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 81/05)

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) within three months from the date of this publication.

SINGLE DOCUMENT

‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’

EU No: PGI-IT-02392 – 14 February 2018

PDO ( ) PGI (X)

1. Name(s)

‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’

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 product to which the name in (1) applies

‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’ is a rye crispbread with an irregular crumb structure; it is long-keeping, aromatic with a marked note of fennel, slightly sour and has a moisture content of between 4 % and 6 %.

‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’ has an irregular round, flat shape:

Diameter : from 3 cm to 35 cm Thickness : from 0,3 cm to 1,5 cm.

‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’ keeps for up to 18 months.

The following ingredients are used to produce ‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’: rye flour (min. 50 %), common wheat flour and/or emmer flour, salt, wheat or barley malt, yeast and a mother dough (minimum 4 %) produced at the same bakery, fennel seeds and other herbs and spices.

Fennel seed (Foeniculum vulgare) is a spice that characterises ‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’.

As well as fennel seeds (Foeniculum vulgare), the following may be used to flavour the bread: wild cumin (Cuminum silvestre), fenugreek (Trigonella caerulea), coriander (Coriandrum sativum) or anise (Pimpinella Anisum L.).

Vegetable fats may be added.

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

The entire bread-making process for ‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’ takes place within the geographical area defined in section 4.

The mother dough used to make ‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’ is produced within the geographical area defined in section 4.

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

The bread may be released for consumption loose or in food-grade packaging.

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

In addition to the information required by law, packaging must feature the following information:

— for the Italian market, an indication of the type of bread, i.e. ‘pane croccante alla segale’ [‘rye crispbread’];

— the baker’s name and address or company name and registered office.

When the bread is sold loose:

— a tag featuring the words ‘Südtiroler Schüttelbrot IGP’ and/or ‘Südtiroler Schüttelbrot g.g.A’ is to be displayed on the shelf on which it is presented for sale.

The name of the protected geographical indication ‘Schüttelbrot Alto Adige’ (in Italian) or ‘Südtiroler Schüttelbrot’ (in German) must appear on the label in clear, indelible characters that can be easily distinguished from all other writing on the label and must be followed by the phrase ‘Indicazione Geografica Protetta’ [‘Protected Geographical Indication’] and/or the abbreviation ‘IGP’ [‘PGI’], which must be translated into the language in which the product is being marketed, and by the European Union symbol.

It is, however, permitted to use names that refer to private brands provided that they do not have laudatory purport or a meaning that discriminates against other producers.

The ‘Schüttelbrot Alto Adige IGP’ (in Italian) or ‘Südtiroler Schüttelbrot g.g.A.’ (in German) logo must always feature on the product’s front or main label.

The logo is as follows:

4. Concise definition of the geographical area

The ‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’ production area comprises the entire territory of the Autonomous Province of Bolzano.

5. Link with the geographical area

The application to register ‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’ is based on the characteristic production method followed in the area, which allows the product to stand out on the market from other Italian breads.

What distinguishes ‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’ from other Italian breads are its round, thin appearance, its characteristic crisp texture and its low moisture content that allows it to keep for a long time.

The characteristics of ‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’ are closely linked to the production method which involves a specific stage once the dough has risen in which the dough balls are shaken and flattened, taking on a round, flat shape. The product owes part of its very name to this stage of shaking or ‘schütteln’ in German.

The flattened forms are then baked until they become crisp. The baking process followed in the production area is aimed at producing a bread that is not only crisp and crunchy but also low in moisture, allowing it to keep for up to 18 months.

Historically speaking, this characteristic was very important locally. Indeed, medieval writings tell us that already back then one of the product’s characteristics was how long it kept. That characteristic made it possible to sustain the people in the area who, owing to the rather harsh and relatively dry climate, as well as the difficulties linked to the isolation of rural settlements high in the mountains, availed themselves of the long lifespan of ‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’ to build up food stocks to last through the most difficult periods of the year.

The herbs and spices used in making it are another characteristic of ‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’ bread. Of these, the use of fennel seed (Foeniculum vulgare) is a distinguishing trait: unlike the other herbs and spices, it is always included in the recipe since it was used in the past not only to flavour the bread but also to ease digestion.

Nowadays ‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’ bread is enjoyed by the people of Alto Adige and by tourists, since it forms part of a traditional Alto Adige afternoon snack together with speck, cheese and Alto Adige wine. ‘Südtiroler Schüttelbrot’/‘Schüttelbrot Alto Adige’ bread is thus a key element of the food and wine tradition of the Province of Bolzano.

Reference to publication of the specification

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

This Ministry initiated the national opposition procedure by publishing the application for registration of ‘Südtiroler Schüttelbrot’/ ‘Schüttelbrot Alto Adige’ PGI in Official Gazette of the Italian Republic No 297 of 21 December 2017.

The consolidated 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 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.