EN Official Journal of the European Union C 58/45

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

(2016/C 58/14)

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

‘FOGAÇA DA FEIRA’

EU No: PT-PGI-0005-01342 — 1.6.2015

PDO ( ) PGI ( X )

1. Name(s)

‘Fogaça da Feira’

2. Member State or Third Country

Portugal

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 2.3. Bread, pastry, cakes, confectionery, biscuits and other baker’s wares

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

‘Fogaça da Feira’ is a sweet bun with a delicate flavour and aroma of lemon and cinnamon; it is brown on the outside and conical in shape with four miniature ‘towers’ at the top.

It consists of a loose, light dough, slightly yellowish in colour, which has small perforations and is crispy on the outside.

It may be sold packaged, in bulk or frozen, in various sizes, provided that the height is no more than 135 % and no less than 65 % of the diameter of the base.

It may also be sold in halves and/or sliced.

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

‘Fogaça da Feira’ is made with the following ingredients: wheat flour (type 45 and/or type 55 or similar), eggs, sugar, butter, fresh yeast or starter dough, water, cinnamon, salt, lemon juice and lemon zest.

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

All the steps in production must take place in the defined geographical area: preparation, shaping, cutting of the dough and baking.

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

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

The label must bear the words ‘Fogaça da Feira — Indicação Geográfica Protegida’ or ‘Fogaça da Feira IGP’ and the product logo, shown below:

4. Concise definition of the geographical area

‘Fogaça da Feira’ is produced within the Municipality of Santa Maria da Feira.

5. Link with the geographical area

Fogaça is a sweet bun mentioned in various medieval texts, which originated as a votive offering to Saint Sebastian. Hence the Festa das Fogaçeiras, a long-established religious festival held in Santa Maria da Feira.

The Festa das Fogaceiras is a centuries-old tradition and the year 2005 marked its quincentenary. For five hundred years the local people have remained steadfast in their devotion and today it is Santa Maria da Feira’s most important festival.

The Festa das Fogaçeiras, held on 20 January, is still an annual event and includes activities such as baking demonstrations to show how ‘Fogaça da Feira’ is made, involving fogaça producers and guest tasters, to raise awareness among producers of the importance of keeping to the original recipe and method of production of this traditional sweet bun, and the capítulo of the Confraria da Fogaça da Feira, one of that association’s most important ceremonies, the purpose of which is to promote, learn about and safeguard the fogaça, given its historical value, and to publicise and preserve the specific characteristics of the genuine ‘Fogaça da Feira’.

The importance of ‘Fogaça da Feira’ in Santa Maria da Feira has been known for centuries, and there are references linking the fogaça to the inquiries of 1220 ordered by Alfonso II in the Terra de Santa Maria, as the area was then called, the region’s administrative and military base, whose headquarters were Vila da Feira and its castle, which inspired the shape.

Its link with the Festa das Fogaçeiras, where it was the votive offering to Saint Sebastian, created a strong connection with the area over time and this meant that Santa Maria da Feira became the centre of production.

Its specific characteristics, notably its conical shape, derive from its strong link with the geographical area and local expertise: mixing the ingredients, kneading the dough, rolling it into a long sausage shape and then flattening it and shaping it into a cone. Finally, cuts are made at the top to form the four towers of the Castle of Santa Maria da Feira — it is these which clearly distinguish ‘Fogaça da Feira’ from other types of sweet bun.

To make the cones, the dough must always be wound round in the same direction, from bottom to top. This stage depends entirely on local expertise — in judging the weather conditions (which can affect the ripeness of the dough) and having the manual dexterity required to achieve the characteristic shape.

During baking, the fogaças are taken out of the oven and the little ‘towers’ are flicked out towards the edge by hand so that they stand upright. The fogaças are then put back in the oven until they are ready. This operation is crucial for ensuring that the heat penetrates to the inside, so that the fogaças bake evenly and the crumb is loose and light, because they have been cooked at just the right temperature for the right time.

This is essential in order to ensure that the fogaças have the requisite appearance, with the ‘towers’ of the Castle of Santa Maria da Feira at the top, and judging exactly when to do it is a question of experience and intuition.

Today, with its history, tradition, taste and texture ‘Fogaça da Feira’ is the municipality’s showcase speciality, and it can always be found at fairs, shows and municipal gatherings.

Publication reference of the specification

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

http://www.dgadr.mamaot.pt/images/docs/val/dop_igp_etg/Valor/CE_Fogaca_Feira_IGP.pdf

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