# C_2020197EN.01002601.xml

| 12.6.2020 | EN | Official Journal of the European Union | C 197/26 |
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12.6.2020

EN

Official Journal of the European Union

C 197/26

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Publication of an application for registration of a name 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

(2020/C 197/09)

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

SINGLE DOCUMENT

‘VARAŽDINSKI KLIPIČ’

EU No: PGI-HR-02386 – 16.1.2018

PDO () PGI (X)

1.   Name

‘Varaždinski klipič’

2.   Member State or third country

Croatia

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 end product, ‘Varaždinski klipič’, is baked dough in the shape of a stick, at least 25 cm long and with at least four folds on each side. The inside of a baked ‘Varaždinski klipič’ is white in colour, interspersed with small, irregular holes formed when the dough rises, while the outer surface of its crust takes on an uneven colour ranging from a dark-yellow to golden colour. The surface of ‘Varaždinski klipič’ is coated with egg and sprinkled with cumin seeds. External texture: a smooth, firm consistency. Internal texture: soft and tender. When consumed, ‘Varaždinski klipič’ has a crunchy mouthfeel, with an initial impression of softness on the palate, before melting in the mouth. It has a milky, slightly sour taste.

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

Other than fine wheat flour, the ingredients for making the dough used to produce ‘Varaždinski klipič’ are milk, sunflower or vegetable oil, yeast, sugar and salt.

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

All production phases, from preparing and making the dough, through shaping it into sticks, to baking the final product, ‘Varaždinski klipič’, must take place in the geographical area defined in point 4.

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

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

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4.   Concise definition of the geographical area

The production area of ‘Varaždinski klipič’ comprises the geographical area of the entire Varaždin County. Varaždin County is bordered by Slovenia to the northwest, Međimurje County to the north, Koprivnica-Križevci County to the east, Zagreb County to the south, and Krapina-Zagorje County to the southwest.

5.   Link with the geographical area

The protection of ‘Varaždinski klipič’ is based on the reputation it has gained from a long tradition of production and its links with Varaždin County.

The name ‘Varaždinski klipič’ and its recipe first appeared in the 18th century, and the recipe has been passed down the generations to this day. The gastronomy of Varaždin County is heavily influenced by Central European cooking, but by preserving the old folk recipes native to this region, it has managed to retain its autonomy. ‘Varaždinski klipič’ was first produced by housewives from the Varaždin region, who used wheat and maize flour – the main ingredients in Varaždin cooking – and their own ingenuity and culinary skills to make the bread sticks by hand, the way it is still made to this day. One of the characteristics of the Varaždin region was its well-developed bakery sector, with the production of bread and pastries dating as far back as the end of the 13th century. Over time, the process for making ‘Varaždinski klipič’ passed from local housewives to bakers in the Varaždin region, who over many years gained experience and knowledge of how to prepare ‘Varaždinski klipič’, which was handed down the generations. That is how the tradition for making ‘Varaždinski klipič’ was established, a tradition that would go on to include both housewives and bakers, and whose reputation would become closely linked to the region where it originated. A number of culinary works have been published on how to prepare ‘Varaždinski klipič’.

The word ‘klip’ began to appear in dictionaries as early as the 18th century, and by the end of the 19th century had come to denote ‘a type of ear [of wheat] similar to a small stick’. Eventually this particular cob[klip]-shaped savoury bread stick, came to be known by its diminutive form ‘klipič’ in the Varaždin area (T. Lipljin, 2013, Rječnik varaždinskoga kajkavskog govora).

There is a particular method for preparing the dough, which is stretched before being cut into strips and rolled into its final shape, that of a small stick. What distinguishes ‘Varaždinski klipič’ from other, similar bakery products is that it must have four folds on each side. The ability to make dough of such shape and appearance demonstrates the knowledge and skill of producers from Varaždin County. The dough made in this way gives ‘Varaždinski klipič’ its specific external and internal appearance, consistency and taste, making it a unique bakery product.

‘Varaždinski klipič’ is characterised by a slightly crunchy mouthfeel, with a sprinkling of cumin seeds, which distinguishes it from similar small breads, while its external surface has an uneven, dark-yellow to golden colour.

The distinctive character of ‘Varaždinski klipič’ is described in an article in the culinary magazine Kuchnia, one entire edition of which is devoted to the gastronomic heritage of Croatia and Varaždin (Kuchnia magazine, 2005, Slone paluchy z Varaždina).

The protection of ‘Varaždinski klipič’ is based on the reputation it has gained from a long tradition of production. A copy of a hand-written invoice from 1916 kept in Varaždin City Museum states that the ‘Civilian corps pays baker Antun Bakač 10 crowns for the delivery of 300 klipić’ (Baker Antun Bakač, 1916, Varaždin City Museum), indicating its long tradition of production in Varaždin County. The distinctiveness of the traditional production method used by local bakers and chefs is the result of their skill in preparing the dough, for which it is essential to achieve the right proportion of ingredients and to knead the dough by hand until it achieves its final, stick-like shape.

References to ‘Varaždinski klipič’ in various publications demonstrate the reputation the product enjoys. These numerous references to ‘Varaždinski klipič’ include:

| — | a 2007 book entitled ‘Vodič kroz hrvatske gastro ikone’ [Guide to Croatian culinary icons], which contains the recipe for preparing ‘Varaždinski klipič’, which can be found on the menus of catering establishments in and around the town of Varaždin (various authors, 2007, Vodič kroz hrvatske gastro ikone), |
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a 2007 book entitled ‘Vodič kroz hrvatske gastro ikone’ [Guide to Croatian culinary icons], which contains the recipe for preparing ‘Varaždinski klipič’, which can be found on the menus of catering establishments in and around the town of Varaždin (various authors, 2007, Vodič kroz hrvatske gastro ikone),

| — | an article from 1987 in the newspaper Varaždinske vijesti at the time of the Summer University games, which states that ‘almost no one could resist “Varaždinski klipi
  č”,
  though few could remember its name’ (Varaždinske vijesti 1987), |
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an article from 1987 in the newspaper Varaždinske vijesti at the time of the Summer University games, which states that ‘almost no one could resist “Varaždinski klipi
  č”,
  though few could remember its name’ (Varaždinske vijesti 1987),

| — | a 2006 monograph entitled ‘Varaždin u slici i riječi’ [Varaždin in pictures and words], according to which ‘local specialities include Varaždinski klipič, pogačice s čvarcima [scones with pork crackling] and Varaždinski medenjaci [gingerbread]’ (Stanek d.o.o. 2006, Varaždin u slici i riječi), |
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a 2006 monograph entitled ‘Varaždin u slici i riječi’ [Varaždin in pictures and words], according to which ‘local specialities include Varaždinski klipič, pogačice s čvarcima [scones with pork crackling] and Varaždinski medenjaci [gingerbread]’ (Stanek d.o.o. 2006, Varaždin u slici i riječi),

| — | references to it as a traditional product from the town of Varaždin: the publications ‘Putovi tradicionalne hrane – POT’ [Traditional food trails] (POT 2007 Guide) and ‘Krenite na via Urbium’ [Take the Via Urbium] (B. Tropp, 2008: Prilika za kulinarske specijalitete, In: B. Zavrnik, Krenite na Via Urbium). |
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references to it as a traditional product from the town of Varaždin: the publications ‘Putovi tradicionalne hrane – POT’ [Traditional food trails] (POT 2007 Guide) and ‘Krenite na via Urbium’ [Take the Via Urbium] (B. Tropp, 2008: Prilika za kulinarske specijalitete, In: B. Zavrnik, Krenite na Via Urbium).

To prevent traditional products such as ‘Varaždinski klipič’ being forgotten, educational workshops have been held in kindergartens in Varaždin County for many years now, where the knowledge and skill in preparing traditional local products is passed down to children of preschool age, so they can come to appreciate and consume truly traditional products once they reach adulthood (Varaždin County and Dječji vrtić [Kindergarten] Zeko 2015: Šetnja varaždinskim krajem [A stroll through the Varaždin region]).

Finally, ‘Varaždinski klipič’ is one of the few products to have had a song written and composed about it (Đ. Miketa, N. Grabar and Štigleci children’s choir 2008, Varaždinski klipići).

Reference to publication of the product specification

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

https://poljoprivreda.gov.hr/UserDocsImages/arhiva/datastore/filestore/83/Izmijenjena-Specifikacija-proizvoda-Varazdinski-klipic.pdf

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(1)  OJ L 343, 14.12.2012, p. 1.

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