Publication of an application for approval of an amendment, which is not minor, to a product specification 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: 2019-09-30
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Campania, Italy, consumer information, designation of origin, labelling, pasta, product designation, quality control of agricultural products








C_2019325EN.01001501.xml










30.9.2019   


EN


Official Journal of the European Union


C 325/15






Publication of an application for approval of an amendment, which is not minor, to a product specification 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
(2019/C 325/08)
This publication confers the right to oppose the amendment 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.
APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012


‘PASTA DI GRAGNANO’


EU No: PGI-IT-00870-AM01 — 25.10.2018


PDO ( ) PGI ( X )

1.   Applicant group and legitimate interest






Consorzio di Tutela della Pasta di Gragnano




Via Vittorio Veneto, 20




80054 Gragnano (NA)




ITALIA




Telephone: +39 0810108908




Email: info@consorziogragnanocittadellapasta.it




The Consorzio di Tutela della Pasta di Gragnano IGP is entitled to submit an amendment application in accordance with Article 13(1) of Decree No 12511 of the Ministry of Agricultural, Food and Forestry Policy of 14 October 2013.
2.   Member State or Third Country

Italy
3.   Heading in the product specification affected by the amendment(s)








—


☐


Name of product




—


☒


Description of product




—


☐


Geographical area




—


☐


Proof of origin




—


☒


Method of production




—


☐


Link




—


☒


Labelling




—


☒


Other [Inspections]




4.   Type of amendment(s)








—


☒


Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.




—


☐


Amendment to product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.




5.   Amendment(s)


Description of product

Point 2.2 of Article 2 of the specification and corresponding point 3.2 of the single document:

‘2.2   Chemical characteristics:






—


moisture: not exceeding 12,5 % of the finished product;










—


minimum nutritional value for 100 g of the product when dry:






energy value


1 486 KJ 350 Kcal




protein


13 g




carbohydrates


73 g




fats


1 g




ash max.


0,86 %’









is amended as follows:

‘2.2   Chemical characteristics:






—


moisture: not exceeding 12,5 % of the finished product;










—


protein minimum 13 % of dry matter










—


ash max. 0,86 % of dry matter’





The amendment removes the references to nutritional values not directly linked to the qualitative characteristics of Pasta di Gragnano. The information regarding the ‘energy value’, carbohydrates and fat content will in any case be available to consumers as they will feature in the Nutrition table required by Regulation (EU) No 1169/2011. The parameters referring to moisture, protein and ash content, as the main chemical characteristics of Pasta di Gragnano, are thus being maintained. In order to allow more accurate measurements, it is also specified that the percentage protein and ash content is based on the dry matter.

Method of production

The following sentence in Article 5 of the specification and corresponding point 3.3 of the single document:
‘The durum wheat semolina used to produce the “Pasta di Gragnano” PGI must have the following characteristics:






—


moisture: not exceeding 15 % of the finished product;










—


minimum nutritional value for 100 g of the product when dry:






energy value


1 486 KJ 350 Kcal




protein


13 g




carbohydrates


73 g




fats


1 g




ash max.


0,86 %’








is amended as follows:
‘The durum wheat semolina used to produce the “Pasta di Gragnano” PGI must have the following characteristics:






—


moisture: not exceeding 15 % of the finished product;










—


protein min. 13 % of dry matter










—


ash max 0,86 % of dry matter’




As already explained for the amendment to Article 2, the amendment aims to remove parameters that are not characteristic of the quality of Pasta di Gragnano. The key properties of durum wheat semolina (the main ingredient of Pasta di Gragnano) are therefore being maintained and it is specified that the protein and ash content is based on the dry matter.
In recent years the production process has demonstrated the difficulty involved in defining minimum values for the nutritional elements which are combined in foodstuffs. Indeed, in the case of the nutrition table for pasta, an increase in the protein content leads to a decrease in the carbohydrate content. For the purposes of describing the qualitative characteristics of durum wheat pasta, only the minimum protein content need be indicated.
The following sentence in Article 5 of the product specification:

‘DRYING: the drying stage varies depending on the pasta shape but in any case the temperature ranges between 40 and 80 °C and the time ranges between 6 and 60 hours.’

is amended as follows:

‘DRYING: the drying stage varies depending on the pasta shape but in any case the temperature ranges between 40 and 85 °C and the time ranges between 4 and 60 hours.’

The maximum temperature has been raised from ‘80 °C’ to ‘85 °C’ and the minimum drying time has been lowered from ‘6 hours’ to ‘4 hours’ based on experience gained in the production process, as there was evidence of problems in adhering to the maximum drying temperature of 80 °C and the minimum 6-hour duration of the drying stage, particularly after certain new pasta shapes with specific dimensions and shapes were introduced.
While these amendments comply with the traditional production method and will not have any impact on the characteristics of the end product, they will be a better reflection of the reality of the production process for the ‘Pasta di Gragnano’ PGI.

Labelling

The following sentence in Article 8 of the specification and corresponding point 3.6 of the single document:

‘The various forms of packaging used for “Pasta di Gragnano” are as follows: cardboard boxes, transparent bags or packaging made from plant-based or other recyclable materials and permitted by EU rules. The packages weigh either 125 g, 250 g, 500 g, 1 kg or 2 kg.’

is amended as follows:

‘The various forms of packaging used for “Pasta di Gragnano” are as follows: cardboard boxes, transparent bags or packaging made from plant-based or other food-grade material permitted by EU rules. The packages have a minimum weight of 100 g (3,5274 oz) to 5 000 g (176,3698 oz) and their weight may be expressed in units of measurement other than those that are used in the EU.’

The amendment has replaced the term ‘recyclable’ with the expression ‘food-grade … permitted by EU rules’. This makes the packaging rules in the specification clearer by defining a more suitable regulatory framework.
The explicit definition of the package weights (125 g, 250 g, 500 g, 1 kg or 2 kg) has also been removed and replaced with a minimum weight of 100 g and a maximum weight of 5 000 g. This enables the weight to be indicated using units of measurement other than those used in the EU. In line with the deregulation of nominal quantities for pre-packaged food products, this amendment will enable operators to decide on package weight based on market demand. The increase in the maximum weight will also increase the update of the PGI in the hotel, restaurant and catering sector (HORECA).
The possibility of the weight being indicated in units of measurement other than those that are used in the EU will also facilitate exports of the product (e.g. ounces in the US) and increase uptake in the hotel, restaurant and catering sector (HORECA).
The following sentence in Article 8 of the specification and corresponding point 3.6 of the single document:
‘The labels affixed to packaging must bear, in clear and legible print of the same size, the following indications:






a)


“Pasta di Gragnano” and “Indicazione Geografica Protetta” (“Protected Geographical Indication”) or the acronym “IGP” (“PGI”);










b)


the name, company name and address of the packager or producer;’




is amended as follows:
‘The labels affixed to packaging must bear, in clear and legible print of the same size, the following indications:






a)


“Pasta di Gragnano” and “Indicazione Geografica Protetta” (“Protected Geographical Indication”) or the acronym “IGP” (“PGI”);










b)


the address of the producer;’




The words ‘the name, company name and’ have been removed to make it mandatory to indicate the producer, which is not always the same as the operator marketing the product.
The following sentence in Article 8 of the product specification:

‘The use of wordings referring to companies, names, business names and private brands which are not laudatory in nature and are not likely to mislead the consumer are permitted.’

is amended as follows:

‘It is not permitted to add words of laudatory purport to the Protected Geographical Indication so as not to mislead consumers.’

It should be clarified that to use words of laudatory purport alongside the designation would be contrary to Article 7 of Regulation (EU) No 1169/2011 on fair information practices, as it could suggest that a certain PGI pasta possessed special characteristics when in fact all pasta products covered by the Gragnano PGI possess such characteristics.
The following sentence in Article 8 of the product specification:

‘The size of the logo must be proportionate to the dimensions of the package and its own proportions must not be altered.’

is amended as follows:

‘The size of the logo must be proportionate to the dimensions of the package and the proportions set out below must not be changed.’

Replacing ‘its own’ with ‘set out below’ is a merely stylistic change as it does not alter the existing content but merely aims to define more clearly how the logo must be used.

Other


Inspections

The following sentence in Article 7 of the product specification:

‘Pursuant to Articles 10 and 11 of Regulation (EU) No 510/2006, an authorised control body verifies compliance with the terms of this product specification. The control body entrusted with the task of verifying the various stages in the production process for the “Pasta di Gragnano” designation is Certiquality S.r.l., with registered address Via Gaetano Giardino 4, 20123 Milan (Tel. 02 80691716).’

is amended as follows:

‘Pursuant to Articles 36 and 37 of Regulation (EU) No 1151/2012, a control body checks that the product meets the requirements of the specification. This body is as follows: CSQA Certificazioni srl — VAT No 02603680246 — Via San Gaetano 74 — 36016 Thiene (VI). Tel. 0445.313011, Fax 0445.313070 — Web: http://www.csqa.it; certified email: csqa@legalmail.it; email: regolamentato@csqa.it.’

The amendment updates references to legislation and to the control body, pursuant to Regulation (EU) No 1151/2012.
SINGLE DOCUMENT

‘PASTA DI GRAGNANO’


EU No: PGI-IT-00870-AM01 — 25.10.2018


PDO ( ) PGI ( X )

1.   Name(s)

‘Pasta di Gragnano’
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 the product to which the name in (1) applies

‘Pasta di Gragnano’ is a product obtained by mixing durum wheat semolina with water from the local aquifer.
Various pasta types are marketed, all of which are traditional and stem from the creativity of Gragnano pasta-makers.
The product must have the following properties when released for consumption:
Physical characteristics:






—


external appearance: homogeneous, without white or black stains; absence of air bubbles, fissures, cuts, mould, larvae, parasites or foreign bodies;










—


cross-section: vitreous;










—


colour: straw-yellow;










—


coarseness: characteristic of the use of bronze draw-plates;




‘Pasta di Gragnano’ PGI has the following properties when cooked:






—


consistency: firm yet elastic;










—


homogeneity when cooked: uniform;










—


resistance to cooking: good — remains firm for a long time;










—


glutinosity: absent or imperceptible.




Chemical characteristics:
moisture: not exceeding 12,5 % of the finished product;






protein


min. 13 % of dry matter




ash


max 0,86  % of dry matter




Organoleptic characteristics:






—


flavour: savoury with a distinctive taste of durum wheat;










—


aroma: of mature wheat.




3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

The durum wheat semolina used to produce the ‘Pasta di Gragnano’ PGI must have the following characteristics:
moisture: not exceeding 15 % of the finished product;






protein


min. 13 % of dry matter




ash


max 0,86  % of dry matter




The durum wheat semolina is mixed with water not exceeding 30 % of the total mixture. After that, the dough is kneaded amply and becomes uniform and elastic.
3.4.   Specific steps in production that must take place in the identified geographical area

The production process of ‘Pasta di Gragnano’ is made up of the following phases: mixing and kneading, extrusion or wire-drawing, drying, cooling and stabilisation, all of which takes place in the territory of the Municipality of Gragnano in the Province of Naples.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Packaging must take place in the area within 24 hours after production both to avoid moisture loss, which would compromise the special organoleptic qualities of the product, and because moisture loss and handling during transportation would cause the various pasta shapes obtained to be broken or damaged. The various forms of packaging used for ‘Pasta di Gragnano’ are as follows: cardboard boxes, transparent bags or packaging made from plant-based or other food-grade material permitted by EU rules. The packages have a minimum weight of 100 g (3,5274 oz) to 5 000 g (176,3698 oz) and their weight may be expressed in units of measurement other than those that are used in the EU.
3.6.   Specific rules concerning labelling of the product the registered name refers to

The labels affixed to packaging must bear, in clear and legible print of the same size, the following indications:






a)


‘Pasta di Gragnano’ and ‘Indicazione Geografica Protetta’ (‘Protected Geographical Indication’) or the acronym ‘IGP’ (‘PGI’);










b)


the address of the producer;










c)


the logo of the ‘Pasta di Gragnano’ designation:











d)


the logo must be used in conjunction with the Protected Geographical Indication and with the EU symbol.
The designation’s logo can also be printed in black and white, in monochrome or in negative.




4.   Concise definition of the geographical area

The production area of ‘Pasta di Gragnano’ PGI covers the entire territory of the Municipality of Gragnano, located in the Province of Naples.
5.   Link with the geographical area

The town of Gragnano has been known for producing durum wheat pasta since the sixteenth century. The historical importance of pasta production in Gragnano was so great that it influenced urban planning. In the mid-nineteenth century, when a new town plan was being put into place, the width of the streets and the height of the buildings were designed so as to allow wind to circulate better and thus to facilitate the drying phase of the pasta.
Pasta production in the Municipality of Gragnano has always involved the use of bronze draw-plates. This specificity sparked off the production of various types of draw-plates, allowing different pasta shapes to be produced, which the imagination of the locals the associated with events told in anecdotes or local histories.
In addition, water from the Lattari mountains near Gragnano has always been plentiful. This resource undoubtedly facilitated pasta production, both because it was an ingredient which needed to be added to the semolina in order to obtain the pasta dough and because it was used to turn the grindstones of the mills used to grind the wheat and thus to produce the flour.
The ‘Valle dei Mulini di Gragnano’ (‘Gragnano Valley of the Mills’) bears witness to the above. There, one can still admire the remains of these structures which were once used in the production process of ‘Pasta di Gragnano’.
Today Gragnano is known as ‘pasta town’ thanks to its long history of pasta production.
‘Pasta di Gragnano’ features a coarse surface which allows the product to blend well with a variety of sauces and to be cooked ‘al dente’.
Furthermore, the originality of the various pasta shapes, resulting from the creativity of professional local pasta-makers, has made the product highly recognisable for consumers.
The request for ‘Pasta di Gragnano’ PGI to be recognised is justified by its reputation and fame. ‘Pasta di Gragnano’ is known for its traditional production method involving the use of bronze draw-plates.
These bronze draw-plates give the pasta a coarseness which helps it to absorb sauces and seasonings. During the extrusion phase, the bronze of the draw-plates keeps the dough in points of contact with the draw-plates, thus creating tiny areas of roughness which allow the pasta, once cooked, to easily absorb and retain sauces. This also increases the surface area in contact with the taste buds, bringing out the best of the raw materials whilst preserving the typical taste and fragrance of wheat.
These properties, along with the large number of original pasta shapes created by pasta chefs, make ‘Pasta di Gragnano’ much appreciated by both chefs and consumers, as may be seen from numerous articles published in cookery and gastronomy magazines. By way of example, see ‘La pasta dei grandi chef’, published in the magazine ‘Cucina Gourmet’ (pp. 122-124, Edifim, 2010), the article ‘La pasta di Gragnano’, published in the gastronomy guide ‘L’Italia del Gambero Rosso’ (p. 89, Sole 24 Ore, 2007), the article ‘La Pasta Artigianale: aziende storiche’, published in the ‘Adesso pasta’ guide (pp. 54-55, Altraeconomia, 2010). In addition to these publications, other articles have been published in daily newspapers, such as ‘Sfida fra chef con la pasta di Gragnano’ (La Repubblica, 21 June 2012), ‘Italie: à Gragnano la vie rêvée des pâtes’ (Le Monde, 17 December 2010), ‘A Gragnano tutti pazzi per la pasta’ (Corriere della sera, Doveviaggi.it, February 2012), ‘Spaghetti, penne e rigatoni: dalla “base” alle 5 stelle’ (Corriere della sera, 25 April 2012), ‘Pasta Diva’ (Corriere della sera — itinerari gastronomici, 6 October 2010).
The use of bronze draw-plates has been preserved over time in Gragnano despite the spread of Teflon draw-plates. While Teflon indeed facilitates the production process, it does not bear comparison with the features of Gragnano’s traditional production methods on which the reputation of ‘Pasta di Gragnano’ is built.
The attention that Gragnano pasta-makers pay to ensuring that the drying phase is carried out properly is also worthy of note. This is a legacy from the past, when the pasta used to be placed on dryers in the open air in the streets of Gragnano. When the drying phase is managed properly, the pasta is better suited for cooking and retains its fragrance and flavour.
Gragnano has hosted a thematic event for some years now, featuring street demonstrations of the old manufacturing processes of ‘Pasta di Gragnano’.
Historical texts and the bibliography on ‘Pasta di Gragnano’ certify that the production of ‘Pasta di Gragnano’ dates back to the 16th-17th centuries. Under the Kingdom of the Two Sicilies in the mid-nineteenth century, the reputation of Gragnano pasta and the hard work and know-how of the citizens involved in its manufacturing became famous throughout the kingdom.
Pasta-making was a flourishing industry in Gragnano just before Italy was united, with around a hundred pasta factories employing a good 70 % of the active Gragnano population.
Since the turn of the twentieth century the name ‘Pasta di Gragnano’ has become very well-known both in common language and in business, to such an extent that retailers from Florence, Turin and Milan — and elsewhere in the world — have been ordering large quantities of ‘Pasta di Gragnano’ for years.

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of this Regulation)
The Ministry launched the national opposition procedure with the publication of the amendment application regarding ‘Pasta di Gragnano’ PGI in Official Gazette of the Italian Republic No 170 of 24 July 2018. The full text of the product specification is available on the internet at the following website:
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 (http://www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (in the top right-hand corner of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.


(1)  OJ L 343, 14.12.2012, p. 1.