EN Official Journal of the European Union C 114/11

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

(2008/C 114/10)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘RADICCHIO DI VERONA’

EC No: IT/PGI/005/0670/16.01.2008

PGI PDO

1. Name

‘Radicchio di Verona’

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 the product to which the name ‘Radiccho di Verona’ applies

The PGI ‘Radicchio di Verona’ denotes the product obtained from plants belonging to the Compositae family, Cichorium genus, intybus species, early and late Rossa di Verona variety.

The plants of ‘Radiccho di Verona’ PGI have whole, sessile leaves with smooth, unbroken edges, curving upwards to resemble a shower head. With the help of low winter temperatures, these acquire their typical intense dark red colour and, layered closely together, give the head its typical compact heart shape. The main vein structure of the leaves is highly developed and white in colour.

There are two types of ‘Radiccho di Verona’: ‘early’ and ‘late’, which have the following characteristics:

— ‘early variety’: the head weighs 150-350 grams; sowing takes place between 1 and 20 July and harvesting begins on 1 October, with production per hectare of finished product not exceeding 13 tonnes,

— ‘late variety’: the head weighs 100-300 grams; sowing takes place between 21 July and 15 August and harvesting begins on 15 December, with production per hectare of finished product not exceeding 11 tonnes; harvesting should ensure that a significant part of the main root is kept (at least 8 centimetres) and for this variety, successive phases of processing are necessary, consisting of a forcing and blanching phase, during which the leaves acquire their typical crispness and slightly bitter taste.

When released for consumption, ‘Radicchio di Verona’ PGI should, in addition to having the above typical characteristics, be precisely and carefully trimmed with the head and root washed and cleaned and be uniform in terms of the size and length of the heads and the small section of root which remains attached to the head. The head should also have a compact appearance and be tight at its tip, be slightly elliptical in shape, with a very clear and open leaf vein structure. The foliage is dark red in colour and is not variegated. The colour of the main leaf vein is entirely white right down to the base. The heads should be whole, healthy (therefore products affected by rot or other variations which make them unfit for consumption are excluded), fresh in appearance, free from parasites and parasite damage, free from abnormal levels of external moisture and free from extraneous odours and/or flavours.

‘Radicchio di Verona’ PGI is sold with a small (no more than 4 cm long), but nevertheless appreciable, part of the main root attached, the diameter of which is in proportion to the size of the head itself.

3.3. Raw materials

—

3.4. Animal feed

—

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

The sowing/transplanting, collection, forcing-blanching, trimming and washing operations should take place in the production area indicated in point 4.

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

‘Radicchio di Verona’ PGI should be packaged in the defined area, since transport and excessive handling can result in a head that is less compact and more prone to ageing, thus altering the quality of the product. ‘Radicchio di Verona’ PGI should be marketed in sealed packaging that meets the following specification, and complies with Community legislation:

— trays made of cardboard and/or wood and/or synthetic material,

— baskets made of cardboard and/or wood and/or synthetic material,

— 30 × 40 cm packages made of cardboard and/or wood and/or synthetic material,

— 30 × 50 cm packages made of cardboard and/or wood and/or synthetic material,

— 40 × 60 cm packages made of cardboard and/or wood and/or synthetic material,

— resin-treated bags of 0,5, 1 or 1,5 kg.

Each package should contain only one layer of the product and it should be sealed in such a way that opening the wrapper causes the seal to break.

3.7. Specific rules on labelling

In addition to the designation and Community logo, the packaging should clearly and legibly state the name, business name and address of the packager, the weight, date and place of packaging, expiry date and all other information required under national or Community legislation.

The logo is formed of three ‘Radicchio di Verona’ hearts, together with lines and a blue stripe representing the Verona Arena and the river Adige, to reflect its geographical origin.

The ‘Radicchio di Verona’ PGI may not contain any additional information not included in this single document. Reference may be made to the name of the farm where the product was produced and its location. The farm's stamp may also be used.

In any event, the font used for the words ‘Radicchio di Verona’ IGP should be significantly larger than any other used.

4. Concise definition of the geographical area

‘Radicchio di Verona’ IGP is produced in the following municipalities, all within the Veneto region of Italy:

In the province of Verona, the municipalities of: Trevenzuolo, Salizzole, Nogara, Concamarise, Sanguinetto, Cerea, Casaleone, Legnago, Minerbe, Roveredo di Guà, Cologna Veneta, Veronella, Arcole, Zimella, Isola della Scala, Bovolone, Bevilacqua, S. Pietro di Morubio, Roverchiara, Gazzo Veronese, Sorgà, Erbè, Oppeano, Isola Rizza, Albaredo d'Adige, Pressana, Villa Bartolomea, Castagnaro, Terrazzo, Boschi S. Anna, Angiari and Bonavigo.

In the province of Vicenza, the municipalities of: Asigliano Veneto, Pojana Maggiore, Noventa Vicentina, Campiglia dei Berici, Agugliaro, Sossano, Villaga, Albettone, Orgiano, Alonte, Lonigo, Barbarano Vicentino and San Germano dei Berici.

In the province of Padua, the municipalities of: Casale di Scodosia, Castelbaldo, Masi, Megliadino S. Fidenzio, Megliadino S. Vitale, Merlara, Montagnana, Ospedaletto Euganeo, Saletto, S. Margherita d'Adige, Lozzo Atestino and Urbana.

5. Link with the geographical area

5.1. Specificity of the geographical area

The area in which Radicchio di Verona PGI is produced contains sandy ground, rich in organic substances and which is deep, well drained, fresh and very fertile. The climate, which is especially favourable to production, is continental with very hot, close summers and cold, foggy winters. The annual temperature range is wide, while rainfall, although well distributed throughout the year, is limited.

5.2. Specificity of the product

The specific characteristics which distinguish Radicchio di Verona PGI from other products in the same product category are the uniquely crisp leaves, the intense red colour and the slightly bitter taste.

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)

Radicchio di Verona PGI has a long-standing and well-established reputation. It was first grown commercially in the early 20th century, despite dating back to the late 18th century in ‘broli’ (kitchen gardens). It is also featured in Jaccini's agricultural survey of 1882 (volume 5, part I). It was grown in the high plains of Verona, between rows of fruit trees and vines. ‘Radicchio di Verona’ is also mentioned in the ‘Monografia della provincia di Verona’ by the regio prefetto, Count Luigi Sormano Moretti (Florence, 1911).

Giovanni Rorato, in ‘Cucina veneta’, describes chicory as: ‘Flowers on a table. There is no doubt that chicory has found its home in the Veneto, for it is here that this foodstuff has been grown for centuries, although specialised and selective cultivation did not begin until the end of the 19th century. Today, in the Veneto region, selection has yielded many different types of chicory: red Treviso chicory, Castelfranco variegated chicory, “radicchio di Chioggia”, “radicchio di Verona” (which is also red) and, lastly, “Radicchio variegato di Lusia”, from Polesine …’.

Radicchio di Verona has an undisputed reputation, one which benefits considerably from its use as a key ingredient in many traditional veneto dishes (chicory omelette, chestnut cappelletti in a nut and chicory sauce, chicory fagottini, etc.).

Its compact head, crisp leaves and unique, slightly bitter taste are certainly linked to the environment which characterises the area in which it is produced. The continental climate, the low winter temperatures and the nature of the sandy earth, rich in organic substances, and deep, well drained, fresh and extremely fertile, are the reasons for these organoleptic properties.

The centuries-old work of mankind, the skill with which it has been grown, and the constant search for and implementation of traditional and specific cultivation methods have contributed to Radicchio di Verona's reputation, one which is recognised in both specific agricultural and scientific literature and commercially.

Reference to publication of the specification

(Article 5(7) of Regulation (EEC) No 510/2006)

The consolidated text of the production rules can be found at the following site:

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

(1) OJ L 93, 31.3.2006, p. 12.