# C_2018075EN.01000601.xml

| 28.2.2018 | EN | Official Journal of the European Union | C 75/6 |
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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

(2018/C 75/05)

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

‘MARRONE DI SERINO’/‘CASTAGNA DI SERINO’

EU No: PGI-IT-02147 — 24.6.2016

PDO ( ) PGI ( X )

1.   Name(s)

‘Marrone di Serino’/‘Castagna di Serino’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

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

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

‘Marrone di Serino’/‘Castagna di Serino’ designates the fresh, peeled, dried in-shell and whole dried shelled fruit of the ‘Castanea Sativa Miller’ or ‘European chestnut’ species, of the ‘Montemarano’ variety, also referred to as ‘Santimango’, ‘Santomango’, ‘Marrone di Avellino’ or ‘Marrone avellinese’, and of the ‘Verdola’ or ‘Verdole’ variety local to the production area described in point 4 below. ‘Marrone di Serino’/‘Castagna di Serino’ PGI is a medium-large sized fruit with a medium-large star pattern and rarely any grooves. The form is usually roundish, mostly asymmetrical. The tip, ranging from pointed to rounded, has average hair cover; the pericarp, mostly thin and not very elastic, is light brown in colour, with dark streaks, uniform and thin, and an internal surface covered with short, off-white hairs. The hilum is medium to large with few residual hairs and a generally regular contour line. The tuft is of average length, comprising 6-8 generally uneven styles. The pellicle, which is of average adhesion to the kernel, is thin and reddish brown in colour, with darker, more evident ribbing. When marketed, ‘Marrone di Serino’/‘Castagna di Serino’ should have the following characteristics:

| a) | fresh ‘Marrone di Serino’/‘Castagna di Serino’:
—
shape: usually roundish, mostly asymmetrical; —
pericarp: light brown, with dark, clearly marked streaks with space between them; —
pellicle: of average adhesion to the kernel, thin and reddish brown; —
kernel: milky white, with rather superficial grooves, hardly any cavity between the cotyledons; the flesh is firm and crunchy with a medium sweet taste; —
tuft: of limited length; —
presence of worm-damaged, deformed or shrivelled fruits: maximum 10 %; —
maximum size: 85 fruits per kg; | — | shape: usually roundish, mostly asymmetrical; | — | pericarp: light brown, with dark, clearly marked streaks with space between them; | — | pellicle: of average adhesion to the kernel, thin and reddish brown; | — | kernel: milky white, with rather superficial grooves, hardly any cavity between the cotyledons; the flesh is firm and crunchy with a medium sweet taste; | — | tuft: of limited length; | — | presence of worm-damaged, deformed or shrivelled fruits: maximum 10 %; | — | maximum size: 85 fruits per kg; |
| -- | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | - | --------------------------------------------- | - | --------------------------------------------------------------------------------- | - | -------------------------------------------------------------------- | - | -------------------------------------------------------------------------------------------------------------------------------------------------------- | - | ------------------------ | - | ---------------------------------------------------------------------- | - | ------------------------------- |
| — | shape: usually roundish, mostly asymmetrical; | | | | | | | | | | | | | | |
| — | pericarp: light brown, with dark, clearly marked streaks with space between them; | | | | | | | | | | | | | | |
| — | pellicle: of average adhesion to the kernel, thin and reddish brown; | | | | | | | | | | | | | | |
| — | kernel: milky white, with rather superficial grooves, hardly any cavity between the cotyledons; the flesh is firm and crunchy with a medium sweet taste; | | | | | | | | | | | | | | |
| — | tuft: of limited length; | | | | | | | | | | | | | | |
| — | presence of worm-damaged, deformed or shrivelled fruits: maximum 10 %; | | | | | | | | | | | | | | |
| — | maximum size: 85 fruits per kg; | | | | | | | | | | | | | | |

| b) | peeled ‘Marrone di Serino’/‘Castagna di Serino’:
—
shape: usually roundish, mostly asymmetrical; —
total absence of the tuft and pericarp; —
absence of foreign bodies in containers of peeled fruit; —
maximum presence of pellicle: 2 %; —
fruit with traces of burning: maximum 5 %; —
presence of worm-damaged fruit: maximum 3 %; —
maximum size: 200 fruits per kg; | — | shape: usually roundish, mostly asymmetrical; | — | total absence of the tuft and pericarp; | — | absence of foreign bodies in containers of peeled fruit; | — | maximum presence of pellicle: 2 %; | — | fruit with traces of burning: maximum 5 %; | — | presence of worm-damaged fruit: maximum 3 %; | — | maximum size: 200 fruits per kg; |
| -- | --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | - | --------------------------------------------- | - | --------------------------------------- | - | -------------------------------------------------------- | - | ---------------------------------- | - | ------------------------------------------ | - | -------------------------------------------- | - | -------------------------------- |
| — | shape: usually roundish, mostly asymmetrical; | | | | | | | | | | | | | | |
| — | total absence of the tuft and pericarp; | | | | | | | | | | | | | | |
| — | absence of foreign bodies in containers of peeled fruit; | | | | | | | | | | | | | | |
| — | maximum presence of pellicle: 2 %; | | | | | | | | | | | | | | |
| — | fruit with traces of burning: maximum 5 %; | | | | | | | | | | | | | | |
| — | presence of worm-damaged fruit: maximum 3 %; | | | | | | | | | | | | | | |
| — | maximum size: 200 fruits per kg; | | | | | | | | | | | | | | |

| c) | dried in-shell ‘Marrone di Serino’/‘Castagna di Serino’:
—
moisture content of whole fruit: not more than 15 %; —
dry yield (with shell): not more than 60 % of the fresh weight; —
maximum size: 250 fruits per kg; the product must be free from any active infestation (insect larvae, mould, etc.); | — | moisture content of whole fruit: not more than 15 %; | — | dry yield (with shell): not more than 60 % of the fresh weight; | — | maximum size: 250 fruits per kg; |
| -- | ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | - | ---------------------------------------------------- | - | --------------------------------------------------------------- | - | -------------------------------- |
| — | moisture content of whole fruit: not more than 15 %; | | | | | | |
| — | dry yield (with shell): not more than 60 % of the fresh weight; | | | | | | |
| — | maximum size: 250 fruits per kg; | | | | | | |

| d) | shelled dried whole ‘Marrone di Serino’/‘Castagna di Serino’:
—
moisture content of whole fruit: not more than 15 %; —
shelled dried product yield: not more than 45 % of the fresh weight; —
maximum size: 300 fruits per kg; the product must be healthy, pale yellow in colour, with not more than 5 % of defects (traces of worm damage, deformations, etc.) and free from pest infestation of any kind (insect larvae, mould, etc.). | — | moisture content of whole fruit: not more than 15 %; | — | shelled dried product yield: not more than 45 % of the fresh weight; | — | maximum size: 300 fruits per kg; |
| -- | --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | - | ---------------------------------------------------- | - | -------------------------------------------------------------------- | - | -------------------------------- |
| — | moisture content of whole fruit: not more than 15 %; | | | | | | |
| — | shelled dried product yield: not more than 45 % of the fresh weight; | | | | | | |
| — | maximum size: 300 fruits per kg; | | | | | | |

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

—

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

All steps in production (cultivation, grading, sizing, peeling, shelling and drying) must take place in the defined area.

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

The various types of packaging range from a minimum weight of 0,1 kg to a maximum of 25 kg. In all cases containers must be sealed so as to prevent the contents from being removed without breaking the seal.

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

Labels affixed to packaging must bear, in clear and legible print, the following indications:

| — | the weight; |
| - | ----------- |

| — | the ‘Marrone di Serino’/‘Castagna di Serino’ PGI logo; |
| - | ------------------------------------------------------ |

| — | the EU logo. |
| - | ------------ |

The ‘Marrone di Serino’/‘Castagna di Serino’ PGI logo is as follows:

Image

4.   Concise definition of the geographical area

The production area of ‘Marrone di Serino’/‘Castagna di Serino’ includes the following municipalities: Serino, Solofra, Montoro, S. Michele di Serino, S. Lucia di Serino, S. Stefano del Sole, Sorbo Serpico, Salza Irpina, Chiusano S. Domenico, Cesinali, Aiello del Sabato, Contrada and Forino in the Province of Avellino and Giffoni Valle Piana, Giffoni Sei Casali, S. Cipriano Picentino, Castiglione del Genovesi and Calvanico in the Province of Salerno.

5.   Link with the geographical area

The reputation of ‘Marrone di Serino’/‘Castagna di Serino’ is linked to its marketing at national and international level. ‘Marrone di Serino’/‘Castagna di Serino’ is appreciated and in high demand for use in confectionery and pastry. The first documented evidence of its reputation outside the region can be found in the book Guida gastronomica – Touring Club Italiano, where ‘Marrone di Serino’ is mentioned for its excellent flesh, in great demand for marrons glacés [candied chestnuts]; large quantities of chestnuts were exported to America (p. 376 — Guida gastronomica –Touring club Italiano, 1st ed., 1931). The name is included in the list of products in the ‘Chestnuts- fruit trade catalogs’ dated 1952, evidence of its marketing in America.

The publication ‘Economia Irpinia’ [The Economy of Irpinia], a periodic review by the Avellino Chamber of Commerce, Industry, Crafts and Agriculture (p. 9, Year XXVI, No 3 of 1988) describes ‘Marrone di Serino’ as being used in the Italian confectionery industry and in high demand by foreign confectionery companies, especially for the production of marrons glacés.

In the study entitled ‘Indagini e osservazioni sulle migliori varietà italiane di castagno’ [Surveys and observations on the best Italian varieties of chestnuts], ‘Marrone di Serino’ is mentioned due to its flesh being highly suited to candying (p. 55, supplement to La Ricerca Scientifica [Scientific Research], Year 25 (1955), Chestnut Study Centre).

The publication La Coltivazione del Castagno [Chestnut cultivation] by Raffaele Bassi (p. 18, I libri di vita in campagna — Ed. Informatore agrario, 1990) states that ‘Marrone di Serino’ is one of the most researched varieties in the Avellino region.

The publication Il castagno in Campania, problematiche e prospettive della filiera [The chestnut tree in Campania, challenges and perspectives of the sector] states that ‘Marrone di Serino’/‘Castagna di Serino’ fruits are generally larger than those cultivated in other parts of Avellino province, meaning that they are particularly used for processing (p. 97, Gennaro Cristinzio and Antonino Testa (editors), published by Società Editrice Imago Media, March 2006).

Finally, in its various forms, ‘Marrone di Serino’/‘Castagna di Serino’ has also been used for a long time in cooking in the production area, both at home and in restaurants. The fresh fruit is used primarily for boiled and roast chestnuts and in the preparation of jams. Peeled chestnuts are used predominantly for boiled chestnuts, castagnaccio cake and for tarts. Dried chestnuts, with or without shells, are consumed mainly in the form of ‘Marroni del Prete’ [dried, roasted chestnuts that are then steeped in water], a recipe typical of the production area. The versatility of ‘Marrone di Serino’/‘Castagna di Serino’ in its various forms can be seen in the fact that it features on restaurant menus, not only within the production area but also beyond the provincial borders, both as an ingredient in cakes and tarts such as ‘crostata di Marrone di Serino’, ‘crostata con crema di Marrone di Serino e cioccolato’ and ‘tronchetto al cioccolato con Marrone di Serino’, in soups as in ‘zuppa di marroni di Serino’ or as roast chestnuts called ‘caldarroste di Marrone di Serino’.

The hamlet of Rivottoli di Serino is home to a renowned chestnut festival, the ‘Sagra della Castagna della Serino’, which was held for the 42nd time in 2017.

‘Marrone di Serino’/‘Castagna di Serino’ is also linked to age-old proverbs and beliefs concerning the chestnut’s use and development during the agricultural year with reference to religious and civil events. For example, in Serino there is an old saying passed down from time immemorial: ‘a Sant’Antonio ‘o cardillo, a Salvatore ‘o fruttillo’ (explanation: if by the feast of Saint Anthony, which takes place on 13 June in the hamlet of Rivottoli di Serino, the cupule can be seen with the naked eye and if the fruit itself can be seen during the festival of the Holy Saviour, which is held in Serino on 6 August, there will be a good harvest). This saying therefore describes the period from fruit setting and formation of the cupule to formation of the chestnut itself.

Reference to publication of the specification

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

The consolidated text of the product specification can be consulted on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right-hand side of the screen), then on ‘Prodotti DOP, IGP e STG’ (on the left-hand side of the screen), and finally by clicking 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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