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
Date: 2015-07-21
Institutions: European Commission
Subjects: Emilia-Romagna, Italy, bread, confectionery product, consumer information, designation of origin, foodstuff, labelling, product designation, quality control of agricultural products




C_2015238EN.01000901.xml










21.7.2015   


EN


Official Journal of the European Union


C 238/9





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
(2015/C 238/09)
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

‘PAMPAPATO DI FERRARA’/‘PAMPEPATO DI FERRARA’


EU No: IT-PGI-0005-01323 – 26.03.2015


PDO ( ) PGI ( X )

1.   Names

‘Pampapato di Ferrara’/‘Pampepato di Ferrara’
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

‘Pampapato di Ferrara’/‘Pampepato di Ferrara’ is an oven-baked product made by combining flour, candied fruits, nuts, sugar, cocoa, spices and by covering with extra dark chocolate.
When released for consumption, ‘Pampapato di Ferrara’/‘Pampepato di Ferrara’ has the following characteristics:
Physical characteristics:

Shape: circular, ‘dome’ shaped, with a flat base and convex top.

Dimensions: 






—


diameter: between 3 and 35 cm,










—


height: between 1,5 and 8 cm.





Weight: between 10 g and 3 kg.

Moisture content: 5 to 35 per cent.
Organoleptic characteristics:

External appearance: shiny, dark brown in colour for the dark chocolate coating

Internal appearance: brown in colour, with a lot of evenly distributed nuts and candied fruit

Dough consistency: firm with air bubbles; there must be a noticeable contrast between the crispness of the coating and the nuts, and the softness of the dough.

Aroma: initial aroma of chocolate, then of spices, in particular nutmeg and cinnamon, candied fruit and roasted almonds.

Taste: initial taste of dark chocolate with faint hint of spices, which gives way gradually to candied fruit and roasted almonds; a final taste of dark chocolate and spices, in particular nutmeg and cinnamon.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The traditional recipe of ‘Pampapato di Ferrara’/‘Pampepato di Ferrara’ calls for the use of the following ingredients:
Dough ingredients (measures refer to 100 kg of dough prior to cooking):
—   Type ‘0’ common wheat flour: 35 kg, +/- 5 kg,
—   Candied fruit: candied orange, lemon and citron peel, used together or individually in variable proportions, 25 kg, +/- 5 kg,
—   Nuts: roasted sweet almonds, unpeeled, 15 kg, +/- 8 kg,
—   Caster sugar: 15 kg, +/- 5 kg,
—   Unsweetened cocoa powder (22-24 % cocoa butter): 10 kg, +/- 5 kg,
—   Spices, among which there must be nutmeg and cinnamon: 150 g +/- 50 g,
—   Raising agents: q.s,
—   Water: q.s.
Optional dough ingredients:
—   Wildflower honey: equal to 5 kg maximum of the dough’s total weight, partially substituting the sugar.
—   Hazelnuts: roasted hazelnuts, making up between 5 and 8 kg of the dough’s total weight (in addition to the sweet almonds).
Ingredients for the coating (per 100 kg of dough prior to cooking):

Extra dark chocolate (minimum 54 % cocoa): 12 kg, +/- 2 kg. The product contains neither preservatives nor artificial colours.
3.4.   Specific steps in production that must take place in the identified geographical area

The following specific steps in production must take place within the geographical area referred to in point 4: preliminary preparation of the sugar, working of the ingredients into a consistent dough, portioning, shaping, cooking, maturing and finally coating the product with melted extra dark chocolate.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

Once the chocolate coating has solidified, the product is packaged at the production site, so that any subsequent handling of the ‘Pampapato di Ferrara’/‘Pampepato di Ferrara’ does not reduce the shininess of the product’s outer layer or cause the chocolate coating to melt or the cocoa butter to rise to the surface.
The packaging should consist of at least one sealed protective wrapper made of cellophane, aluminium foil or another material for foodstuffs, to which another layer of wrapping can then be added. In this case, the packaging of the product in a second layer of wrapping can be carried out away from the production site, provided that it is transported in its first sealed protective wrapper, from which the product must not be removed.
3.6.   Specific rules concerning labelling of the product to which the registered name refers

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






—


the EU 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.




It is forbidden to add any description that is not expressly provided for.
However, it is permitted to use brand names provided these have no laudatory purport and are not such as to mislead the consumer and other truthful and verifiable references that are permitted under Union, national or regional law and that do not conflict with the purposes and content of this specification.
The product’s logo appears as follows:



4.   Concise definition of the geographical area

The production area of ‘Pampapato di Ferrara’/‘Pampepato di Ferrara’ comprises the entire territory of the Province of Ferrara.
5.   Link with the geographical area

According to the most reliable local sources, the origin of ‘Pampapato di Ferrara’/‘Pampepato di Ferrara’ seems to date back to the 16th century and to be linked to the nuns of the Corpus Domini convent in Ferrara. Around the 16th century, the nuns started preparing spiced bread as a Christmas gift for the senior prelates.
Furthermore, at the Este Court, also in Ferrara, ‘Pampapato di Ferrara’/‘Pampepato di Ferrara’ was well known and appreciated, since at the end of their lavish banquets it was custom to serve what can only be considered to be spiced breads.
‘Pampapato di Ferrara’/‘Pampepato di Ferrara’ was considered to be a rich and worthy cake fit for a pope, so much so that they were sent as gifts to senior prelates by the clergy and the nobility of Ferrara. It is therefore no coincidence that they wanted it to be made in the shape of a cardinal’s hat. The etymology of the cake and the co-existence of the two names, ‘Pampapato di Ferrara’/‘Pampepato di Ferrara’, seem to have their roots in this custom and the use of spices in the recipe.
‘Pampapato di Ferrara’/‘Pampepato di Ferrara’ has always benefited from a good reputation, due to its shape and the use of cocoa, for both the dough and coating, and spices.
The reputation of ‘Pampapato di Ferrara’/‘Pampepato di Ferrara’ has only increased in recent times. This is down to a pastry chef who perfected its traditional recipe by covering the bread with chocolate, an ingredient that was still unknown in the 1500s, and in 1902 opened a sweet bakery in the heart of the historic city centre. It was a huge success, so much so that other bakers and confectioners began to copy the way in which it was prepared. This is how the ‘Pampapato di Ferrara’/‘Pampepato di Ferrara’ became the typical cake of Ferrara.
The spices used and the coating of extra dark chocolate characterises the taste and aroma of the cake, which succeeds in distinguishing itself from other spiced breads by virtue of the richness of its ingredients and the sumptuousness of its flavours.
Nowadays, ‘Pampapato di Ferrara’/‘Pampepato di Ferrara’ is well known in gastronomic literature and is marketed under this name in both Italy and overseas. Touring Club Italiano’s guide ‘L’Italia del cioccolato’ (2004) and the ‘Prodotti tipici d’Italia’ guide (2005) are just two examples.
‘Pampapato di Ferrara’/‘Pampepato di Ferrara’ can therefore be considered to be the typical cake of Ferrara and it has been served at many important events. In 2002, when the Italian embassy in the Netherlands held an event on Republic Day, the ambassador chose the Province of Ferrara as a testimonial of Italian identity and the ‘Pampapato di Ferrara’/‘Pampepato di Ferrara’ stood out among the other typical traditional sweet dishes and was very much enjoyed by the guests who packed out the embassy.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)
The Ministry launched the national opposition procedure with the publication of the proposal for amending the product specification for ‘Pampepato di Ferrara’/‘Pampepato di Ferrara’ PGI in the Official Gazette of the Italian Republic No 16 of 21 January 2015.
The full text of the product specification is available on the internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335
Or by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di produzione all’esame dell’UE’.


(1)  OJ L 343, 14.12.2012, p. 1.