Publication of an application for registration of a name 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

(2020/C 217/12)

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) within three months from the date of this publication.

SINGLE DOCUMENT

‘PAMPEPATO DI TERNI’/‘PANPEPATO DI TERNI’

EU No: PGI-IT-02467 – 30.12.2019

PDO () PGI (X)

1. Name(s)

‘Pampepato di Terni’/‘Panpepato di Terni’

2. Member State or third country

Italy

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

‘Pampepato di Terni’/‘Panpepato di Terni’ is an oven-baked product made by combining nuts, chocolate, raisins, candied fruit, unsweetened cocoa powder, honey, coffee, spices and flour.

When released for consumption, ‘Pampepato di Terni’/‘Panpepato di Terni’ has the following characteristics:

Physical characteristics:

Shape: circular, with a flat base and convex surface;

Size:

diameter: between 1 and 20 cm;

height: between 1 and 10 cm;

Weight: between 25 g and 1 kg;

Moisture: between 7,5 % and 25 %;

Organoleptic characteristics:

External appearance: dark brown, almost black, dome-shaped, with nuts visible on the surface;

Internal appearance: dark brown, with a lot of evenly distributed nuts and candied fruit;

Consistency of the dough: compact, soft thanks to the soft ingredients (chocolate, raisins, candied fruit, honey and coffee) and crunchy due to the toasted nuts;

Aroma: at first of chocolate and nuts, then of spices, especially cinnamon, pepper and nutmeg;

Taste: initially of chocolate with a slight hint of spices, then gradually of nuts and candied fruit; a final taste of chocolate and spices, in particular cinnamon, nutmeg and pepper.

The product contains neither added preservatives nor colours.

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

For the production of ‘Pampepato di Terni/‘Panpepato di Terni’ the following ingredients are required for 10 kg of dough prior to baking:

— toasted nuts: almonds, walnuts and hazelnuts mixed together, in varying proportions, between 3,5 kg and 6 kg;

— candied and dried fruit: raisins, orange and citron mixed together, in varying proportions, between 1,5 kg and 3 kg;

— multi-flower honey: between 0,5 kg and 1,5 kg;

— unsweetened cocoa powder (20–22 % cocoa butter): between 0,2 kg and 0,5 kg;

— chocolate (cocoa content minimum 50 %): between 0,5 kg and 1,5 kg;

— spices: pepper, cinnamon and nutmeg mixed together, in varying proportions, between 0,05 kg and 0,15 kg;

— type ‘0’ flour or alternatively maize, rice or almond flour: between 0,2 kg and 0,7 kg.

In addition to the previous ingredients, the following optional ingredients may be used in this reference dough:

— boiled must: up to 0,8 kg;

— liqueur: up to a maximum of 0,075 kg;

— sugar: up to a maximum of 0,05 kg;

— orange peel: up to a maximum of 0.05 kg;

— pine nut kernels: up to 0,2 kg;

— liquid coffee: up to 0,2 kg;

— communion wafer: as a base.

If the dough is made in a machine, water may be used up to a maximum of 5 %.

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

The stages of kneading, portioning, shaping, baking and ageing of ‘Pampepato di Terni’/‘Panpepato di Terni’ must take place in the geographical area of production.

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

Initial packaging, after the product has aged, must take place at the place of production in order to avoid a deterioration of the product’s quality as perceived by the consumer. Exposure of the product to the air without the protection of the initial packaging would change the durability of the aroma and cause the complex range of spice aromas to disperse and become less intense, as well as possibly making the surface opaque due to the blooming of the cocoa butter and causing a loss of crispness in the nuts.

The packaging consists of at least one sealed protective wrapping made of: food-grade cellophane, parchment, aluminium foil or other materials suitable for foodstuffs, as defined by current legislation.

A second outer layer may be added outside the production area.

‘Pampepato di Terni’/‘Panpepato di Terni’ is sold in single-product packages, either whole or cut into slices with a thickness of between 0,5 cm and 1,5 cm.

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

The packaging must feature the following wordings: either ‘Pampepato di Terni’ or ‘Panpepato di Terni’ and ‘Indicazione Geografica Protetta’ [‘Protected Geographical Indication’] in full or the abbreviation ‘IGP’ [‘PGI’] as well as the following additional information:

— the European PGI symbol;

— the name or business name and address of the producer and/or packager;

— the product logo, which must always be used in conjunction with the Protected Geographical Indication.

The product logo is as follows:

4. Concise definition of the geographical area

The production area for ‘Pampepato di Terni’/‘Panpepato di Terni’ consists of the entire administrative territory of the Province of Terni and the municipalities of Massa Martana, Marsciano, Todi, Fratta Todina, Montecastello di Vibio and Deruta in the Province of Perugia.

5. Link with the geographical area

The reputation of ‘Pampepato di Terni’/‘Panpepato di Terni’ is traditionally linked to the environment and the territory which it represents.

‘Pampepato di Terni’/‘Panpepato di Terni’, which for centuries has been prepared with whatever was available from the rural economy during the year, is the Christmas cake par excellence.

Over the course of time ‘Pampepato di Terni’/‘Panpepato di Terni’ has come to represent Terni gastronomy during the Christmas festivities.

The first reference to professional and ‘large-scale’ production of ‘Pampepato di Terni’/‘Panpepato di Terni’ dates back to 1913, when it was promoted by a historical bakery in Terni as the Terni cake.

During the course of the 20th century, and to this day, numerous books of traditional recipes, food and tourist guides and various types of publications have referred to ‘Pampepato di Terni’/‘Panpepato di Terni’ as a typical local Christmas cake.

The Italian Touring Club, in the first edition of its ‘Guida Gastronomica d’Italia’ [Italian Gastronomic Guide] published in 1931, states that ‘in Terni, don’t forget the Christmas Panpepato’; another book with the same title by Felice Cunsolo (Istituto Geografico De Agostini, Novara, 1975), in its section devoted to the Umbria Region, also mentions ‘Pampepato di Terni’/‘Panpepato di Terni’ as the typical Christmas cake of Terni.

‘Pampepato di Terni’/‘Panpepato di Terni’ is also mentioned in Loretta Santini’s tourist guide ‘Guida di Terni e del ternano’ [Guide to Terni and the surrounding area] as the sweet ‘lord of the Christmas table’ (p. 23, publisher: Qguide, 2003).

The Province of Terni’s 2008 guide ‘Sapori e Profumi’ [Tastes and aromas], in its section on gastronomic Christmas traditions, lists pampepato as one of the sweet dishes.

The Italian Academy of Cuisine has written various articles mentioning ‘Pampepato di Terni’/‘Panpepato di Terni’, contained in celebratory books or specialist magazines; among the most important are: ‘I frutti del sole’ [Fruits of the sun] (2007), in which it is written: ‘Panpepato is the main sweet dish of the Christmas tradition in Terni’, and the article ‘Panpepato ternano’, where the subheading reads: ‘the main sweet dish of the Christmas tradition in the Umbrian town’ (‘Civiltà della Tavola’ [The civilisation of the table], No 299 of December 2017).

Other evidence of the reputational link between ‘Pampepato di Terni’/‘Panpepato di Terni’ and the Terni area is provided by the article ‘Terni da leccarsi i baffi’ [Mouthwatering Terni], published in the daily newspaper Corriere dell’Umbria on Saturday 9 April 2016; referring to culinary traditions, the article stated that ‘Pampepato di Terni’/‘Panpepato di Terni’‘best represents the many contradictions at the heart of the Umbrian tradition. It is the perfect balance between sweetness and bitterness that makes this dessert stand out and immediately become part of the Umbrian peasant tradition’.

There is also an extract from the article published in the daily newspaper ‘Il Messaggero’, in the Terni local edition, on 31 December 2009: ‘Tradition dictates that since 1851 pampepato is never absent from Terni people’s tables.’

There is another interesting article published in the same newspaper, entitled ‘In gara per il migliore “Pampepato dell’anno”’ [Competing for the best ‘Pampepato of the year’], where the Terni pampepato is celebrated as ‘unique and found only in Terni and is also a symbol of tradition as evidenced by the ingredients themselves.’ (Il Messaggero of 15 December 2008).

‘Pampepato di Terni’/‘Panpepato di Terni’ is described in the cookery magazine ‘Cucina Moderna’ as the ‘classic Christmas sweet dish’ (January 2018, p. 98, Ed. Mondadori Group).

The second edition of the 2000 publication ‘La vera Umbria’ [True Umbria] features the recipe for ‘Pampepato di Terni’/‘Panpepato di Terni’, described as the typical sweet dish of Terni (La tradizione umbra nei piaceri della tavola, P. Caruso, edited by Grilligraf Collazzone).

In the publication ‘Terni: la città fra due fiumi’ [Terni, the city between two rivers] (ed. Vanni, 2006) in the series ‘Il turismo culturale: la rivista che ti guida’ [Cultural tourism: your guide], it is also stated that ‘in Terni, at Christmas time, there is no family, restaurant, gastronomy, bakery or oven that does not prepare pampepato […].’

‘Pampepato di Terni’/‘Panpepato di Terni’ also features in local competitions and gatherings.

The Terni branch of the Accademia Italiana della Cucina has for a number of years invited its members to present their home-made pampepato for tasting and to share their recipes. The best sweet, which is in line with tradition, is awarded a prize. Since 2009, in a similar vein, the Terni MET association has organised the ‘Pampepato of the Year’ award in which everyone can participate by submitting their product for scrutiny by a qualified jury made up of culinary experts, bakers, chocolatiers, sommeliers and representatives of sectors and professional bodies. The prize to be awarded to the best ‘Pampepato di Terni’/‘Panpepato di Terni’ is a wooden cake-maker’s spoon, which is returned every year by the winner of the previous competition to be given to this year’s winner. (‘The wooden spoon for the best Pampepato’, article in Il Messaggero of 5 January 2013).

On 10 February 2002, during a fair dedicated to ‘Pampepato di Terni’/‘Panpepato di Terni’, a group of Terni bakers produced a pampepato weighing 112 kg, the largest ever.

Finally, other highly significant indicators of the entrenched reputation of ‘Pampepato di Terni’/‘Panpepato di Terni’ are linked to its growing and important presence on the shelves of typical products, where it is always greatly appreciated as a gastronomic souvenir by the consumer.

Reference to publication of the product specification

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

The full text of the Product Specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335”

Or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP, IGP e STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di produzione all’esame dell’UE’.

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