EN Official Journal of the European Union C 41/35

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

(2009/C 41/13)

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

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘SCHWÄBISCHE MAULTASCHEN’/‘SCHWÄBISCHE SUPPENMAULTASCHEN’

EC No: DE-PGI-0005-0521-18.01.2006

PDO ( ) PGI (X)

This summary sets out the main elements of the product specification for information purposes.

1. Responsible department in the Member State:

Name: Bundesministerium der Justiz Address: Mohrenstraße 37 D-10117 Berlin Tel. +49(0)30/2025-70 Fax +49(0)30/2025-82 51 E-mail: —

2. Group:

Name: Schutzgemeinschaft 'Schwäbische Maultaschen' c/o Bürger GmbH z.H. Herrn Martin Bihlmaier Address: Zeiss-Straße 12 D-71254 Ditzingen Tel. +49(0)7156/30022083 Fax +49(0)7156/3002942083 E-mail: martin.bihlmaier@buerger.de Composition: Producers/processors ( X ) Other ( )

3. Nature of the product:

Class 2.7: Pasta

4. Specification:

(Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1. Name:

‘Schwäbische Maultaschen’/‘Schwäbische Suppenmaultaschen’

4.2. Description:

Stuffed pasta pouches filled with minced meat or vegetables.

Square or rounded pasta pouches; fresh or packed; boiled or fried prior to eating.

Composition

Durum wheat flour and/or ordinary flour, whole egg, water and salt for the dough. Pork, beef, in some cases smoked pork belly, spinach, parsley, onions, eggs, spices, bread and leek for the filling. The ingredients and their relative proportions vary depending on the recipe and regional version, within the limits of the quality criteria set out below.

Quality criteria

Quality characteristics Minimum requirements Colour/appearance Dough casing pale yellow to pale grey, filling loosely mixed with structure still recognisable Shape Square or rounded Size Standard Maultasche Length 5,5 to 10, width 5 to 9, height 1,5 to 2,5 cm Suppenmaultasche Length 1 to 5,5, width 1 to 5, height 0,5 to 2 cm Consistency/texture Dough casing firm to the bite and not sticky; filling soft, emulsion still intact Weight Standard Maultasche 40 to 150 g Suppenmaultasche 10 to 40 g Protein content of Maultaschen and Suppenmaultaschen containing meat Minced meat: fibrous protein-free meat protein at least 7 % Fresh eggs Whole grade A eggs; dry matter content at least 23 % Meat content At least 8 % of total weight

4.3. Geographical area:

The geographical area of Swabia comprises all of Baden-Württemberg and all of the region of Swabia in Bavaria.

4.4. Proof of origin:

Traceability throughout the value-added chain is ensured by the IFS (International Food Safety) standard. The firms involved have undertaken to comply with this standard. The sales packaging must ensure unbroken traceability back to the raw material stage and as regards the customers to which a particular batch was supplied (down to individual pack level).

4.5. Method of production:

Flour, durum wheat flour, eggs and water are mixed and kneaded to a dough. The dough is extruded or rolled into a thin sheet. The filling (minced meat or vegetables) is then made and mixed with bread, spinach, onions and spices. The filling portions are then measured out onto the dough. The dough is wrapped over and cut into individual Maultaschen portions, heated, then cooled to 2 to 7 °C. Goods to be marketed deep-frozen are frozen to – 18 °C.

Conservation; storage

Maultaschen are marketed fresh or packed.

4.6. Link to geographical area:

‘Schwäbische Maultaschen’ are a Swabian speciality with a centuries-old tradition held in high esteem by consumers. No other Swabian dish is as popular and as well-known as a speciality way beyond the borders of Swabia (Baden-Württemberg and the region of Swabia in Bavaria). ‘Schwäbische Maultaschen’ are frequently referred to alongside Swabia's famous people and significant inventions. In addition to being the traditional Lenten fare eaten on Maundy Thursday, in Swabia Maultaschen have now become a highly popular all-year-round dish. Maultaschen are mentioned in Swabian literature and associated with a large number of festivals and customs in Swabia.

Every autumn the traditional ‘Maultaschen festival’ is held in Freiberg am Neckar. The municipality of Baiersbronn even elects a ‘Maultaschen queen’. Maultaschen also play a role in tourism. For example, in the historic town of Bad Urach, which was formerly the seat of the ruling counts, there is a Maultaschen trail providing information on the Swabian Alb and its scenery and culinary specialities.

Maultaschen are now made and sold in Swabia by almost all butcher's shops, meat product manufacturers and local restaurants.

The Swabia region holds several Maultaschen world records: in 1982 a publican in Maulbronn in Swabia made 1 134 Maultaschen in 22 minutes and thus broke the record set the previous year by a master butcher in Stuttgart-Untertürkheim. In 1987, the same publican entered the Guinness Book of Records with a giant Maultasche. Ten years later, in 1997, chefs from Freiberg am Neckar set a new record. Shortly after, in 2000, that record was broken by chefs from Baiersbronn.

Swabian literature is littered with poems and stories about Maultaschen. With tongue in cheek, the Swabian author Thaddäus Troll even once likened the Swabian identity to a Maultasche.

The Swabian dialect poet Heinz Eugen Schramm wrote a poem about making Maultaschen.

The Swabian dialect poet Friedrich E. Vogt also gave Maultaschen their place in literature as a standard feature on the Swabian menu.

4.7. Inspection body:

Name: LACON GmbH Address: Brünnlesweg 19 D-77654 Offenburg Tel. 0781 919 37 30 Fax 0781 919 37 50 E-mail: lacon@lacon-institut.com, www.lacon-institut.com

4.8. Labelling:

Schwäbische Maultaschen g.g.A.

Schwäbische Suppenmaultaschen g.g.A

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