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: 2015-09-25
Institutions: European Commission
Subjects: Emilia-Romagna, Italy, consumer information, designation of origin, labelling, pasta, product designation, quality control of agricultural products




C_2015317EN.01001201.xml










25.9.2015   


EN


Official Journal of the European Union


C 317/12





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 317/05)
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).
SINGLE DOCUMENT
‘CAPPELLACCI DI ZUCCA FERRARESI’

EU No: IT-PGI-0005-01324 - 26.3.2015


PDO ( ) PGI ( X )

1.   Name(s) [of PDO or PGI]


‘Cappellacci di zucca ferraresi’

2.   Member State or Third Country

Italy
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.5. Pasta
3.2.   Description of product to which the name in (1) applies

‘Cappellacci di zucca ferraresi’ are a type of fresh filled pasta whose dough is made from a mixture of common and durum wheat flour and eggs, and whose filling is made from cooked butternut squash pulp, grated cheese and nutmeg.
When released for consumption, ‘Cappellacci di zucca ferraresi’ must have the following organoleptic and commercial characteristics:

Physical characteristics:


Shape: round and folded in imitation of the typical straw hat worn by farmers.

Dimensions: diameter from 4 to 7 cm.

Weight: from 10 to 28 gr.

Organoleptic characteristics:


External appearance: The typical yellow colour of egg pasta, with brighter hues because of the yellow squash pulp in the filling.

Internal appearance: yellow colour of ripe squash.

Consistency of the dough: medium to soft.

Taste: of pasta with a clear contrast between the sweet squash and the salty cheese, with a hint of nutmeg.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The traditional recipe of ‘Cappellacci di zucca ferraresi’ uses the following ingredients for the pasta and the filling:
Ingredients for 1 kg of pasta dough:







Ingredients for 1 kg of final product


Quantities in grams


Tolerance in grams




Mixture of ‘OO’ common and durum wheat flour, the proportions of which may vary provided that the common wheat flour content is higher.


250


+/- 50




Eggs or pasteurised egg mix


165


+/- 20




Ingredients for the filling:







Ingredients for 1 kg of final product


Quantities in grams


Tolerance in grams




Pulp of yellow squash (the variety of Cucurbita Moschata commonly referred to as ‘Violina’ [butternut squash])


400


+/- 30




Grated cheese


122


+/- 40




Bread crumbs


60


+/- 20




Nutmeg


3


+/- 1




Optional ingredients:


Average quantities used




Sugar


to taste




The use of colourings and preservatives is forbidden.
3.4.   Specific steps in production that must take place in the identified geographical area

The pasta dough and filling must be prepared, and the product filled and finished in the geographical area defined in point 4.
3.5.   Specific rules concerning slicing, grating, packaging, etc., of the product to which the registered name refers

Potential risks for the safety and quality perception of this delicate product resulting from further handling and exposure to physical and atmospheric conditions should be kept to a minimum, as these may cause the pasta to deteriorate, crack or release water, which increases the bacterial content and darkens the filling (from typical orange to brown — greyish). Therefore the product must be marketed pre-packaged, packed at the point of sale at the consumer's request or pre-packed for direct sale. To preserve the physical and organoleptic characteristics of ‘Cappellacci di zucca ferraresi’ they must be packed away within 60 minutes of the end of production.
3.6.   Specific rules concerning labelling of the product to which the registered name refers

‘Cappellacci di zucca ferraresi’ may be marketed pre-packaged or loose.
In the latter case the packing or pre-packing for direct sale must clearly display the same information and data as the pre-packaged product.
As for products pre-packaged in a protective atmosphere the packaging must be sealed by heat sealing.
The net weight of the pre-packaged product sold may not be less than 100 g or more than 2 000 g.
The packaging must carry the EU PGI symbol, the words ‘Cappellacci di zucca ferraresi’ and the following additional information:






—


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










—


the product logo.




The product logo is as follows:



4.   Concise definition of the geographical area

The production area of ‘Cappellacci di zucca ferraresi’ consists of the entire province of Ferrara.
5.   Link with the geographical area

The province is known as an area especially geared towards the cereal sector, because of both its extensive wheat growing and the number of firms producing cereal-based foodstuffs. Another crop traditionally and widely grown in the countryside around Ferrara is the butternut squash, which is celebrated at country fairs (e.g. the Pontelangorino fair, held since 1995, and the Ostellato fair, held since 1998) and has given rise to a significant processing industry. The special pasta is produced in the area in a traditional way which shows a high level of specialisation and craftsmanship, based essentially on manual skills and inextricably linked to human resources which are difficult to find elsewhere.
‘Cappellacci di zucca ferraresi’ have acquired great renown, not only for their unusual shape, which reproduces an old straw hat worn by farmers in the countryside around Ferrara, but especially for their remarkable organoleptic qualities. Particularly appreciated by gourmets is the contrast between the salty cheese and the sweet butternut squash, whose flesh also has the advantage of not being stringy and having a good shelf life.
The squash used in the filling is a typical crop which has been grown in the countryside around Ferrara since 1570.
Another factor is the workers' manual skill, which is well established in the area. This skill is especially brought to bear in the processing of the squash and the finalising of the product (placing the filling on the square of pasta and subsequent procedures).
‘Cappellacci di zucca ferraresi’ also draw on a technique for working egg pasta (i.e. dough) that has an equally ancient tradition, described as early as 1549 in the cookbook ‘Banchetti composizione di vivande e apparecchio generale’ [Recipes and general arrangements for banquets] by Cristoforo da Messisbugo (steward to the Dukes of Este). Interestingly, this product, despite its ‘poor’ squash filling, was considered a preparation of luxury and prestige that was certainly suitable for official occasions.
The product's renown is fundamentally linked not only to its noteworthy Renaissance origins but also to the eating habits of the Ferrara locals, who have always been known to be particularly fond of squash. This is borne out by local historian Giuseppe Longhi, in his seminal text ‘Le donne, i cavalier, l'armi, gli amori e … la Cucina ferrarese’ [Women, knights, arms, loves and … Ferrara cuisine]. On country life until the early eighties of the previous century, he wrote: ‘Squash flower pancakes brought a rich, pervasive aroma to the homes of poor families that could not afford too many luxuries. […]. This widespread use of the squash has disappeared but the cappellacci have remained. Cappellacci, with their squash and cheese filling.’
‘Cappellacci di zucca ferraresi’ are widely known by that name in common parlance and in business. It is well documented that they were routinely included in meals for special occasions throughout the last century (at events such as the official banquets attended by prestigious guests, e.g. the Italian Head of State's visit to Ferrara in 1988).
The cultural link between ‘Cappellacci di zucca ferraresi’ and their area is also clear from the many events that have been dedicated to the product for many years. These include the ‘Sagra dal Caplaz’, which has been held since 1989 in Coronella in the municipality of Poggio Renatico (FE) and the ‘Sagra della zucca e del suo cappellaccio’ [Festival of the squash and its little hat] which has taken place in the village of San Carlo di Sant'Agostino (FE) since 2001, both in the last 10 days of August. These are also the main occasions at which the product is celebrated and enjoyed.
The name of the product goes back to the 19th-century classic cookbooks on Ferrara cuisine (Cucina pratica ferrarese, 1896; Longhi, 1984; Iori Galluzzi Iannotta, 1987), and occurs in local food guides (Ferrara, terra acqua e sapori, 2009) and national food guides (since Il Boccafina of 1967), as well as on restaurant menus.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)
The Ministry launched the national objection procedure with the publication of the proposal for amending the product specification for the ‘Cappellacci di zucca ferraresi’ PGI in Official Gazette of the Italian Republic No 25 of 31 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 home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (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.