# C_2022089EN.01001801.xml

| 25.2.2022 | EN | Official Journal of the European Union | C 89/18 |
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25.2.2022

EN

Official Journal of the European Union

C 89/18

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Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2022/C 89/06)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘MARRONE DI COMBAI’

EU No: PGI-IT-0565-AM01 – 6.7.2021

PDO ( ) PGI (X)

1.   Name

‘Marrone di Combai’

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 product to which the name in (1) applies

‘Marrone di Combai’ is a chestnut ecotype that has developed in the typical environment of the Treviso foothills of the Alps.

The chestnuts have the following morphological and commercial characteristics when they are released for consumption:

Ellipsoidal shape, flattened apex. The hilum has a regular, tomentose outline and a clearly visible star pattern. The colour of the pericarp varies from light to dark brown but is never dull. The pericarp itself has evident streaks and must be easily removable from the episperm. The episperm, which is light brown, covers the edible part, with some shallow, infrequent intrusions, meaning that it can be easily separated from the flesh during peeling. The kernel – normally one per nut, rarely septate – is a single body with surface grooves. The flesh has a floury texture and whitish colour. When cooked, it becomes crunchy and flavoursome.

When placed on the market, the nuts must be in optimal phytosanitary condition and must comply with the following requirements:

‘Extra’ class:

| — | large nuts; |
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large nuts;

| — | 50-80 nuts per kilogram; |
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50-80 nuts per kilogram;

| — | maximum 4 % by weight of nuts with endocarp affected by insects; |
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maximum 4 % by weight of nuts with endocarp affected by insects;

| — | maximum 3 % by weight of nuts with damage to the pericarp. |
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maximum 3 % by weight of nuts with damage to the pericarp.

Class I:

| — | 81-105 nuts per kilogram; |
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81-105 nuts per kilogram;

| — | maximum 6 % by weight of nuts with endocarp affected by insects; |
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maximum 6 % by weight of nuts with endocarp affected by insects;

| — | maximum 5 % by weight of nuts with damage to the pericarp. |
| --- | --- |

—

maximum 5 % by weight of nuts with damage to the pericarp.

Requirements for the product intended exclusively for processing:

| — | 106-130 nuts per kilogram; |
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106-130 nuts per kilogram;

| — | maximum 6 % by weight of nuts with endocarp affected by insects; |
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—

maximum 6 % by weight of nuts with endocarp affected by insects;

| — | maximum 5 % by weight of nuts with damage to the pericarp. |
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—

maximum 5 % by weight of nuts with damage to the pericarp.

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 defined geographical area

The production steps must take place in the production area referred to under point 4, in order to guarantee the origin and control of the product

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

The curatura soaking process which the product undergoes may take place outside the geographical area described under point 4, but, so as not to adversely affect the quality of the product, must be carried out within 24 hours of harvesting.

Alternatively, the product must be kept in a cold store for a maximum of 3 days, at a temperature of between 0,5 °C and 2 °C and a humidity level of between 95 % and 98 %, followed by curatura.

Curatura is a process which consists in soaking the chestnuts in water at room temperature for a period of between 5 and 7 days, with the water being changed at the half-way stage. Alternatively, the chestnuts can be soaked in water at a temperature of 45 °C to 48 °C for 45 minutes, after which they are immediately immersed in cold water until they cool down completely. Subsequently, the chestnuts are dried using a hot-air drying machine and fans. Alternatively, they are laid out on wooden lattices and repositioned every day until they have completely dried out.

All the produce is made available for consumption in the following types of packaging: jute bags from 1 kg to 25 kg; plastic nets from 1 kg to 25 kg; and food-grade wooden or plastic baskets or boxes from 1 kg to 25 kg.

Nuts intended exclusively for processing are packed in food-grade produce crates (max. 400 kg).

The contents of each pack must be uniform.

Packages are fastened with metal clips using a mechanical clipper, sewn up with a sewing machine using nylon thread, or tied shut with twine bearing a lead seal. Sealing is carried out in such a way as to fix the label with the logo onto the package. Baskets, boxes and crates are wrapped in cellophane or netting and fastened with twine bearing a lead seal and a clearly visible logo

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

The control body will verify that the product is identified by a label with a logo bearing the words ‘Marrone di Combai’, which must be significantly larger than any other wording. The label or containers may provide the following information: the name and brand of the producer or the packaging firm; the net weight at origin and the category; nutritional and dietary information; the year of production; instructions on the correct storage and use of the product. The logo is made up of a stylised depiction of a chestnut surrounded by a stylised light brown chestnut husk, framed in a dark brown square (light brown – Pantone 465U, dark brown – Pantone 4625U). The logo may have the following dimensions: 65 mm x 102 mm; 33 mm x 51 mm; 17 mm x 25 mm; 8 mm x 12 mm.

Image 1

4.   Concise definition of the geographical area

The geographical production area for ‘Marrone di Combai’ is made up of the territory of the following municipalities in Treviso province: Cison di Valmarino, Cordignano, Follina, Fregona, Miane, Revine Lago, Sarmede, Segusino, Tarzo, Valdobbiadene and Vittorio Veneto.

5.   Link with the geographical area

The area described in point 4 lies entirely on the foothills of the Alps.

The typically mountainous (Alpine foothill) territory on which the ‘Marrone di Combai’ is produced is formed, from a strictly geological viewpoint, from a complex of calcareous/flint rocks of karst morphology and a complex of hills characterised by deep ravines, steep slopes and widespread processes of soil degradation resulting from the overlaying of hard, resistant rocks. This type of orography is very important in terms of the climate: the distribution of the chain of Alpine foothills and the ‘lines of hills’ creates a barrier effect against east winds, while giving free run to currents from the north, thereby reducing the temperature range as compared to the plains. The abundant precipitation, which is distributed according to an equinoctial rainfall pattern, and the total absence of fog, which is present in all other localities in the Po/Veneto Valley, help to characterise the environment, making it particularly well suited to the production of ‘Marrone di Combai’ PGI.

Sensory analyses using panel tests have shown a positive correlation between the characteristics of the flesh, in particular its softness, and the overall enjoyment of the chestnuts. Besides the factors that influence tactile perception, there is a special aroma that is appreciated for the distinctiveness of the spiced, floral and herbaceous sensations present with marked intensity in the product when consumed. The quantitative values expressed by descriptors specifically identified for the sensorial analysis have revealed high intensity levels for aroma, aroma durability, sweetness and, by contrast, very low levels for attributes negatively correlated with the overall enjoyment of the nut, related to astringency and bitterness. The distinctiveness of the aromas of ‘Marrone di Combai’ is linked to the characteristics of the soils in the area of cultivation and are an expression of the close relationship between plant, soil and cultivation environment.

The request for registration of the ‘Marrone di Combai’ PGI is based on the distinctive characteristics of the product and also, essentially, on its reputation.

The presence and the particular quality characteristics of chestnuts in the ‘Marrone di Combai’ area are confirmed by numerous historical references dating back to the 12th century. These demonstrate that, in characterising this product, both environmental factors and human factors are important, since the chestnut has always had a fundamental role in sustaining the inhabitants of these hills. Indeed, among the various historical references, one dated 18 September 1665 emphasises the social and participatory factors linked to the chestnut harvest: the entire population, including women and children, took part in this activity, which was regulated by assigning shares based on family composition.

More recently, the fame and renown of ‘Marrone di Combai’ has spread from the Veneto to consumers throughout Italy, thanks partly to festivals and country fairs such as the ‘Festa dei Marroni di Combai’, which, since 1945, has been an important event both locally and nationally.

The distinctive nature of this product is closely linked to the geographical environment in which it is produced. The geological characteristics of the production area, and in particular the presence of calcareous/flint rocks of karst morphology, together with the steep slopes of the hilly territories, prevent the build-up of stagnant water and allow excellent drainage of the cultivation land. This leads to a good level of softness and sweetness in the flesh, as well as intensity of aroma, aroma durability and an absence of astringency and bitterness.

Moreover, the barrier formed by the hills against east winds and the presence of currents from the north, which reduce the annual temperature range as compared to the plains and prevent the formation of fog, have a positive influence on the health and development of the plants, thereby making it possible to obtain a healthy, high-quality product.

Reference to publication of the product specification

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

The Ministry launched the national objection procedure with the publication of the proposed amendment to ‘Marrone di Combai’ PGI in the Official Gazette of the Italian Republic No 72 of 24 March 2021.

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

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 179, 19.6.2014, p. 17.

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