ‘Panforte di Siena’ are old spiceries of the region that have been converted.

The area around Siena has always been characterised by the production of vast quantities of cereals and flour (especially in the ‘Sienese Clays’ region), dried fruit (especially almonds and hazelnuts) and honey. Some candied fruits even reveal a typically Sienese style, both in their use and in their origin. For example, a peculiar characteristic of ‘Panforte di Siena’ is the use of melon. This comes from the traditional presence in the region of a local cultivar by the name of ‘Zatti’, which panforte manufacturers had found to lend itself very well to candying due to its very thin skin and particularly sweet flesh, and its very intense colour. Over very many years' time this in fact led to the fruit being widely grown in the Sienese countryside especially for use in making ‘Panforte di Siena’.

The name ‘Panforte’ is first recorded back in the early 19th century. It was in that century that the cake left the confines of the spiceries and production began on a much larger scale, which allowed it to be marketed significantly outside the Sienese region, in particular in the shops of Florence. Due to the work of Natale Pepi, the first ‘Panforte di Siena’ factory was established in 1810 following the closure under Napoleon of the pharmacy of the Ospedale di Santa Maria della Scala. Still in the 19th century, Artusi included panforte among cakes typical of Siena in his classic cookbook ‘La scienza in cucina e l'arte di mangiare bene’ (‘Science in the Kitchen and the Art of Eating Well’, 1891). Since then, there has not been a guide, Italian or whatever, that does not refer to it as a typical expression of Sienese gastronomy. Particularly worth mentioning in this regard is the Touring Club Italiano guide of 1931, which confirms its huge reputation: ‘Sienese confectionery glories in a speciality of universal acclaim, the famous panforte di Siena’. White panforte has a precise date of birth, 1879, when, in honour of Queen Margherita of Savoy's visit to Siena's Palio horse race, the cake was made for the first time with less spice and a caster sugar coating and was renamed ‘Panforte Margherita’. Its immediate success ensured its undisputed fame, under the name ‘Panforte bianco’ as well. Preparation for making ‘Panforte di Siena’ used to start in September, when it was easier to gather together some of the ingredients, such as the dried fruit, and continued to the end of the year. The cake was then eaten over Christmas. Nowadays ‘Panforte di Siena’ is also made outside the traditional Christmas season by a number of medium-sized industrial undertakings and various bakers and cake shops which are scattered throughout the region and together account for about half the total production of typical Sienese cakes.

Reference to publication of the specification:

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

The Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Panforte di Siena’ as a protected designation of origin in Official Gazette of the Italian Republic No 244 of 19 October 2005.

The full text of the product specification is available on the following website:

http://www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop,%20Igp%20e%20Stg

or by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (http://www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and finally on ‘Disciplinari di Produzione all'esame dell'UE [regolamento (CE) n. 510/2006]’.

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(1)  OJ L 93, 31.3.2006, p. 12.

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