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: 2016-05-24
Institutions: European Commission
Subjects: Italy, Sardinia, consumer information, designation of origin, labelling, pasta, product designation, quality control of agricultural products




C_2016185EN.01000301.xml










24.5.2016   


EN


Official Journal of the European Union


C 185/3





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
(2016/C 185/04)
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

‘CULURGIONIS D’OGLIASTRA’


EU No: IT-PGI-0005-01307 — 2.2.2015


PDO ( ) PGI ( X )

1.   Name(s)


‘Culurgionis d’Ogliastra’

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

Culurgionis d’Ogliastra is a fresh pasta product in the form of a leaf shaped bundle that is closed by hand to contain a filling made of a mixture of potatoes (fresh or dehydrated flakes), cheese, vegetable and/or animal fats, herbs and seasoning. The way the bundle is closed is reminiscent of a stylised ear of wheat.
When released for consumption, Culurgionis d’Ogliastra have the following physical, chemical and organoleptic characteristics:

Physical characteristics:

—   Shape: the finished product looks like a leaf shaped bundle with a typical closure on the convex side reminiscent of an ear of wheat,
—   Weight of an individual Culurgionis d’Ogliastra: varies from a minimum of 20 g to a maximum of 33 g,
—   Ratio by weight of the pasta to filling: varies from a minimum of 0,5 to a maximum of 2,0,
—   Number of pinches closing the pasta over the filling: ≥ 10.

Chemical characteristics:

—   Total proteins: between 5,0 and 16,0 %,
—   Fats: between 5 and 15 %,
—   Carbohydrates: between 20 and 40 %,
—   Starch: between 2,0 and 5,0 %.

Organoleptic characteristics:

—   Texture: soft, with a homogeneous filling,
—   Pasta colour: yellowish white,
—   Filling colour: a more pronounced yellow with possible green streaks due to the mint and/or basil it contains.
Taste: acidic and aromatic, of varying intensity on the palate depending on the mix of cheeses, which is slightly offset by the sweetness of the potato; aftertaste of spices.
Smell: intense due to the semolina and flours and to the presence of aromatic herbs or spices (mint, basil, garlic, onion).
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Culurgionis d’Ogliastra are prepared in two distinct phases: preparation of the pasta and preparation of the filling. The following ingredients are used:
1.   Pasta ingredients:

—   Durum wheat semolina and common wheat flour: in varying ratios of 15 % to 70 % of the total percentage by weight of the pasta. The semolina used must not have a protein content below 11,5 %,
—   Lard: from 0,5 % to 6,0 % or, alternatively, butter or extra-virgin olive oil from 3,0 % to 7,0 % of the total percentage by weight of the pasta,
—   Salt: quantum satis,
—   Water: quantum satis.
2.   Ingredients for the filling:







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Potatoes: from 60 % to 80 % or, alternatively, from 15 % to 45 % potato flakes by weight of the filling,










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Mixture of cheeses: casu axedu (synonyms: casu agedu, fruhe or viscidu) and/or, pecorino [a hard sheep’s cheese] and/or sheep and goat’s milk cheese and/or goat’s and/or cow’s milk in varying quantities ranging from 10 % to 50 % in the percentage by weight of the total cheese content. The mix of cheeses varies from 10 % to 25 % of the total weight of the filling,










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Animal fats (suet and/or lard) and/or extra virgin olive oil in varying ratios of between 4 % to 10 % of the percentage of total fats by weight,










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Water: quantum satis,










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The following ingredients may be used: mint and/or garlic and/or basil and/or onion.




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

Culurgionis d’Ogliastra are made in various steps: preparing the pasta, preparing the filling and closing the filled pasta with the distinctive ear of wheat pattern. All the steps required to make Culurgionis d’Ogliastra must take place in the geographical production area.
3.5.   Specific rules concerning slicing, grating, packaging, etc., of the product to which the registered name refers

The product Culurgionis d’Ogliastra may be released for consumption in packages in compliance with the applicable legislation or sold loose.
The product Culurgionis d’Ogliastra may be packaged fresh or in a modified atmosphere or frozen.
Only fresh Culurgionis d’Ogliastra may be sold loose.
3.6.   Specific rules concerning labelling of the product the registered name refers to

The packaging must bear the Culurgionis d’Ogliastra product logo, reproduced below, as a guarantee of the product’s origin and identification. The packaging must bear on the label, in clear and legible print, not only the information required by law but also:






—


the name ‘CULURGIONIS D’OGLIASTRA’, followed by the letters PGI in black and bold script and the European Union symbol,










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the name, business name, address of the producing enterprise. The use of names, company names and private brands is authorised, provided they have no laudatory purport and are not such as to mislead the consumer,










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the wording ‘with potatoes’ or alternatively ‘with potato flakes’ depending on the ingredients used in the filling.




The protected geographical indication ‘CULURGIONIS D’OGLIASTRA’ must appear on the label in clear, indelible print that is larger than the other text on the label, in a colour of sufficient contrast with regard to the colour of the label and such as to be able to be clearly distinguished from the remaining wording that can appear in print of half the size of the lettering used for the PGI.
The product can only be released for consumption loose provided that it is placed in specific containers or recipients bearing a label that is clearly visible containing the same information as the packaging.
The Culurgionis d’Ogliastra product logo is as follows:



4.   Concise definition of the geographical area

The production area for Culurgionis d’Ogliastra comprises the territory of Ogliastra, which includes the following municipalities: ARZANA, BARI SARDO, BAUNEI, CARDEDU, ELINI, GAIRO, GIRASOLE, ILBONO, JERZU, LANUSEI, LOCERI, LOTZORAI, OSINI, PERDASDEFOGU, SEUI, TALANA, TERTENIA, TORTOLÌ, TRIEI, ULASSAI, URZULEI, USSASSAI and VILLAGRANDE STRISAILI. Given the established tradition in the municipalities neighbouring the province of Ogliastra of making Culurgionis d’Ogliastra, the production area has also been extended to ESTERZILI, SADALI and ESCALAPLANO in the province of Cagliari.
5.   Link with the geographical area

Culurgionis d’Ogliastra, shaped like filled bundles with their characteristic closure that faithfully depicts an ear of wheat, are the best known pasta in Sardinia and their production dates back to antiquity.
Culurgionis d’Ogliastra were originally a peasant dish, a staple food for the poor that resulted from the prevalent farming and pastoral traditions; therefore the filling varied depending on the ingredients available in the area. Potatoes, being easy to grow, were without doubt a food source that was readily available to everyone. A variety of ingredients were added to enrich the taste: salty cheese, animal and/or vegetable fats, and in some cases garlic and/or basil and/or mint and/or onions and various other cheeses including, in the summer months, the cheese casu axedu. By a long-standing tradition dating back decades, these ingredients have been used in unique combination as the filling for Culurgionis d’Ogliastra The aspect that most links the product to the territory is the pinched closure that resembles an ear of wheat. This particular way of closing the pasta originates from this area of Sardinia and has traditionally always and only been done by hand. This particular closing method requires precision and considerable dexterity and skill; the result is reminiscent of a line of stitches or embroidery as the pasta, to seal the filling inside the product, is alternatively closed first on the left then on the right traditionally and exclusively by skilled female hands.
There are plenty of rural festivals, fairs and events that take place in the municipalities within the area of production and celebrate this product. Examples include several fairs organised during the most busy tourist months, namely the Sagra di Tortolì in July, the Sagra di Barisardo in August, the Sagra di Sadali in June and July and the Sagra di Loceri in September.
There are also numerous references to Culurgionis d’Ogliastra in guides, recipe books and publications that bear witness to the name’s reputation and the tradition of producing it in the geographical area. See by way of example:






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‘Cucine di Sardegna’, Giuseppina Perisi, Muzio editore, 1989,










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‘La Sardegna dei cibi e dei vini’, Riccardo Campanelli, Maggioli editore, 1990,










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‘Buon appetito in Sardegna’, Loredana Cicu Solinas, EDITAR, 1992,










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‘Guida pratica della Sardegna’, Salvatore Colomo, Editrice Archivio Fotografico Sardo, 1993,










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‘I sapori della Sardegna – la cucina’, various authors, Zonza Editori, 1999,










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‘Sa Cuchina Sarda’, Salvatore Colomo e Luciana Pala, Collana Guida della Sardegna, Editrice Archivio Fotografico Sardo, 2001,










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‘Sa Cuchina Sarda’, Salvatore Colomo e Luciana Pala, Collana Guida della Sardegna, Editrice Archivio Fotografico Sardo, 2003,










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‘La bella selvaggia’, Lello Caravano, Itinerari speciali Bell’Italia, June 2003,










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‘Sardegna — Le paste della tradizione’, Regione Autonoma della Sardegna editore, 2006,










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‘Pane e casu — Ricette della tradizione culinaria sarda’, Condaghes editore, 2006,










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In Giacomo Mameli’s article ‘Tecnologia nei culurgionis per vendere Sardegna a Manhatan’, published in 2007 by the urban studies centre at the University of Sassari, the designation Culurgionis d’Ogliastra is described as ‘a Nobel-prize worthy gastronomic dish’,










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‘Culurgioni d’Ogliastra: unici nel contenuto e nella forma’, M. A. Dessì in the journal ‘Premiata salumeria italiana’ No 4/2009,










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‘Itinerari del gusto in Sardegna’, Imago multimedia Editore, 2012.





Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)
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 alternatively:
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.