# C_2022278EN.01002701.xml

| 20.7.2022 | EN | Official Journal of the European Union | C 278/27 |
| --- | --- | --- | --- |

20.7.2022

EN

Official Journal of the European Union

C 278/27

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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 278/09)

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 amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘PIADINA ROMAGNOLA’ / ‘PIADA ROMAGNOLA’

EU No: PGI-IT-1067-AM01 - 12.11.2020

PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

| Consorzio di Promozione e Tutela della Piadina Romagnola (association for the promotion and protection of Piadina Romagnola) |
| --- |
| Piazza L. Tosi 4 |
| 47923 Rimini |
| Italy |

Consorzio di Promozione e Tutela della Piadina Romagnola (association for the promotion and protection of Piadina Romagnola)

Piazza L. Tosi 4

47923 Rimini

Italy

Tel. +39 0541/760227

Fax +39 0541/791734

Mobile: +39 366/1136514

Email: consorziopiadinaromagnola@pec.it

The Consorzio di Promozione e Tutela della Piadina Romagnola is made up of producers of ‘Piadina Romagnola’ and is entitled to submit an amendment application pursuant to Article 13(1) of Decree No 12511 of the Ministry of Agricultural, Food and Forestry Policy of 14 October 2013.

2.   Member State or Third Country

Italy

3.   Heading in the specification affected by the amendment

| ☐ | 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 (checks) |
| --- | --- |

☒

Other (checks)

4.   Type of amendment

| ☒ | 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 a 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 a 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)

Product description

| — | The following part of Article 2 of the specification describing the product:

  ‘Piadina Romagnola’ / ‘Piada Romagnola’ is made from common wheat flour mixed with water, fat, salt and certain optional ingredients. When released for consumption, the product is ivory white in colour with distinctive amber-coloured markings of various sizes and shades on both sides. It has a fragrant flavour and a distinctive smell similar to that of freshly baked bread.

  is amended as follows:

  ‘Piadina Romagnola’ / ‘Piada Romagnola’ is made from wheat flour or farro flour mixed with water, fat, salt and certain optional ingredients. When released for consumption, the product is ivory white to dark amber in colour with distinctive amber-coloured markings of various sizes and shades on both sides. It has a fragrant flavour and a distinctive smell similar to that of freshly baked bread.

  The amendment adds other types of flour to the ingredients used, and thus also affects the method of production. |
| --- | --- |

—

The following part of Article 2 of the specification describing the product:

‘Piadina Romagnola’ / ‘Piada Romagnola’ is made from common wheat flour mixed with water, fat, salt and certain optional ingredients. When released for consumption, the product is ivory white in colour with distinctive amber-coloured markings of various sizes and shades on both sides. It has a fragrant flavour and a distinctive smell similar to that of freshly baked bread.

is amended as follows:

‘Piadina Romagnola’ / ‘Piada Romagnola’ is made from wheat flour or farro flour mixed with water, fat, salt and certain optional ingredients. When released for consumption, the product is ivory white to dark amber in colour with distinctive amber-coloured markings of various sizes and shades on both sides. It has a fragrant flavour and a distinctive smell similar to that of freshly baked bread.

The amendment adds other types of flour to the ingredients used, and thus also affects the method of production.

| — | Farro flour is much appreciated by consumers, also due to its low gluten content, and is often used in the preparation of ‘piadine’. This is evidenced by historical sources, which refer to flour in general. Farro is one of the earliest cereals ever grown (known in Italy since the Roman era).
  Using other types of flour – durum wheat flour – allows the choice of raw materials to be extended to also include grains subject to traditional genetic selection, also known as ancient grains, of both common and durum wheat. |
| --- | --- |

—

Farro flour is much appreciated by consumers, also due to its low gluten content, and is often used in the preparation of ‘piadine’. This is evidenced by historical sources, which refer to flour in general. Farro is one of the earliest cereals ever grown (known in Italy since the Roman era).

Using other types of flour – durum wheat flour – allows the choice of raw materials to be extended to also include grains subject to traditional genetic selection, also known as ancient grains, of both common and durum wheat.

| — | Adding this type of flour affects the appearance of the finished product, in particular its colour, which is therefore described more accurately by adding the words ‘to dark amber’. The amendment concerns points 3.2 and 5 of the single document. |
| --- | --- |

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Adding this type of flour affects the appearance of the finished product, in particular its colour, which is therefore described more accurately by adding the words ‘to dark amber’. The amendment concerns points 3.2 and 5 of the single document.

Method of production

| — | Article 5 of the product specification lists the compulsory ingredients as follows:

  Compulsory ingredients per 1 000 g of common wheat flour:


  Common wheat flour


  Water: as much as necessary to obtain a consistent dough


  Salt: less than or equal to 25 g


  Fat: lard and/or olive oil and/or extra virgin olive oil, up to 250 g.

  The list is supplemented as follows:

  Compulsory ingredients per 1 000 g of common wheat flour or farro flour:


  Wheat flour or farro flour


  Water: as much as necessary to obtain a consistent dough


  Salt: less than or equal to 25 g


  Fat: lard and/or olive oil and/or extra virgin olive oil, up to 250 g.

  The amendment consists in adding other types of wheat flour and farro flour to the ingredients. The reasons for the amendment are set out in the section on the description of the product, which is closely linked to the method of production. This amendment also concerns point 3.3 of the single document. |
| --- | --- |

—

Article 5 of the product specification lists the compulsory ingredients as follows:

Compulsory ingredients per 1 000 g of common wheat flour:

Common wheat flour

Water: as much as necessary to obtain a consistent dough

Salt: less than or equal to 25 g

Fat: lard and/or olive oil and/or extra virgin olive oil, up to 250 g.

The list is supplemented as follows:

Compulsory ingredients per 1 000 g of common wheat flour or farro flour:

Wheat flour or farro flour

Water: as much as necessary to obtain a consistent dough

Salt: less than or equal to 25 g

Fat: lard and/or olive oil and/or extra virgin olive oil, up to 250 g.

The amendment consists in adding other types of wheat flour and farro flour to the ingredients. The reasons for the amendment are set out in the section on the description of the product, which is closely linked to the method of production. This amendment also concerns point 3.3 of the single document.

| — | The following is added to the optional raw materials listed in Article 5 of the product specification:

  Fresh or UHT cow milk: up to 300 ml


  Blossom honey: up to 20 g


  Fat: the total fat portion may also include sunflower oil, but only if used together with and in a smaller quantity than the extra virgin olive oil.

  Many producers add something to the basic ingredients to give their product a more personal touch, much in the same way as when the product was still mostly homemade and each family, or small-scale producer, would tweak the basic recipe a little; this is now reflected in the specification. Milk and honey are the ingredients most widely used and most often mentioned in historical documents.
  This amendment will allow more producers, most but not all of which are very small businesses, to start producing ‘Piadina Romagnola’ PGI, as recipes they have been using for a long time are brought into line with the product specification and the PGI control system.
  The possibility to use sunflower oil, in smaller quantities than extra virgin olive oil so as not to change the nature of the specification, has essentially been added for technical reasons as sunflower oil makes the product softer, and therefore easier to roll. Piadina rolls are very popular among consumers as they can be enjoyed in many different ways.
  This amendment also concerns point 3.3 of the single document. |
| --- | --- |

—

The following is added to the optional raw materials listed in Article 5 of the product specification:

Fresh or UHT cow milk: up to 300 ml

Blossom honey: up to 20 g

Fat: the total fat portion may also include sunflower oil, but only if used together with and in a smaller quantity than the extra virgin olive oil.

Many producers add something to the basic ingredients to give their product a more personal touch, much in the same way as when the product was still mostly homemade and each family, or small-scale producer, would tweak the basic recipe a little; this is now reflected in the specification. Milk and honey are the ingredients most widely used and most often mentioned in historical documents.

This amendment will allow more producers, most but not all of which are very small businesses, to start producing ‘Piadina Romagnola’ PGI, as recipes they have been using for a long time are brought into line with the product specification and the PGI control system.

The possibility to use sunflower oil, in smaller quantities than extra virgin olive oil so as not to change the nature of the specification, has essentially been added for technical reasons as sunflower oil makes the product softer, and therefore easier to roll. Piadina rolls are very popular among consumers as they can be enjoyed in many different ways.

This amendment also concerns point 3.3 of the single document.

| — | Finally, the provision indicating the cooking temperature:

  Cooking temperatures range from 200 to 250 °C and the product must not remain in the pan for more than 4 minutes.

  is amended as follows:

  Cooking temperatures range from 150 to 300 °C and the product must not remain in the pan for more than 4 minutes.

  The amendment is justified for a number of technical reasons. The pans used are of varying dimensions, and are sometimes exposed to air currents that may affect the temperature. Putting the freshly prepared, and therefore cold, products into the pan for cooking can also cause the temperature to vary. The temperature range should therefore be extended, although the average temperature will remain within the values set initially.
  It should be noted that these changes to the way the product is made in no way affect the rules setting out the production method, which remain those laid down in the current specification.
  This amendment also concerns point 3.4 of the single document. |
| --- | --- |

—

Finally, the provision indicating the cooking temperature:

Cooking temperatures range from 200 to 250 °C and the product must not remain in the pan for more than 4 minutes.

is amended as follows:

Cooking temperatures range from 150 to 300 °C and the product must not remain in the pan for more than 4 minutes.

The amendment is justified for a number of technical reasons. The pans used are of varying dimensions, and are sometimes exposed to air currents that may affect the temperature. Putting the freshly prepared, and therefore cold, products into the pan for cooking can also cause the temperature to vary. The temperature range should therefore be extended, although the average temperature will remain within the values set initially.

It should be noted that these changes to the way the product is made in no way affect the rules setting out the production method, which remain those laid down in the current specification.

This amendment also concerns point 3.4 of the single document.

Labelling

Article 8 of the product specification sets out rules on labelling and packaging.

| — | The following sentence is added in the labelling rules, including as regards the colours to be used in the product logo:

  The image may be in black and white if black and white are the only colours used on the label.

  The purpose of the amendment is to allow producers to print labels in black and white, so as to make it easier for them to market their ‘Piadina Romagnola’. This amendment also concerns point 3.6 of the single document. |
| --- | --- |

—

The following sentence is added in the labelling rules, including as regards the colours to be used in the product logo:

The image may be in black and white if black and white are the only colours used on the label.

The purpose of the amendment is to allow producers to print labels in black and white, so as to make it easier for them to market their ‘Piadina Romagnola’. This amendment also concerns point 3.6 of the single document.

| — | Furthermore, the following provision of the specification regarding wording that may be included in the label:

  If at least three of the following stages of the production process are carried out manually: preparation of the dough, portioning, rolling out and cooking; and if there is no sealed packaging, the wording ‘traditional hand-made product’ may be added to the logo in the same font, colour and size as the word ‘Romagnola’ .

  is amended is as follows:

  If a production process is used where the portioning and cooking is carried out manually, and there is no sealed packaging, the wording ‘traditional hand-made product’ may appear alongside the logo in the same font, colour and size as the word ‘Romagnola’.

  Note that the specification already allows the wording ‘traditional hand-made product’ to be used by the numerous micro-enterprises operating across the area of origin (kiosks and various small shops selling piadine unpackaged directly to consumers) to support this type of small-scale production. The operations carried out manually by these businesses are typically limited to portioning and cooking, while mechanical equipment is often used at the rolling out stage to speed up the production process.
  As this stage of the process is only partly carried out manually, therefore, the reference to rolling out should be deleted to avoid any misunderstanding, but producers should still be allowed to use this wording provided that the portioning and cooking continue to be carried out entirely by hand. |
| --- | --- |

—

Furthermore, the following provision of the specification regarding wording that may be included in the label:

If at least three of the following stages of the production process are carried out manually: preparation of the dough, portioning, rolling out and cooking; and if there is no sealed packaging, the wording ‘traditional hand-made product’ may be added to the logo in the same font, colour and size as the word ‘Romagnola’ .

is amended is as follows:

If a production process is used where the portioning and cooking is carried out manually, and there is no sealed packaging, the wording ‘traditional hand-made product’ may appear alongside the logo in the same font, colour and size as the word ‘Romagnola’.

Note that the specification already allows the wording ‘traditional hand-made product’ to be used by the numerous micro-enterprises operating across the area of origin (kiosks and various small shops selling piadine unpackaged directly to consumers) to support this type of small-scale production. The operations carried out manually by these businesses are typically limited to portioning and cooking, while mechanical equipment is often used at the rolling out stage to speed up the production process.

As this stage of the process is only partly carried out manually, therefore, the reference to rolling out should be deleted to avoid any misunderstanding, but producers should still be allowed to use this wording provided that the portioning and cooking continue to be carried out entirely by hand.

| — | Lastly, an amendment regarding labelling allows the following wording to be used:

  If the ‘Piadina Romagnola’ / ‘Piada Romagnola’ has a thickness of 4-8 mm, the words ‘spessa’ or ‘la spessa’ [thick] may appear on the label.

  The amendment allows a reference to a specific characteristic of the product, with no laudatory purport, to be included to highlight the difference between the two types provided for in the specification (classical and Rimini variety of ‘Piadina Romagnola’), as a guidance to consumers when they make their purchase.
  This amendment also concerns point 3.6 of the single document. |
| --- | --- |

—

Lastly, an amendment regarding labelling allows the following wording to be used:

If the ‘Piadina Romagnola’ / ‘Piada Romagnola’ has a thickness of 4-8 mm, the words ‘spessa’ or ‘la spessa’ [thick] may appear on the label.

The amendment allows a reference to a specific characteristic of the product, with no laudatory purport, to be included to highlight the difference between the two types provided for in the specification (classical and Rimini variety of ‘Piadina Romagnola’), as a guidance to consumers when they make their purchase.

This amendment also concerns point 3.6 of the single document.

Other: checks

Article 7 of the product specification, which indicates the body responsible for checking that the product complies with the requirements of the specification, has been reworded to bring it into line with Article 7(g) of Regulation (EU) No 1151/2012.

SINGLE DOCUMENT

‘PIADINA ROMAGNOLA’ / ‘PIADA ROMAGNOLA’

EU No: PGI-IT-1067-AM01 - 12.11.2020

PDO ( ) PGI (X)

1.   Name

‘Piadina Romagnola’ / ‘Piada Romagnola’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.3: bread, pastry, cakes, confectionery, biscuits and other baker’s wares.

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

The name ‘Piadina Romagnola’ / ‘Piada Romagnola’ refers to a bakery product obtained from the preparation, and subsequent cooking on a flat pan, of a dough made of flour, fat, salt and various optional ingredients.

When released for consumption, it is disc shaped and ivory white to dark amber in colour with distinctive amber-coloured markings of various sizes and shades on both sides. It has a fragrant flavour and a distinctive smell similar to that of freshly baked bread.

The distinguishing physical characteristics of ‘Piadina Romagnola’ / ‘Piada Romagnola’ are:

Shape: roundish, irregular;

Size:

| — | diameter from 15 cm to 25 cm, and from 23 cm to 30 cm for the Rimini variety |
| --- | --- |

—

diameter from 15 cm to 25 cm, and from 23 cm to 30 cm for the Rimini variety

| — | between 4 mm and 8 mm thick, but only up to 3 mm thick for the Rimini variety; |
| --- | --- |

—

between 4 mm and 8 mm thick, but only up to 3 mm thick for the Rimini variety;

Outer appearance: the surface is rough and irregular, with amber-coloured markings or blisters of various sizes owing to the cooking process;

Organoleptic characteristics: fragrant flavour and a distinctive smell similar to that of freshly baked bread.

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

The following ingredients are used to produce ‘Piadina Romagnola’ / ‘Piada Romagnola’:

| 3.3.1. | Compulsory ingredients per 1 000 g of common wheat flour or farro flour:
  Wheat flour or farro flour
  Water: as much as necessary to obtain a smooth dough
  Salt: up to 25 g
  Fat: lard and/or olive oil and/or extra virgin olive oil, up to 250 g. |
| --- | --- |

3.3.1.

Wheat flour or farro flour

Water: as much as necessary to obtain a smooth dough

Salt: up to 25 g

Fat: lard and/or olive oil and/or extra virgin olive oil, up to 250 g.

| 3.3.2. | Optional ingredients per 1 000 g of common wheat flour or farro flour:
  Raising agents: sodium bicarbonate, disodium diphosphate, corn or wheat starch, up to 20 g
  Fresh or UHT cow milk: up to 300 ml
  Blossom honey: up to 20 g
  Fat: the total fat portion may also include sunflower oil, but only if used together with and in a smaller quantity than the extra virgin olive oil.
  It is forbidden to add preservatives, flavourings and/or other additives. |
| --- | --- |

3.3.2.

Raising agents: sodium bicarbonate, disodium diphosphate, corn or wheat starch, up to 20 g

Fresh or UHT cow milk: up to 300 ml

Blossom honey: up to 20 g

Fat: the total fat portion may also include sunflower oil, but only if used together with and in a smaller quantity than the extra virgin olive oil.

It is forbidden to add preservatives, flavourings and/or other additives.

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

All the production stages listed below must take place in the identified geographical area:

Preparation of the dough (mixing the ingredients with water until a smooth dough is obtained);

Portioning (the dough is divided by hand or mechanically into rolls or balls);

Rolling out (the process of flattening the rolls or balls of dough to form ‘Piadina Romagnola’ / ‘Piada Romagnola’ is done solely and exclusively by mechanical or manual means);

Cooking (cooking involves the heat treatment of both sides of the dough disc. The disc may be turned by hand or mechanically. Cooking temperatures range from 150 to 300 °C with the product remaining in the pan for up to 4 minutes);

Cooling.

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

Production and packaging must occur as a continuous process so as to avoid a situation whereby the product loses its texture after cooling. If the product remains in direct contact with the air for longer than its natural cooling period, its specific organoleptic characteristics are affected and it becomes dry and stale.

‘Piadina Romagnola’ / ‘Piada Romagnola’ is sold in food wrapping paper or fabric wrapping for immediate serving, while for consumption at a later time it is sold in sealed and airtight food pouches.

Packaging the product for consumption at a later time in sealed and airtight food pouches not only stops its organoleptic characteristics from deteriorating, but also prevents exposure to external sources of contamination, in particular the harmful effects of attacks by flour parasites (particularly the flour moth).

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

All ‘Piadina Romagnola’ / ‘Piada Romagnola’ PGI packaging must include the following elements in clear, legible, indelible and easily distinguishable print:

| — | the EU logo; |
| --- | --- |

—

the EU logo;

| — | the name ‘Piadina Romagnola’ or ‘Piada Romagnola’ followed by the words ‘Indicazione Geografica Protetta’ [‘Protected Geographical Indication’] or the corresponding acronym ‘IGP’ [‘PGI’]; |
| --- | --- |

—

the name ‘Piadina Romagnola’ or ‘Piada Romagnola’ followed by the words ‘Indicazione Geografica Protetta’ [‘Protected Geographical Indication’] or the corresponding acronym ‘IGP’ [‘PGI’];

| — | the product logo. |
| --- | --- |

—

the product logo.

In order to ensure utmost clarity for consumers, the Rimini variety of ‘Piadina Romagnola’ / ‘Piada Romagnola’ must feature the additional words ‘alla Riminese’ [‘Rimini style’] on the packaging in clear, legible, indelible and easily distinguishable print of the same type as that used for the name ‘Piadina Romagnola’ / ‘Piada Romagnola’.

The logo is shown below.

Image 1

The colours used are brown 724 C and beige 728 C. The image may be in black and white if black and white are the only colours used on the label.

Where the product is produced and sold directly and exclusively, the logo and wordings described above may be placed alongside the outlet’s name sign. The characters used for the words ‘Piadina Romagnola’ or ‘Piada Romagnola’ IGP and other wordings laid down in this document must be grouped together in the same visual field, be presented clearly, legibly and indelibly and be large enough to stand out from the background on which they are printed so as to be clearly distinguished from all the other wordings and/or images.

Labels may also feature other optional information to assist the consumer and/or nutritional information, as well as company names and trademarks, provided that these elements do not have laudatory purport and are not such as to mislead the purchaser. If the ‘Piadina Romagnola’ / ‘Piada Romagnola’ has a thickness of 4-8 mm, the words ‘spessa’ or ‘la spessa’ [thick] may appear on the label. For products intended for international markets, the wording ‘protected geographical indication’ may be used in the language of the country concerned.

4.   Concise definition of the geographical area

The area in which ‘Piadina Romagnola’ / ‘Piada Romagnola’ may be produced and packaged is the historical territory of Romagna, and more precisely the entire territory of the Provinces of Rimini, Forlì-Cesena and Ravenna and the following municipalities of the Province of Bologna: Borgo Tossignano, Casalfiumanese, Castel del Rio, Castel Guelfo, Castel San Pietro, Dozza, Fontanelice, Imola and Mordano.

5.   Link with the geographical area

Romagna is the easternmost part of the Emilia-Romagna Region. It extends from the Adriatic coast in the east to the border with the Province of Bologna in the west, and from the border with the Marche Region in the south to the border with the Province of Ferrara in the north. It has a temperate, sub-continental climate that varies with altitude and distance from the coast. While the climate of Romagna does not differ greatly from that of the rest of northern Italy, it has its own characteristics owing to the gradual narrowing of the plain.

Historically, the production and consumption of ‘Piadina Romagnola’ / ‘Piada Romagnola’ spread in Romagna as an alternative to bread, which was available in limited quantities. It thus acquired the definition given to it by Romagna’s celebrated poet Giovanni Pascoli, namely the ‘national bread of the Romagnols’.

The consolidation over the centuries of this tradition and the specific production techniques were the basis for the emergence, in the 1970s, of the small-scale commercial production of ‘Piadina Romagnola’ / ‘Piada Romagnola’ at small outlets (kiosks) for immediate serving.

The widespread and visible presence in Romagna of kiosks producing and selling ‘piadine’ for immediate consumption is a characteristic feature of the territory, well-known to locals and tourists alike. The production of ‘Piadina Romagnola’ / ‘Piada Romagnola’ packaged for later consumption developed from this.

When preparing ‘Piadina Romagnola’ / ‘Piada Romagnola’ account needs to be taken of the techniques passed down over time in Romagna, which give the product its typical characteristics. A precise sequence should be followed when mixing the ingredients; the dough should not be worked for too long and it must achieve a consistency allowing it to be rolled out. It must be cooked at the right temperature and for the length of time indicated, taking care to turn the disc over on the pan so that the product takes on the characteristics described in point 3.2.

These skills result from the knowledge and long experience of local producers, which give ‘Piadina Romagnola’ / ‘Piada Romagnola’ distinctive characteristics that have remained unchanged since the product’s origins and have allowed it to retain its reputation over time.

‘Piadina Romagnola’ / ‘Piada Romagnola’ is Romagna’s most typical speciality. It can be found more or less everywhere on the streets of Romagna, produced by ‘piadinare’ [female ‘piadina’ cooks] in their distinctive colourful kiosks, in restaurants and in specialised shops and food businesses. ‘Piadina Romagnola’ / ‘Piada Romagnola’ is so famous that it is known well beyond the region’s borders.

The product is obtained from a dough composed of flour, water, salt, fat and certain optional ingredients, processed according to an age-old tradition. It is disc-shaped and ivory white to dark amber in colour with distinctive amber-coloured markings of various sizes and shades on both sides, and has a fragrant flavour and a distinctive smell similar to that of freshly baked bread.

The reputation of ‘Piadina Romagnola’ / ‘Piada Romagnola’ is intertwined with local history and traditions and even with figures of speech and popular beliefs.

The term ‘piada’ was officially coined by Giovanni Pascoli, who Italianised the Romagnol dialect word ‘piè’. In a famous short poem, he sang the praises of the ‘piadina’, a food ancient ‘almost as mankind itself’, which he defined as ‘the national bread of the Romagnols’, thus creating an inextricable association between ‘piadina’ and Romagna.

Various written works, often monographs, document the characteristics of the ‘Piadina Romagnola’. They acknowledge its origins through historical sources, illustrate the differences between the two types of ‘Piadina’ and contribute to its fame through suggestions on its preparation and what to serve with it. In 1913, Antonio Sassi, writing in the magazine ‘Il Plaustro’, defined ‘Piadine’ (in the plural) as the ‘traditional, tasty flatbreads (schiacciate) of the Romagnols’.

Adelmo Masotti’s Romagnol-Italian dictionary, edited by the Zanichelli publishing house in 1996, defines ‘piada’ as ‘a thin unleavened focaccia bread, typical of Romagna and cooked on a red-hot griddle’.

There are various literary citations distinguishing the ‘Piadina Romagnola’ / ‘Piada Romagnola’ from the Rimini variety in terms of its diameter and thickness. Examples are the books by Graziano Pozzetto ‘La Piadina Romagnola Tradizionale’ (‘The Traditional Romagna Piadina’), Panozzo Editore, Rimini, 2005 and ‘Cucina di Romagna’ (‘Romagna Cuisine’), Ed. Franco Muzzio, 2004, which distinguish between the two varieties.

In 2004, a publication also featured for the first time the recipe for ‘Piadina Romagnola’ translated into Arabic, French, English, Japanese, Chinese, Russian, Spanish and German.

References to ‘Piadina Romagnola’ / ‘Piada Romagnola’ in gastronomic publications and guides are frequent.

The guide ‘Italia a tavola – Guida Gastronomica’ (‘Italian restaurants – Gastronomic Guide’), page 30, Italian Touring Club, 1984, mentions and describes the ‘Piadina Romagnola’ / ‘Piada Romagnola’ in the chapter entitled ‘Traditional folk dishes from yesterday are regaining popularity today’. The article describes the ingredients used to make it, how it is eaten, sliced or stuffed and folded over on itself, as well as its characteristic flat presentation.

The tourist guide ‘Turismo gastronomico in Italia’ (‘Gastronomic tourism in Italy’), pages 367-8, Italian Touring Club, 2001, in the section on the Emilia-Romagna Region, after a short presentation of the Province of Rimini cites the ‘Piadina Romagnola’ / ‘Piada Romagnola’ stuffed with cured meats and cheese as the province’s most popular dish.

The volume ‘Romagna – viaggio attraverso le regioni italiane’ (‘Romagna – a journey through the Italian regions’), page 53, Finintenet S.p.A, 2002, devotes a chapter entitled ‘Rimini, il regno della Piadina’ (‘Rimini – where the Piadina reigns’) to describing the ‘Piadina Romagnola’ / ‘Piada Romagnola’, how to prepare it and how to enjoy it, namely filled with cheese and cured meats.

Even national television networks have covered the ‘Piadina Romagnola’ / ‘Piada Romagnola’. We can recall for instance the television programme: ‘Terra e Sapori’ (‘Land and Flavours’) broadcast by Rai on 18 July 2008 with the title ‘Emilia-Romagna: the secrets of the Piadina’ which documented the ingredients, recipe and ways of preparing the ‘Piadina Romagnola’ / ‘Piada Romagnola’.

Lastly, events and gastronomic competitions showcasing the ‘Piadina Romagnola’ / ‘Piada Romagnola’ have been held in Romagna for some time now.

Since 1993 the ‘Piadina d’Autore’ event has been held every year in the town of Cervia (Province of Ravenna). It awards a prize to the best piadina produced in the local kiosks.

Since 1998 Santarcangelo di Romagna has held the ‘Palio della Piadina’, an event which aims to keep the traditions associated with this authentic product of Romagna gastronomy alive.

An article published on 6 July 2009 reported the award of the prize for the best piadina (‘The best piadina: prize awarded for the Romagna recipe par excellence’).

A press release was issued for the 2010 edition of ‘Premio Piadina Romagnola, miglior piadina 2010’ (‘Piadina Romagnola Award, best piadina 2010’). Among the most recent events:

‘Lo Sposalizio della Piadina’ (‘the “Marriage” of the Piadina’) began in 2002 in Cesena with the intention of promoting the ‘Piadina Romagnola’ / ‘Piada Romagnola’ tradition;

‘Piadina Days’ is a showcase event organised since 2010 as part of the Wine Food Festival of Emilia-Romagna. The showcase comprises two days of events, shows, concerts and Piadina tastings throughout Romagna.

Reference to publication of the specification

The Ministry launched the national opposition procedure with the publication of the amendment application regarding ‘Piadina Romagnola’ / ‘Piada Romagnola’ in the Official Gazette of the Italian Republic No 243 of 1 October 2020.

The full text of the product specification can be consulted at 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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