Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 2022/C 234/09
Date: 2022-06-17
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Italy, Tuscany, cereal flour, consumer information, designation of origin, labelling, nut, product designation, quality control of agricultural products




C_2022234EN.01002401.xml










17.6.2022   


EN


Official Journal of the European Union


C 234/24






Publication of the amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012
(2022/C 234/09)
The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).
The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.
SINGLE DOCUMENT

‘Farina di Neccio della Garfagnana’


EU No: PDO-IT-0196-AM01 – 12.1.2022


PDO (x) PGI ( )

1.   Name

‘Farina di Neccio della Garfagnana’
2.   Member State or Third Country

Italy
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6 - Fruit, vegetables and cereals fresh or processed.
3.2.   Description of product to which the name in (1) applies

The protected designation of origin ‘Farina di Neccio della Garfagnana’ is reserved for sweet flour from chestnuts obtained from chestnut trees (Castanea sativa Mill.) of the varieties described in point 3.3 below, the characteristics of which are to be attributed exclusively to natural factors and human activity.
Before being placed on the market, ‘Farina di Neccio della Garfagnana’ PDO must have the following characteristics:






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grain size: fine both to the touch and on the palate;










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maximum moisture content: 13 %;










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colour: may vary from white to dark ivory;










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taste: sweet with a mild, slightly bitter aftertaste;










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aroma: of chestnuts.




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

The flour is made from chestnuts of the following varieties from the area referred to in point 4 of this document: Carpinese, Pontecosi, Mazzangaia, Pelorosa, Rossola, Verdola, Nerona and Capannaccia, along with chestnut varieties from the same areas of origin as referred to in point 4 of this document, but with purely local names.
3.4.   Specific steps in production that must take place in the defined geographical area

—
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

All stages of production, from harvesting the chestnuts in the field to drying, milling and preparing the flour for consumption, must take place in the geographical area defined in point 4 below.
3.6.   Specific rules concerning labelling of the product to which the registered name refers

From 1 December onwards, ‘Farina di Neccio della Garfagnana’ PDO is marketed in sealed bags made of food-grade material in accordance with the laws in force, recyclable or compostable, with a squared bottom, multi-layered, and an outer paper layer coloured Pantone 4026 C.
The capacity of the bags is 500 g and 1 kg, although larger bags are used for flour not intended for sale to the general public.
In addition to the mandatory information required by legislation on the labelling and presentation of foodstuffs, each packaging unit must display:






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the logo of the designation, immediately followed by the wording ‘Denominazione Origine Protetta’ or the acronym D.O.P. and the European Union PDO symbol in the same field of vision;










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the name and address of the packager.




The name ‘Farina di Neccio della Garfagnana’ PDO must not be supplemented by any qualifying adjective referring to it, even if it is graphically separate.
Without prejudice to the prohibition set out in the previous paragraph, informative descriptions such as: ‘slow drying’, ‘stone milled’ or ‘water mill’ are permitted;






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references to company names or private trademarks are permitted, as long as they do not mislead the consumer.




Logo:





4.   Concise definition of the geographical area

The geographical area in which ‘Farina di Neccio della Garfagnana’ is produced comprises the following municipalities of the province of Lucca: Castelnuovo di Garfagnana; Castiglione Garfagnana; Pieve Fosciana; San Romano di Garfagnana; Sillano Giucugnano; Piazza al Serchio; Minucciano; Camporgiano; Careggine; Fosciandora; Molazzana; Vagli; Villa Collemandina; Gallicano; Borgo a Mozzano; Barga; Coreglia Antelminelli; Bagni di Lucca; Fabbriche di Vergemoli.
5.   Link with the geographical area

5.1.   Specificity of the geographical area

Leaving aside the presence of the human population and the intensive exploitation of the chestnut tree, proof of a link with the area can be found in the very nature of the tree as a forest species.
Generally speaking, chestnut trees only grow in areas providing particularly favourable soil and climate conditions. It is difficult to introduce chestnuts into new areas if they do not grow there spontaneously, even when the soil and climate conditions are similar to those in the original areas.
As regards the province of Lucca and Garfagnana in particular, numerous documents highlight the positive economic and dietary influence of chestnut trees and their fruit on local populations since ancient times. People have therefore developed a close link with the tree in order to exploit its products to the maximum.
5.2.   Specificity of the product

‘Farina di Neccio della Garfagnana’ PDO is made from chestnuts of varieties that are considered to be too small for the fresh fruit and vegetable market but which are very sweet. This influences the product’s chestnut taste, which is sweet with a slightly bitter aftertaste due to the traditional process of slow drying using fire in typical ‘metati’ dryers situated in the chestnut fields themselves. The good reputation is also due to the fine grain size obtained through stone milling, which is done slowly in order not to overheat and spoil the flour.
5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Considering chestnut flour only, in this case ‘Farina di Neccio della Garfagnana’, it should be pointed out that the processing required by the product has long obliged people to construct small buildings to facilitate processing operations. The area thus has many structures (‘metati’) used for drying the chestnuts, as well as for milling them. It is estimated that in 1950 there were roughly 5000 ‘metati’ in the defined area and that in 1800 there were approximately 245 mills.
The particular architectural and structural features of these constructions are such that both the product specification and municipal building regulations provide for their preservation as expressions of the local culture and proof of the link with the environment.
Another important aspect is the extent to which chestnut flour has influenced the local cuisine. Typical dishes include chestnut flour polenta, ‘manafregoli’ (chestnut flour cooked with milk), ‘castagnaccio’ (a kind of baked flatbread made with chestnut flour, olive oil, walnuts and pine nuts) and what could be defined as the bread of the Garfagnana area, which is known as ‘neccio’ and is made with flour, water and salt.

Reference to publication of the product specification

The consolidated text of the product specification is available on the following Internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335”
or alternatively:
by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (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 179, 19.6.2014, p. 17.