# C_2022062EN.01001801.xml

| 4.2.2022 | EN | Official Journal of the European Union | C 62/18 |
| --- | --- | --- | --- |

4.2.2022

EN

Official Journal of the European Union

C 62/18

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Publication of an application for approval of an amendment, which is not minor, to a product specification 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

(2022/C 62/06)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2), of Regulation (EU) No 1151/2012

‘RADICCHIO DI VERONA’

EU No: PGI-IT-0670-AM01 - 30 June 2021

PDO ( ) PGI (X )

1.   Applicant group and legitimate interest

| Consorzio per la tutela e la valorizzazione del Radicchio di Verona I.G.P. [‘Radicchio di Verona’ PGI protection and promotion association] |
| --- |
| Via Sommacampagna, 63/H |
| 37137 VERONA – VR (Italy) |
| Email: consorzio@radicchiodiverona.it |
| Certified Email: consorzioradicchio@legalmail.it |

Consorzio per la tutela e la valorizzazione del Radicchio di Verona I.G.P. [‘Radicchio di Verona’ PGI protection and promotion association]

Via Sommacampagna, 63/H

37137 VERONA – VR (Italy)

Email: consorzio@radicchiodiverona.it

Certified Email: consorzioradicchio@legalmail.it

The Consorzio per la tutela e la valorizzazione del Radicchio di Verona I.G.P. is entitled to submit an amendment application pursuant to Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.

2.   Member State or Third Country

Italy

3.   Heading in the product specification affected by the amendment(s)

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
| --- | --- |

☒

Description of product

| ☐ | Geographical area |
| --- | --- |

☐

Geographical area

| ☐ | Proof of origin |
| --- | --- |

☐

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☐ | Link |
| --- | --- |

☐

Link

| ☒ | Labelling |
| --- | --- |

☒

Labelling

| ☒ | Other: references to the control body |
| --- | --- |

☒

Other: references to the control body

4.   Type of amendment(s)

| ☒ | Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☒

Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

| ☐ | Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 |
| --- | --- |

☐

Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

Description of product

| — | Product characteristics: The first clause of the fifth paragraph of Article 2 of the product specification:

  heads of the ‘tipo precoce’ [early type] weigh 150-350 grams each and heads of the ‘tipo tardivo’ [late type] weigh 100-300 grams each;

  has been amended to read as follows:

  heads of the ‘tipo precoce’ [early type] weigh 150-350 grams each and heads of the ‘tipo tardivo’ [late type] weigh 50-300 grams each;

  The changing climate is gradually forcing ‘Radicchio di Verona’ PGI growers to use – for the tipo tardivo in particular – old clonal lines that have proven to be more able to adapt to the new climate conditions in the production area. Although the radicchios grown from these old clonal lines are smaller, they have all the organoleptic characteristics of ‘Radicchio di Verona’ PGI. The minimum weight of heads of tipo tardivo radicchio has therefore been reduced to 50 grams to take account of the fact that these old clonal lines are yielding smaller radicchios.
  This change has also been made to the first clause of the second indent of point 3.2 of the published single document. |
| --- | --- |

—

Product characteristics: The first clause of the fifth paragraph of Article 2 of the product specification:

heads of the ‘tipo precoce’ [early type] weigh 150-350 grams each and heads of the ‘tipo tardivo’ [late type] weigh 100-300 grams each;

has been amended to read as follows:

heads of the ‘tipo precoce’ [early type] weigh 150-350 grams each and heads of the ‘tipo tardivo’ [late type] weigh 50-300 grams each;

The changing climate is gradually forcing ‘Radicchio di Verona’ PGI growers to use – for the tipo tardivo in particular – old clonal lines that have proven to be more able to adapt to the new climate conditions in the production area. Although the radicchios grown from these old clonal lines are smaller, they have all the organoleptic characteristics of ‘Radicchio di Verona’ PGI. The minimum weight of heads of tipo tardivo radicchio has therefore been reduced to 50 grams to take account of the fact that these old clonal lines are yielding smaller radicchios.

This change has also been made to the first clause of the second indent of point 3.2 of the published single document.

| — | Product characteristics: The second clause of the fifth paragraph and the first sentence of the sixth paragraph:

  it is sold with a small (no more than 4 cm long) but visible part of the taproot attached, the diameter of which is in proportion to the size of the head itself.


  When released for consumption, ‘Radicchio di Verona’ PGI should, in addition to having the above typical characteristics, be precisely and carefully trimmed, with the head and taproot neat and washed, and be uniform in terms of the size and length of the heads and the small section of taproot which remains attached to the head.

  have been amended to read as follows:

  the ‘tipo tardivo’ can be sold with a small (no more than 4 cm long) but nevertheless visible part of the taproot attached, the diameter of which is in proportion to the size of the head itself.


  When released for consumption, ‘Radicchio di Verona’ PGI should, in addition to having the above typical characteristics, be precisely and carefully trimmed, with the head and taproot (if present) neat and washed, and be uniform in terms of the size and length of the heads and any small section of taproot that remains attached to the head.

  These changes are linked to the removal of the requirement to harvest the radicchios with a portion of the taproot still attached (see the ‘method of production’ amendments).
  These amendments have also been made to the last paragraph and the first sentence of the second-last paragraph, respectively, of point 3.2 of the single document.
  A new paragraph has been inserted at the end of Article 2 of the product specification and point 3.2 of the Single Document, stating:

  ‘Radicchio di Verona’ can be presented as fresh-cut produce.

  This addition is necessary to specify how the ready-to-eat product is to be presented (see the amendments to Article 5 of the product specification on methods of production). |
| --- | --- |

—

Product characteristics: The second clause of the fifth paragraph and the first sentence of the sixth paragraph:

it is sold with a small (no more than 4 cm long) but visible part of the taproot attached, the diameter of which is in proportion to the size of the head itself.

When released for consumption, ‘Radicchio di Verona’ PGI should, in addition to having the above typical characteristics, be precisely and carefully trimmed, with the head and taproot neat and washed, and be uniform in terms of the size and length of the heads and the small section of taproot which remains attached to the head.

have been amended to read as follows:

the ‘tipo tardivo’ can be sold with a small (no more than 4 cm long) but nevertheless visible part of the taproot attached, the diameter of which is in proportion to the size of the head itself.

When released for consumption, ‘Radicchio di Verona’ PGI should, in addition to having the above typical characteristics, be precisely and carefully trimmed, with the head and taproot (if present) neat and washed, and be uniform in terms of the size and length of the heads and any small section of taproot that remains attached to the head.

These changes are linked to the removal of the requirement to harvest the radicchios with a portion of the taproot still attached (see the ‘method of production’ amendments).

These amendments have also been made to the last paragraph and the first sentence of the second-last paragraph, respectively, of point 3.2 of the single document.

A new paragraph has been inserted at the end of Article 2 of the product specification and point 3.2 of the Single Document, stating:

‘Radicchio di Verona’ can be presented as fresh-cut produce.

This addition is necessary to specify how the ready-to-eat product is to be presented (see the amendments to Article 5 of the product specification on methods of production).

Method of production

| — | The first paragraph of Article 5 of the product specification:

  A crop of ‘Radicchio di Verona’ PGI is established by either sowing seeds directly in the field or by transplanting nursery-grown seedlings. The ‘tipo precoce’ must be sown between 1 and 20 July and the ‘tipo tardivo’ between 21 July and 15 August. If transplanting is used, the seedlings will be planted out 20 days after the respective sowing periods specified above.

  has been amended to read as follows:

  A crop of ‘Radicchio di Verona’ PGI is established by either sowing seeds directly in the field or by transplanting nursery-grown seedlings. The ‘tipo precoce’ must be sown between 1 and 31 July and the ‘tipo tardivo’ between 21 July and 31 August. If transplanting is used, the seedlings can be planted out for up to 20 days after the respected sowing periods specified above.

  Due to changes in climate conditions, innovations in nursery and farm technology and processes, and ongoing mass and clonal selection work on farms for seed-saving purposes, sowing and transplanting periods have become gradually longer, above all to ensure that the produce continues to have the organoleptic characteristics typical of ‘Radicchio di Verona’ PGI throughout the entire radicchio selling season. The period for planting out seedlings has also been corrected to allow the necessary degree of flexibility in case of adverse weather conditions during transplanting.
  These changes have also been made to the second clause of the first indent and the second clause of the second indent of point 3.2 of the single document. |
| --- | --- |

—

The first paragraph of Article 5 of the product specification:

A crop of ‘Radicchio di Verona’ PGI is established by either sowing seeds directly in the field or by transplanting nursery-grown seedlings. The ‘tipo precoce’ must be sown between 1 and 20 July and the ‘tipo tardivo’ between 21 July and 15 August. If transplanting is used, the seedlings will be planted out 20 days after the respective sowing periods specified above.

has been amended to read as follows:

A crop of ‘Radicchio di Verona’ PGI is established by either sowing seeds directly in the field or by transplanting nursery-grown seedlings. The ‘tipo precoce’ must be sown between 1 and 31 July and the ‘tipo tardivo’ between 21 July and 31 August. If transplanting is used, the seedlings can be planted out for up to 20 days after the respected sowing periods specified above.

Due to changes in climate conditions, innovations in nursery and farm technology and processes, and ongoing mass and clonal selection work on farms for seed-saving purposes, sowing and transplanting periods have become gradually longer, above all to ensure that the produce continues to have the organoleptic characteristics typical of ‘Radicchio di Verona’ PGI throughout the entire radicchio selling season. The period for planting out seedlings has also been corrected to allow the necessary degree of flexibility in case of adverse weather conditions during transplanting.

These changes have also been made to the second clause of the first indent and the second clause of the second indent of point 3.2 of the single document.

| — | The words ‘in July’ have been deleted from the second paragraph of Article 5.
  A longer sowing/transplanting window means that changes also have to be made to the seed production period because for the seed to be mature enough to ensure a good germination capacity it needs to be possible to collect it later than the period established in the current version – July – in particular for later selections. |
| --- | --- |

—

The words ‘in July’ have been deleted from the second paragraph of Article 5.

A longer sowing/transplanting window means that changes also have to be made to the seed production period because for the seed to be mature enough to ensure a good germination capacity it needs to be possible to collect it later than the period established in the current version – July – in particular for later selections.

| — | The sixth paragraph of Article 5:

  ‘Radicchio di Verona’‘tipo tardivo’ must be harvested in a way that ensures that the radicchios retain a large portion of the taproot (at least 8 centimetres). ‘Tipo precoce’ radicchios may be harvested as from 1 October and the ‘tipo tardivo’ radicchios as from 15 December.

  has been amended to read as follows:

  ‘Radicchio di Verona’‘tipo tardivo’ may be harvested with a portion of the taproot still attached. ‘Tipo precoce’ radicchios may be harvested as from 15 September and ‘tipo tardivo’ radicchios as from 15 December.

  These changes are linked to the use of transplanting in growing this crop. Because of modern farming techniques involving lower use of pesticides and herbicides, and to protect their investments, farms have been abandoning direct sowing, and the practice of transplanting nursery-grown seedlings has become almost ubiquitous. This option also makes it possible to bring production forward: the fact that the first stages of the growth cycle take place at nurseries means that the crop can be harvested earlier. While this is helping to optimise production, it also means that the plants’ root development could tend towards a more fibrous structure, with a risk that they might not have a taproot in the required proportions at harvest time, an issue for which might be problematic for tipo tardivo radicchios.
  These changes have also been made to the second clause of the first indent and the second and third clauses of the second indent of point 3.2 of the single document. |
| --- | --- |

—

The sixth paragraph of Article 5:

‘Radicchio di Verona’‘tipo tardivo’ must be harvested in a way that ensures that the radicchios retain a large portion of the taproot (at least 8 centimetres). ‘Tipo precoce’ radicchios may be harvested as from 1 October and the ‘tipo tardivo’ radicchios as from 15 December.

has been amended to read as follows:

‘Radicchio di Verona’‘tipo tardivo’ may be harvested with a portion of the taproot still attached. ‘Tipo precoce’ radicchios may be harvested as from 15 September and ‘tipo tardivo’ radicchios as from 15 December.

These changes are linked to the use of transplanting in growing this crop. Because of modern farming techniques involving lower use of pesticides and herbicides, and to protect their investments, farms have been abandoning direct sowing, and the practice of transplanting nursery-grown seedlings has become almost ubiquitous. This option also makes it possible to bring production forward: the fact that the first stages of the growth cycle take place at nurseries means that the crop can be harvested earlier. While this is helping to optimise production, it also means that the plants’ root development could tend towards a more fibrous structure, with a risk that they might not have a taproot in the required proportions at harvest time, an issue for which might be problematic for tipo tardivo radicchios.

These changes have also been made to the second clause of the first indent and the second and third clauses of the second indent of point 3.2 of the single document.

| — | The first sentence of the eighth paragraph of Article 5:

  For ‘Radicchio di Verona’‘tipo tardivo’, this needs to be followed by a further step: the forcing-blanching process, in which the radicchios are gathered together horizontally in stacked piles either directly on the field, in polytunnels already in place on the farm, or in warehouses.

  has been amended to read as follows:

  For ‘Radicchio di Verona’‘tipo tardivo’, this needs to be followed by a further step: the forcing-blanching process, in which the radicchios are gathered together either directly on the field, in polytunnels or in warehouses.

  Developments in technology, mandatory health rules, and, above all, the changing climate conditions are causing producers, by choice or by necessity, to move away from the traditional forcing-blanching method in which the radicchios are stacked into piles directly in the field. Forcing radicchios by piling them up in the fields can cause issues in mild winters, even compromising yield and quality. Although they may still be used, some forcing-blanching techniques are no longer key to obtaining the crispness, intense dark red colour and slightly bitter taste that are typical of ‘Radicchio di Verona’.. Through careful control of light, humidity and temperature conditions in the field or warehouse, growers can recreate the conditions needed for plant development to resume, mobilising the reserve substances that have accumulated in the root, which in turn causes the transformation of the substances found in the leaves, also ensuring a suitable end product – i.e. one that meets marketing, quality and organoleptic requirements and fits the profile of ‘Radicchio di Verona’ PGI radicchios. |
| --- | --- |

—

The first sentence of the eighth paragraph of Article 5:

For ‘Radicchio di Verona’‘tipo tardivo’, this needs to be followed by a further step: the forcing-blanching process, in which the radicchios are gathered together horizontally in stacked piles either directly on the field, in polytunnels already in place on the farm, or in warehouses.

has been amended to read as follows:

For ‘Radicchio di Verona’‘tipo tardivo’, this needs to be followed by a further step: the forcing-blanching process, in which the radicchios are gathered together either directly on the field, in polytunnels or in warehouses.

Developments in technology, mandatory health rules, and, above all, the changing climate conditions are causing producers, by choice or by necessity, to move away from the traditional forcing-blanching method in which the radicchios are stacked into piles directly in the field. Forcing radicchios by piling them up in the fields can cause issues in mild winters, even compromising yield and quality. Although they may still be used, some forcing-blanching techniques are no longer key to obtaining the crispness, intense dark red colour and slightly bitter taste that are typical of ‘Radicchio di Verona’.. Through careful control of light, humidity and temperature conditions in the field or warehouse, growers can recreate the conditions needed for plant development to resume, mobilising the reserve substances that have accumulated in the root, which in turn causes the transformation of the substances found in the leaves, also ensuring a suitable end product – i.e. one that meets marketing, quality and organoleptic requirements and fits the profile of ‘Radicchio di Verona’ PGI radicchios.

| — | The words ‘if present’ have been added to the part about trimming the taproot down in the ninth paragraph of Article 5.
  This is an editorial change related to the amendment to the sixth paragraph of Article 5. |
| --- | --- |

—

The words ‘if present’ have been added to the part about trimming the taproot down in the ninth paragraph of Article 5.

This is an editorial change related to the amendment to the sixth paragraph of Article 5.

| — | A new paragraph has been inserted at the end of Article 5 of the product specification and point 3.5 of the Single Document, stating:

  After the above packing operations, ‘Radicchio di Verona’ PGI can be processed as fresh-cut produce. This processing is not restricted to the production area.

  As a result of this amendment, it is possible to process ‘Radicchio di Verona’ PGI as fresh-cut produce, as consumers increasingly want to buy more convenient products. |
| --- | --- |

—

A new paragraph has been inserted at the end of Article 5 of the product specification and point 3.5 of the Single Document, stating:

After the above packing operations, ‘Radicchio di Verona’ PGI can be processed as fresh-cut produce. This processing is not restricted to the production area.

As a result of this amendment, it is possible to process ‘Radicchio di Verona’ PGI as fresh-cut produce, as consumers increasingly want to buy more convenient products.

Packaging and Labelling

| — | The following, from Article 8 of the product specification:

  ‘Radicchio di Verona’ PGI must be marketed in sealed packaging of one of the types specified below that complies with EU legislation:


  trays made of cardboard and/or wood and/or synthetic material;


  punnets made of cardboard and/or wood and/or synthetic material;


  30 x 40 cm packs made of cardboard and/or wood and/or synthetic material;


  30 x 50 cm packs made of cardboard and/or wood and/or synthetic material;


  40 x 60 cm packs made of cardboard and/or wood and/or synthetic material;


  mesh bags of 0,5, 1 or 1,5 kg.


  Each pack must contain only one layer of the product and must be sealed in such a way that opening the wrapper causes the seal to break.

  has been amended to read as follows:

  ‘Radicchio di Verona’ PGI must be marketed in suitable food-grade containers of up to a maximum pack weight of 10 kg.


  Each container must be closed with a tamper-proof seal.


  For retail sale, the seal on packs with a net weight of over 2 kg may be broken and the heads of radicchio removed from the container to be sold loose to end consumers.


  Produce that is to be processed may be marketed in suitable containers of up to a maximum net weight of 250 kg each.

  The grounds for this request to allow much more freedom of choice, while respecting the legislation in force, are the diverse demands coming from consumers and, in particular, major retailers, the constant technological innovation, and the use of new materials – both in terms of design and in the use of compounds that are biodegradable, compostable, and so on – in the fresh produce handling and packing sector of the agri-food industry. Moreover, the requested increases in certifiable container capacity for radicchios for consumption and for processing, are justified by the need to cut down on waste and to reduce transport and logistics costs, particularly for produce earmarked for further processing (fresh-cut and chilled cooked produce).
  The requirement to seal the packaging of produce to be sold to end customers has been added with the aim of guaranteeing the origin of the product and making it obvious if it has been tampered with.
  While the fact that major retailers are now predominantly using reusable crates (IFCO, STECO, etc.) cuts down on the amount of single-use packaging, it also necessitates the addition of the possibility of breaking the seal and removing the radicchios from the crates in order to sell them loose to the end consumer.
  Containers of ‘Radicchio di Verona’ PGI for processing do not need to be sealed because the produce they hold will be further processed and then packaged in accordance with the rules.
  Finally, for all the foregoing reasons, it is no longer feasible to require the product to be arranged in a single layer and this rule needed to be removed.
  These changes have also been made to the second sentence of the first paragraph, the list following that paragraph, and the second paragraph of point 3.6 of the single document. |
| --- | --- |

—

The following, from Article 8 of the product specification:

‘Radicchio di Verona’ PGI must be marketed in sealed packaging of one of the types specified below that complies with EU legislation:

trays made of cardboard and/or wood and/or synthetic material;

punnets made of cardboard and/or wood and/or synthetic material;

30 x 40 cm packs made of cardboard and/or wood and/or synthetic material;

30 x 50 cm packs made of cardboard and/or wood and/or synthetic material;

40 x 60 cm packs made of cardboard and/or wood and/or synthetic material;

mesh bags of 0,5, 1 or 1,5 kg.

Each pack must contain only one layer of the product and must be sealed in such a way that opening the wrapper causes the seal to break.

has been amended to read as follows:

‘Radicchio di Verona’ PGI must be marketed in suitable food-grade containers of up to a maximum pack weight of 10 kg.

Each container must be closed with a tamper-proof seal.

For retail sale, the seal on packs with a net weight of over 2 kg may be broken and the heads of radicchio removed from the container to be sold loose to end consumers.

Produce that is to be processed may be marketed in suitable containers of up to a maximum net weight of 250 kg each.

The grounds for this request to allow much more freedom of choice, while respecting the legislation in force, are the diverse demands coming from consumers and, in particular, major retailers, the constant technological innovation, and the use of new materials – both in terms of design and in the use of compounds that are biodegradable, compostable, and so on – in the fresh produce handling and packing sector of the agri-food industry. Moreover, the requested increases in certifiable container capacity for radicchios for consumption and for processing, are justified by the need to cut down on waste and to reduce transport and logistics costs, particularly for produce earmarked for further processing (fresh-cut and chilled cooked produce).

The requirement to seal the packaging of produce to be sold to end customers has been added with the aim of guaranteeing the origin of the product and making it obvious if it has been tampered with.

While the fact that major retailers are now predominantly using reusable crates (IFCO, STECO, etc.) cuts down on the amount of single-use packaging, it also necessitates the addition of the possibility of breaking the seal and removing the radicchios from the crates in order to sell them loose to the end consumer.

Containers of ‘Radicchio di Verona’ PGI for processing do not need to be sealed because the produce they hold will be further processed and then packaged in accordance with the rules.

Finally, for all the foregoing reasons, it is no longer feasible to require the product to be arranged in a single layer and this rule needed to be removed.

These changes have also been made to the second sentence of the first paragraph, the list following that paragraph, and the second paragraph of point 3.6 of the single document.

| — | The terms ‘weight’ and ‘use-by date’ have been deleted from the third paragraph of Article 8.
  In compliance with EU legislation on fresh fruit and vegetables (such as ‘Radicchio di Verona’ PGI), it is not deemed necessary to continue requiring that labels always include the weight and use-by date, as the use of these details varies by type of packaging, pursuant to Regulation (EU) No 1169/2011 and its annexes.
  These changes have also been made to the first paragraph of point 3.7 of the single document. |
| --- | --- |

—

The terms ‘weight’ and ‘use-by date’ have been deleted from the third paragraph of Article 8.

In compliance with EU legislation on fresh fruit and vegetables (such as ‘Radicchio di Verona’ PGI), it is not deemed necessary to continue requiring that labels always include the weight and use-by date, as the use of these details varies by type of packaging, pursuant to Regulation (EU) No 1169/2011 and its annexes.

These changes have also been made to the first paragraph of point 3.7 of the single document.

| — | The second sentence of the fourth paragraph of Article 8:

  Depending on which of the aforementioned packaging types is used, the logo – shown below with the Pantone codes of the colours to be used – can be one of the following sizes:







  — | 28 mm x 21 mm |
| --- | --- | --- |

—

The second sentence of the fourth paragraph of Article 8:

Depending on which of the aforementioned packaging types is used, the logo – shown below with the Pantone codes of the colours to be used – can be one of the following sizes:

—

28 mm x 21 mm

| — | 60 mm x 48 mm |
| --- | --- |

—

60 mm x 48 mm

| — | 105 mm x 85 mm |
| --- | --- |

—

105 mm x 85 mm

| — | 150 mm x 120 mm |
| --- | --- |

—

150 mm x 120 mm

has been amended to read as follows:

The logo – shown below with the Pantone codes of the colours to be used – must be at least 28 mm x 21 mm in size.

Given the graphic complexity of the logo, the decision has been taken to delete the different formats that were previously established and to specify only a minimum size to ensure its visibility, especially when printed on certain types of packaging.

Other

Control body

| — | Article 7 has been replaced by the following:

  Compliance with the product specification is to be checked by a control body in accordance with the Articles 36 and 37 of Council Regulation (EC) No 1151/2012.


  Details of that control body are as follows: CSQA Certificazioni s.r.l., Via San Gaetano n. 74, 36016 Thiene (VI), Italy; Tel. +39 445313011; Fax +39 445313070; Email: csqa@csqa.it; certified Email: csqa@legalmail.it.

  This amendment consists of updating the references to legislation and naming the control body responsible for checks. |
| --- | --- |

—

Article 7 has been replaced by the following:

Compliance with the product specification is to be checked by a control body in accordance with the Articles 36 and 37 of Council Regulation (EC) No 1151/2012.

Details of that control body are as follows: CSQA Certificazioni s.r.l., Via San Gaetano n. 74, 36016 Thiene (VI), Italy; Tel. +39 445313011; Fax +39 445313070; Email: csqa@csqa.it; certified Email: csqa@legalmail.it.

This amendment consists of updating the references to legislation and naming the control body responsible for checks.

SINGLE DOCUMENT

‘RADICCHIO DI VERONA’

EU No: PGI-IT-0670-AM01 - 30 June 2021

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

’Radicchio di Verona’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6 – Fruit, vegetables and cereals fresh or processed

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

The PGI ‘Radicchio di Verona’ denotes radicchios of the ‘Rossa di Verona’ variety, tipo precoce [early type] or tipo tardivo [late type], of the species intybus of the genus Cichorium of the Compositae family.

The plants of ‘Radicchio di Verona’ PGI have whole, sessile leaves with smooth, unbroken edges that curl inwards at the top. With the help of low winter temperatures, the leaves acquire their typical intense dark red colour and, layered closely together, give the head its typical compact heart shape. The midrib of the leaves is highly developed and white in colour.

‘Radicchio di Verona’ comes in tipo precoce [early type] and tipo tardivo [late type]. Their characteristics are as follows:

| — | tipo precoce: the head weighs 150-350 grams, sowing takes place between 1 and 31 July and harvesting begins on 15 September, with output per hectare of finished product not exceeding 13 tonnes; |
| --- | --- |

—

tipo precoce: the head weighs 150-350 grams, sowing takes place between 1 and 31 July and harvesting begins on 15 September, with output per hectare of finished product not exceeding 13 tonnes;

| — | tipo tardivo: the head weighs 50-300 grams, sowing takes place between 21 July and 31 August and harvesting begins on 15 December, with output per hectare of finished product not exceeding 11 tonnes; it may be harvested with a portion of the taproot still attached and harvesting needs to be followed by a further step: the forcing-blanching process during which the leaves acquire their typical crispness and slightly bitter taste. |
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tipo tardivo: the head weighs 50-300 grams, sowing takes place between 21 July and 31 August and harvesting begins on 15 December, with output per hectare of finished product not exceeding 11 tonnes; it may be harvested with a portion of the taproot still attached and harvesting needs to be followed by a further step: the forcing-blanching process during which the leaves acquire their typical crispness and slightly bitter taste.

When released for consumption, ‘Radicchio di Verona’ PGI must, in addition to having the above typical characteristics, be precisely and carefully trimmed, with the head and taproot (if present) neat and washed, and be uniform in terms of the size and length of the heads and any small section of taproot that remains attached to the head. The head should also have a compact appearance and be tight at the tip and slightly elliptical in shape, with a very clear and open leaf vein structure. The leaves are dark red in colour and are not variegated. The colour of the midrib is entirely white right down to the base. The heads must be intact, sound (produce affected by rotting or deterioration such as to make it unfit for consumption is excluded), fresh in appearance, free from pests and from damage caused by pests, free of abnormal external moisture and free of any foreign smell and/or taste.

‘Tipo tardivo’ radicchios can be sold with a small (no more than 4 cm long) but visible part of the taproot attached, the diameter of which is in proportion to the size of the head itself.

‘Radicchio di Verona’ PGI can be presented as fresh-cut produce.

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

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

Sowing/transplanting, harvesting, forcing-blanching, trimming and washing must take place in the production area defined in point 4.

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

‘Radicchio di Verona’ PGI must be packed in the defined area, since transport and excessive handling can result in a head that is less compact and more prone to wilting, thus undermining the quality of the product.

‘Radicchio di Verona’ PGI must be marketed in suitable food-grade containers of up to a maximum pack weight of 10 kg.

Each container must be closed with a tamper-proof seal.

For retail sale, the seal on packages with a net weight of over 2 kg may be broken and the heads of radicchio removed from the container to be sold loose to end consumers.

Produce that is to be processed may be marketed in suitable containers of up to a maximum net weight of 250 kg each.

After the above packing operations, ‘Radicchio di Verona’ PGI can be processed as fresh-cut produce. This processing is not restricted to the production area.

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

The packaging must clearly and legibly state the name, business name and address of the packager, the date and place of packaging, and all other information required under national or EU legislation.

The logo is formed of three ‘Radicchio di Verona’ hearts, together with lines and a blue stripe representing the Verona Arena and the river Adige, to reflect its geographical origin.

Image 1

The name ‘Radicchio di Verona’ PGI may not be qualified in any way not provided for in this single document. Reference may be made to the name of the farm where the product was grown and its location. A logo identifying the business may also be used.

The words ‘Radicchio di Verona’ IGP must be displayed in characters that are significantly larger than those used for any other information.

4.   Concise definition of the geographical area

‘Radicchio di Verona’ PGI is produced in the following municipalities, all within the Veneto region:

Trevenzuolo, Salizzole, Nogara, Concamarise, Sanguinetto, Cerea, Casaleone, Legnago, Minerbe, Roveredo di Guà, Cologna Veneta, Veronella, Arcole, Zimella, Isola della Scala, Bovolone, Bevilacqua, S. Pietro di Morubio, Roverchiara, Gazzo Veronese, Sorgà, Erbè, Oppeano, Isola Rizza, Albaredo d’Adige, Pressana, Villa Bartolomea, Castagnaro, Terrazzo, Boschi S. Anna, Angiari and Bonavigo in the province of Verona;

Asigliano Veneto, Pojana Maggiore, Noventa Vicentina, Campiglia dei Berici, Agugliaro, Sossano, Villaga, Albettone, Orgiano, Alonte, Lonigo, Barbarano Vicentino and San Germano dei Berici in the province of Vicenza;

Casale di Scodosia, Castelbaldo, Masi, Megliadino S. Fidenzio, Megliadino S. Vitale, Merlara, Montagnana, Ospedaletto Euganeo, Saletto, S. Margherita d’Adige, Lozzo Atestino and Urbana in the province of Padua.

5.   Link with the geographical area

The area in which ‘Radicchio di Verona’ PGI is grown has sandy soils, rich in organic matter and which are deep, well drained, cool and fertile. The climate, which is especially favourable to production, is continental with very hot, close summers and cold, foggy winters. The annual temperature range is wide, while rainfall, although well distributed throughout the year, is limited.

The specific characteristics which distinguish ‘Radicchio di Verona’ PGI from other products in the same product category are its particularly crisp leaves, the intense red colour and the slightly bitter taste.

‘Radicchio di Verona’ PGI has a long-standing and well-established reputation. It was first grown commercially in the early 20th century, despite having been grown in broli (kitchen gardens) since the late 18th century. It is featured in Jaccini’s agricultural survey of 1882 (Volume 5, part I). It was grown in the high plains of Verona province, between rows of fruit trees and vines. ‘Radicchio di Verona’ is also mentioned in the Monografia della provincia di Verona by the royal prefect Count Luigi Sormano Moretti (Florence, 1911).

Giovanni Rorato, in Cucina Veneta (1980), describes these radicchios as: ‘...like flowers on the table. There is no doubt that Veneto has proven itself an ideal home for radicchio, for it has been a particularly beloved crop here for centuries, although specialised and selective cultivation did not begin until the end of the 19th century. Today, in the Veneto region, selection has yielded many different types of radicchio: red Treviso radicchio, Castelfranco variegated radicchio, Chioggia radicchio, Verona radicchio (which is also red) and, lastly, Lusia variegated radicchio from Polesine...’.

‘Radicchio di Verona’ has an undisputed reputation, made all the greater by its use as a key ingredient in many traditional Veneto dishes (radicchio omelette, chestnut cappelletti in a walnut and radicchio sauce, radicchio fagottini, etc.).

Its compact head, crisp leaves and unique, slightly bitter taste are undoubtedly linked to the environment of its production area. The continental climate, the low winter temperatures and the nature of the sandy soils, rich in organic matter, and deep, well drained, cool and fertile, are the reasons for these organoleptic characteristics.

The work of many generations of local people, as well as their skills and ingenuity, and the ongoing search for and application of traditional and specific cultivation methods, ‘Radicchio di Verona’ has earned itself a reputation that is attested to in specific agricultural and scientific literature and recognised commercially.

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 following Internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally 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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