# C_2009300EN.01002401.xml

| 10.12.2009 | EN | Official Journal of the European Union | C 300/24 |
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10.12.2009

EN

Official Journal of the European Union

C 300/24

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Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2009/C 300/09

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006. Statements of objection must reach the Commission within six months of the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘FAGIOLO CANNELLINO DI ATINA’

‘FAGIOLO CANNELLINO DI ATINA’

EC No: IT-PDO-0005-0681-25.02.2008

EC No: IT-PDO-0005-0681-25.02.2008

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name:

Name:

‘Fagiolo Cannellino di Atina’

2.   Member State or Third Country:

Member State or Third Country:

Italy

3.   Description of the agricultural product or foodstuff:

Description of the agricultural product or foodstuff:

3.1.   Type of product (Annex II):

Type of product (Annex II):

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

Class 1.6.

Fruit, vegetables and cereals, fresh or processed

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

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

‘Fagiolo Cannellino di Atina’ PDO is the product obtained from cultivation of the local ecotype ‘Cannellino di Atina’ of the plant Phaseulus vulgaris L. When released for consumption, ‘Fagiolo Cannellino di Atina’ must have the following quality characteristics:

Phaseulus vulgaris

| Form | : | kidney-shaped, slightly elliptical and oblate. |
| --- | --- | --- |
| Dimensions | : | between 0,9 cm and 1,4 cm long and 0,5 cm and 0,6 cm wide. |
| Colour | : | matt white. |
| Peel | : | thin. |
| Average weight of a hundred beans | : | from 38 g to 50 g. |
| Epicarp | : | soft and melting on the palate after cooking. |
| Moisture content of the dry beans when released for sale | : | ≤ 13 %. |

Form

:

kidney-shaped, slightly elliptical and oblate.

Dimensions

:

between 0,9 cm and 1,4 cm long and 0,5 cm and 0,6 cm wide.

Colour

:

matt white.

Peel

:

thin.

Average weight of a hundred beans

:

from 38 g to 50 g.

Epicarp

:

soft and melting on the palate after cooking.

Moisture content of the dry beans when released for sale

:

≤ 13 %.

‘Fagiolo Cannellino di Atina’, unlike other beans, does not need to be soaked before cooking.

3.3.   Raw materials (for processed products only):

Raw materials (for processed products only):

—

3.4.   Feed (for products of animal origin only):

Feed (for products of animal origin only):

—

3.5.   Specific steps in production that must take place in the defined geographical area:

Specific steps in production that must take place in the defined geographical area:

All steps in production must take place in the area defined in point 4.

3.6.   Specific rules concerning slicing, grating, packaging, etc.:

Specific rules concerning slicing, grating, packaging, etc.:

Packing of ‘Fagiolo Cannellino di Atina’ covered by the protected designation of origin must take place in the geographical area defined in point 4. Since the product is not treated with any type of preservative, transporting it outside the production area could expose it to significant variations in temperature and humidity that could not only change its organoleptic characteristics but also create conditions for the incubation of the bean beetle, rendering the bean unusable.

The following packaging may be used: bags of 250 g to 5 kg; vacuum-packed bags of 250 g to 5 kg; trays of 250 g to 5 kg; vacuum-packed trays of 250 g to 3 kg. The beans may also be frozen and sold in the above packaging.

3.7.   Specific rules on labelling:

Specific rules on labelling:

In addition to the Community graphic symbol and the information required by law, the packaging must carry on the label the following indications in clear and legible print: ‘Fagiolo Cannellino di Atina’ followed by the acronym ‘DOP’ (PDO); the name, business name and address of the producing and packing enterprises; it is forbidden to add any description that is not expressly provided for. Use is however permitted of brand names provided these are not laudatory in nature and are not such as to mislead the consumer, the name of the enterprise from the holdings of which the product comes and of other truthful and documentable indications that are permitted under Community, national or regional law. The name ‘Fagiolo Cannellino di Atina’ is untranslatable. The logo of ‘Fagiolo Cannellino di Atina’ comprises two concentric circles: the inner circle shows, against an orange background, an Havana-brown ‘Fagiolo Cannellino di Atina’. Under the bean is a garland of green leaves held in the centre by a red ribbon. Above the bean is a crown outlined with 100 % black lines and coloured green inside and yellow outside; above the crown are the letters ‘D.O.P.’ in Times New Roman characters and in 100 % black. Both the inner and outer circles are delimited by a brown line; between the two circles appear the words ‘Fagiolo cannellino di Atina’ in bold in Times New Roman in 100 % black. At the top are three yellow stars on a blue background next to the Italian tricolour. The size of the logo may be adapted in proportion to suit different sizes of packaging.

Image

4.   Concise definition of the geographical area:

Concise definition of the geographical area:

The production area of ‘Fagiolo Cannellino di Atina’ Protected Designation of Origin comprises the following municipalities in the Province of Frosinone: Municipality of Atina: districts of Settignano, Oboca, Sacco, Sabina, S. Marciano and Case di Melfa; Municipality of Villa Latina: district of Saccoccia; Municipality of Picinisco: districts of Di Vito and Immoglie; Municipality of Casalvieri: districts of Guagno, Casal Delle Mole and Plauto; Municipality of Casalattico: districts of S. Nazzario and S. Gennaro; Municipality of Gallinaro: district of Rosanisco. The above area includes the land irrigated by the waters of the Melfa, the Mollarino and their tributaries.

5.   Link with the geographical area:

Link with the geographical area:

5.1.   Specificity of the geographical area:

Specificity of the geographical area:

The area in which ‘Fagiolo Cannellino di Atina’ is grown has sedimentary alluvial soils laid down in the Holocene period. The subsoils are permeable and lie on gravel or banks of breccia. As regards its morphology and lithology, the area is hilly with internal valleys, volcanic formations, lava deposits and related products of volcanic activity. The soils are known locally as ‘focaleti’ because of their dark colour and their high manganese content. Temperatures vary according to the altitude but rarely fall below – 2 °C in winter or rise above 25 °C in summer. Winds blow from the south and the force of cold winds is reduced by the mountains to the north. Precipitation is mainly concentrated in autumn and winter, although summer rains prevent the soil drying out in July and August.

5.2.   Specificity of the product:

Specificity of the product:

The specific properties of ‘Fagiolo Cannellino di Atina’ are its sweet taste, its matt white colour, its characteristic kidney shape and, in particular, the soft and melting quality of the epicarp on the palate. Unlike other beans, ‘Fagiolo Cannellino di Atina’ does not need to be soaked before cooking.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

‘Fagiolo Cannellino di Atina’ PDO is regarded as a symbol of the culture and traditions of the production area defined in point 4. Its name refers to the geographical area that historically has been most involved in the bean's production and which clearly promotes its particular properties, making it a clearly distinguishable and peerless product. The characteristic properties of ‘Fagiolo Cannellino di Atina’ are its essentially sweet taste, its matt white colour, its characteristic kidney shape and, in particular, the soft and melting quality of the epicarp on the palate after cooking. In fact, ‘Fagiolo Cannellino di Atina’, unlike other beans, does not need to be soaked before cooking. These properties are due to both the special characteristics of the ecotype and the composition and structure of the soils. The soils, known locally as ‘focaleti’, are alluvial in origin, with a high manganese content, very permeable and dark in colour. The water used for irrigation has very low phosphorous and nitrogen contents, well below the permitted levels, and is therefore proof of the absence of anthropic pollution. The calcium that it contains in large quantities influences the pectin content of the product. The climate of the production area is also very suited to production of ‘Fagiolo Cannellino di Atina’. The production cycle of the crop is rather short and is entirely within the summer period, since it requires fairly high day-time temperatures and fairly low night-time ones. The wide difference between day-time and night-time temperatures typical of the production area influences the growth of the plant and, consequently, the properties of the final product. Precipitation is mainly concentrated in autumn and winter, although summer rains reduce dry periods that would damage the crop. Human factors play a decisive role in ensuring a quality product. A large part of the area’s population is involved in growing ‘Fagiolo Cannellino di Atina’, working with passion and skill using methods handed down from father to son. The seed is produced on the holding every year and jealously guarded. In this particularly depressed area from the point of view of the economy and employment and where there are still high levels of emigration, the ‘rediscovery’ of ‘Fagiolo Cannellino di Atina’ is a real source of jobs. ‘Fagiolo Cannellino di Atina’ PDO, of course, has a history behind it. There are numerous references showing how this legume has become part of local culture. As early as 1811 Demarco describes ‘Fagiolo Cannellino di Atina’ as being of excellent quality and Cirelli in ‘Il Regno delle due Sicilie’ (The Kingdom of the Two Sicilies) provides highly significant statistical data on agricultural production in 1853, referring to production of 2 500 ‘tomoli’ (an ancient measure equal to about 40 kg) per year of ‘Fagiolo Cannellino di Atina’ in Agro di Atina. ‘Fagiolo Cannellino di Atina’ was always the main food of the local people, who cooked it in the traditional ‘pignata’ (cooking pot), seasoning it with a dribble of olive oil; in the past, it was the only food eaten at lunchtime. Ledger entries show that, in addition to being eaten in the family and sold at market, the beans were given to friends and relations because they were so prized for their quality. Economically speaking, ‘Fagiolo Cannellino di Atina’ is one of the most profitable crops in the valley and its name has now entered everyday speech and the language of the business world, becoming the subject of conferences and press articles.

Reference to publication of the specification:

Reference to publication of the specification:

The Government launched the national objection procedure with the publication of the proposal for recognising ‘Fagiolo Cannellino di Atina’ as a protected designation of origin in Official Gazette of the Italian Republic No 185 of 10 August 2007.

Official Gazette of the Italian Republic

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

http://www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop,%20Igp%20e%20Stg

or

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (http://www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE [regolamento (CE) n. 510/2006]’.

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