# Official Journal C 155/2013

| | ISSN 1977-091X
  doi:10.3000/1977091X.C_2013.155.eng |
| --- | --- |
| Official Journal
  of the European Union | C 155 |
| | |
| English edition | Information and Notices | Volume 561 June 2013 |

ISSN 1977-091X

doi:10.3000/1977091X.C_2013.155.eng

Official Journal

of the European Union

C 155

English edition

Information and Notices

Volume 561 June 2013

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| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES |
| | Council |
| 2013/C 155/01 | Notice for the attention of the persons and entities to which restrictive measures provided for in Council Decision 2013/255/CFSP and Council Regulation (EU) No 36/2012 concerning restrictive measures in view of the situation in Syria apply | 1 |
| | European Commission |
| 2013/C 155/02 | Euro exchange rates | 2 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

2013/C 155/01

Notice for the attention of the persons and entities to which restrictive measures provided for in Council Decision 2013/255/CFSP and Council Regulation (EU) No 36/2012 concerning restrictive measures in view of the situation in Syria apply

1

European Commission

2013/C 155/02

Euro exchange rates

2

| | V   Announcements |
| --- | --- |
| | OTHER ACTS |
| | European Commission |
| 2013/C 155/03 | Publication of an application 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 | 3 |
| 2013/C 155/04 | Publication of an application 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 | 9 |
| 2013/C 155/05 | Publication of an application 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 | 13 |

V   Announcements

OTHER ACTS

European Commission

2013/C 155/03

Publication of an application 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

3

2013/C 155/04

Publication of an application 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

9

2013/C 155/05

Publication of an application 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

13

| EN | |
| --- | --- |

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES

Council

| 1.6.2013 | EN | Official Journal of the European Union | C 155/1 |
| --- | --- | --- | --- |

1.6.2013

EN

Official Journal of the European Union

C 155/1

---

Notice for the attention of the persons and entities to which restrictive measures provided for in Council Decision 2013/255/CFSP and Council Regulation (EU) No 36/2012 concerning restrictive measures in view of the situation in Syria apply

2013/C 155/01

The following information is brought to the attention of the persons and entities that appear in Annexes I and II to Council Decision 2013/255/CFSP (1) and in Annexes II and IIa to Council Regulation (EU) No 36/2012 concerning restrictive measures in view of the situation in Syria.

The Council of the European Union has decided that the persons and entities appearing in those Annexes should be subject to the restrictive measures provided for under that Council Decision and Council Regulation. The grounds for listing of those persons and entities appear in the relevant entries in those Annexes.

The attention of the persons and entities concerned is drawn to the possibility of making an application to the competent authorities of the relevant Member State(s) as indicated on the websites in Annex III to Regulation (EU) No 36/2012, in order to obtain an authorisation to use frozen funds for basic needs or specific payments (cf. Article 16 of the Regulation).

For the purpose of the Council's next review of the list of persons and entities subject to the restrictive measures, the persons and entities concerned may submit a request to the Council before 28 February 2014, together with supporting documentation, that the decision to include them on the said list should be reconsidered, to the following address:

| Council of the European Union |
| --- |
| General Secretariat |
| DG C — Unit 1C (Horizontal Issues) |
| Rue de la Loi/Wetstraat 175 |
| 1048 Bruxelles/Brussel |
| BELGIQUE/BELGIË |

Council of the European Union

General Secretariat

DG C — Unit 1C (Horizontal Issues)

Rue de la Loi/Wetstraat 175

1048 Bruxelles/Brussel

BELGIQUE/BELGIË

The attention of the persons and entities concerned is also drawn to the possibility of challenging the Council's decision before the General Court of the European Union, in accordance with the conditions laid down in Article 275, second paragraph, and Article 263, fourth and sixth paragraphs, of the Treaty on the Functioning of the European Union.

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(1)  OJ L 147, 1.6.2013, p. 14.

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European Commission

| 1.6.2013 | EN | Official Journal of the European Union | C 155/2 |
| --- | --- | --- | --- |

1.6.2013

EN

Official Journal of the European Union

C 155/2

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Euro exchange rates (1)

31 May 2013

2013/C 155/02

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3006 |
| JPY | Japanese yen | 130,47 |
| DKK | Danish krone | 7,4557 |
| GBP | Pound sterling | 0,85365 |
| SEK | Swedish krona | 8,5828 |
| CHF | Swiss franc | 1,2406 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 7,6140 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 25,711 |
| HUF | Hungarian forint | 296,11 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7018 |
| PLN | Polish zloty | 4,2792 |
| RON | Romanian leu | 4,3843 |
| TRY | Turkish lira | 2,4456 |
| AUD | Australian dollar | 1,3540 |
| CAD | Canadian dollar | 1,3434 |
| HKD | Hong Kong dollar | 10,0981 |
| NZD | New Zealand dollar | 1,6265 |
| SGD | Singapore dollar | 1,6412 |
| KRW | South Korean won | 1 470,85 |
| ZAR | South African rand | 13,2174 |
| CNY | Chinese yuan renminbi | 7,9789 |
| HRK | Croatian kuna | 7,5500 |
| IDR | Indonesian rupiah | 12 742,47 |
| MYR | Malaysian ringgit | 4,0267 |
| PHP | Philippine peso | 55,031 |
| RUB | Russian rouble | 41,4400 |
| THB | Thai baht | 39,480 |
| BRL | Brazilian real | 2,7664 |
| MXN | Mexican peso | 16,7688 |
| INR | Indian rupee | 73,4980 |

Currency

Exchange rate

USD

US dollar

1,3006

JPY

Japanese yen

130,47

DKK

Danish krone

7,4557

GBP

Pound sterling

0,85365

SEK

Swedish krona

8,5828

CHF

Swiss franc

1,2406

ISK

Iceland króna

NOK

Norwegian krone

7,6140

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

25,711

HUF

Hungarian forint

296,11

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7018

PLN

Polish zloty

4,2792

RON

Romanian leu

4,3843

TRY

Turkish lira

2,4456

AUD

Australian dollar

1,3540

CAD

Canadian dollar

1,3434

HKD

Hong Kong dollar

10,0981

NZD

New Zealand dollar

1,6265

SGD

Singapore dollar

1,6412

KRW

South Korean won

1 470,85

ZAR

South African rand

13,2174

CNY

Chinese yuan renminbi

7,9789

HRK

Croatian kuna

7,5500

IDR

Indonesian rupiah

12 742,47

MYR

Malaysian ringgit

4,0267

PHP

Philippine peso

55,031

RUB

Russian rouble

41,4400

THB

Thai baht

39,480

BRL

Brazilian real

2,7664

MXN

Mexican peso

16,7688

INR

Indian rupee

73,4980

---

(1)  Source: reference exchange rate published by the ECB.

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V Announcements

OTHER ACTS

European Commission

| 1.6.2013 | EN | Official Journal of the European Union | C 155/3 |
| --- | --- | --- | --- |

1.6.2013

EN

Official Journal of the European Union

C 155/3

---

Publication of an application 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

2013/C 155/03

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

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘ISTARSKI PRŠUT’

EC No: HR-PDO-0005-01041-04.10.2012

PGI ( ) PDO ( X )

1.   Name

‘Istarski pršut’

2.   Member State or third country

Republic of Croatia

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

| Class 1.2 | Meat products (cooked, salted, smoked, etc.) |
| --- | --- |

Class 1.2

Meat products (cooked, salted, smoked, etc.)

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

‘Istarski pršut’ is dry-cured meat product, produced from pig's ham (hind leg), without rind and subcutaneous fat tissue, and with pelvic bones. The fresh hams are firstly dry-brined with sea salt and spices, then air-dried, not smoked, in total undergoing the ripening process for at least 12 months.

The age of ‘Istarski pršut’ is counted from the first day of brining. If fresh ham weighs up to 16 kg, the production process will last for at least 12 months, and if it weighs over 16 kg, it will last for at least 15 months.

‘Istarski pršut’ is elongated in shape because it also contains the pelvic bones. The foot is detached in the tarsal joint, and the rind is also removed except for the part under the tarsal joint (10-15 cm). The ham has correctly rounded edges, flat surfaces that are clean or with a thin layer of mould, which influences ham's longer shelf life. The muscle tissue sectional view has uniform pink-red colour without any pronounced discoloration, and fat tissue must be white. ‘Istarski pršut’ has distinctive characteristic smell of the dried ripe pork meat and herbs. It has a typical full, intense flavour and moderate salinity.

When the product is ready for sale it has the following physical-chemical properties: water content must be less than 55 %, the content of sodium chloride less than 8 % and water activity (aw) must be under 0,93.

‘Istarski pršut’ must weigh at least 7 kg at the time when it is being placed on the market.

3.3.   Raw materials (for processed products only)

‘Istarski pršut’ is produced from pigs' fresh ham:

| | offspring of pure breed Swedish Landrace, German Landrace and Large White from domesticated breeding; |
| --- | --- |

offspring of pure breed Swedish Landrace, German Landrace and Large White from domesticated breeding;

| | two-breed crosses between these breeds; |
| --- | --- |

two-breed crosses between these breeds;

| | backcross between these breeds; |
| --- | --- |

backcross between these breeds;

| | three-breed crosses between F1 generation (Landrace x Large White) x Duroc breed; |
| --- | --- |

three-breed crosses between F1 generation (Landrace x Large White) x Duroc breed;

The average body mass of pigs in groups at slaughtering must be in the range of 180 kg ± 10 % and the pig must be at least nine months old. Fresh hams are processed in a way that the pelvic bones are left (ilium, ischial and pubic), while the sacrum bone and caudal vertebrae are removed. The sacrum bone is removed cutting through in the sacroiliac joint and the foot is cut in the tarsal joint. The rind and the subcutaneous tissue are removed from the ham up to 10-15 cm from the tarsal joint. The processed fresh ham must weigh at least 13 kg.

3.4.   Feed (for products of animal origin only)

During the fattening phase, the pigs used for ‘Istarski pršut’ production are fed with compound. All ingredients of the compound feed, except minerals, vitamins and other additives, must originate from the area allowed for pig raising and mentioned in Section 4. The origin of all ingredients has to be traceable from the production place to the stable and verified by the authorised certification body.

In the last fattening phase (above 110 kg), it is permissible to replace up to 50 % of corn with barley. Apart from that, wheat or wheat bran, fresh clover and alfalfa, pumpkins, cabbages, fodder beet, sugar beet pulp, whey and cooked potatoes can be used for feeding the pigs. It is forbidden to use brewer's spent grain and swills for fattening the pigs.

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

All production phases of ‘Istarski pršut’, from salting and pressing, through drying and ripening to the finished product, must take place within the geographical area specified in Section 4.

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

‘Istarski pršut’ can be marketed in one piece (integral form with bones) or in the form of packages that may contain de-boned ham, larger or smaller chunks of cured ham or sliced cured ham. These types of cured ham must be packed in vacuum or modified atmosphere.

The process of de-boning the cured ham, chopping into pieces or slices for portioning and packaging for the purpose of further selling, has to take place only in the production area of ‘Istarski pršut’. By limiting the portioning and packaging of cured ham to the area of its production the process control is greatly simplified, the application of traceability is facilitated and the possibility of fraud and abuse of labels is minimised. Also, keeping the slicing and packaging within the production area allows the producers to carry out these procedures by themselves or have it done by experienced staff skilled in procedures with ‘Istarski pršut’, its specifics and quality, thus ensuring the maintenance of the original product quality even after slicing and packaging.

3.7.   Specific rules concerning labelling

Upon completion of the ripening phase, all cured hams, which met the requirements of specification, get the brand. It consists of a collective mark and the code of the producer of ‘Istarski pršut’ identical to the veterinary control number of the production facility. The collective mark is shown below.

Image

When the whole product or packaging of any kind (whole cured ham, pieces or slices of cured ham) are put on the market, in addition to the information required by legislation, the product must be labelled with the denomination ‘Istarski pršut’ and the collective mark of the product. The denomination ‘Istarski pršut’ must be clearly legible and indelible and must be more clearly highlighted, in size, type and colour of the letters (typography), than any other labels, including the collective mark, the number of production batches (series) and the producer's trademarks, images and inscriptions.

Beside the designation of origin ‘Istarski pršut’ it is not permitted to specify other terms such as adjectives: real, traditional, handmade, typical, native, homemade, etc., or terms that represent toponyms on the Istrian peninsula, no matter which language are pronounced or written in.

4.   Concise definition of the geographical area

The production area of raw material intended for use in production of ‘Istarski pršut’ is limited to the following counties in the Republic of Croatia: Istarska, Primorsko-Goranska (limited only to the mainland, excluding the islands), Karlovačka, Sisačko-Moslavačka, Zagrebačka, Bjelovarsko-Bilogorska, Koprivničko-Križevačka, Međimurska, Virovitičko-Podravska, Požeško-Slavonska, Brodsko-Posavska, Osječko-Baranjska i Vukovarsko-Srijemska. Designation of origin ‘Istarski pršut’ was first registered in 2002 which enables the production area of the raw material to be wider than the production area of the end-product itself.

The production area of ‘Istarski pršut’ is limited to the area within the administrative borders of Istria County, with the exception of the islands that belong to the Istria County, where the production is not allowed. The Istria County includes the following towns and municipalities: Buje, Buzet, Labin, Novigrad, Pazin, Poreč, Pula, Rovinj, Umag, Vodnjan, Bale, Barban, Brtonigla, Cerovlje, Fažana, Funtana, Gračišće, Grožnjan, Kanfanar, Karojba, Kaštelir-Labinci, Kršan, Lanišće, Ližnjan, Lupoglav, Marčana, Medulin, Motovun, Oprtalj, Pićan, Raša, Sveta Nedjelja, Sveti Lovreč, Sveti Petar u Šumi, Svetvinčenat, Tar-Vabriga, Tinjan, Višnjan, Vižinada, Vrsar i Žminj.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The most significant characteristic of the Istrian peninsula is the Mediterranean climate that gradually changes, moving from the coast towards inland, and slowly turns into continental under the influence of cold air flowing from the mountains and the proximity of the Alps. The Istrian climate is characterised by frequent winds in winter, which in almost 50 % of the cases blow from the north and east directions. Such distribution of winds in winter period is favourable for the ham production, which at that time begins (salting and drying). Namely, the specific natural conditions suitable for drying ham in the winter period are created thanks to the winds coming from the northern, north-eastern and eastern direction. Especially suitable is Bura, strong north-east wind coming from the direction of the Učka Mountain, which blows from land to sea. Due to the influence of Mediterranean climate, where temperatures are not extremely low in winter, the air is dry and cool winds are frequent, the natural conditions in Istria represent an ideal environment for the production of ‘Istarski pršut’. The specificity of the climate enables ‘Istarski pršut’ to be only air, not smoke, dried. This is what significantly influences the quality and uniqueness of ‘Istarski pršut’ compared to other cured hams.

Famous and distinctive taste of ‘Istarski pršut’ is not only the result of climate, but of experienced and skilled generations of Istrian farmers as well. In fact, one of the most important economic activities of every Istrian farmer's household was raising and slaughtering pigs and the production of a number of traditional products from dried pork meat, among which the cured ham differs from the others by quality and significance.

Traditionally, the pigs were raised more than one year and fed with various feedstuffs that were available on the farm in different times of the year: clover and alfalfa, pumpkins, cabbages, fodder beet, whey, cooked potatoes, etc. The slaughter took place only when the pigs were very heavy, way over 200 kg. The method of cured ham production, that in the past slightly differed from village to village, was unified already in the 19th century, especially in the way the producers prepared and used the brine, the way they pressed the ham and the time these operations lasted. One of the particularities of the Istrian method developed long time ago has been the composition of the dry-brine made of salt and one or more spices (black pepper, garlic, laurel, rosemary). Another one is the way the hind leg is separated from the half carcass and the way ham is shaped and processed. For instance, the traditional and very unique way of ham processing has been maintained from the time when rural households had the need to melt into fat as much adipose tissue as possible, and thus preserve it for later use. Therefore, according to the traditional recipe, in the first stage of preparation of the ham, all rind and subcutaneous fat tissue is removed from the fresh ham, which is a rarity and an exception compared to the way the cured ham is produced in other areas. Another peculiarity in the shaping process is that the hip bones are not removed, so in that way more meat remains and the ham is bigger.

Up until recently, most of the rural households in Istria produced cured hams, so the traditional way of production could have been easily preserved. There is no evidence that any Istrian producer of cured ham has ever used a method different than that inherited from his ancestors. The art of ham production in Istria dates back for several centuries, during which the traditional methods of production were improved. The earliest record found so far, which explicitly mentions the pršut, comes from the 1580, when in the Glagolitic records of Roč municipality it was documented that among other foods cured ham was ordered for the prefect's wedding ceremony (Dražen Vlahov, Knjiga računa općine Roč (1566-1628), Državni arhiv u Pazinu (State Archive in Pazin), Pazin, 2009, pp. 102-103). Also in Roč, but some time later, in 1594, cured ham was ordered and served for lunch to the Rašpor captain (the governor of the Venetian part of northern Istria) and his entourage, on the occasion of the festivity for honouring St Marina (ibid., pp. 110-111). One record from 1612 states that ‘four hundred Uskoks crossed Učka ... The Uskoks stole a lot of cattle large quantities of cheese, cured ham, wine and other foods’ (Miroslav Bertoša, Istra: doba Venecije, Zavičajna naklada Žakan Juri, Pula, 1995, p. 318). One document from the 1810 states that the most expensive of all the meat was salted pork meat — ham and bacon (Nevio Šettó, Napoleon u Istri, IKK Grozd, Pula, 1989, pp. 54, 100, 112, 116, 139, 141).

5.2.   Specificity of the product

Features that characterise ‘Istarski pršut’ and which significantly distinguish it from other cured hams are the result of cultural heritage of the Istrian rural community's and the overall natural potential that the Istrian peninsula has for the production and processing of agricultural and food products. The specificity of ‘Istarski pršut’ is primarily determined by three factors: the raw material, the production technology based on tradition and the end-product's organoleptic properties.

The specificities of the raw material are the result of controlled breeding of certain genotypes of pigs which are fed according to special requirements in extended fattening in order to get body mass of 180 kg. Heavy pigs at slaughter are needed to get large weights of fresh ham, necessary due the loss of considerable amount of water in the drying and ripening stages.

The traditional technology requires the processing of ham in the way that left pelvic bones attached (os ilium, os pubis and os Ishii), which is not a standard procedure in the production of cured ham in other regions. Specifically, after the ham is processed and rounded off, the femur head (caput femoris — the end of the femur) is hidden, while in other types of cured ham, it can be seen from the inside, medial side and is one of their main visual characteristics. In ‘Istarski pršut’ this head is hidden because it is inside the pelvic bone (acetabulum).

Completely unusual technique used in processing the ham is also the removal of rind and subcutaneous fat tissue from the entire surface, i.e. to the meat. The processed hams are sea salt dry-brined with the addition of pepper, garlic, laurel and rosemary. The addition of so many spices during salting represents another distinguishing feature in the production of ‘Istarski pršut’. The lack of the rind and fat tissue not only causes slightly more drying than it is the case with other hams, but also one more distinguishing feature: the growth of moulds on external surfaces of the ham. The presence of surface moulds during the drying and ripening phases represents another distinctive external characteristic of ‘Istarski pršut’.

The specific organoleptic properties of ‘Istarski pršut’ are evident first of all in its external appearance since it lacks rind and subcutaneous fat tissue, it also contains the pelvic bones, which give it an unusually elongated shape, and it often, on the surface, has a bigger or smaller clusters of mould.

The final product is characterised by a particular flavour, a mild, slightly salty taste, uniform pink-red colour and the desirably consistency of muscle tissue. It contains no additives because it is produced in traditional way.

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)

The causal link between ‘Istarski pršut’ and the area of Istria can be attributed to the existence of favourable conditions for the production of cured meat products. The natural conditions of Istria are influenced by the Mediterranean climate, so there are no extremely low temperatures in winter, and the air is cooled and dried by frequent winds. The average values of temperature and relative humidity from December to March optimally facilitate natural meat drying. The initial low temperature and a gradual decrease in relative humidity allow a regular ham drying process. Due to that fact and in order to get a significant influence of the natural conditions over the product, the phase of salting hams (the initial phase of production) may take place only during the period between 15 October and 20 March. The seasonality of production, namely the time limit imposed on the first production phase, represents one of the main pillars of the traditional way of production.

With the arrival of spring and warmer days, hams are transferred for ripening to the cellars or other similar rooms, where there are no major fluctuations in temperature and humidity. These conditions provide an ideal environment for the production of traditional ‘Istarski pršut’ that is only air not smoke-dried, thereby significantly influencing its quality and uniqueness compared to other cured hams.

The features that characterise ‘Istarski pršut’ and which significantly distinguish it from other cured hams are the result of not only the climatic conditions, but of the cultural heritage of the Istrian rural communities as well, that is from the experience and skills of many generations of Istrian farmers. They produced cured hams using only very heavy pigs (weighing over 180 kg), which were fed with clover, alfalfa, pumpkins, cabbages, fodder beet, whey, boiled potatoes, etc. Although the mentioned feed is no longer used in the modern fattening, it is permissible to use it in the final fattening phase in order to keep the traditional characteristics of fattening and to obtain a special quality meat.

The method of processing the ham in the production of ‘Istarski pršut’ has been maintained from the time when the rural households had the need to melt as much adipose tissue into fat as possible and thus preserve it for later use. Therefore, according to traditional recipes, in the first phase of preparation of ‘Istarski pršut’, the rind and subcutaneous fat tissue are removed up to the meat, which is a rarity, almost an exception, compared to the way of production in other regions where the ham, as a rule, is dried with the rind. A further feature that makes ‘Istarski pršut’ different from other hams is associated with the traditional production technology that requires a treatment of the ham in the way that leaves the pelvic bones on it. Because of the peculiar processing of ham, ‘Istarski pršut’ is therefore always slightly bigger and heavier than the cured hams produced in other regions, although the latter have the rind and subcutaneous fat tissue.

The drying of the ham without rind and subcutaneous fat tissue, which causes direct exposure to the air of the whole surface of the muscle tissue and covering of the surface with mould during the ripening phase, certainly results in a slightly different development of ripening process and later in distinctive organoleptic properties of ‘Istarski pršut’.

The specificity of the aroma and taste of ‘Istarski pršut’ is influenced by different spices added in the dry-brine. The influence of spices on the aroma of ‘Istarski pršut’ is very important, because — unlike other types of cured ham — the entire surface of the ham is in contact with the spices, so their flavour can penetrate more easily and more deeply into all parts of the ham.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

Web page of the Ministry of Agriculture of the Republic of Croatia (national authority):

http://www.mps.hr/UserDocsImages/Specifikacija%20proizvoda.pdf

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

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

(3)  See footnote 2.

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| 1.6.2013 | EN | Official Journal of the European Union | C 155/9 |
| --- | --- | --- | --- |

1.6.2013

EN

Official Journal of the European Union

C 155/9

---

Publication of an application 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

2013/C 155/04

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).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘VALAŠSKÝ FRGÁL’

EC No: CZ-PGI-0005-0805-04.04.2010

PGI ( X ) PDO ( )

1.   Name

‘Valašský frgál’

2.   Member State or third country

Czech Republic

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

| Class 2.4. | Bread, pastry, cakes, confectionery, biscuits and other baker's wares |
| --- | --- |

Class 2.4.

Bread, pastry, cakes, confectionery, biscuits and other baker's wares

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

A round cake with a diameter of 30-32 cm. Also known colloquially as ‘vdolek’, ‘pecák’ or ‘lopaťák’, it is made from a fine yeast-based dough and has a topping.

After baking, the colour of the cake is golden, whereas that of the topping is characteristic of the topping used, with a light-coloured crumble on the surface, which may be sprinkled with gingerbread crumbs or ground cinnamon, or drizzled with butter and sprinkled with sugar.

The types of topping used are pear, curd cheese, poppyseed, jam (povidla), fruit (plum, apple, bilberry, apricot), walnut, cabbage (fresh cabbage or sauerkraut), carrot and kohlrabi. The topping accounts for about 42-48 % of the whole product.

The cake is placed on a circular paper base and most commonly packaged in a heat-shrinkable wrapper or another kind of food-grade wrapper used on the market. It may also be packaged in a carton, a plastic or wooden box or a greaseproof-paper wrapping.

Types of packaging: whole cakes: 600-700 g; halves 300-350 g; quarters: 150-175 g.

The cakes may be sold unpackaged on the premises where they are made.

‘Valašský frgál’ may also be marketed frozen. The freezing process does not alter the product’s properties. It is placed in the freezer already packaged. The frozen product may be stored at a temperature of – 18 °C or less for nine months. It is recommended that it be consumed within 24 hours after being defrosted. The necessary shelf-life and storage information is given on the packaging.

3.3.   Raw materials (for processed products only)

The following raw materials are used to make the dough: semi-coarse wheat flour or a blend of three types of flour (fine-ground, semi-coarse and coarse), beet sugar or sweetener, vegetable fats or vegetable oil or lard or butter, pasteurised or fresh egg yolks, milk powder or fresh milk or drinking water, fruit juices (lemon, apple, pear), bakers’ yeast and salt; nowadays, it is permitted to add an improver to the dough in order to keep the product fresh.

The main ingredient is flour; the proportions of the other ingredients by weight of dough must be as follows: fat (vegetable fat or oil or lard or butter) — at least 20 %; sugar or sweetener (fructose) — at least 10 % (if another sweetener is used, the amount will depend on its sweetness); egg yolks — at least 5 %. The amount of fruit juice, yeast, salt and other flavour-imparting raw materials depends on the recipe used by individual producers.

The topping must account for about 42-48 % of the total weight of a ‘Valašský frgál’ before baking.

The following raw materials are used to make the topping:

| | pear topping: pear jam (povidla) made from dried pears, plum jam (povidla) or fruit jam, dried apples, grated gingerbread, ethyl oxyhydrate-based flavouring (hereinafter ‘flavouring’), ground star anise, vanilla sugar, drinking water; |
| --- | --- |

pear topping: pear jam (povidla) made from dried pears, plum jam (povidla) or fruit jam, dried apples, grated gingerbread, ethyl oxyhydrate-based flavouring (hereinafter ‘flavouring’), ground star anise, vanilla sugar, drinking water;

| | curd-cheese topping: soft curd cheese, beet sugar or sweetener, pasteurised or fresh egg yolks, drinking water, raisins, vanilla sugar or vanilla custard, fruit juice (optional), vegetable oil, flavouring, ground mace, curd-cheese stabiliser, forest berries; |
| --- | --- |

curd-cheese topping: soft curd cheese, beet sugar or sweetener, pasteurised or fresh egg yolks, drinking water, raisins, vanilla sugar or vanilla custard, fruit juice (optional), vegetable oil, flavouring, ground mace, curd-cheese stabiliser, forest berries;

| | poppyseed topping: ground poppyseed, beet sugar or sweetener, milk powder or fresh milk, drinking water, vegetable fat, fine-ground wheat flour, vanilla sugar, raisins, breadcrumbs, ground cinnamon, flavouring; |
| --- | --- |

poppyseed topping: ground poppyseed, beet sugar or sweetener, milk powder or fresh milk, drinking water, vegetable fat, fine-ground wheat flour, vanilla sugar, raisins, breadcrumbs, ground cinnamon, flavouring;

| | jam (povidla) topping: plum jam (povidla), vanilla sugar or sweetener, drinking water, flavouring; |
| --- | --- |

jam (povidla) topping: plum jam (povidla), vanilla sugar or sweetener, drinking water, flavouring;

| | apple topping: grated apple or stewed apple, beet sugar or sweetener, vanilla sugar, ground cinnamon, chopped nuts, raisins, drinking water; |
| --- | --- |

apple topping: grated apple or stewed apple, beet sugar or sweetener, vanilla sugar, ground cinnamon, chopped nuts, raisins, drinking water;

| | bilberry topping: fresh, stewed or frozen bilberries, bilberry jam; |
| --- | --- |

bilberry topping: fresh, stewed or frozen bilberries, bilberry jam;

| | apricot topping: fresh, stewed or frozen apricots, apricot jam; |
| --- | --- |

apricot topping: fresh, stewed or frozen apricots, apricot jam;

| | plum topping: fresh, stewed or frozen plums, plum jam (povidla), ground poppyseed, sugar or sweetener; |
| --- | --- |

plum topping: fresh, stewed or frozen plums, plum jam (povidla), ground poppyseed, sugar or sweetener;

| | nut topping: ground nuts (walnuts, hazelnuts or a mixture), beet sugar or sweetener, fine-ground wheat flour, milk, butter or vegetable fat or vegetable oil, breadcrumbs, apricot jam, drinking water, raisins, vanilla sugar, flavouring; |
| --- | --- |

nut topping: ground nuts (walnuts, hazelnuts or a mixture), beet sugar or sweetener, fine-ground wheat flour, milk, butter or vegetable fat or vegetable oil, breadcrumbs, apricot jam, drinking water, raisins, vanilla sugar, flavouring;

| | cabbage topping: shredded fresh cabbage or well-rinsed sauerkraut, beet sugar or sweetener, butter or vegetable fat or vegetable oil, fine-ground wheat flour, drinking water, ground black pepper, salt; |
| --- | --- |

cabbage topping: shredded fresh cabbage or well-rinsed sauerkraut, beet sugar or sweetener, butter or vegetable fat or vegetable oil, fine-ground wheat flour, drinking water, ground black pepper, salt;

| | carrot topping: fresh carrots, beet sugar or sweetener, vanilla sugar, poppyseed, butter, vegetable fat, vegetable oil, fine-ground wheat flour, drinking water, ground cinnamon, salt; |
| --- | --- |

carrot topping: fresh carrots, beet sugar or sweetener, vanilla sugar, poppyseed, butter, vegetable fat, vegetable oil, fine-ground wheat flour, drinking water, ground cinnamon, salt;

| | kohlrabi topping: fresh kohlrabi, beet sugar or sweetener, butter or vegetable fat or vegetable oil, fine-ground wheat flour, lemon juice or apple juice, drinking water, ground black pepper, fresh or dried parsley, salt. |
| --- | --- |

kohlrabi topping: fresh kohlrabi, beet sugar or sweetener, butter or vegetable fat or vegetable oil, fine-ground wheat flour, lemon juice or apple juice, drinking water, ground black pepper, fresh or dried parsley, salt.

3.4.   Feed (for products of animal origin only)

—

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

All steps, from the making of the dough (because of the method used: as the dough contains yeast, there cannot be any delays between the individual steps in production) and the spreading of the topping to the baking of the cake and its subsequent packaging, must take place in the defined geographical area in the interests of maintaining quality and hygiene. The production of the topping itself does not have to take place in the defined area.

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

Slicing and packaging on the producer’s premises is necessitated by the nature of the product, which is intended for rapid consumption, and in order to maintain quality. If the finished product were to be transported unpackaged, its quality would be impaired owing to breaking or bending, or to the infringement of hygiene rules. Moreover, it is necessary to affix to the product packaging a label giving details of the producer, the composition of the product and all other mandatory details that guarantee that it originates in the defined area and that are used as the basis for any inspection that might be carried out.

3.7.   Specific rules concerning labelling

Producers of ‘Valašský frgál’ must indicate the name ‘Valašský frgál’ clearly on the product packaging. The protected geographical indication logo will also be placed on the packaging for the purposes of consumer information, checking by the inspection body and product traceability. If the product is sold unpackaged, it must be clearly indicated at the point of sale that ‘Valašský frgál’ is on sale there.

4.   Concise definition of the geographical area

Valašsko, which is a geographical region in the south-east of the Czech Republic. It comprises the following municipalities (from east to west): Velké Karlovice, Horní Bečva, Čeladná, Kunčice pod Ondřejníkem, Kozlovice, Měrkovice, Tichá, Vlčovice, Kopřivnice, Štramberk, Lichnov, Veřovice, Mořkov, Hodslavice, Straník, Kojetín, Loučka, Bernartice, Hůrka, Starojická Lhota, Vysoká, Hustopeče, Milotice, Špičky, Skalička, Horní Tešice, Rouské, Všechovice, Provodovice, Komárno, Podhradní Lhota, Rajnochovice, Držková, Rusava, Lukoveček, Fryšták, Mladcová, Zlín-Prštné, Zlín-Jaroslavice, Březnice, Želechovice, Lípa, Zádveřice, Vizovice, Slopné, Haluzice, Vlachovice, Vrbětice, Popov, Jestřábí, Štítná nad Vláří, Bylnice, Brumov, Nedašov, Nedašova Lhota, Študlov, Střelná, Francova Lhota, Valašská Senice, Hovězí, Halenkov and Nový Hrozenkov.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

In the past, drying was the most traditional method used by the inhabitants of Valašsko to preserve fruit. For the rest of the year, the dried fruit was put to a wide variety of culinary uses. The most typical example of this was the use of dried pears to make pear jam (povidla). The use of a single kind of spread — or topping — on a ‘frgál’ is also typical for Valašsko. This is a tradition; as historical sources also state, there is never more than one type of topping on a ‘frgál’.

5.2.   Specificity of the product

‘Valašský frgál’ differs from other cakes in particular owing to the following characteristics:

| — | the method of making the dough and its composition: the runnier ingredients are first whisked together until they form a smooth paste. The fats, which have been softened, are then added and everything is again whisked together to obtain a smooth paste. Only then is the leavening agent added, and after that the flour is added gradually to form a smooth dough which must be mixed until bubbles form (it contains plenty of air) and must not stick, |
| --- | --- |

—

the method of making the dough and its composition: the runnier ingredients are first whisked together until they form a smooth paste. The fats, which have been softened, are then added and everything is again whisked together to obtain a smooth paste. Only then is the leavening agent added, and after that the flour is added gradually to form a smooth dough which must be mixed until bubbles form (it contains plenty of air) and must not stick,

| — | the rolling of the dough into a round shape using a one-hand rolling pin that also originates in Valašsko. The even rolling-out of the dough from the centre to the edges means that, although thin, it is dense, soft and fine-textured when baked, |
| --- | --- |

—

the rolling of the dough into a round shape using a one-hand rolling pin that also originates in Valašsko. The even rolling-out of the dough from the centre to the edges means that, although thin, it is dense, soft and fine-textured when baked,

| — | the use of typical toppings, especially those made from dried fruit (pears), |
| --- | --- |

—

the use of typical toppings, especially those made from dried fruit (pears),

| — | a ‘Valašský frgál’ only ever has one kind of topping on it (toppings are never combined). The topping accounts for a high proportion of the cake: about 42-48 % by weight before baking. The surface of the topping is sprinkled generously with crumble and may be sprinkled with gingerbread crumbs or ground cinnamon. After baking, it may be sprinkled with sugar and drizzled with butter. |
| --- | --- |

—

a ‘Valašský frgál’ only ever has one kind of topping on it (toppings are never combined). The topping accounts for a high proportion of the cake: about 42-48 % by weight before baking. The surface of the topping is sprinkled generously with crumble and may be sprinkled with gingerbread crumbs or ground cinnamon. After baking, it may be sprinkled with sugar and drizzled with butter.

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)

This application is based both on the specificity of the product and on its reputation throughout Valašsko and beyond. The first written records of large cakes called ‘vdolek’ or ‘frgál’ are to be found in a chronicle dating from 1826 entitled Bromatologia moravo-rustica, by J.H.A. Gallaš. It contains details of cakes made from wheat or rye flour and topped with curd cheese, fruit jam (povidla) or a spread made from stewed and pureed dried pears typical of this region, which are made only in the defined area of Valašsko.

‘Valašský frgál’ is made according to traditional recipes from the defined area found in written records dating from 1826. The folk tradition of baking this specific cake is linked in particular to festive occasions such as weddings, christenings, Christmas and Easter and the end of the harvest in Valašsko. Poor families ate it only at Christmas. Wealthier families also ate it on Sundays. The size of the cake (30-32 cm in diameter) came about because the whole surface of the peel, which was used to put bread into the oven, was used. These cakes were made mainly from home-produced raw materials, in particular dried fruit, curd cheese, home-ground flour, butter, lard, linseed oil, eggs and milk.

‘Valašský frgál’ with pear topping is the most famous type, the topping being made from dried pears. Traditionally, there was a pear tree next to every building in Valašsko. The most common variety of pear was known as ovesňanka, which, although small, had succulent and very sweet flesh. Other varieties of pear, in particular those which ripen in the autumn months, were also suitable for drying. They always had to be left to ripen until the onset of the first ground frosts. The pears were then slowly dried whole in a drying chamber that was heated by burning wood, preferably from fruit trees. It was very important that they dried out thoroughly and were then stored in woven bags hung up in attics. The recipes for making povidla from dried pears and for making these large cakes with this and other toppings have been handed down from generation to generation for several centuries.

In the 19th century, the reputation of these cakes spread as far away as Prague, the capital city. When the national exhibition was held at Holešovice in Prague at the end of the 19th century, they were brought from Valašsko along with many other products and were greatly admired. ‘Valašský frgál’ has maintained its reputation to the present day (a great deal of information can be found on the internet, in the regional and national press and in tourist guides) and has won a number of awards at exhibitions and fairs (Zlatá Salima 2006 and 2008, Perla Zlínska 2006, 2007 and 2008, Trendy 2006, HIT 2006 Moderní obchod, Značka kvality KLASA in 2007).

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

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

http://isdv.upv.cz/portal/pls/portal/portlets.ops.det?popk=1322&plang=cs

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

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

(3)  See footnote 2.

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| 1.6.2013 | EN | Official Journal of the European Union | C 155/13 |
| --- | --- | --- | --- |

1.6.2013

EN

Official Journal of the European Union

C 155/13

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Publication of an application 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

2013/C 155/05

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).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
   (2)

‘FOCACCIA DI RECCO COL FORMAGGIO’

EC No: IT-PGI-0005-0944-31.01.2012

PGI ( X ) PDO ( )

1.   Name

‘Focaccia di Recco col formaggio’

2.   Member State or third country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

| Class 2.4. | Bread, pastry, cakes, confectionery, biscuits and other baker’s wares |
| --- | --- |

Class 2.4.

Bread, pastry, cakes, confectionery, biscuits and other baker’s wares

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

‘Focaccia di Recco col formaggio’ is an oven-baked product made by blending extra virgin olive oil, salt and water into common wheat flour dough, which is then filled with soft fresh cheese.

When released for consumption, ‘Focaccia di Recco col formaggio’ has the following characteristics:

| | shape: circular, square or rectangular; |
| --- | --- |

shape: circular, square or rectangular;

| | measurements:






  — | circular shape: minimum diameter 25 cm, |
| --- | --- | --- |

measurements:

—

circular shape: minimum diameter 25 cm,

| — | square shape: each side between 25 cm and 120 cm long, |
| --- | --- |

—

square shape: each side between 25 cm and 120 cm long,

| — | rectangular shape: 120 cm maximum for the longer sides; 25 cm minimum for the shorter sides, |
| --- | --- |

—

rectangular shape: 120 cm maximum for the longer sides; 25 cm minimum for the shorter sides,

| — | height: less than 1 cm, measured on the sides; |
| --- | --- |

—

height: less than 1 cm, measured on the sides;

| | appearance:






  — | surface: uneven, with bubbles, |
| --- | --- | --- |

appearance:

—

surface: uneven, with bubbles,

| — | upper part: golden colour with dark brown patches or streaks, |
| --- | --- |

—

upper part: golden colour with dark brown patches or streaks,

| — | lower part: amber yellow, not white, |
| --- | --- |

—

lower part: amber yellow, not white,

| — | filling: melted cheese with a creamy texture, |
| --- | --- |

—

filling: melted cheese with a creamy texture,

| — | texture when touched: crumbly upper part and soft inside. |
| --- | --- |

—

texture when touched: crumbly upper part and soft inside.

It is fragrant and crunchy to the palate, the dough is lightly salted and smells both of freshly cooked bread and of milk and fresh cheese, and the cheese is soft with a pleasant hint of bitterness.

3.3.   Raw materials (for processed products only)

The following ingredients are used in the production of ‘Focaccia di Recco col formaggio’:

| — | type ‘00’ common wheat flour with the following characteristics: W: > 300; P/L: not less than 0,5 or, alternatively, type ‘00’ Manitoba flour, |
| --- | --- |

—

type ‘00’ common wheat flour with the following characteristics: W: > 300; P/L: not less than 0,5 or, alternatively, type ‘00’ Manitoba flour,

| — | natural water, |
| --- | --- |

—

natural water,

| — | extra virgin olive oil, |
| --- | --- |

—

extra virgin olive oil,

| — | fine salt, |
| --- | --- |

—

fine salt,

| — | soft fresh cheese. |
| --- | --- |

—

soft fresh cheese.

The cheese used to produce ‘Focaccia di Recco col formaggio’ is made from fresh pasteurised cow's milk.

There are no geographical restrictions on the place where the milk is processed.

The cheese used to fill ‘Focaccia di Recco col formaggio’ must have a creamy texture without any added cream and must be resistant to heat stress when cooked without forming threads, bubbles or whey.

The cheese used to prepare ‘Focaccia di Recco col formaggio’ must have the following characteristics:

| Characteristic | Parameter |
| --- | --- |
| Shape | Parallelepiped with smoothed sides |
| Measurements | Base with sides measuring 15-20 cm and 8-10 cm respectively; in terms of height, a straight heel with flat faces measuring 4-5 cm |
| Weight | Between 0,7 kg and 2 kg |
| Characteristics of the dough | Tender yet slightly firm, consistent milky texture without any holes |
| Colour | White, with glossy undertones |
| Moisture content (on a wet basis) | 57-60 % |
| Proteins (on a wet basis) | 13-15 % |
| Fat (on a wet basis) | 21-24 % |
| Fat content (of dry matter) | 48-60 % |

Characteristic

Parameter

Shape

Parallelepiped with smoothed sides

Measurements

Base with sides measuring 15-20 cm and 8-10 cm respectively; in terms of height, a straight heel with flat faces measuring 4-5 cm

Weight

Between 0,7 kg and 2 kg

Characteristics of the dough

Tender yet slightly firm, consistent milky texture without any holes

Colour

White, with glossy undertones

Moisture content (on a wet basis)

57-60 %

Proteins (on a wet basis)

13-15 %

Fat (on a wet basis)

21-24 %

Fat content (of dry matter)

48-60 %

3.4.   Feed (for products of animal origin only)

—

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

All of the steps involved in the production of ‘Focaccia di Recco col formaggio’, from the preparation and kneading of the dough to garnishing and cooking, must take place in the geographical area described in point 4 below.

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

‘Focaccia di Recco col formaggio’ can be marketed whole or in portions.

Pre-cooking, deep-freezing, freezing and other preservation techniques are forbidden.

3.7.   Specific rules concerning labelling

The product can be identified by means of a label made from a starch wafer attached to the top layer of pastry. The label must bear the name of the product, ‘Focaccia di Recco col formaggio’ next to the words ‘Protected Geographical Indication’, written out in full and as an acronym (PGI).

4.   Concise definition of the geographical area

The production area of ‘Focaccia di Recco col formaggio’ is made up of the entire territory of the municipality of Recco and of the neighbouring municipalities of Avegno, Sori and Camogli.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The municipalities located in the production area of ‘Focaccia di Recco col formaggio’ are part of what local historians call the ‘Recco valley’, a zone stretching from Mount Portofino in the east (municipality of Camogli) to the small town of Sori in the west, including the municipality of Recco, and the municipality of Avegno in the north.

Craftsmen bakers from Recco migrated to those areas and started making ‘Focaccia di Recco col formaggio’ in the 1960s and 1970s following the Recco tradition.

The tradition requires the bakers to be highly skilled in preparing the dough. The dough is first stretched and then kneaded manually until two separate, very thin and almost transparent sheets are obtained. This special way of preparing the dough into two fine sheets is a particularity of the geographical area.

5.2.   Specificity of the product

‘Focaccia di Recco col formaggio’ is made up of two very thin sheets which are filled with cheese. It is easy to distinguish it visually from typical focaccias of the Italian and Ligurian traditions as it is extremely fine and filled with a layer of melted cheese. Another characterising feature of ‘Focaccia di Recco col formaggio’ is the soft cheese inside which has a creamy texture and a pleasant hint of bitterness.

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)

Historical events which for many years have been dedicated to ‘Focaccia di Recco col formaggio’ bear witness to its reputation, as do major reviews published in magazines and Italian and foreign food guides, which in their description of the product refer to the fine pastry and pleasant taste of the cheese that characterise it.

One of the most important events is the ‘Festa della focaccia’ during the last week of May, which since 1955 offers the best opportunity to celebrate and taste ‘Focaccia di Recco col formaggio’.

The reputation of ‘Focaccia di Recco col formaggio’ has grown exponentially thanks to its presence at major national events such as the ‘Salone del Gusto’ in Turin, the ‘Cheese’ event in Brà, the ‘Artigiano in Fiera’ in Milan and the ‘Salone Nautico’ in Genoa.

From the early 1960s, thanks to the economic boom in Italy and the growth of tourism in the area, the reputation of and demand for ‘Focaccia di Recco col formaggio’ progressively increased, as shown by several articles on the product published in daily newspapers and magazines at the time. The product was also brought to the attention of American gourmets in 1967 in the ‘Daily American’, where it was described as ‘quite divine’.

The first Italian food guides are another example of how ‘Focaccia di Recco col formaggio’ became a typical and well-known product (‘Guide Veronelli all'Italia piacevole’, published by Garzanti, Milan, 1968 and ‘Guida gastronomica d'Italia’, published by TCI, Milan, 1969).

Since then, and to the present day, practically all local and regional food guides, all food-and-wine guides and several magazines related to the sector refer to ‘Focaccia di Recco col formaggio’ as an authentic local speciality.

Reference to publication of the specification

(Article 5(7) of Regulation (EC) No 510/2006 (3))

The Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Focaccia di Recco col formaggio’ PGI in Gazzetta ufficiale della Repubblica italiana No 181 of 5 August 2011.

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

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (http://www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (in the top right-hand corner of the screen) and then on ‘Disciplinari di produzione all’esame dell’UE’.

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

(2)  OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

(3)  See footnote 2.

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