# C_2021269EN.01002501.xml

| 7.7.2021 | EN | Official Journal of the European Union | C 269/25 |
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7.7.2021

EN

Official Journal of the European Union

C 269/25

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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

(2021/C 269/10)

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

‘FARRO DI MONTELEONE DI SPOLETO’

EU No: PDO-IT-0603-AM01 – 26. 2.2021

PDO (X) PGI ( )

1.   Name

‘Farro di Monteleone di Spoleto’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

| 1.6. | Fruit, vegetables and cereals fresh or processed |
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1.6.

Fruit, vegetables and cereals fresh or processed

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

‘Farro di Monteleone di Spoleto’ emmer wheat is a local ecotype of the Triticum dicoccum species. It is typical of the production area and, through adaptation over time to the area’s climate and soils, has developed the following morphological/physiological characteristics that distinguish it from emmer wheat grown in other geographical areas: spring growth habit; plant height less than 120 cm; a moderate degree of tillering; semi-erect growth form at the end of tillering; plants with fine stems and leaves that are glaucous to a low to medium extent; small ears, tending to be flat with an off-white colour when fully ripe; glumes adhering closely to the caryopsis; vitreous caryopsis with abundant apical hairs and pronounced curvature; light amber brown colour, a specific defining characteristic that can be found in all the products even after milling. ‘Farro di Monteleone di Spoleto’ is marketed in the following forms: FARRO INTEGRALE [whole emmer wheat]: elongated, curved, light amber brown husked grains, which are firm and dry on the palate; FARRO SEMIPERLATO [semi-pearled emmer wheat]: differs from the whole emmer wheat owing to light polishing of the surface of the caryopsis, which remains whole; lighter-coloured and softer on the palate than the whole emmer wheat, and thus recommended for soups and salads; FARRO SPEZZATO [cracked emmer wheat]: obtained from grains of whole emmer wheat that are husked and each broken into pieces and subsequently sorted by size using a sifting machine; light amber brown with vitreous surfaces; SEMOLINO DI FARRO [emmer wheat semolina]: obtained by milling whole emmer wheat; finer than the cracked emmer wheat but not powdery owing to its characteristic vitreous texture; dissolves on the palate with a doughy sensation; very light brown colour.

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

For the four traditional types of ‘Farro di Monteleone di Spoleto’ PDO – whole, semi-pearled and cracked grains and semolina – growing, sorting, husking, polishing, cracking and milling must necessarily take place within the production area so as not to adversely affect the quality of the product and in order to safeguard its typical characteristics.

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

‘Farro di Monteleone di Spoleto’ is released for consumption in packages weighing from 100 g to 25 kg using, for all types of product, i.e. for whole, semi-pearled and cracked grains and semolina, any materials and technologies that comply with the legislation in force. All packages of ‘Farro di Monteleone di Spoleto’ PDO must be sealed and the packaging must be new, clean, non-toxic and in line with the relevant EU and national legislation in force. The same applies to paper inserts that come into contact with the product.

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

Labels on packages must show, in clear and legible print, the logo of the designation, the EU graphic symbol and related wordings and the information required by law. The logo is made up of a rectangle, featuring, in one part, the profile of a rampant lion with two ears of emmer wheat in its paw and, in another part, six ears of emmer wheat.

If the logo is used on the labelling, it is a requirement for the proportions of the characters to be strictly respected, in line with the graphic representation shown below.

Image 1

However, the logo may be used in greyscale or black and white.

Products made using ‘Farro di Monteleone di Spoleto’ PDO, even after processing, may be marketed in packages featuring that name but without the EU logo. This reference to the name must read as follows: ‘produced using “Farro di Monteleone di Spoleto”’. These provisions are conditional upon the protected designation of origin, certified as such, being the only ingredient used belonging to the Triticum dicoccum (Schübler) species and the reference being made in such a way as to ensure that there is no doubt among consumers as to the fact that the PDO protection concerns only the ingredient and not the processed product.

4.   Concise definition of the geographical area

The production area of ‘Farro di Monteleone di Spoleto’ PDO is in the mountainous area in the south-east of the Province of Perugia and includes the entire administrative area of the municipalities of Monteleone di Spoleto and Poggiodomo and part of the administrative territories of the municipalities of Cascia, Sant’Anatolia di Narco, Vallo di Nera and Scheggino, at an altitude of at least 700 m above sea level.

5.   Link with the geographical area

The area in which this product is grown is characterised by steep, calcareous, stony land at an altitude of more than 700 m above sea level, which prevents water collecting during wet periods. The soil has average organic matter content, with high levels of phosphorus and low levels of potassium. The conformation of the plateau is the origin of the area’s particular climatic characteristics, with long, very severe winters, frequent frosts lasting until May and very few summer weeks with high daytime temperatures. The ecotype variety ‘Farro di Monteleone di Spoleto’ resists these climatic conditions well, having adapted over time.

The characteristic that renders ‘Farro di Monteleone di Spoleto’ PDO unique is the light amber brown caryopsis which is vitreous and hard with residual mealiness. The final characteristic element of this product is its flat, short, tapered ear with slightly divaricate, not particularly long awns.

The specific physical and organoleptic characteristics of ‘Farro di Monteleone di Spoleto’, and particularly its typical amber-coloured, vitreous caryopsis, are the result of the combined effect of the soil and climate of the production area and, in particular, the calcareous, stony land at an altitude of more than 700 m above sea level which, because of its steepness, prevents water from collecting during wet periods. Tests and scientific studies have shown that the use of ‘Farro di Monteleone di Spoleto’ seeds in other parts of the Valnerina valley gives a product which, over time, loses its specific characteristics. This testifies to the existence of a significant ecotyping process linked to the production area and caused, among other things, by the fact that it is very geographically isolated, so much so as to create a specific local variety. Indeed, one need only move to other nearby areas for the grains to change from vitreous to mealy. The plant has a spring growth habit and is well suited to sowing at the end of winter in mountain areas where the steep, calcareous, stony land, with soil rich in phosphorous and with low potassium content, prevents water from collecting during wet periods. The area has a typical mountain climate with very severe winters, frequent frosts lasting until May and very few summer weeks with high daytime temperatures. ‘Farro di Monteleone di Spoleto’ has adapted over time to these climatic conditions, which it resists well. The link between the product and its cultivation area is made even more clear by ancient historical finds. Traces of cereals have been found in the ‘tomba della biga’ [‘tomb of the chariot’], an Etruscan tomb dating back to the 6th century BC, including emmer wheat caryopses very probably belonging to the species that is traditionally grown today in Monteleone di Spoleto, namely Triticum dicoccum. This demonstrates its wide dissemination and use in cereal cultivation at that time. In the Monteleone di Spoleto area, archival research has made it possible to recover and conserve documentary proof that, as early as the 16th century, emmer wheat was widely grown, and that its use has continued in the area’s agricultural practices in subsequent centuries right down to the present day. It thus appears clear how fundamentally important human ability has been over time as regards techniques for working the land and choosing the correct periods for sewing and harvesting. This ability has been handed down from father to son, and has made it possible to constantly improve and increase production of this excellent cereal with considerable energy-giving and refreshing properties, which is by no means inferior to other cereals. Lastly, traditional recipes for soups and broths for festive and special occasions have helped this product be appreciated on a wide scale.

Reference to publication of the product specification

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

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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